Instant Pot Corned Beef and Cabbage
Ingredients
The meat
-
3-4
pound
corned beef brisket
The vegetables
-
1
head
green cabbage, chopped into 5-6 chunks
-
3
cups
baby carrots
-
½
onion, sliced
The liquids
-
2-3
cups
low-sodium chicken stock
-
3
cloves
garlic, chopped
Instructions
- Place the trivet in the Instant Pot.
- Add the corned beef, chicken stock, and garlic to the pot.
- Seal the lid on the Instant Pot and cook for 90 minutes on high pressure.
- After cooking, allow the steam to release naturally for 10 minutes.
- Release any remaining steam and remove the beef, setting it aside.
- Keep the liquid in the pot and add the onions, carrots, and cabbage.
- Cook for an additional 5 minutes on high pressure.
- Quick release the steam and serve the corned beef with the vegetables.
Nutrition Facts (estimated)
Servings
8
Calories
377
Total fat
20g
Total carbohydrates
10g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
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