Instant Pot Corned Beef and Cabbage
Ingredients
-
2 ½
pounds
corned beef brisket with spice packet
-
1
medium
onion, quartered
-
3
cloves
garlic, chopped
-
4
cups
cold water
-
1
pound
yellow baby potatoes
-
4
large
carrots, cut into 2" pieces
-
1
head
cabbage, cut into 8 wedges
Instructions
- Rinse the corned beef under cold water.
- Add the spice packet, quartered onion, and chopped garlic to the Instant Pot.
- Place the rinsed corned beef brisket in the pot and pour in 4 cups of cold water.
- Secure the lid on the Instant Pot with the valve in the sealing position.
- Set to Manual High Pressure for 70 minutes.
- After cooking, allow for a natural release of pressure for 15 minutes, then perform a quick release for any remaining pressure and remove the lid.
- Transfer the corned beef to a cutting board to rest.
- Remove 3 cups of liquid from the Instant Pot, then add the potatoes, carrots, and cabbage.
- Replace the lid and set to Manual High Pressure for 3 minutes.
- Once done, perform a quick release and remove the lid.
- Slice the corned beef against the grain and serve warm with the vegetables.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
29g
Total carbohydrates
29g
Total protein
32g
Sodium
2374mg
Cholesterol
102mg
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