Corned Beef & Cabbage

Instant Pot Recipe!

Instant Pot Corned Beef and Cabbage is the best way to prepare brisket. Fork tender meat made with a delicious spice blend and root vegetables!

Ingredients:

– corned beef brisket – water – cloves garlic – onion  – baby potatoes – head cabbage – baby carrots

Cut the brisket in half so it will fit in the bowl of your Instant Pot. Rinse it with cold water. Place the trivet into the instant to prevent it from sticking to bottom. If it isn't too large, you might not need to cut it. Place it in, fat side up.

1

Add the seasoning packet, onion, garlic cloves, bay leaf and water. Lock lid in place and set to manual high pressure. Use the quick release method and remove corned beef brisket. Set aside and tent loosely.

2

Layer the potatoes, carrots and then cabbage over the cooking liquid. Place lid back on and set to manual high pressure for 3 minutes. Use the quick release method.

3

Slice the brisket against the grain and plate along with cooked vegetables. Serve with your other St. Patrick's Day favorites.

4

Use a dark beef or lager like Guinness Stout. Lite beers can also be used, but don’t have as much flavor. Only swap out about 1 cup or the beef will be overwhelmed and possibly bitter.

Variation Tip:

Storage Tip:

Storage leftover corned beef in an airtight container in the refrigerator for up to 5 days.

Reader Review:

"This was just perfect! My husband’s favorite meal is corned beef and I’m always looking for more opportunities to use my Instant Pot, so this was perfect!"

Check out these other five-star recipes!

Healthy Cabbage Soup

Bacon Fried Cabbage

Stuffed Cabbage Rolls

Find this recipe and so much more at

www.savoryexperiments.com