Many traditional corned beef recipes utilize dark beer as the cooking liquid. However, this gluten-free recipe for Corned Beef and Cabbage relies on chicken or beef broth instead.
How To Make Corned Beef and Cabbage in the Instant Pot
To cook corned beef and cabbage in the Instant Pot, you need the following ingredients:
- garlic
- yellow onions
- bay leaves
- chicken or beef broth
- water
- corned beef brisket with spice pack
- Sea salt and black pepper
- carrots
- red potatoes
- cabbage
To make this updated twist on the classic Irish dish, start by placing garlic, onion, and bay leaves to the Instant Pot® container and pour broth and water on top. Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal.
Next, 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.
Add the lid and lock it into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.
When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.
Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick-release on the remaining pressure.
Corned Beef and Cabbage
Ingredients
- 6 large cloves garlic peeled and minced
- 2 small or 1 medium yellow onions, chopped
- 2 bay leaves
- 2 cups chicken or beef broth preferably organic
- 1 cup water
- 2½ – 4 pounds corned beef brisket with spice pack
- Sea salt and black pepper to taste
- 5 large carrots cut into strips
- 1 lb red potatoes quartered
- ½ large cabbage head sliced
Instructions
- Add garlic, onion, and bay leaves to Instant Pot® container and pour the broth and water on top. Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal.
- 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.
- Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.
- Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick-release on the remaining pressure.
- 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. Enjoy!
Notes
Nutrition
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. Enjoy!
To complete this delicious meal, bake a loaf of multigrain bread to serve with it.
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