It’s that time of year!! St. Patty’s Day is not real big around our household but I do love corned beef brisket and shortly after the holiday it goes on sale. That is the perfect time to stock my freezer. Last year I was able to buy up enough for 10+ meals for very cheap. Everyone in the family eats it as well as well, even the kiddos. Here is my Instant Pot version of corned beef and cabbage. It is not super fast, takes about 2 hours to make, but it is tasty and way faster than a crockpot. Enjoy!
Instant Pot Corned Beef and Cabbage
Ingredients:
3-4 lbs. corned beef brisket with seasoning packet
4 cloves garlic
1-2 C carrots chopped in large chunks
1 Head cabbage (medium size, cut in 4 wedges)
4 cups water
Optional: 1-2 cups diced potatoes
Directions:
Fill the instant pot with the water and place the corned beef brisket on the trivet (fatty side down), sprinkling it with the seasonings and garlic. Cook on manual for 85 minutes. When done quick release the pressure and remove the corned beef, setting it aside and covering it with foil. Add the carrots, cabbage, and optional potatoes to the pot and cook for four minutes. Quick release the pressure again and serve. Delish!!
