Instant Pot Corned Beef and Cabbage
Ingredients
The meat and aromatics
-
6
cloves
Garlic, roughly chopped
-
1
whole
Yellow Onion, quartered
-
2-4
lb
Corned Beef Brisket, rinsed (with the spice packet)
The liquid
-
1
12-ounce bottle
Guinness Beer, or other Stout Beer (or 2 cups Beef Broth, or Water)
-
2-3
cups
Water
The vegetables
-
3
medium
Carrots, cut in 3" pieces
-
2
medium
Potatoes, cut into fourths or sixths
-
1
small head
Cabbage, cut in fourths or sixths
Instructions
- Add garlic and onion to the Instant Pot.
- Place the brisket in the pot with the fat side up.
- Sprinkle the spice packet over and around the brisket.
- Pour the beer (or other liquid) and water into the pot, avoiding washing off the spices.
- Lock the lid in place and set the steam release knob to sealing.
- Select 90 minutes on High pressure using the Pressure Cook/Manual setting.
- After cooking, let the pot sit for 15 minutes for natural release, then manually release remaining steam.
- Remove the meat to rest and add carrots, potatoes, and cabbage to the pot.
- Close the lid, set to sealing, and cook for 3 minutes.
- Perform a controlled Quick Release when the cook cycle finishes.
- Slice the brisket against the grain and serve with vegetables and cooking liquid.
Nutrition Facts (estimated)
Servings
5 - 7
Calories
471
Total fat
25g
Total carbohydrates
30g
Total protein
40g
Sodium
1000mg
Cholesterol
100mg
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