Instant Pot Corned Beef and Cabbage

Ingredients

• 2.75 lbs. corned beef brisket
• 1 medium onion (white or yellow, peeled and cut into quarters)
• 3-4 cloves garlic
• 2 cups vegetable broth (or beef broth/stock)
• 1 lb baby potatoes (or baby red potatoes)
• 1 small head green cabbage
• 8 large carrots
• 1/2 teaspoon sea salt (or more/less as desired (to season vegetables))
• 1/4 teaspoon black pepper (or more/less as desired (to season vegetables))
• 1 teaspoon chopped parsley (optional, for garnish)

Instructions

1. 1

   Rinse the corned beef with tap water and place it in the Instant Pot, fat cap side facing up. Add the quartered onion, garlic, broth/stock, and spices to your Instant Pot.

2. 2

   Lock the lid in place, close the steam valve, and manually set to cook on High Pressure for 75 minutes. When the cook time is up, allow 15-20 minutes for the pressure to release naturally.

3. 3

   While the corned beef cooks, wash and cut the vegetables. Peel and cut the carrots into 4-inch pieces and quarter the cabbage, removing the bottom part of the stem and any brown pieces. Leave the baby potatoes whole. Note: If the baby potatoes are larger than 3 inches long, cut them into halves or quarters.

4. 4

   Remove the cooked corned beef from the Instant Pot and set it on a platter. Ladle a little bit of the cooking liquid over the beef and cover with foil to keep the meat warm.

5. 5

   Strain the solids from the cooking liquid, then add the liquid back into the Instant Pot. Set a trivet into the inner pot, then stack the potatoes, carrots, and cabbage, in that order.

6. 6

   Cook on high pressure for 4 minutes, then manually open the vent, for a quick pressure release. Remove the lid of the IP and use a slotted spoon to transfer vegetables from the liquid to serving platters or bowls.

7. 7

   Slice the corned beef against the grain. Corned beef is normally pre-seasoned, but the vegetables may need salt and pepper. Garnish with chopped fresh parsley if desired.