Description
Tender, juicy instant pot corned beef cooked with potatoes, carrots, and cabbage for a cozy, classic comfort meal made fast with a pressure cooker.
Ingredients
Scale
- 3–4 lb corned beef brisket (with spice packet)
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 4 cups hot water
- 1 tsp salt
- 1 tsp pepper
- 1 lb baby potatoes
- 4 large carrots, cut into 3-inch pieces
- 1/2 head savoy or green cabbage, cut into wedges
Instructions
- Add onion, garlic, spice packet, salt, pepper, and hot water to the Instant Pot.
- Place corned beef brisket on top, fat side up.
- Lock the lid and set valve to sealing.
- Cook on manual/high pressure for 80 minutes (3 lb) or 85 minutes (4 lb).
- Let pressure naturally release for 15 minutes.
- Quick release remaining pressure and remove lid.
- Remove brisket, wrap in foil, and keep warm.
- Pour out cooking liquid except for 1 cup.
- Insert trivet or steamer basket and add potatoes, carrots, and cabbage.
- Lock lid and cook on high pressure for 3 minutes.
- Quick release pressure and check vegetables for tenderness.
- Slice brisket against the grain and serve with vegetables and cooking juices.
Notes
Do not skip the natural pressure release to keep the corned beef tender and juicy. Slice against the grain for best texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 135mg