Instant Pot® Recipes

Instant Pot® Classic Corned Beef with Cabbage & Potatoes

Classic Corned Beef is an ideal entree for Saint Patrick's Day. We give you two ways to cook it...in an Instant Pot/pressure cooker or in the oven.

Classic Corned Beef recipe

Yield: 6 to 8 servings

Equipment

  • Instant Pot®

Ingredients

  • 1 (2 1/2 to 3 1/2 pound) boneless corned beef brisket
  • 5 cups water, divided
  • 1 medium head cabbage (about 2 pounds), cut into wedges
  • 8 ounces Yukon Gold potatoes, cut into 8 wedges
  • 8 ounces carrots, cut into 1 inch pieces
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Instant Pot/Pressure Cooker Method

  1. Place corned beef brisket and 1/2 cup water in a 6 quart electric pressure cooker/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.
  2. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer.
  3. Use quick-release feature to release pressure; carefully remove lid. Remove beef; keep warm.
  4. Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
  5. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer.
  6. 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.

Oven Method

  1. Heat oven to 350 degrees F.
  2. Place Corned Beef Brisket and 3 cups water in large stockpot, fat-side up. Bring to a simmer. Do not boil. Cover tightly and bake for 2 1/2 to 3 hours or until fork tender.
  3. Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.
  4. Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket.) Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
  5. 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.

Nutrition

Per serving: 300 Calories; 19g Total Fat; 7g Saturated Fat; 9g Monounsaturated Fat; 91mg Cholesterol; 1020mg Sodium; 15g Total carbohydrate; 18g Protein; 2.5mg Iron; 3.1mg Niacin; 0.4mg Vitamin B6; 74.2mg Choline; 1.4mcg Vitamin B12; 4.2mg Zinc; 28.3mcg Selenium; 4.2g Fiber

Attribution

Recipe and photo used with permission from: Texas Beef Council



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