Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Total time: 62 min
Ingredients: 4 pound corned beef brisket; 1 onion (quartered); 1 tablespoon pickling spice water; 1 medium head cabbage (cut into 6-8 wedged); 6 carrots (cut into 1-inch pieces); 6-8 small red potatoes (cut in half); 2 turnips (cut into 1-inch dice); 1 rutabaga (cut into 1-inch dice)

Corned Beef and Cabbage

4.67 from 3 votes

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Pressure Cook Time 1 hr 2 mins

Total Time 1 hr 2 mins

Course Main Course

Cuisine Irish

Servings

Calories 755 kcal

Equipment

Electric Multi-Cooker

Electric Pressure Cooker

Ingredients

4 pound corned beef brisket
1 onion quartered
1 tablespoon pickling spice water
1 medium head cabbage cut into 6-8 wedged
6 carrots cut into 1-inch pieces
6-8 small red potatoes cut in half
2 turnips cut into 1-inch dice
1 rutabaga cut into 1-inch dice

Instructions

Place corned beef, onion and pickling spice in cooker.
Add water, about 12 cups to cover brisket, making sure water doesn’t fill the cooker more than 2/3rd full.
Close and lock the lid of the cooker and set the regulator knob to PRESSURE. Set the cooker to 60 minutes (1 hour) on pressure cook HIGH.
When the cooking time is complete, quick release the pressure. Open the lid and remove corned beef to a platter and tent with foil.
Add all the vegetables to the cooker. Close and lock the lid of the cooker and set the regulator to PRESSURE. Set the cooker to 2 minutes on pressure cook HIGH.
When the cooking time is complete, quick release the pressure.
Slice corned beef against the grain and serve with vegetables.

Nutrition

Calories: 755kcalCarbohydrates: 56gProtein: 45gFat: 39gSaturated Fat: 12gCholesterol: 140mgSodium: 3283mgPotassium: 2393mgFiber: 11gSugar: 14gVitamin A: 8877IUVitamin C: 161mgCalcium: 152mgIron: 7mg

Food Group Meat & Poultry, Vegetables

Keyword Holiday, St. Patrick’s Day

Cooking Method Pressure Cooking

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