Instant Pot Corned Beef and Cabbage
Ingredients
- 3-4 pounds corned beef brisket
- 1 onion, sliced
- 6 garlic cloves, peeled
- 2 tablespoons pickling spices
- 2 cups beef broth
- 12 ounces beer (lager, pale ale or dark beers like Guinness)
- 1 1/2 pounds small baby potatoes, (red, yellow, Yukon)
- 1/2 head green cabbage, cut into wedges
- 1 pound baby carrots or carrots, peeled and cut into 2-inch chunks
OPTIONAL
Instructions
- Rinse the corned beef brisket under cold running water. Pat dry with paper towels.
- Add the sliced onions, garlic, pickling spices, beef broth and beer into the pressure cooker.
- Place the corned beef brisket, fat side up, inside the pot (submerge in the cooking liquid), or on a trivet inside the pot.
- Close the lid and set the valve to “seal”. Pressure Cook on HIGH pressure for 90 minutes.
- When done, let the pressure release naturally for 15 minutes then do a quick release to get rid of any remaining pressure.
- Remove the meat from the pot and let it rest for about 10 minutes, loosely tented with aluminum foil.
- While the meat is resting, strain the cooking liquid and discard the solids. Reserve 1 1/2 cups of the cooking liquid.
- Pour the strained cooking liquid into the pot, add the potatoes, carrots and cabbage.
- Close the lid and set the valve to “seal”. Pressure Cook on HIGH pressure for 3 to 4 minutes (depending on the size of your potatoes).
- Do a quick release of pressure by setting the valve to "venting". Remove the vegetables from the pressure cooker.
- Slice the brisket against the grain and serve with the vegetables.
- OPTIONAL: Drizzle the vegetables with melted butter and serve with a side of whole grain mustard.
Nutrition
Calories: 383 kcal, Carbohydrates: 11 g, Protein: 27 g, Fat: 26 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 12 g, Cholesterol: 92 mg, Sodium: 2120 mg, Potassium: 812 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 9528 IU, Vitamin C: 72 mg, Calcium: 61 mg, Iron: 3 mg
