Description
Deliciously tender corned beef with flavorful cabbage, carrots, and potatoes, all made effortlessly in the Instant Pot.
Ingredients
Scale
- 4 pounds corned beef brisket
- 1 head cabbage, cut into wedges
- 1 pound baby carrots
- 1 pound baby potatoes
- 4 cups beef broth
- 2 tablespoons olive oil
- 2 teaspoons whole black peppercorns
- 4 cloves garlic, minced
- 2 teaspoons mustard seeds
- 1 teaspoon thyme
- 1 tablespoon brown sugar
Instructions
- Use the sauté function on the Instant Pot to heat olive oil and sear the corned beef on all sides.
- Remove the corned beef and set aside. Add garlic, peppercorns, mustard seeds, and thyme to the pot, stirring for 1 minute.
- Add the beef broth and brown sugar, then return the corned beef to the pot.
- Seal the Instant Pot and cook on high pressure for 90 minutes.
- Once cooking is complete, do a natural release for 15 minutes, then quick release any remaining pressure.
- Add the carrots, potatoes, and cabbage to the pot, sealing it again and cooking for an additional 10 minutes on high pressure.
- Let the pressure release naturally before serving the corned beef and vegetables.
Notes
- For best results, always use fresh vegetables.
- Let the corned beef rest for at least 10 minutes before slicing to retain juices.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg