Serves 6
128 min
Instant Pot Corned Beef
Recipe GLPR8f6a58ab5a87cc
Tender corned beef brisket cooked in an Instant Pot with aromatic onions and seasoning, followed by a quick-pressure cook of fresh vegetables. This classic one-pot meal features broth-braised beef served alongside cabbage, potatoes, and carrots.
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Ingredients
1 large onion, cut into wedges
1 (2-lb) corned beef brisket with seasoning packet
4 cups low-sodium chicken broth
1 small head cabbage, core removed and cut into wedges
1 pound baby potatoes, halved
4 medium carrots, sliced and cut on the bias
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Directions
Arrange the onion wedges on the bottom of a 6-quart Instant Pot. Place the corned beef brisket on top of the onions and sprinkle the contents of the seasoning packet over the meat. Pour the chicken broth around the brisket. Seal the lid and set the valve to sealing. Cook on high pressure for 90 minutes.
When cooking is complete, perform a quick release of pressure according to the manufacturer's instructions. Carefully remove the lid and transfer the corned beef and onions to a cutting board or large serving bowl. Leave the remaining cooking liquid in the pot and cover the beef with foil to keep it warm.
Add the cabbage wedges, halved potatoes, sliced carrots, and olive oil to the pot with the cooking liquid. Season with salt and pepper to taste. Seal the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
When the 4-minute cook time is complete, perform a quick release of pressure following the manufacturer's guide and carefully remove the lid.
Slice the corned beef into thin pieces against the grain. Arrange the sliced beef and cooked vegetables on a serving platter. If desired, ladle some of the cooking liquid over the beef and vegetables.
