Instant Pot Low Carb Corned Beef And Cabbage Recipes

INSTANT POT LOW CARB CORNED BEEF AND CABBAGE

Steps:

• Place beef brisket into the pot. Discard the spice packet that comes with the meat.
• Cover the beef with water, add more to cover if needed.
• Add the spices into the pot.
• Cover and set on "Meat/Stew" for 60 minutes on high.
• Hit Cancel then use the Natural Release method, about 20 minutes.
• Remove cover carefully, watch for steam, remove brisket and keep warm.
• Add the vegetables to the pot and press "Soup" setting for 15 minutes.
• Use the "Quick" Release method.
• Uncover and add the beef back to the pot to warm through.
• Enjoy immediately!

CLASSIC CORNED BEEF WITH CABBAGE AND POTATOES

Steps:

• Place Corned Beef Brisket and 1 cup water in the Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added.
• Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; adjusting time to 70 minutes.
• When time is up, use the quick release feature to release pressure; carefully remove lid. Remove beef.
• Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
• Use beef, stew or high-pressure setting, adjusting time to 3 minutes. Use the quick release method again once time is up.
• Remove fat from brisket, if desired. Carve brisket into thin slices across the grain.
• Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables. Enjoy!

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• 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.