Instant Pot Corned Beed & Cabbage
Instant Pot corned beef and cabbage is a faster way to make the classic Irish meal. Perfect for St. Patrick's Day, this features all the traditional flavors of the Emerald Isle in an easy to prep dinner.
Servings: 4
Calories: 692kcal
Ingredients
- 2 lbs corned beef
- 2 cups beef broth
- 1 large onion peeled and quartered
- 3 garlic cloves
- 3 bay leaves
- 4-5 allspice peas
- 1 tsp mixed peppercorns
- 2 lbs diced potatoes
- 1 lb white cabbage roughly chopped
- 2 carrots chopped
Instructions
- Put the corned beef in the pan, as well as the onion, garlic, spices and bay leaf.2 lbs corned beef, 1 large onion, 3 garlic cloves, 3 bay leaves, 4-5 allspice peas, 1 tsp mixed peppercorns
- Pour the beef broth into the pot, close the lid and cook under pressure for 70 minutes, then wait for the pressure to release naturally (another 20 minutes).2 cups beef broth
- Remove the corned beef from the pan and set aside. Strain the broth and pour it back into the instant pot.
- Transfer potatoes, cabbage and carrots to the broth.2 lbs diced potatoes, 1 lb white cabbage, 2 carrots
- Close the lid and cook under pressure for 5 minutes, then release the pressure gently.
- Cut the corned beef into slices, transfer to a plate along with potatoes, cabbage and carrots. Sprinkle with chopped herbs.
Notes
- Do not quick release the pressure when you are cooking the corned beef. The natural release helps make sure the beef is not only cooked properly but also nice and tender.
- Let the beef rest until the vegetables are done to give the juices a chance to distribute and the proteins a chance to relax.
- Add any fresh herbs you like at the end. We like chopped parsley.
Nutrition
Calories: 692kcal | Carbohydrates: 54g | Protein: 42g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 3263mg | Potassium: 2048mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5217IU | Vitamin C: 153mg | Calcium: 119mg | Iron: 7mg