Instant Pot Corned Beef
Instant Pot Corned Beef - make the most tender and delicious corned beef in your pressure cooker! Completely with potatoes, cabbage and carrots for the perfect St Patrick's Day dinner.
Servings: 8
Ingredients
- 4 cups beef broth
- 1 large onion chopped
- 4 cloves garlic smashed
- 3-4 pound corned beef brisket
- 1 1/2 pounds baby potatoes
- 4 large carrots peeled and chopped
- 3 cups chopped cabbage
Instructions
- Fill the base of your Instant Pot with beef broth and then place the trivet in the bottom.
- Open the bag of the corned beef brisket and pour out all of the liquid, but save the packet of spices. Pat the brisket dry and sprinkle the spices over the meat, use your hands to rub it over the meat and make sure it sticks. Place the piece of meat on the trivet in the Instant Pot.
- Add smashed cloves of garlic and chopped onion around the sides.
- Close and lock the lid, and cook for 90 minutes under high pressure.
- Once the cook time is up, use the quick release method to unlock the pressure cooker.
- Carefully remove the meat, and cover with foil to keep warm.
- Remove the trivet and all but 1 cup of liquid from the pressure cooker. Add the chopped carrots, potatoes and cabbage to the pot. Cover, lock the lid and cook for 5 minutes under high pressure.
- Use the quick release method to unlock.
- Slice your meat against the grain and serve with the cooked vegetables.
Nutrition
Serving: 1g | Calories: 609kcal | Carbohydrates: 25g | Protein: 54g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Cholesterol: 180mg | Sodium: 555mg | Fiber: 4g | Sugar: 4g
