Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage is tender, flavorful and easy to make in the pressure cooker. Perfect for St. Patrick's Day dinner anytime you're craving comfort food!
Servings: 7
Ingredients
- 1 yellow onion quartered
- 2 pounds corned beef flat cut
- 1 tablespoon Dijon mustard
- 12 ounces dark beer
- 1 cup water
- 1 small cabbage quartered
- 6 small red potatoes halved
- 5 carrots cut into large chunks
Instructions
- Rinse or pat the meat with a paper towel to remove some of the brine
- Add the onion to the pot, and place the corned beef on top
- Spread mustard over the beef, then sprinkle the seasoning packet over the beef and into the pot
- Pour the beer into the pot, and add water
- Cover, and turn valve to Sealing position, and hit PRESSURE COOK for 75 minutes (115)
- Pot will take a few minutes to reach pressure then begin counting down and cook. Allow a 15 minute release, then turn valve to Venting to quick release remaining pressure
- When pin drops, carefully open lid, and remove beef to a large platter. Cover with foil
- Remove some of the cooking liquid, leaving at least 1 cup for the 6 quart or 2 cups for the 8. Place the trivet or steamer basket into the pot, and add potatoes, carrots and cabbage
- Add lid, turn valve to sealing, and hit PRESSURE COOK for 4 minutes
- When cook time is up, do a quick release. When pin drops, remove lid and carefully remove vegetables. Arrange on a platter with the corned beef, and serve
Notes
Recipe was tested in both 6 and 8 quart Instant Pot electric pressure cookers.
If using a much larger cut of beef, cook for 90 minutes.
Nutrition
Calories: 430kcal | Carbohydrates: 36g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1680mg | Potassium: 1396mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7390IU | Vitamin C: 88.6mg | Calcium: 84mg | Iron: 3.9mg
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