Instant Pot Corned Beef And Cabbage Recipe

July 09, 2023 Post a Comment

Description

Corned beef and cabbage is a classic dish that is often served during St. Patrick’s Day. This traditional comfort food is traditionally cooked in a slow cooker or on the stovetop. But with the help of an Instant Pot, you can make this dish in a fraction of the time. This recipe is easy to make, and the result is tender, juicy corned beef and perfectly cooked vegetables. Plus, with the added bonus of minimal clean-up, you can spend more time enjoying your meal.

Prep Time

Preparing the Instant Pot corned beef and cabbage is surprisingly easy and doesn’t require much time at all. All you need to do is chop the vegetables, season the corned beef, and assemble the ingredients in the pot. This should take about 10 minutes. Once everything is in the pot, you just set the timer and let the Instant Pot do its magic.

Cook Time

The cook time for this recipe is relatively short compared to other cooking methods. The Instant Pot will cook the corned beef and cabbage in just 25 minutes. This is perfect for busy weeknights when you’re in a rush to get dinner on the table. Plus, you won’t have to worry about babysitting the pot, since the Instant Pot has a built-in timer.

Ingredients

2 pounds corned beef brisket
1 medium onion, chopped
3 cloves garlic, minced
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
4 large carrots, cut into 2-inch pieces
4 stalks celery, cut into 2-inch pieces
1 small head of cabbage, cut into wedges
2 tablespoons olive oil

Instructions

1. Start by seasoning the corned beef. Place the corned beef in a bowl and sprinkle with thyme, oregano, and salt and pepper. Rub the seasoning into the beef.
2. Heat the olive oil in the Instant Pot on the sauté setting. Add the chopped onion and garlic and sauté for 2-3 minutes, or until the onion is softened.
3. Add the beef broth, carrots, celery, and cabbage to the Instant Pot. Place the corned beef on top of the vegetables.
4. Secure the lid and set the pressure release valve to the “sealing” position. Select the “Manual” setting and set the timer to 25 minutes.
5. When the timer is done, carefully turn the pressure release valve to the “venting” position to release the pressure.
6. When all the pressure has been released, carefully remove the lid. The corned beef and vegetables should be cooked through and tender.
7. Slice the corned beef against the grain and serve with the vegetables. Enjoy!

Equipment

Instant Pot
Cutting board
Knife
Measuring cups and spoons

Notes

You can substitute beef broth for chicken broth, if desired. If you are using a large piece of corned beef, you may need to increase the cook time. If the beef is not cooked through after 25 minutes, simply return the lid to the pot, set the timer for an additional 5-10 minutes, and cook on the “Manual” setting.

Nutrition: Per Serving

Calories: 426
Fat: 24 g
Carbs: 15 g
Protein: 41 g

Recipe Tips

For a flavorful variation, try adding a few tablespoons of grainy mustard or horseradish to the pot. You can also substitute the beef broth for beer for an added depth of flavor. If you’re looking for something a bit more substantial, you can serve the corned beef and cabbage with boiled potatoes.

This Instant Pot corned beef and cabbage is a delicious and easy way to get dinner on the table. With minimal preparation and cook time, this is a great weeknight meal that the whole family will love. And the leftovers make for a great lunch the next day.