Description
Corned beef and cabbage made in an instant pot is a quick and tasty dish.
Ingredients
Scale
- 2 pounds corned beef brisket
- 4 cups water
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 4 medium carrots, cut into chunks
- 4 potatoes, quartered
- 1 small head of cabbage, cut into wedges
Instructions
- Place the corned beef in the instant pot.
- Add water, onion, garlic, peppercorns, and mustard seeds.
- Seal the lid and cook on high pressure for 90 minutes.
- Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
- Add carrots and potatoes to the pot.
- Seal the lid and cook on high pressure for another 10 minutes.
- Quick release the pressure again.
- Add cabbage wedges and cook on high pressure for 5 minutes.
- Quick release the pressure and serve hot.
Notes
- Adjust seasoning to taste.
- Leftovers can be stored in the refrigerator.
- Serve with mustard or horseradish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: corned beef and cabbage instant pot