How to make delicious corned beef and cabbage in an Instant Pot in about an hour
When the kids were young, a pressure cooker allowed me to get dinner on the table in quick order. They'd pull up little chairs and watch as the shiny pot rattled, sizzled and hissed on the stove. Opening the pot called for oohs and aahs. Soon tender stews, brothy soups and hearty chili graced the family table.
Truth be told, I was always a little nervous as the hot pressure rendered beef and pork into tender bits. Family stories of mashed potatoes plastered on the ceiling (when the pot was opened before the pressure dropped) didn't ease my mind. When the seal on the pot cracked, I pitched the whole thing.
This year a 6-quart Instant Pot joined the family. This multipurpose electric appliance proves far easier to use than my old stovetop pressure cooker. It could also replace my rice cooker and my slow cooker, but it's the tenderizing qualities of cooking under pressure that interest me. Suddenly, the relatively inexpensive, but long-cooking, pot roasts and stews beckoned.
How about a red wine pot roast
