Description
Enjoy tender and delicious Instant Pot Corned Beef, cooked to perfection with spices and vegetables. A quick and easy recipe for a hearty meal.
Ingredients
- 3 lbs corned beef brisket with spice packet
- 4 cups water
- 1 onion, quartered
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp black peppercorns
- 1 lb baby potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 1 small head of cabbage, cut into wedges
Instructions
- Rinse the corned beef brisket under cold water to remove excess brine.
- Place the brisket in the Instant Pot. Add the contents of the spice packet, water, quartered onion, minced garlic, bay leaf, and black peppercorns.
- Secure the lid and set the Instant Pot to Pressure Cook on high for 90 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Carefully remove the brisket and set it on a cutting board. Cover with foil to keep warm.
- Add the baby potatoes, carrots, and cabbage to the Instant Pot. Secure the lid and set to Pressure Cook on high for 3 minutes.
- Quick release the pressure once the vegetables are done cooking.
- Slice the corned beef against the grain and serve with the cooked vegetables.
Notes
- For extra flavor, add a splash of apple cider vinegar to the cooking liquid.
- Leftover corned beef is perfect for sandwiches or hash.
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American, Irish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 600
- Sugar: 4g
- Sodium: 1600mg