Description
A delightful twist on the classic corned beef and cabbage, made easy in the Instant Pot for a flavorful, one-pot meal.
Ingredients
- 3 pounds corned beef brisket
- 1 large yellow onion, sliced
- 1 seasoning packet from corned beef (or 1 tablespoon pickling spices)
- 1 tablespoon brown sugar
- 5 cloves garlic, peeled
- 1 cup low-sodium beef broth
- 1 cup stout beer (or additional beef broth)
- 1 pound small red potatoes, cut in half
- 1 pound baby carrots
- ½ head green cabbage, cut into 2-inch wedges
- Salt and pepper, to taste
Instructions
- Rinse the corned beef brisket under cold water and thoroughly pat dry.
- Place the onion slices into the Instant Pot.
- Put the rinsed corned beef on top of the onion mixture.
- Sprinkle the seasoning packet evenly over the meat, then add the garlic and brown sugar.
- Pour beef broth and stout beer around the corned beef.
- Secure the lid on the pressure cooker and set to high pressure for 85 minutes.
- Once the time is complete, let the pressure release naturally for 15 minutes.
- Remove the corned beef and set it on a serving platter, tent with foil.
- Ladle out 1½ cups of the cooking liquid.
- Add the halved potatoes and carrots, then lay the cabbage wedges on top.
- Replace the lid and set to high pressure for 3 to 5 minutes.
- After cooking, release the pressure naturally for 5 minutes before performing a quick release.
- Open the Instant Pot and serve the sliced corned beef alongside the vegetables.
Notes
For best flavor, rinse the brisket well to reduce saltiness. Adjust cooking time for desired vegetable texture.
- Prep Time: 15 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish