Simple Corned Beef Brisket
Tender corned beef brisket cooked with chicken broth, cabbage, and other vegetables to make a delicious meal for these winter months.
Servings: 8 Servings
Calories: 332kcal
Equipment
Ingredients
- 1 large onion cut into wedges
- 1 2-lb. corned beef brisket, with seasoning packet
- 4 cups low-sodium chicken or beef broth
- 1 small head cabbage core removed, cut into wedges
- 1 pound baby potatoes halved
- 4 medium carrots sliced
- Salt and ground black pepper to taste
- Freshly chopped parsley for garnish
Instructions
- Rinse the corned beef to remove excess salt.
- Place the onion wedges in the inner pot. Place the corned beef brisket on top. Sprinkle on the seasoning packet. Pour in the chicken or beef broth.
- Close the lid and set the vent to sealing. Pressure cook on high for 80 minutes. Either do a quick release or allow a 15 minute natural release (either is fine).
- Remove the brisket from the pot and set it aside to rest.
- Place the cabbage, potatoes, and carrots in the Instant Pot in the cooking liquid. Close the lid and pressure cook for 3 minutes. Do a quick release of the pressure.
- Slice and serve the brisket with the veggies.
Notes
- When slicing the corned beef, it is best to cut against the grain. That means to cut the meat against the direction the strands of meat seem to be going in. This will keep the corned beef nice and tender.
- Let the corned beef rest for a bit before cutting. It will be easier to cook, and will keep in the juices more.
Nutrition
Calories: 332kcal | Carbohydrates: 22g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 1450mg | Potassium: 985mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5208IU | Vitamin C: 86mg | Calcium: 78mg | Iron: 3mg