Instant Pot Corned Beef: Tender Joy for Your Table
Discover the simplicity and flavor of this instant pot corned beef recipe, perfect for any gathering.
Equipment
- - Instant Pot
Ingredients
For the Main Dish
- 3 pounds Corned Beef preferably with seasoning packet
- 4 cups Beef Broth or chicken broth as a substitute
- 1 large Onion or shallots for a sweeter flavor
- 4 cloves Garlic or garlic powder as a substitute
For the Vegetables
- 1.5 pounds Red Potatoes or Yukon Gold
- 1 pound Baby Carrots or regular carrots cut into chunks
- 1 head Cabbage green cabbage preferred
For the Parsley Cream Sauce
- 4 tablespoons Butter or margarine for dairy-free
- 1/4 cup Flour or cornstarch for gluten-free
- 1 cup Milk or non-dairy option for lactose-free
- 1/4 cup Flat-leaf Parsley or chives as an alternative
- 2 tablespoons Wholegrain Mustard or Dijon as a substitute
- 1 teaspoon Garlic Powder omit if using fresh garlic
Instructions
Preparation
- Place the trivet in your Instant Pot, adding sliced onion and crushed garlic. Pour beef broth over the top.
- Rinse your corned beef under cold water and pat it dry. Place it on the trivet, then sprinkle the spice packet over the meat.
- Seal the lid of the Instant Pot and cook on HIGH PRESSURE for 90 minutes.
- While the beef is cooking, prepare the Parsley Cream Sauce using the provided directions.
- After cooking, let the pot naturally release pressure for 15 minutes, then quickly release any remaining steam.
- Carefully remove the corned beef. Add red potatoes, baby carrots, and cabbage, sealing the lid, and cook on HIGH PRESSURE for 5 minutes.
- Once cooking is complete, perform a quick release to let out the steam.
- Slice your tender corned beef, plate it with the vegetables, and drizzle the parsley cream sauce on top.
Notes
Optional: Garnish with fresh parsley for color and flavor enhancements.