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INSTANT POT CORNED BEEF AND CABBAGE Recipe

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This recipe for INSTANT POT CORNED BEEF AND CABBAGE, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jacalyn Macy

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs corned beef
4 cloves of garlic
4 cups of water
2 bay leaves whole
1/2 tsp mustard seeds
1/2 tsp whole allspice
salt and pepper to taste
2 lbs of potatoes quarters
2 cups carrots
1 head of cabbage cut into slices or wedges

Directions:
Directions:
Place rack in the Instant Pot and place corned beef on top of the rack.
Pour the water into the pot.
Add the garlic cloves, bay leaves, mustard seeds, allspice, salt and pepper to the top of the beef.
Seal the Instant Pot lid and the valve.
Cook on high pressure for 90 minutes.
Do a quick release and release all the pressure before opening the lip.
Take out the corned beef and wrap in tinfoil and set aside.
Add the bay leaf and garlic cloves back to the juice if needed (off the top of the beef).
Place potatoes, cabbage, and carrots into the pot.
Shut the lid and seal.
Cook for 5 minutes on high pressure.
Do a quick release and open the lid.
Serve immediately with the corned beef.

Personal Notes:
Personal Notes:
You can use the spice packet if your corned beef comes with one, for extra flavor, but you don't need to because of the spice already added in the recipe.

 

 

 

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