Pressure-Cooker Easy Corned Beef and Cabbage Recipe photo by Taste of Home
Pressure-Cooker Easy Corned Beef and Cabbage
TOTAL TIME: Prep: 15 min. Cook: 70 min. + releasing
YIELD: 8 servings.
I first tried this fuss-free way to cook the traditional dish for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This Instant Pot corned beef and cabbage is terrific with Dijon mustard and crusty bread. —Karen Waters, Laurel, Maryland
Ingredients
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1 medium onion, cut into wedges
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4 large red potatoes
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1 pound fresh baby carrots
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3 cups water
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3 garlic cloves, minced
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1 bay leaf
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2 tablespoons sugar
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2 tablespoons cider vinegar
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1/2 teaspoon pepper
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1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
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1 small head cabbage, cut into wedges
Directions
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1.
Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes.
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2.
When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Discard bay leaf before serving.
Nutrition Facts
1 serving: 414 calories, 19g fat (6g saturated fat), 97mg cholesterol, 1191mg sodium, 38g carbohydrate (11g sugars, 6g fiber), 23g protein.
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