Description
This Instant Pot Corned Beef and Cabbage is a flavorful meal that delivers irresistible taste with minimal effort. Using tender corned beef, fresh vegetables, and easy techniques, this dish makes for a delightful quick dinner or comforting meal that everyone will love.
Ingredients
Scale
- 2 cups low-sodium beef broth
- 1 medium onion cut into chunks
- 1 tablespoon minced garlic
- 3 ½ to 4 pound corned beef brisket or round with pickling spice packet
- sliced potatoes
- carrots
- 1 small head green cabbage
- salt & pepper to taste
Instructions
- Add the beef broth, salt, pepper, and minced garlic to the insert of a 6-8 quart Instant Pot.
- Rinse the corned beef under cool water and place it on top of the broth mixture.
- Sprinkle the corned beef with the pickling spices included with the brisket.
- Close and lock the lid of the Instant Pot.
- Select MANUAL, set to HIGH pressure, and cook for 1 hour and 10 minutes.
- After cooking, allow a natural pressure release for about 15-20 minutes.
- Carefully remove the corned beef from the Instant Pot and place it on a cutting board to rest.
- Add the potatoes, carrots, onions, and cabbage into the remaining juices in the Instant Pot.
- Close and lock the lid again.
- Select MANUAL, set to HIGH pressure, and cook for 5 minutes.
- When finished, carefully quick release the pressure.
- Slice the corned beef against the grain and serve with the cooked vegetables and some flavorful broth spooned over the top.
Notes
Ensure to rinse the corned beef to remove excess salt before cooking.
Adjust the vegetables according to your preference or seasonality.
Leftovers can be stored in the fridge and are great for sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg