Instant pot Corned beef and cabbage
Juicy, flavorful Instant Pot corned beef and cabbage is fantastic dish that is great at any time of the year, but especially in March, for St. Patrick's day! So easy, dump and start recipe will prove you that your pressure cooker is amazing for everything.
Servings: 6 serving
- 4 lb corned beef brisket
- 3 cups low sodium broth
- 3 cups water
- 2 bay leaves
- 3-5 whole black peppercorns
- 1 tbspn fresh chopped thyme
- 1/2 tspn whole allspice
- 1.5 lb potatoes
- 5-7 carrots
- 1 large head green cabbage
Rinse the brisket very well to remove the extra saltiness. Place into the instant pot with all the spices, broth and water.
Cook for 90 minutes on manual high pressure. Natural release for 5 minutes then quick release (Watch for the foam )
Take the corned beef out and wrap in the foil.
Peel and cut potatoes in halves or quarters, or keep whole if they are small. Peel and cut carrots in big chunks. Cut cabbage in 8 pieces.
Add veggies in to the broth, close the lid and cook on high pressure for 10 minutes. Quick release.
Open the lid, using slotted spoon take vegetable out. Slice the brisket against the grain and serve with vegetables.
In this recipe i used a spice pack the meat came with.
Calories: 685kcal | Carbohydrates: 19g | Protein: 47g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3732mg | Potassium: 1529mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8490IU | Vitamin C: 97.6mg | Calcium: 76mg | Iron: 8.9mg