Description
A heartwarming dish of corned beef and cabbage that’s easy to make in an Instant Pot, perfect for family gatherings or busy weeknights.
Ingredients
Scale
- 4 pounds corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon peppercorns
- 1 head of cabbage, cut into wedges
- 4 carrots, chopped
- 2 pounds baby potatoes
Instructions
- Place the corned beef brisket in the Instant Pot and add the onion, garlic, beef broth, and peppercorns. Close the lid, then set the valve to sealing.
- Cook on high pressure for 90 minutes, then allow for natural release.
- Remove the brisket and set it aside on a cutting board. Let it rest for a few minutes.
- Add the cabbage, carrots, and potatoes to the pot, layering them evenly.
- Close the lid again and cook on high pressure for an additional 5 minutes.
- Perform a quick release to vent the pressure.
- Slice the corned beef against the grain and serve it with the cooked vegetables.
Notes
Serve with whole-grain mustard or horseradish for extra flavor. Pairs well with light beer or iced tea.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: corned beef, cabbage, instant pot, comfort food, Irish recipes