Corned beef and cabbage is the perfect way to celebrate St.Patrick’s Day! Check out Sheri’s corned beef and cabbage instant pot recipe and give it a try this St.Patrick’s Day.
Corned Beef and Cabbage Instant Pot Recipe
Prep Time:
10 minutes
Cook Time:
1 hour 30 minutes (add additional 30-40 minutes for instant pot to pressurize)
Ingredients:
– 1 corned beef brisket (2-3 lb)
– 3 cups beef broth
– 4-5 cloves of garlic – crushed
– 4-5 red potatoes cut in half
– 2 cups of carrots – chopped
– 1 head of cabbage sliced into large pieces
Instructions:
– Rinse the corned beef brisket thoroughly
– Add the corned beef to your instant pot, fat side down
– Add garlic and pour beef broth on top
– Place the lid on your instant pot and move the lever to “seal”
– Turn your instant pot on “high pressure” and set the time to 90 minutes
– Once the 90 minutes is complete, do a quick release
– Remove the lid and add in carrots, potatoes and cabbage
– Place the lid back on and seal
– Set your instant pot to “high pressure” for 5 minutes
– Do a quick release and wait for all of the steam to be gone from the valve
– Remove the vegetables from the instant pot and set aside
– Remove the corned beef from the instant pot and spoon remaining liquid over the top
Trying out this recipe? Let us know how you like it in the comments!