READY IN: 2hrs

INGREDIENTS

  • 2lbscorned beef
  • 4cupswater (cold)
  • 1mediumonion, quartered
  • 4garlic cloves, crushed
  • 1teaspoonyellow mustard seeds
  • 1teaspoonblack peppercorns
  • 1teaspooncoriander seed
  • 12 teaspoonwhole allspice
  • 3bay leaves
  • 3whole cloves
  • 12 teaspoonground ginger
  • 6carrots, peeled and cut into 2 1/2 inch lengths(I used baby carrots)
  • 4red potatoes, quartered
  • 1head of cabbage, cut into 8 wedges
  • NUTRITION INFO

    Serving Size: 1 (686) g

    Servings Per Recipe:4

    Calories: 840.9

    Calories from Fat 400 g 48 %

    Total Fat 44.5 g 68 %

    Saturated Fat 14.7 g 73 %

    Cholesterol 222.5 mg 74 %

    Sodium 2729.7 mg 113 %

    Total Carbohydrate62.6 g 20 %

    Dietary Fiber 13.4 g 53 %

    Sugars 15.6 g 62 %

    Protein 49.9 g 99 %

    DIRECTIONS

  • Rinse corned beef under cold tap water.Rinse well and pat dry with paper towel.
  • Add rinsed corned beef, quartered onion, crushed garlic cloves, picking spices seasoning, and 4 cups of cold water in the instant pot.
  • Close lid and pressure cook on manual at high pressure for 70 minutes followed by natural release for about 15 minutes.
  • If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position.Open lid carefully.
  • While the pressure cooker is natural releasing, prepare the vegetables as described.
  • Set aside cooked corned beef and 3 cups of the hot liquid in a large serving bowl.
  • There should be about 1 1/2 to 2 cups of liquid left in the pressure cooker.Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.
  • Close lid and pressure cook on manual at high pressure for 2 to 3 minutes, followed by a quick release.Open the lid carefully.
  • On a chopping board, cut corned beef against the grain into 1/8 inch slices.Serve with cabbage wedges, red potatoes, and carrots.
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