An Instant Pot or slow cooker is a great way to slow-cook corned beef. The day after St. Patrick’s day, many grocery stores will have it discounted deeply, and I will usually buy 4 or 5 and freeze them to get us through the next year.
Cooking it in beer gives it an excellent flavor.
The Instant Pot is ideal for this because you can sear the meat and cook in the same pot, keeping all of that delicious seared flavor. I’m currently using the Instant Pot Max and love it for the flexibility, the increased temperature and ability to control temperature, as well as the automated release (so convenient when I’m multi-tasking). Using a ceramic coated pot like this one makes cleanup easy.
Add spices and beer. Having a silicon lid with your extra pot means you can do this a day or so ahead of time then finish on slow cook during a work day. Or even pressure cook it if you forget to put on slow cook in the morning (not that I’ve ever done that!!) These silicon lids work well.
The next day you can either slow cook on low (I did 15 hours but would be done in probably 8-10). The fantastic thing about the Instant Pot is that, if it’s not quite finished, you can put it on pressure for 5-8 minutes at a crack until it is done. I have saved multiple dinners that way (came home, the meat was still cooking…pressure finished it). You could also pressure cook the whole thing. That would be around 35-40 minutes on max and maybe 50-60 on high pressure. The reason it’s difficult to give a definitive number is that all meat is different, and can have differing levels of connective tissue (which is being broken down in the slow cook or pressure process). I’ve had a couple of super tough mamas that did indeed take longer.
Slice up some deli rye bread
Aaron likes his with thousand island dressing and sauerkraut. Of course there has to be Swiss cheese (he doubled it. SO GOOEY). Traditionally instead of thousand island, you’d use brown mustard and sauerkraut but I really like the dressing.
My way of choice is cole slaw and thousand island dressing (that’s how my mom always made them!)
In all its gooey glory. These were so amazing. I had to eat mine with a knife and fork.
- 8 slices rye bread
- 8 slices Swiss cheese
- thousand island dressing
- cole slaw
For the corned beef
- 1 corned beef
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 12 oz beer
- 6 cloves garlic
- Sear the corned beef on all sides. Add the beer to the pot, add the garlic and spices. Cook on low slow cook for 8-12 hours, or pressure cook for 35-40 minute (max pressure in Instant Pot Max) or 50-55 minutes on high pressure. Slice. Toast rye bread with butter and add Swiss cheese, meat and thousand island dressing to the sandwich. Add cole slaw or sauerkraut to the sandwich.