Instant Pot Corned Beef and Cabbage

2017-12-12
  • Yield : 8 to 10 servings
  • Cook Time : 30m
  • Ready In : 20m
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Ingredients

  • 1 large onion, cut into 1/2-inch wedges
  • 3 sprigs fresh thyme
  • 3 cloves peeled garlic
  • 3 tablespoons pickling spice
  • One 4-pound piece corned beef brisket, rinsed
  • 3 tablespoons unsalted butter
  • 1 rutabaga, peeled and cut into 1-inch chunks
  • 2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
  • 4 carrots, cut into 2-inch pieces
  • 1 small head green cabbage, core intact, cut into thick wedges
  • 1/4 cup loosely packed fresh parsley leaves, chopped
  • Sour cream, prepared horseradish and whole-grain mustard, for serving

Method

Step 1

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook.

Step 2

Seal and cook on high pressure for 85 minutes. Follow the manufacturer's guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.

Step 3

Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.  

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