Corned Beef (Pastrami)

the BEST flop-proof, walk-away Instant Pot corned beef recipe. This is the @cooked.inc version – thank you Mariam for sharing!
 
Plus, according to google, you can also turn this corned beef into pastrami!

Corned beef (brisket): 1 – 2.5 kg (6L Duo), 2.5-4 kg (8L Duo)
4 cups (1L) cold water
1 medium onion, quartered
2-3 garlic cloves , crushed
1 carrot, peeled and chopped roughly
1 celery stick with leaves, chopped roughly
 
Pickling Spices Seasoning:
1 teaspoon whole black peppercorns
5 whole allspice
5 whole cloves
2-3 bay leaves
 
Additional vegetables:
6 carrots , peeled & cut to 3 cm pieces
4 red potatoes, quartered
1 large cabbage,  cleaned and cut into 8 wedges
 
Rinse beef well under cold water.  Add the onion, garlic, spices, carrot and celery; plus 4 cups of cold water to the inner pot.  Place the beef piece on top of this. 
 
Secure the lid and move Sealing Vent up.  Set to Pressure Cook at High Pressure for 60 minutes for 1 – 2.5kg size.  Set to 75 mins for 2.5 – 4 kg size.  Allow a full Natural Pressure Release when complete.
 
While the Instant Pot is cooking the beef, chop the vegetables.
 
When the Natural Pressure Release is finished and the valve dropped, open the lid and carefully remove the corned beef.  Remove some of the remaining broth until there is about 1-2 cups of broth left.  Add the potatoes, carrots, and cabbage wedges in Instant Pot.  Secure lid again and move Sealing Vent up.  Choose Pressure Cook at High Pressure for 2 – 3 minutes + Quick Release.   Once the pin drops, open the lid carefully and drain the vegetables.
 
To serve, cut the corned beef against the grain into 1.5 cm thick slices. Serve with steamed cabbage, potatoes and carrots.

For more Instant Pot recipes by Cooked.inc, head to the link below:

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