Corned Beef and Cabbage
| Categories: | InstantPot |
| Submitted by: | Janice Meierdiercks |
| Source: | Breanna |
| Serves: | 6
|
| Prep time: | 10 min |
| Cook time: | 1 hrs 30 min |
| Total time: | 1 hrs 40 min |
Ingredients
| 3 lbs | Corned Beef Brisket |
| 1 | Medium Onion, chopped |
| 1 Spice Packet | or 1 1/2 Tbs Pickling Spice |
| 3 Cloves | Chopped Garlic |
| 14.9 oz | Guinness Beer |
| 1 cup | Beef Broth |
| 1 lb | New Potatoes |
| 3 large Carrots | Cut into 3" pieces |
| 1 head | Savoy Cabbage cut into 2" wedges |
| Kosher Salt | to taste |
| Pepper | to taste |
| whole grain Mustard | |
| Parsley | |
Steps
- Rinse brisket with cold water and thoroughly pat dry.
- Place onion, garlic and pickling spice in the Instant Pot. Gently place brisket on top and then add beer and beef broth.
- Pressure cook on high for 85 minutes. Immediately do a quick release.
- Remove brisket from Instant Pot and keep warm.
- Discard contents of Instant Pot, reserving 1 1/2 cups liquid to cook vegetables.
- Place potatoes, carrots and cabbage into Instant Pot. Stir in reserved liquid with salt and pepper.
- Pressure cook on high for 4 minutes. Immediately do a quick release.
- Thinly slice corned beef against the grain. Serve with the vegetables and whole grain mustard and parsley on the side.