Instant Pot Corned Beef and Cabbage

• Gluten free

• Meat

  • 3 lb Corned beef brisket

• Produce

  • 3 Bay leaves
  • 5 Carrots, peeled and cut into 2-3 inch pieces
  • 2 cloves Garlic
  • 3 Garlic cloves
  • 1 head Green cabbage
  • 6 Red potatoes, small to medium
  • 3 Shallot
  • 5 sprigs Thyme, fresh

• Canned Goods

  • 3 cups Beef broth

• Baking & Spices

  • 9 Allspice, whole
  • 1/2 tsp Diamond kosher salt
  • 15 Peppercorns, whole black

• Liquids

  • 3 cups Water

Found on nourishtofuel.com

Description

Ingredients

• 3-4 pound Corned Beef Brisket
• 3 cups Beef Broth
• 3 cups Water
• 1 Shallot, peeled and roughly chopped (substitute ¼ medium onion)
• 3 Garlic Cloves, peeled and whole
• 15 Whole Black Peppercorns
• 9 Whole Allspice
• 3 Bay Leaves
• 5 sprigs Fresh Thyme
• 6 small to medium Red Potatoes, rinsed and cut into eighths (optional)
• 5 Carrots, peeled and cut into 2-3 inch pieces
• 2 Shallots, minced (substitute ½ minced onion)
• 2 cloves Garlic, minced
• ½ teaspoon Diamond Kosher Salt
• 1 head green Cabbage, cut into 8 wedges

Directions

• Place corned beef brisket in Instant Pot fat side up. Add beef broth, water, rough chopped shallot, 3 garlic cloves, peppercorns, allspice, bay leaves, and thyme.
• Place lid on Instant Pot in locked position, making sure vent is sent to sealing. Plug in Instant Pot.
• Press Manual and + to increase cooking time to 60 minutes at High Pressure.
• After a moment the display will turn to On while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
• When finished cooking wait to open lid until the pressure float is down on its own, or release pressure manually by moving vent to venting. Unplug Instant Pot.
• Remove Corned Beef from pot, saving liquid for cabbage, carrots, and optional potatoes. Cover corned beef with aluminum foil and set aside.
• Strain cooking liquid with a slotted spoon to remove fat, bay leaves, and thyme.
• Place optional potatoes, carrots, shallots, garlic, and salt into cooking liquid then place cabbage on top.
• Place lid on Instant Pot in locked position, making sure vent is sent to sealing. Plug in Instant Pot.
• Press Manual and + to increase cooking time to 10 minutes at High Pressure.
• After a moment the display will turn to On while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
• When finished cooking wait to open lid until the pressure float is down on its own, or release pressure manually by moving vent to venting. Unplug Instant Pot.
• Remove vegetables from Instant Pot and serve with sliced corned beef.
• For Slow-Cooker Variation
• Place all ingredients except cabbage (corned beef, beef broth, water, 3 shallots, 5 cloves garlic, peppercorns, allspice, bay leaves, thyme, optional potatoes, and carrots) in large slow-cooker (7 quart or larger), and cook on high for 4 hours.
• Add cabbage on top of corned beef, cook for another hour on high.

Nutrition