Instant Pot: Beer Braised Corned Beef
2 stalks celery, cut in 1 inch pieces
4 carrots, cut in 1 inch pieces
1 medium onion, cut in 4 wedges
1 4-pound corned beef brisket
1 1/2 cups chicken stock or broth
1 (12oz) bottle beer of your choice (I used Guinness)
1 tablespoon corned beef spices or pickling spices (I used Spice House mix)
Plug in the IP with insert set in place.
Add the celery, carrots, and onions to the IP. Place corned beef brisket on top.
Press MANUAL and adjust the time to 110 minutes on HIGH pressure.
When the display reflects 30 (which is 30 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
* I would also recommend a full natural release if time allows without a QPR.
Using tongs, remove the corned beef brisket and sliceacross the grain; Serve with mustard and horseradish sauce. Pass extra cooking liquid at the table. The vegetables can be discarded.
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