Description
Corned beef and cabbage cooked quickly in an Instant Pot.
Ingredients
Scale
- 3 pounds corned beef brisket
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 head of cabbage, cut into wedges
- 4 large carrots, chopped
- 4 medium potatoes, quartered
Instructions
- Place corned beef in the Instant Pot.
- Add onion, garlic, beef broth, peppercorns, and mustard seeds.
- Seal the lid and cook on high pressure for 90 minutes.
- Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Remove the corned beef and set aside.
- Add cabbage, carrots, and potatoes to the pot.
- Seal the lid and cook on high pressure for 5 minutes.
- Quick release the pressure.
- Slice the corned beef and serve with vegetables.
Notes
- Use low-sodium broth for less salt.
- Adjust cooking time for larger or smaller cuts of beef.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 95 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Keywords: corned beef, cabbage, instant pot, quick meal