instant pot corned beef and cabbage
It couldn't be easier to make this classic st patricks day meal - cook everything in the instant pot - fast and delicious
Servings 8 servings
Calories 449kcal
Ingredients
- 8 cloves garlic crushed
- 1 medium Onion quartered
- 3.5 lbs corned beef brisket
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon allspice berries
- ¼ tsp fennel seeds
- 3 bay leaves
- 4 C beef broth I use better than bullion beef base
- 6 medium potatoes quartered
- 4 lrg carrots cut large
- 1 head cabbage cut into 6-8 wedges
Instructions
- Place the onion and garlic into the instant pot
- Add the corned beef brisket
- Add the mustard, peppercorns, coriander, allspice, fennel seeds and bay leaves
- Add the beef broth
- Close the instant pot cook on high for 80 mins (70 for 1 ½ inches thick, 80 for 2 ½ inches thick and 90 for 3 ½ inches thick)
- Once it’s done let it manually release presser for 15 mins then quick release. Pull out the beef, place on a plate and cover with foil
- Add the potatoes, carrots and cabbage to the pressure cooker, close and set on high for 3 mins
- Quick release and serve immediately.
Video
Nutrition
Calories: 449kcal | Carbohydrates: 9g | Protein: 32g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 2883mg | Potassium: 874mg | Fiber: 3g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 96.3mg | Calcium: 76mg | Iron: 4.3mg