Description
A hearty dish of corned beef with cabbage, potatoes, and carrots made in an Instant Pot.
Ingredients
Scale
- 3 pounds corned beef brisket
- 1 medium head of cabbage, cut into wedges
- 4 medium potatoes, quartered
- 4 medium carrots, cut into chunks
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
Instructions
- Place the corned beef in the Instant Pot.
- Add beef broth, mustard seeds, peppercorns, and bay leaves.
- Close the lid and set to manual high pressure for 90 minutes.
- Once done, allow natural release for 10 minutes, then quick release the remaining pressure.
- Add potatoes and carrots to the pot.
- Close the lid and set to manual high pressure for 10 minutes.
- Perform a quick release.
- Add cabbage wedges on top and close the lid.
- Set to manual high pressure for 5 minutes.
- Quick release the pressure and serve hot.
Notes
- Adjust cooking time based on the size of the brisket.
- For a richer flavor, sear the brisket before cooking.
- Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 1800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: instant pot corned beef, corned beef and cabbage, potatoes and carrots