Ingredients for Southern soul food Instant Pot corned beef
- 2-3 pound corned beef brisket
- 3 cups beef broth
- 2 garlic cloves minced
- ½ cup onion coarsely chopped
- ½ cup carrots coarsely chopped
- 1 cup red potatoes coarsely chopped
- ¼ of a head of cabbage coarsely chopped
Ingredients for Southern soul food corned beef seasoning (pickling spice)
- ½ teaspoon yellow mustard seeds
- ½ teaspoon brown mustard seeds
- ½ teaspoon coriander seeds
- 1/2 teaspoon dill weed
- ½ teaspoon allspice
- 1 teaspoon whole cloves
- 2 bay leaves crushed
- ¼ teaspoon red chili flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Remove the corned beef brisket from the packaging and rinse well.
If using the spice packet that comes with the brisket, rub the mixture all over the top, non-fatty side of the corned beef. Mix the seasonings in a small mixing bowl if you make your seasoning per the pickling spices ingredients above (yellow mustard seeds, brown mustard seeds, coriander seeds, dill weed, allspice, cloves, crushed bay leaves, red chili flakes, salt, and pepper). Then rub the mixture all over the top, non-fatty side of the corned beef.
Place the Instant Pot steamer trivet rack on the kitchen counter and put the seasoned brisket on top.
Open the Instant Pot lid and pour the beef broth and the garlic into the stainless steel inner pot.
Then using the trivet rack handles, place the brisket inside the Instant Pot stainless steel inner pot, seasoned side up and fatty side down.
Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 90 minutes.
When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
To open the Instant Pot lid, move the valve to ‘venting’ and manually release the remaining pressure.
Add the onion, carrots, potatoes, and cabbage to the inner pot with the corned beef, sinking the vegetable into the beef broth.
Place the lid back on the Instant Pot (make sure the valve is up – in the position for sealing) and pressure cook on high for 4 minutes.
When the cooking time is finished, allow a natural pressure release for at least 2 minutes.
To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure.
Baste the corned beef by spooning the beef broth in the pot over the top of the brisket, then carefully remove the meat using the trivet rack handles.
Place the corned beef on a cutting board, slide out the trivet rack underneath it, and then slice the meat.
Serve this Southern soul food corned beef brisket right away with the cooked vegetables, and enjoy!
Calories: 342kcal | Carbohydrates: 8g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 2500mg | Potassium: 708mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 58mg | Calcium: 52mg | Iron: 3mg