The Two Bite Club

INSTRUCTIONS 1. Place the onions and garlic into your pressure cooker. 2. Rinse the corned beef, pat dry with paper towels, and place on top of the onions and garlic with the fat side up. 3. Pour the beer and beef broth and beef over the corned beef. 4. Place the lid onto your instant pot and turn the steam valve to the sealing position. 5. Select the manual/pressure cook, high pressure setting and set the time to 90 minutes. After 10 seconds the display will say On. Once the instant pot is pressurized, the float valve will rise and the cook timer will begin counting down. 6. At the end of the 90 minutes, carefully turn the steam release valve to the venting position. When the float valve drops, open the instant pot. Remove the corned beef to a foil-lined baking sheet and use a slotted spoon to remove the onions to a bowl. 7. Add the potatoes and carrots to the liquid in the pot. Place the lid onto your instant pot and turn the steam valve to the sealing position. 8. Select the manual/pressure cook, high pressure setting and set the time to 6 minutes. After 10 seconds the display will say On. Once the instant pot is pressurized, the float valve will rise and the cook timer will begin counting down. 9. At the end of the 6 minutes, carefully turn the steam release valve to the venting position. When the float valve drops, open the instant pot. 10. Season the fat of the corned beef with salt and pepper and broil until crisp and browned. Slice against the grain and serve with the potatoes, carrots, and onions. NOTES I like to use Guinness for the beer. When broiling the corned beef, watch closely and keep the door ajar to prevent burning. Recipe time does not include the time it takes for your instant pot to come to pressure. This recipe is written specifically for the 8 Quart Instant Pot Duo 7-in-1 Pressure Cooker. Cooking time may vary if you use a different pressure cooker. This recipe has not been tested on the 6-quart instant pot or in other pressure cooker brands. Author: Becky