Description
Enjoy a delicious and hearty meal with this Instant Pot Corned Beef recipe that includes tender beef, flavorful vegetables, and a savory broth. Perfect for a cozy dinner or St. Patrick’s Day feast!
Ingredients
Units
Scale
Corned Beef:
- 3 lb corned beef brisket
- 1 large yellow onion, quartered
- 6 cloves garlic, crushed
- 3 cups water
- 1 bay leaf
- 2 tbsp apple cider vinegar
- 1 spice packet
For the vegetables:
- 1 small head green cabbage, quartered
- 1 lb carrots, large chop
- 1 lb baby potatoes, red or yellow
- parsley, for garnish
Instructions
- Prepare the Corned Beef: Place onion, garlic, water, bay leaf, and apple cider vinegar into the Instant Pot. Add corned beef brisket and sprinkle with the spice packet.
- Cook the Beef: Close the Instant Pot and cook on high pressure for 1 hour and 20 minutes. Quick release the pressure.
- Add Vegetables: Remove corned beef, onion, and bay leaf. Keep 1 cup of liquid. Place trivet in the pot, add cabbage, carrots, and potatoes. Cook on high pressure for 3 minutes. Quick release.
- Serve: Arrange beef and veggies on a platter. Garnish with parsley and enjoy!
Notes
- Make your own spice mix if needed with mustard seeds, allspice berries, coriander seeds, cloves, brown sugar, and black pepper.
- Rinse beef before cooking to remove excess salt.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 480 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 1800mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 5g
- Protein: Approximately 35g
- Cholesterol: Approximately 110mg
