Description
This delicious Instant Pot corned beef and cabbage recipe is perfect for a hearty meal.
Ingredients
Scale
- 2 pounds corned beef brisket
- 3–4 carrots (peeled and cut into large pieces)
- 1 onion (quartered)
- ¼ cup chopped fresh parsley
- 2 bay leaves
- 1 spice packet (included with the corned beef)
- 1 head green cabbage (quartered)
- 3 cups water
Instructions
- Place the corned beef brisket in the bottom of the Instant Pot.
- Add the baby carrots, onion, parsley, and bay leaves.
- Sprinkle the seasoning packet on top.
- Carefully pour in the water down the side (you don’t want to wash away all of the seasoning and flavor).
- Place the lid on top of the pressure cooker, move the venting position to SEALING, and press the PRESSURE COOK button. Set timer for 90 minutes.
- You can let the high pressure do a natural release (it should take 15-20 minutes). Remove the lid.
- Add the cabbage wedges in with the food in the Instant Pot and place the lid back on top.
- Press the PRESSURE COOK button and set the timer for 3 minutes.
- When the timer is done, do a quick release of the pressure.
- Remove the lid, remove the bay leaf, and pull out the beef brisket.
- Slice the brisket against the grain (it should be fork tender) and serve with carrots, onion, and cabbage on the side.
Notes
- For added flavor, you can let the brisket marinate overnight.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg