Description
This easy Instant Pot Corned Beef and Cabbage recipe comes out perfectly tender every time! Made with corned beef brisket, cabbage, and carrots, it’s the perfect St. Patrick’s Day dinner.
Yield: 6servings | Serving Size: 3oz corned beef, 1 cabbage wedge plus carrots and broth
Ingredients
2poundstrimmed, lean corned beef brisket
3medium carrots, peeled and cut into 1-inch chunks
1cupfrozen pearl onions
1/4cupchopped fresh parsley
2bay leaves
1/8tspwhole peppercorns
3cupswater
1medium head cabbage, cut into 6 wedges
Instructions
Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.
- Cover and cook on high pressure 1 1/2 hours. Natural release then open.
- Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
Remove meat and slice into 6 pieces.
Last Step:
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Nutrition
Serving: 3oz corned beef, 1 cabbage wedge plus carrots and broth, Calories: 359.5kcal, Carbohydrates: 13g, Protein: 25g, Fat: 23g, Saturated Fat: 7g, Cholesterol: 81.5mg, Sodium: 1892mg, Fiber: 5g, Sugar: 7g
