Instant Pot Corned Beef And Cabbage Food
INSTANT POT CORNED BEEF AND CABBAGE
Corned beef and cabbage is a classic St. Patrick's Day meal. Make it even easier by cooking the corned beef, cabbage, carrots, and potatoes in the Instant Pot or pressure cooker.
Provided by Coco Morante
Categories Dinner Instant Pot Pressure Cooker
Time 13h55m
Yield 6
Number Of Ingredients 7
Steps:
- Rinse the meat: If there is a spice packet, set it aside. Rinse the corned beef under cold running water.
- Plate the vegetables: Open the pot and, using tongs, gently transfer the cabbage, carrots, and potatoes to a serving platter. Or, if you like, toss the vegetables in butter, parsley, and 1/2 teaspoon salt, then transfer to the serving platter.
Nutrition Facts : Calories 1019 kcal, Carbohydrate 34 g, Cholesterol 320 mg, Fiber 8 g, Protein 92 g, SaturatedFat 22 g, Sodium 213 mg, Sugar 9 g, Fat 56 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
INSTANT POT CORNED BEEF AND CABBAGE
Steps:
- Gather the ingredients.
- Peel and slice onion. Put onions and corned beef in Instant Pot. Add mixed pickling spices and bay leaves, followed by 4 cups of water.
- Lock Instant Pot lid in place and turn venting knob to "sealing." Choose manual setting and high pressure. Set time to 85 minutes.
- Meanwhile, scrub and peel potatoes (or leave them unpeeled) and cut them into 1 1/2-inch to 2-inch pieces. Peel carrots and cut into 3-inch lengths. If carrots are quite thick, halve them horizontally. Cut cabbage into six to eight wedges .
- When time is up, let pressure release naturally for 15 minutes, then carefully move knob to "venting." Remove meat to a cutting board and slice thinly. Transfer meat to a platter and cover with foil to keep warm.
- Strain liquids into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids to Instant Pot. Add vegetables to pot.
- Lock lid in place and make sure venting knob is set to "sealing." Choose manual setting, high pressure, and set it for 2 minutes.
- When time is up, carefully turn knob to "venting" to release pressure quickly. With a slotted spoon, arrange potatoes and carrots around sliced corned beef. Arrange cabbage wedges in a separate bowl. Garnish corned beef, cabbage, and vegetables with parsley and serve with a spicy brown or whole grain mustard.
Nutrition Facts : Calories 945 kcal, Carbohydrate 44 g, Cholesterol 296 mg, Fiber 9 g, Protein 61 g, SaturatedFat 19 g, Sodium 3034 mg, Sugar 11 g, Fat 58 g, ServingSize 6 servings, UnsaturatedFat 0 g
CLASSIC CORNED BEEF WITH CABBAGE AND POTATOES
Provided by Beef It's What's For Dinner
Categories Main Course
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Place Corned Beef Brisket and 1 cup water in the Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added.
- Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; adjusting time to 70 minutes.
- When time is up, use the quick release feature to release pressure; carefully remove lid. Remove beef.
- Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
- Use beef, stew or high-pressure setting, adjusting time to 3 minutes. Use the quick release method again once time is up.
- Remove fat from brisket, if desired. Carve brisket into thin slices across the grain.
- Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables. Enjoy!
INSTANT POT® CORNED BEEF
Corned beef used to be a weekend only treat for me due to how long it took to cook, until I discovered the Instant Pot®. Save yourself time and hassle by letting your Instant Pot® do all of the work for you, and in a fraction of the time. You can have it and all of the fixings on your table in 2 hours. If you decide to fix cabbage, be sure to keep it in large wedges so that it does not overcook.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h5m
Yield 4
Number Of Ingredients 4
Steps:
- Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 4.9 g, Cholesterol 146 mg, Fat 28.3 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 9.4 g, Sodium 1697.3 mg
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