Close
Print This Recipe
Instant Pot Corned Beef and Cabbage
Servings:
Serves 10 as an appetizerPrep Time:
5 minutesCook Time:
110 minutes
Ingredients
The Instant Pot makes this St. Patrick's Day classic effortless. Keep the veggies in large pieces so they cook to just the right doneness in the last step.
2 medium yellow onions
1/2 Tbsp. coriander seeds
1 tsp. whole black peppercorns
1 (3-lb.) piece corned beef brisket
1 cup low sodium beef broth
1 cup dark beer
5 medium carrots
1 medium head green cabbage
Mustard, to serve (optional)
Directions
Peel and slice onions. Spread onions on bottom of the Instant Pot along with coriander seeds and peppercorns. Discard spice packet from brisket if it comes with one. Place brisket on top of onions. Season generously with salt and pepper. Pour in beef broth and beer.
Set to cook on high pressure 85 minutes. Let release naturally at least 15 minutes. Transfer brisket to serving platter and cover.
Cut carrots into 3" pieces. Cut cabbage into 8 wedges. Add both to Instant Pot. Season with salt and pepper. Cook on high pressure 2 minutes. Let quick release. Thinly slice corned beef against the grain and serve with carrots and cabbage. Serve drizzled with any cooking liquid from Instant Pot and mustard on the side, if desired.
Tip: If the corned beef comes in pickling liquid, just wipe off before adding to the Instant Pot.
Source: Hannaford fresh Magazine, March April 2024
Nutrition
| Nutritional Facts | |
| Servings | Serves 10 |
| Base Nutrients | |
| Calories | 252 kcal (13%) |
| Calories from Fat | 90 kcal (0%) |
| Total Fat | 10 g (15%) |
| Saturated Fat | 4 g (20%) |
| Cholesterol | 95 mg (32%) |
| Sodium | 1364 mg (57%) |
| Total Carbohydrates | 12 g (4%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 31 g (52%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
loading