Prep time: 15 minutes
Active cook time: 88 minutes + time to come to pressure
Natural release: 10 minutes + 5 minutes for vegetables
Serves: 4-6
Ingredients for Instant Pot Corned Beef and Cabbage:
2½ – 4 pound corned beef brisket with spice pack
½ large cabbage head, sliced
5 large carrots, cut into strips
1 lbs. red potatoes, quartered
2 small (or 1 medium) yellow onions, chopped
6 large cloves garlic, peeled and minced
2 bay leaves
2 c. chicken or beef broth, preferably organic
1 c. water
Sea salt and black pepper
Note:
Traditional corned beef recipes generally utilize dark beer as the cooking liquid. However, this recipe uses chicken or beef broth for a gluten free meal.
Directions:
1. Add garlic, onion, and bay leaves to Instant Pot and pour the broth and water on top. Place the trivet that comes with the Instant Pot inside the container; position the handles up for easy removal.
2. Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.
3. Secure the lid on the unit. Set the vent to Sealing and select the Manual button. Adjust to the high setting and set the cook time to 85 minutes.
4. When cook time is complete, allow the pressure to release naturally for 10 minutes; Quick Release the remaining pressure. Using pot holders, remove brisket by carefully lifting the trivet out by the handles and transfer to a platter. Set aside and keep warm.
5. Return the trivet to the Instant Pot and add the carrots, potatoes, and cabbage on top. Cover and lock the lid into place. Set the vent to Sealing and select the Manual button. Adjust cook time to 3 minutes.
6. When cook time is complete, allow the pressure to release naturally for 5 minutes; Quick Release the remaining pressure.
7. Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables.
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