Description
A classic Irish dish made easy with the Instant Pot, featuring tender corned beef, cabbage, and carrots.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 1/2–2 pounds green cabbage (chopped into 5–6 chunks)
- 3 cups baby carrots
- 3 cups chicken broth
- 2–3 cloves garlic (chopped)
- 1/2 onion (sliced)
Instructions
- Place the trivet in the Instant Pot.
- Add the corned beef, chicken stock, and garlic to the pot.
- Place the lid on the Instant Pot and seal. Cook for 90 minutes on Manual > High-Pressure Cooking.
- Do not perform a quick release when the Instant Pot indicates it is finished. Allow the steam to release naturally for 10 minutes.
- Release the steam. Open the pot and remove the beef. Set aside.
- Keep the liquid from the beef in the pot. Add the sliced onions, carrots, and cabbage to the pot. Cook for 5 minutes on Manual > High-Pressure cooking.
- Quick release the steam when the pot indicates it is finished.
- Serve the corned beef with the cabbage and carrots.
Notes
- This recipe yields a flavorful meal perfect for St. Patrick’s Day or any family gathering.
- Letting the beef rest after cooking helps retain its juices for serving.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 2000mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 100mg