One of my favorite meals of the year – Corned Beef & Cabbage. Except this year I was extra lucky and made this whole meal in a quarter of the time by cooking it in an Instant Pot ☘️
Ingredients:
•Garlic cloves, 4
•Water, 4 cups
•Beer, one 12 oz. can
•Corned beef brisket, 2.5-3.5 lb. + the spice packet
•Rutabagas, 1 – peeled and quartered
•Russet potatoes, 4-5 peeled & quartered
•Carrots, 8 – peeled and cut
•Green cabbage, 1 head - cut into large wedges
Instructions:
•Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
•Pressure cook for 110 minutes using the meat/stew setting or high pressure. Once complete, quick release pressure.
•Remove corned beef to a platter & cover with foil. Let rest while cooking the vegetables.
•Without discarding liquid, add potatoes, carrots, rutabagas, and cabbage to pressure cooker.
•Cook at high pressure for 6-7 minutes. Once complete, do a quick pressure release and then remove vegetables.
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