Description
A hearty dish of corned beef and cabbage made quickly in an Instant Pot.
Ingredients
Scale
- 3 pounds corned beef brisket
- 1 large onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 head of cabbage, cut into wedges
- 4 medium carrots, sliced
- 4 medium potatoes, quartered
Instructions
- Place the corned beef in the Instant Pot.
- Add the onion, garlic, beef broth, mustard seeds, and peppercorns.
- Seal the lid and cook on high pressure for 90 minutes.
- Allow natural release for 15 minutes, then quick release the remaining pressure.
- Add cabbage, carrots, and potatoes to the pot.
- Seal the lid and cook on high pressure for an additional 5 minutes.
- Quick release the pressure again and serve hot.
Notes
- Adjust cooking time for larger cuts of meat.
- For added flavor, use beer instead of beef broth.
- Let the meat rest for 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: corned beef, cabbage, instant pot, quick dinner, Irish recipe