Instant Pot Corned Beef

This dish is delicious as-is, but you can absolutely add other ingredients to customize the flavors to your tastes.
* Liquid: Instead of water, feel free to use a light colored beer such as a lager. I have heard of people using Guinness, though it’s flavor is a little strong for me. You can use low sodium beef broth or low sodium chicken broth. It’s imperative to use low sodium broth or the finished dish could be overly salty.
* Potatoes: I typically use baby Yukon gold potatoes, but baby red potatoes also work. You can also use regular sized potatoes of any variety that have been cut into 1 1/2 inch pieces. Keep the pieces similar in size and shape so that they cook at the same rate.
* Vegetables: Try Savoy cabbage instead of traditional green cabbage. You can also add other types of root vegetables to the mix such as parsnips, turnips and rutabaga.
* Seasonings: You can try some other flavors by adding a few bay leaves or coriander seeds to the Instant Pot.
* Sandwich: I love to keep leftover corned beef for sandwiches the next day. Corned beef goes great on rye bread with mustard or you can make a Rueben sandwich with sauerkraut, Russian dressing and Swiss cheese.
You’ll be amazed at how easy it is to use your Instant Pot to turn a simple meal into something extraordinary.
Instant Pot Corned Beef

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