Love a traditional St. Patrick’s day dinner — but don’t love how long it takes to make one? Here is the perfect solution: An easy express route to celebrating that uses your pressure cooker.
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 large onion, cut into 1/2-inch wedges
- 3 sprigs fresh thyme
- 3 cloves peeled garlic
- 3 tablespoons pickling spice
- One 4-pound piece corned beef brisket, rinsed
- 3 tablespoons unsalted butter
- 1 rutabaga, peeled and cut into 1-inch chunks
- 2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
- 4 carrots, cut into 2-inch pieces
- 1 small head green cabbage, core intact, cut into thick wedges
- 1/4 cup loosely packed fresh parsley leaves, chopped
- Sour cream, prepared horseradish and whole-grain mustard, for serving
Instructions
- Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer’s guide for locking the lid and preparing to cook.
- Seal and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.
- Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 596 |
| Total Fat | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 35 g |
| Cholesterol | 181 mg |
| Sodium | 146 mg |
Reviews
I only cooked the meat and added mini potatoes. Cooked them both for 85 minutes as directed and it was amazing. The meat was incredibly tender. I had to sharpen my knife because it was starting to just pull apart like BBQ pork. This is the absolute easiest way to do the corned beef.
That was a waste!! I cooked a 4 lb corned beef for 85 mins, took out then did veggies for 8 minutes per reviews. Meat was so chewy and tough, ended up throwing it all away.
Absolutely delicious! i didn’t have rutabaga; potatoes nicely subbed! Very tender, moist and flavorful.
Corned beef cooks perfectly this way! Nice & tasty as well as tender!
The Dad would make his own corned beef, then drain it in a colander before pressing it with several large cans set in the colander. No drippy, soggy corned beef in our household! Some of that on Jewish rye bread with swiss cheese and hot/Gulden’s™ mustard – to die for! I so miss him, and all the cooking/baking he used to do.
UW
The most tender corned beef I’ve ever done – simply delish. Left the potatoes etc in too long tho
I just made a 4 lb. corned beef just for sandwiches, in the Instant Pot. I didn’t use as much liquid. I used 2 cups of water, and 1 (12 oz.) of regular beer. Cooked it for 85 minutes, and it was perfect! Will be serving this tonight!
does the recipe state actual cooking time?
Wow so good!