Pressure Cooker Corned Beef and Cabbage Recipe

• portionen: 6 servings
• aktive zeit: 5 minutes
• gesamtzeit: 1 hour 20 minutes

Zutaten

4 pound corned beef with its spice packet

1 medium onion, quartered

1 stalk celery, quartered crosswise

Water to cover (about 4 cups)

1 pound carrots, peeled and cut into 2 inch lengths (or a 1 pound bag of baby carrots)

1 small (3 pound) cabbage, cut into 8 wedges

Anweisungen

Pressure Cook the Corned Beef for 60 Minutes With a Quick Release. But Natural Release is better!

Rinse the corned beef, then cut it crosswise into 4 equal pieces. Put the corned beef pieces, onion, and celery in an Instant Pot or other pressure cooker, sprinkle with the spice packet, then pour in enough water to cover the corned beef. Bring the pressure cooker up to high pressure and cook at high pressure for 60 minutes in an Instant Pot (for Flat) (90 minutes for Point), . Quick release the pressure (natural release is preferred), then carefully remove the lid. Test the corned beef for doneness with a fork – it should be easy to poke a fork through the thickest section. If it's not done, lock the lid and cook for another ten minutes at high pressure.

Pressure Cook the Vegetables for 5 Minutes With a Quick Release

Add carrots to the pot, then lay the cabbage on top. It's OK if the cabbage comes a bit above your cooker's "no fill" line; there will still be a lot of airspace. Cook at high pressure for 5 minutes. Quick release the pressure again. Using a slotted spoon and/or tongs, transfer the vegetables to a platter and the corned beef to a carving board.

Serve

Pour the broth left in the pot into a fat separator. While the broth settles, slice the corned beef. Pour a little of the de-fatted broth over the corned beef and vegetables platter. Serve, passing the rest of the broth at the table.

Notizen

Recipe Tips and Tricks: If you have the time, use a natural pressure release for the corned beef instead of the quick release. It's almost impossible to overcook a corned beef, and the slower release of pressure results in a little bit more tenderness in the corned beef.Watch out for extra-thick corned beef - you want a flat, even piece, three inches thick or so. If you get a thicker one, or a cut from the point end, give it an extra ten to fifteen minutes under pressure.

Nährwertangaben

• Portionsgröße: ½ pound of corned beef
• Kalorien: 521
• Gesamtfett: 34.3 g
• Gesättigtes Fett: 10.8 g
• Transfett: 0 g
• Cholesterin: 122.7 mg
• Natrium: 2841.7 mg
• Gesamtkohlenhydrate: 16.4 g
• Ballaststoffe: 5.9 g
• Zucker insgesamt: 3.4 g
• Eiweiß: 36.1 g