Best Instant Pot Corned Beef And Cabbage Recipes

Instant Pot Corned Beef and Cabbage image

Provided by Food Network Kitchen

Categories main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 12

1 large onion, cut into 1/2-inch wedges
3 sprigs fresh thyme
3 cloves peeled garlic
3 tablespoons pickling spice
One 4-pound piece corned beef brisket, rinsed
3 tablespoons unsalted butter
1 rutabaga, peeled and cut into 1-inch chunks
2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
4 carrots, cut into 2-inch pieces
1 small head green cabbage, core intact, cut into thick wedges
1/4 cup loosely packed fresh parsley leaves, chopped
Sour cream, prepared horseradish and whole-grain mustard, for serving

Steps:

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook.
Seal and cook on high pressure for 85 minutes. Follow the manufacturer's guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.
Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

Instant Pot Corned Beef and Cabbage image

Provided by Riley Wofford

Time 1h50m

Number Of Ingredients 12

1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon juniper berries (about 12)
1/4 teaspoon allspice berries (about 6)
2 dried bay leaves
1 flat-cut corned beef brisket (3 to 4 pounds), trimmed of excess fat
1 yellow onion, peeled and quartered
3 cloves garlic, smashed and peeled
1 1/2 pounds carrots, peeled and cut into 3-inch pieces
1 1/2 pounds small red potatoes
1/2 head green cabbage (1 1/2 pounds), quartered lengthwise
Whole-grain mustard, for serving

Steps:

In a mortar and pestle, coarsely crush mustard seeds, peppercorns, juniper, allspice, and bay leaves (alternatively, place in a resealable bag and crush with a rolling pin). Add to the bowl of a multicooker, along with brisket, onion, and garlic. Add enough water to completely cover brisket, about 8 to 10 cups. Secure lid of multicooker. Cook on high "Pressure Cook" setting for 1 hour, 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Using tongs, transfer brisket to a cutting board; tent with foil to keep warm.
Add carrots, potatoes, and cabbage to bowl of multicooker. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables; serve with mustard.