Instant Pot Corned Beef and Cabbage

 

Corned Beef and Cabbage comes together nicely in an Instant Pot.  This recipe is for a 6 quart version of the Instant Pot.

 

Serves 6

Ingredients

4 lb. uncooked corned beef with seasoning packet

3 1/2 cups water

2 ounces bread and butter pickle juice

2 bay leaves

2 stalks celery, rinse and rough chop

1/2 red onion, cut in quarters

2 carrots, rinse and chop

2 – 3 potatoes, rinse and chop in large pieces

1/2 head green cabbage, rinse and chop

other:  deli mustard and rye bread

Directions

  1. Rinse uncooked corned beef and pat dry.
  2. Cut meat into 4 equal crosswise cuts and place the meat fat side up directly into the stainless steel insert of the Instant Pot. You do not need to use the Instant Pot rack.
  3. Pour water and pickle juice over the corned beef.
  4.  Add spice packet, bay leaves and rough chopped celery and onion.
  5. Place lid on the Instant Pot and close the steam vent.
  6. Use the manual setting, set the time to 60 minutes HIGH pressure using the +/- button.
  7. Let the Instant Pot naturally release pressure for 10 minutes then turn the quick release valve to release the remaining steam.  It will sputter so you may want to place a clean kitchen towel lightly over the release valve.
  8. Remove the meat to a casserole dish.  Place Instant Pot trivet in the pot, add the carrots, cabbage and potatoes, staying within the maximum fill line.
  9. After the corned beef has cooled for 10 minutes, slice with a serrated knife in 1/4″ wide slices cut against the grain.
  10. Seal the Instant Pot closing the steam release valve and set the pressure to HIGH for 5 minutes to cook the vegetables then use the quick release by turning the steam vent valve.
  11. Place the vegetables into a casserole dish.
  12. Serve with a side of rye bread and deli mustard.
  13. To adapt to a 3 quart Instant Pot, decrease ingredients as necessary while maintaining at least 1 1/2 cups of water.

 

 





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