Corned Beef Dinner

why make this recipe

This Corned Beef Dinner is simple, filling, and affordable. It cooks mostly in one pot and gives you tender meat and soft vegetables. It is a good meal for busy nights or a special day like St. Patrick’s Day.

introduction

This recipe cooks a corned beef brisket in the Instant Pot and then uses the cooking liquid to steam the vegetables. You can find more simple dinner recipes for weeknights and holidays.

how to make Corned Beef Dinner

Ingredients :
Corned Beef Brisket, Potatoes, Carrots, Cabbage, 4 cups Water

Directions :
Remove your corned beef brisket from the packaging and set aside the seasoning packet.
You can wash off the brisket if you’d like to, but I just stick it right in the Instant Pot.
Add 4 cups of water to the Instant Pot and sprinkle the contents of the seasoning packet on top of the brisket.
You can add the potatoes, carrots and cabbage to the top now if you don’t mind your veggies getting mushy. If you prefer firmer veggies, wait to cook them (this is what I did).
Set the Instant Pot to manual setting for 90 minutes and make sure the vent is set to "Sealing" and not venting and then get your veggies ready while it cooks.
After you’ve finished cooking a corned beef brisket in the Instant Pot and the steam has been released using the natural release method, open the pot and remove your brisket and set it on a plate.
Add in all your veggies to the leftover juice in the Instant Pot and cook on manual for 5 minutes.
Enjoy your Instant Pot Corned Beef Brisket dinner.

how to serve Corned Beef Dinner

Slice the brisket against the grain. Serve the meat with the potatoes, carrots, and cabbage on the side. Spoon some of the cooking juice over the meat for extra flavor. Serve hot.

how to store Corned Beef Dinner

Let the meat and vegetables cool to room temperature for up to two hours. Put them in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze portions for up to 2 months. Thaw in the fridge before reheating.

tips to make Corned Beef Dinner

• Brown the brisket in the pot first for more flavor (optional).
• Cut potatoes and carrots to similar size so they cook evenly.
• If you want firmer vegetables, add them after the meat cooks.
• Use the natural release to keep the meat tender.

variation (if any)

• Add onions or parsnips with the vegetables.
• Swap some water for beef broth for a richer taste.
• Use a slow cooker instead of the Instant Pot and cook on low for 8 hours.

FAQs

Q: Can I cook the corned beef without an Instant Pot?
A: Yes. You can simmer it on the stove or use a slow cooker. Cooking times will be longer.

Q: How do I know when the brisket is done?
A: It is done when it is fork-tender. In the Instant Pot the recipe uses 90 minutes then natural release.

Q: Can I add more seasoning?
A: Yes. Taste the cooking liquid and add salt or pepper if needed. You can also add bay leaf or garlic.

Q: Can I use frozen corned beef brisket?
A: You should thaw it first for best and even cooking.

Q: Will the vegetables get mushy?
A: They can if you add them during the long cook. Add them after the meat cooks for firmer vegetables.

Instant Pot Corned Beef Dinner

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 95 minutes
• Total Time: 110 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Irish
• Diet: None

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Description

A simple, filling meal featuring corned beef brisket cooked in the Instant Pot with tender vegetables.

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Ingredients

Scale 1x2x3x

• Corned Beef Brisket
• 4 medium Potatoes
• 4 Carrots
• 1/2 head Cabbage
• 4 cups Water

Cook Mode Prevent your screen from going dark

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Instructions

1. Remove your corned beef brisket from the packaging and set aside the seasoning packet.
2. Add 4 cups of water to the Instant Pot and sprinkle the contents of the seasoning packet on top of the brisket.
3. Add the potatoes, carrots, and cabbage to the top now if you don’t mind your veggies getting mushy; otherwise, wait to cook them.
4. Set the Instant Pot to manual setting for 90 minutes and ensure the vent is set to ‘Sealing’.
5. After cooking, use the natural release method, open the pot, and remove your brisket.
6. Add all your veggies to the leftover juice in the Instant Pot and cook on manual for 5 minutes.
7. Slice the brisket against the grain and serve with the vegetables and some cooking juice over the meat.

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Notes

For firmer vegetables, add them after the meat cooks. You can brown the brisket first for extra flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 1000mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 50mg