Description
This delicious St. Paddy’s dinner comes together in just a few hours in the Instant Pot!
Ingredients
Units
Scale
- 2 cups beef broth
- 12 oz bottle of stout beer
- 4 cloves garlic, minced (or 1 TB garlic paste)
- One 3 lb corned beef brisket with the spice packet
- 1 cup light brown sugar
- 1 1/2 lbs baby red potatoes, halved
- 1/2 head green cabbage, sliced
- 3–4 large carrots, peeled and sliced into 1 inch thick slices
- 1 medium yellow onion, chopped
- 2 tsp fresh thyme, minced
Instructions
- Add the beef broth, beer and garlic to the insert of your Instant Pot and set the trivet inside.
- Rub the corned beef brisket with the brown sugar on all sides and set onto the trivet. Sprinkle the spice packet evenly over the top.
- Select the high pressure setting on your Instant Pot and be sure that the knob at the top is set to “sealing.” Follow your cooker’s instructions to set the timer for 90 minutes. The Instant Pot will preheat and build pressure for about 15-20 minutes before beginning the cooking time.
- After the cooker is finished, carefully release the pressure manually and keep clear of the valve as the steam will burn you. After all the pressure has been safely released, remove the lid from the pressure cooker and carefully lift out the brisket. Set it onto a cutting board, tent it with foil and allow the brisket to rest while the vegetables cook. You won’t need the trivet after this step.
- Add the potatoes, cabbage, carrots, onion and thyme to the liquid in the Instant Pot and stir to mix before locking the lid back on. Be sure to return the valve to the “sealing” position. Select high pressure and set the timer for 15 minutes.
- After 15 minutes, carefully release the pressure manually, make sure to avoid the steam as it comes out. After the pressure has completely released, remove the lid and scoop out the veggies to a serving plate.
- Slice the rested brisket and serve hot with the vegetables. Refrigerate any leftovers for about a week, and use them for Reuben sandwiches!
Equipment
Buy Now → Nutrition
- Serving Size: 4 oz brisket & 4 oz veggies
- Calories: 642
- Sugar: 29.7 g
- Sodium: 1833.2 mg
- Fat: 32.6 g
- Saturated Fat: 10.9 g
- Trans Fat: 0 g
- Carbohydrates: 46.5 g
- Fiber: 4.3 g
- Protein: 34.9 g
- Cholesterol: 166.6 mg