Instant Pot Corned Beef and Cabbage Delight
Inspired by Jasmine Comer
Servings
Original recipe makes 6 servings
Description
Experience the convenience of the Instant Pot to create a tender, juicy corned beef paired with perfectly cooked cabbage, carrots, and potatoes, making it a delightful one-pot meal.
Ingredients
- {amount} pounds corned beef brisket with spice packet (see Notes)
- {amount} medium onion (quartered)
- {amount} cloves garlic (chopped)
- {amount} cups cold water
- {amount} pound yellow baby potatoes
- {amount} large carrots (cut into 2" pieces)
- {amount} head cabbage (cut into 8 wedges)
Equipment
- Instant Pot
- Tongs
- Cutting board
- Sharp knife
Instructions
-
1
Rinse the corned beef under cold water.
-
2
Place the spice packet, quartered onion, and chopped garlic into the Instant Pot.
-
3
Add the rinsed corned beef brisket and pour in 4 cups of cold water.
-
4
Secure the lid on the Instant Pot with the valve in the 'sealing' position and set to Manual High Pressure for 70 minutes.
-
5
Allow a Natural Release for 15 minutes, then Quick Release any remaining pressure and remove the lid.
-
6
Transfer the corned beef brisket to a cutting board to rest. Remove 3 cups of liquid from the Instant Pot.
-
7
Add the potatoes, carrots, and cabbage to the Instant Pot.
-
8
Replace the lid, set the valve to 'sealing', and cook on Manual High Pressure for 3 minutes.
-
9
Quick Release the pressure and remove the lid.
-
10
Slice the corned beef against the grain and serve with the cooked vegetables.