Instant Pot Corned Beef

• portions: 6 servings
• temps total: 2 hours 45 minutes

Ingrédients

1 large onion, cut into wedges

1 (2-lb.) corned beef brisket, with seasoning packet

4 c. low-sodium chicken broth

1 small head cabbage, core removed and cut into wedges

1 lb. baby potatoes, halved

4 medium carrots, sliced and cut on the bias

3 tbsp. extra-vigin olive oil

Kosher salt

Freshly ground black pepper

Freshly chopped parsley, for serving

Instructions

Place onion in bottom of a 6-quart Instant Pot. Place brisket on top and add seasoning packet. Pour in broth and seal lid. Set to pressure cook on high for 90 minutes.

Follow manufacturer's guide for quick release, then remove corned beef and onions from Instant Pot. Keep remaining cooking liquid inside Instant Pot. Cover beef and keep warm.

Add cabbage, potatoes, carrots, and oil to Instant Pot. Season with salt and pepper, then seal lid. Set to pressure cook on high for 4 minutes.

Follow manufacturer's guide for quick release, then remove lid and serve vegetables with corned beef. Garnish with parsley and spoon additional cooking liquid over beef, if desired.

Nutrition

• Calories: 622
• Lipides Totaux: 42 g
• Lipides Saturés: 15 g
• Acides Gras Trans: 0 g
• Cholestérol: 142 mg
• Sodium: 1351 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 8 g
• Protéines: 34 g