Ingredients
1 large onion, cut into wedges
1 (2-lb.) corned beef brisket, with seasoning packet
4 c. low-sodium chicken broth
1 small head cabbage, core removed and cut into wedges
1 lb. baby potatoes, halved
4 medium carrots, sliced and cut on the bias
3 tbsp. extra-vigin olive oil
Kosher salt
Freshly ground black pepper
Freshly chopped parsley, for serving
Preparation
Step 1 Place onion in bottom of a 6-quart Instant Pot. Place brisket on top and add seasoning packet. Pour in broth and seal lid. Set to pressure cook on high for 90 minutes. Step 2Follow manufacturer’s guide for quick release, then remove corned beef and onions from Instant Pot. Keep remaining cooking liquid inside Instant Pot. Cover beef and keep warm. Step 3Add cabbage, potatoes, carrots, and oil to Instant Pot. Season with salt and pepper, then seal lid. Set to pressure cook on high for 4 minutes. Step 4Follow manufacturer’s guide for quick release, then remove lid and serve vegetables with corned beef. Garnish with parsley and spoon additional cooking liquid over beef, if desired.
The instant pot is truly a wonderful tool, amirite? If you happen to have one and are eagerly awaiting what to make in it next, look no further! Making this dish in your instant pot cuts the cook time drastically, so you can spend less time in the kitchen and more time celebrating St. Patrick’s Day. We LOVE corned beef, and we’re sure that you do as well. This particular version - bursting with flavor and paired with heaping amounts of cabbage, carrots, and other fresh veggies - is sure to be a crowd pleaser. The beef itself is tender, succulent, and oh-so-good. If you happen to have leftovers, we implore you to make this classic reuben. We think that it might be one of the all-time best sandwiches? Yeah, it’s that good. Made this yet? Let us know how it went in the comments below!
