BEEF BRISKET INSTANT POT CHINESE RECIPES

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CORNED BEEF – INSTANT POT RECIPES



Corned Beef – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 120 minutes

Yield 6 servings

Number Of Ingredients 5

12 ounces Guinness stout (or other dark beer or beef broth)
3-4 lbs corned beef ( with seasoning packet)
10 - 12 potatoes (skin on, egg-sized )
1 1/2 cups baby carrots
1/2 head cabbage (cut in half (optional))

Steps:

  • Pour beer into Instant Pot.
  • Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
  • Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
  • When the time is up, quick-release the pressure.
  • Slice the corned beef against the grain and serve with vegetables.

SUCCULENT BEEF SHORT RIBS – INSTANT POT RECIPES



Succulent Beef Short Ribs – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 100 minutes

Yield 4 servings

Number Of Ingredients 11

2 lbs beef Short Ribs
2 tsp salt
2 tsp pepper
2 tsp olive oil
1 tbsp butter
1 medium carrot (diced)
1 shallot (diced)
3 cloves garlic (minced)
1/2 cup red wine
5 sprigs fresh thyme
2 tbsp balsamic vinegar

Steps:

  • Season the sort ribs with salt and pepper.
  • Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
  • Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
  • Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
  • Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
  • Serve beef drizzled with sauce.

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From jocooks.com
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