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Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage
Food Network
Prep Time
2h 20 min
Yields
8 - 10 servings

Love a traditional St. Patrick’s day dinner — but don’t love how long it takes to make one? Here is the perfect solution: An easy express route to celebrating that uses your pressure cooker.

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ingredients

1
large onion, cut into 1/2-inch wedges
3
sprigs fresh thyme
3
cloves peeled garlic
3
tbsp pickling spice
1 4-lb
piece corned beef brisket, rinsed
3
tbsp unsalted butter
1
rutabaga, peeled and cut into 1-inch chunks
2
leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
4
carrots, cut into 2-inch pieces
1
small head green cabbage, core intact, cut into thick wedges
¼
cup loosely packed fresh parsley leaves, chopped
Sour cream, prepared horseradish and whole-grain mustard, for serving
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directions

Notes

Special equipment: an Instant Pot® multi-cooker

Step 1

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer’s guide for locking the lid and preparing to cook.

Step 2

Seal and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.

Step 3

Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

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