Are you craving a comforting, flavorful meal that's ready in a fraction of the time compared to traditional methods? Then look no further! This Instant Pot corned beef and cabbage recipe is your ticket to a delicious, melt-in-your-mouth dinner that's perfect for a busy weeknight or a special occasion. Forget hours of simmering; this recipe delivers tender, flavorful corned beef and perfectly cooked cabbage in a fraction of the time, making it one of the best recipes for effortless homemade cooking. Get ready to impress your family and friends with this easy, healthy meal!
Ingredients:
- 3-4 pound corned beef brisket (with seasoning packet)
- 1 large onion, quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 head of green cabbage, cored and quartered
- 4 cups beef broth
- 1 cup water
- 2 bay leaves
- 6 peppercorns
- 1 teaspoon mustard seeds (optional)
Instructions:
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Prep the Ingredients: Start by rinsing the corned beef brisket under cold water. Remove any excess spices from the surface, but keep the seasoning packet! Chop the onion, carrots, and celery. Quarter the cabbage head. This step sets the stage for a smooth and efficient cooking process.
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Layer in the Instant Pot: Place the onion, carrots, and celery at the bottom of your Instant Pot. Next, carefully place the corned beef brisket on top of the vegetables. Add the bay leaves and peppercorns. Sprinkle in the mustard seeds (if using).
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Add Liquids and Seasoning: Pour the beef broth and water into the Instant Pot. Now, add the contents of the corned beef seasoning packet to the pot. This ensures the corned beef is perfectly seasoned.
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Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 90 minutes for a 3-4 pound brisket. For larger briskets, add 15-20 minutes to the cooking time. Allow for a natural pressure release for at least 20 minutes, then carefully quick release any remaining pressure.
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Add Cabbage: Once the pressure is released, carefully remove the corned beef brisket from the Instant Pot and set it aside to rest. Add the quartered cabbage to the pot, nestling it amongst the vegetables. Close the lid, and cook on high pressure for an additional 5 minutes. Allow for a natural pressure release.
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Serve and Enjoy: Slice the corned beef brisket against the grain and serve it alongside the perfectly cooked cabbage and vegetables. This hearty and delicious meal is perfect for a quick dinner, and its comforting flavors are guaranteed to be a hit with the whole family.
Cooking Tips:
- For extra flavor, add a few cloves of garlic to the pot along with the vegetables.
- If you prefer a leaner corned beef, you can trim away some of the visible fat before cooking.
- Don't skip the natural pressure release step; it allows the meat to become more tender.
- Leftovers can be stored in the refrigerator for up to 3 days and are delicious in sandwiches or salads.
Variations:
- Add potatoes to the Instant Pot during the last 5 minutes of cooking with the cabbage for a complete meal.
- Substitute other root vegetables like turnips or parsnips for the carrots and celery.
- For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 20-30g
This nutritional information is an estimate and may vary depending on the specific ingredients used and portion size. Enjoy your delicious and easy Instant Pot corned beef and cabbage! This healthy meal is a fantastic quick dinner idea, perfect for busy weeknights. This recipe is among the best recipes for its ease and flavor. It's a testament to the power of homemade cooking and delicious dishes.