Description
A comforting, one-pot family dinner made with tender corned beef, hearty vegetables, and rich savory broth.
Ingredients
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3 to 3½ pounds corned beef brisket, with seasoning packet
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4 cups water
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1 large yellow onion, quartered
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4 garlic cloves, smashed
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2 bay leaves
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1 teaspoon black peppercorns
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4 large carrots, peeled and cut into chunks
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1½ pounds Yukon gold potatoes, halved
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1 medium green cabbage, cut into wedges
Instructions
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Rinse corned beef under cold water and pat dry.
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Place onion, garlic, bay leaves, and peppercorns in the Instant Pot.
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Add corned beef on top and sprinkle with seasoning packet.
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Pour in water. Seal lid and cook on high pressure for 90 minutes.
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Allow natural pressure release for 15 minutes, then release remaining pressure.
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Add carrots, potatoes, and cabbage.
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Seal lid and cook on high pressure for 10 minutes. Quick release.
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Rest beef for 10 minutes, slice against the grain, and serve with vegetables and broth.
Notes
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Slice the beef against the grain for maximum tenderness.
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Store leftovers with broth to keep the meat moist.
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Adjust vegetable cooking time if you prefer firmer or softer textures.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes