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Pressure Cooker Corned Beef and Cabbage

I made this for St. Paddy's Day since the sales were fabulous, but you can make this any time of year. From what I've read, leftovers freeze very well. I don't think I'm going to have any leftovers to freeze:)
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Prep Time: 15 minutes

Cook Time: 95 minutes

Total Time: 1 hour, 50 minutes

Yield: 6 servings

Source: Instant Pot Facebook Group

Ingredients:

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Steps:

  1. (Optional) Rinse the beef if you are concerned it will be too salty.
  2. Put 4 cups of water and a trivet into the cooker.
  3. Add the beef, fat side up. Sprinkle the contents of spice packet over beef, and top with the 4 cloves of garlic.
  4. Pressure cook on high for 90 minutes, and quick release.
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  6. While beef is cooking, cut the vegetables.
  7. Remove the beef and set on a platter. Cover with foil and let it rest.
  8. Remove the trivet from the cooker but leave the liquid in. Add the potatoes, carrots and cabbage. Cook on high pressure 5-6 minutes and do a quick release.
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  10. Serve and enjoy.

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