The Instant Pot cooks an entire corned beef and cabbage dinner to tender perfection in a fraction of the time (and all in one pot)!
Ingredients :
2 cups water or broth
6 ounces beer
6 ounces beef broth
1 large onion chopped
4 cloves garlic minced
2 to 3 pound corned beef brisket with spice packet, uncooked
1 pound baby potatoes
3 cups chopped green cabbage
3 carrots chopped
Directions :
In a 6QT Instant Pot, combine water, beer, broth, onion, and garlic.
Add the trivet to the bottom of the pot and place the corned beef brisket with the *spice mixture, fat side up (if your corned beef doesn't have a spice mixture, see the notes).
Close the lid and ensure the pressure release valve is in the sealed position. Cook on high pressure for 90 minutes.
Once the cooking time is done, release the pressure. Open the lid, remove the brisket, and place it on a plate to rest. Lightly tent with foil.
Leave about 1 cup of liquid in the Instant Pot. Add cabbage, potatoes, and carrots. Close the lid and set to high pressure for 5 minutes.
Quick-release pressure and remove the lids. Use tongs or a slotted spoon to transfer the vegetables to a serving plate. Top with butter or juices from the Instant Pot.
Slice corned beef across the grain and serve with vegetables.
