Instant Pot Recipe For Corned Beef Cabbage And Potatoes
Description
This Instant Pot recipe for corned beef cabbage and potatoes is a hearty and flavorful one-pot meal that’s ready in just over an hour. The corned beef is cooked in a flavorful broth with potatoes, cabbage, and carrots until it’s fork-tender. The vegetables absorb all of the flavors of the broth, making this a delicious, comforting dish. It’s a great meal to make during the cooler months or for a Sunday dinner.
Prep Time
This recipe only takes about 15 minutes to prepare. You’ll need to chop the vegetables and cut the corned beef into small cubes. Once that’s done, everything else is easy!
Cook Time
The total cooking time for this recipe is about 1 hour and 15 minutes. This includes the time it takes for the Instant Pot to come to pressure, as well as the actual cooking time.
Ingredients
For this recipe, you’ll need:
- 2 pounds of corned beef
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 1 head of cabbage, cut into wedges
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 2 cups of beef broth
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 teaspoon of black pepper
- 2 bay leaves
Instructions
1. Start by setting the Instant Pot to the “sauté” setting. Add a tablespoon of oil to the pot and wait until it’s hot.
2. Add the cubed corned beef and cook for about 5 minutes, stirring occasionally, until it’s browned on all sides.
3. Add the carrots, potatoes, cabbage, onion, and garlic and stir to combine. Cook for another 5 minutes, stirring occasionally.
4. Add the tomato paste, beef broth, Worcestershire sauce, thyme, pepper, and bay leaves to the pot. Stir to combine.
5. Place the lid on the Instant Pot and make sure the valve is set to “sealing.” Set the Instant Pot to “manual” and set the timer for 25 minutes.
6. When the timer goes off, allow the pressure to release naturally for 10 minutes. Then, carefully turn the valve to “venting” to release any remaining pressure.
7. Carefully remove the lid and stir the contents of the pot. The corned beef should be fork-tender and the vegetables should be cooked through.
8. Serve the corned beef and vegetables with some crusty bread. Enjoy!
Equipment
To make this recipe, you’ll need an Instant Pot or other electric pressure cooker. You’ll also need a sharp knife and cutting board for chopping the vegetables.
Notes
If you don’t have an Instant Pot, you can make this recipe in a large pot on the stovetop. Just follow the instructions above, but cook on medium-high heat for 1 hour, stirring occasionally.
Nutrition: Per Serving
Calories: 513
Fat: 24g
Carbohydrates: 25g
Protein: 52g
Sodium: 1618mg
Fiber: 5g
Recipe Tips
If you’re looking to lighten up this recipe, you can omit the potatoes and add in more vegetables like zucchini or bell peppers. You can also use low-sodium beef broth and omit the Worcestershire sauce for a lower-sodium version.
If you want to add more flavor to the dish, you can add a tablespoon of Dijon mustard or a teaspoon of smoked paprika. You can also add a splash of white wine or apple cider vinegar for a bit of acidity.
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