Normally I would do my yearly Corned Beef on the Big Green Egg, but I have been rebuilding my kitchen and the Instant Pot is one of one of my cool new to
ysols. It’s a slow cooker/dutch oven/rice maker/pressure cooker hybrid that seemed to be perfect for a cooking a brisket.
I know a lot of folks think a pressure cooker is just an accident waiting to happen, but the Instant Pot has bunch of safety interlocks that pretty much prevent you from doing anything dangerous with it. You can’t even pressurize it until it checks to make sure the lid is fully locked. Besides, it has Bluetooth connectivity. How cool is that?
Rinse the corned beef under cold water to remove excess salt and goo.
Put a rack in the pressure cooking pot and arrange the corned beef on top of that. Sprinkle with seasoning packet and then add just enough water to almost cover the brisket.
Lock the lid in place and set to “Meat/Stew” under high pressure for 50 minutes. Once finished, allow it to depressurize naturally (about 15 minutes) while you chop up the veggies.
Remove the rack and brisket from the pressure cooking to a cutting board. Cover loosely with aluminum foil and let rest until ready to serve.
Add the potatoes, carrots and parsnips to the broth in the pressure cooking pot. Lock the lid in place and set to “Soup” setting for 5 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release.
Leave the lid on while you slice the corned beef into thin slices against the grain. Arrange slices on a platter and surround with veggies.
While I missed the smokey flavor of the grill, it’s hard to argue with meltingly tender brisket in under an hour. The seasoning was dead on – warm and slightly exotic and a great match for the salty beefiness of the meat.
Next year I’m thinking of trying smoking and pressure cooking, a la Montreal Smoked Meat. Can’t wait.