Easy Instant Pot Corned Beef and Cabbage
User Reviews
5
Easy Instant Pot Corned Beef and Cabbage
Description
The recipe begins with placing the corned beef brisket and its included spice packet in the Instant Pot along with minced garlic, water, and lager beer or water alone. Pressure cooking at high setting for 60 to 90 minutes tenderizes the meat thoroughly. After allowing a full natural pressure release, the beef is removed, any residual spices wiped off, and reserved with some cooking liquid.
Next, cut cabbage wedges and carrot rounds are cooked under high pressure for a brief three minutes to soften but retain firmness. The dish is completed by slicing the beef against the grain and drizzling it with some reserved broth. Fresh chopped parsley adds a final touch of brightness.
This method produces corned beef with balanced moisture and seasoning, and vegetables cooked perfectly in one pot. Adjustments can be made for gluten-free or low-carb diets by substituting beer with beef stock or extra water. Food thermometer use is recommended to ensure the meat reaches a safe internal temperature of 145°F. Additional flavor options include caramelized onions and crushed garlic with the vegetables.
Ingredients
- 5 pounds corned beef brisket 2.26kg
- Spices included with corned beef
- 2 teaspoons garlic minced
- ½ cups water 118 milliliters
- ½ cup lager beer 118ml
- 1 green cabbage sliced into 6-8 wedges, medium
- 6 carrot cut into large rounds, large
- 3 tablespoons parsley chopped
Instructions
- Remove corned beef brisket from the package and reserve the spices.
- Place meat directly in the bottom of the Instant Pot insert.
- Add spices, minced garlic, water and beer (or substitute ½ cup water for the beer) to the Instant Pot.
- Close the lid, turn the vent to sealing position and set to high pressure, manual/pressure cook for 60 mins for firmer meat, or up to 90 mins for tender succulent meat.
- When done, allow for a full Natural Pressure Release (NPR). Test the corned beef, if it is not cooked to your liking, turn back on and cook for a further 10 mins.
- Next, take out the corned beef along with 4-6 tbsp of the broth, and remove any spices stuck to the meat. Set aside.
- Add the cabbage and carrots to the Instant Pot, close the lid, turn the vent to sealing position and set to high pressure, manual/pressure cook for 3 mins. When done perform a Quick Pressure Release (QPR) and immediately remove the vegetables.
- Slice the beef against the grain and drizzle the broth on top to moisten. Sprinkle with parsley and serve alongside the vegetables.
Notes
- Replace the beer with beef stock or water for a gluten-free, low carb, or keto-friendly version.
- Use a food thermometer to check that corned beef reaches at least 145°F internal temperature before serving.
- Add caramelized onions and crushed garlic to the cabbage and carrots for additional flavor.
- If using extra water instead of beer, this recipe has about 10 Blue Plan SmartPoints per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 34g | 68% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 2803mg | 117% |
| Potassium | 951mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6300IU | 126% |
| Vitamin C | 98.3mg | 109% |
| Calcium | 67mg | 7% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
