Enjoy all of the rich, warm flavors of traditional corned beef and cabbage in a fraction of the time—not to mention, with a fraction of the clean-up—with this flavor-packed recipe developed specifically for the Instant Pot. Be sure to serve this hearty dish with plenty of crusty bread for sopping up the rich juices. Any leftover meat makes for amazing next-day corned beef sandwiches.
1 tablespoon light brown sugar
1 1/2 teaspoons dry mustard
1 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper
2 1/2 to 3 pounds corned beef brisket
2 teaspoons olive oil
1 cup unsalted beef stock
2 teaspoons apple cider vinegar
3 garlic cloves, smashed
2 bay leaves
1 head green cabbage, cored and cut in quarters
1 large onion, cut into 8 wedges
1 1/4 pounds small Yukon Gold potatoes
3 large carrots, peeled and cut into 2-in. pieces
2 tablespoons unsalted butter
1 tablespoon chopped fresh dill
Whole-grain Dijon mustard
How to Make It
Heat Instant Pot on High sauté setting. Stir together brown sugar, dry mustard, black pepper, ground cloves, and crushed red pepper in a small bowl. Rub spice mixture on corned beef.
Heat olive oil in Instant Pot. Add brisket, fat side up, and cook, untouched, 3 minutes. Flip brisket over; add beef stock, vinegar, garlic, and bay leaves. Place cabbage and onion pieces around brisket. Cover, close valve, and set to high pressure for 40 minutes. Carefully release pressure, and remove lid.
Transfer brisket and cabbage to a serving platter, cover and let rest 10 minutes. Shred beef, and cover to keep warm.
Press cancel, and set to sauté; bring cooking liquid to a boil. Add potatoes and carrots, and simmer until potatoes are tender, about 15 minutes.
Using a slotted spoon, transfer vegetables to a large bowl; add butter, and toss gently to coat. Add vegetables to platter with corned beef and cabbage, Pour cooking jus over beef and vegetables; sprinkle with fresh dill. Serve with mustard.
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