Try this Instant Pot Corned Beef and Cabbage recipe.
- Carbohydrate 212.243573295 g
- Cholesterol 612.3496995 mg
- Fat 172.595157825 g
- Fiber 90.8 g
- Protein 212.95799979 g
- Saturated Fat 54.8721777525 g
- Serving Size 1 1 recipe (5003g)
- Sodium 14463.787857258 mg
- Sugar 121.443573295 g
- Trans Fat 29.058170755 g
- Calories 3153 calories
Step-by-step
- Throw corned beef and spice package into pot with the broth and water.
- Cook on manual high pressure for 85 minutes.
- When timer goes off do a quick release and remove the meat.
- Add veggies into the broth mixture and cook on manual high pressure for 4 minutes.
- When timer is up preform a quick release.
- Serve with a side of mustard and enjoy!
Salty brisket yields tender, pink slices that contrast sharply against the yielding, pale ribbons of pressure-cooked brassicas. Traditional preparations of this salt-cured beef and cabbage originated from Irish-American communities adapting traditional boiled dinners using ingredients available in nineteenth-century urban markets. Pressure cooking achieves the necessary connective tissue breakdown in a fraction of traditional simmering times, though scaling the ingredients requires specific procedural adjustments.
Scaling this recipe up or down demands strict adherence to appliance safety parameters. Electric pressure cookers require a minimum of 1 cup of liquid to generate steam properly, meaning smaller cuts of meat still necessitate the full liquid volume specified in the standard formulation. Conversely, doubling the meat past a 5-pound threshold risks exceeding the manufacturer's maximum fill line, typically marked at two-thirds capacity for expanding foods. When altering quantities, maintain the proportion of low-sodium broth to water to prevent excessive salinity during the 85-minute high-pressure cooking phase.
Vegetable density dictates secondary cooking times when adding carrots and cabbage to the remaining hot liquid. Dense root vegetables demand a full 4-minute high-pressure cycle, whereas overfilling the inner pot with excessive produce prevents even heat distribution. Ensure the quick-release valve is operated using tongs or an oven mitt to avoid steam burns. Leftovers maintain optimal texture when stored in an airtight container submerged in their cooking liquid for up to three days.
