Adapted from AllRecipes.com

4840 cal/recipe

Ingredients

• 48 oz uncooked corned beef
• 1 12-oz dark beer
• 2 c water
• 4 cloves of garlic, peeled
• 5 3/4 lb red potatoes, chopped
• 2 small green cabbages, cores removed and each cut into 4 wedges

Directions

Instant Pot Pressure Cooker

• Place trivet in pressure cooker and then beef, beer, water, and garlic.
• Close and lock lid, start cycle, and cook for 20 min per pound of meat (about 100 min) at pressure.
• Quick-release cooker when time is elapsed.
• Transfer meat to cutting board to rest, while retaining liquid in cooker pot.
• Place potatoes and cabbage in cooker.
• Cook for 5 min at pressure and then immediately quick-release.
• Serve corned beef with cabbage and potatoes.

Slow Cooker

• Place beef, beer, water, and garlic in slow cooker.
• Cook on high heat for 8-12 hours.
• Transfer meat to cutting board to rest, while retaining liquid in cooker pot.
• Place potatoes and cabbage in cooker.
• Add potatoes and cabbage to slow cooker.
• Cook for 45-60 until potatoes and cabbage are cooked.
• Serve corned beef with cabbage and potatoes.

Note

The potatoes can be substituted with 14 servings of instant mashed potatoes.

Prepare Idahoan instant mashed potatoes according to instructions, using:

• 4 2/3 c water
• 1 3/4 tsp salt
• 7 tbsp butter
• 2 1/3 c milk
• 4 2/3 potato flakes