Place brisket in Instant Pot. Add spice packet and pickling spice; cover with water. Lock lid and pressure-cook on HIGH for 45 minutes.
Corned beef cooks in half the time when you use your Instant Pot giving you more time to celebrate St. Patrick's Day.
And, if you're looking for ways to use up your leftover corned beef, make Reuben Sliders!
Servings and Ingredients
|Instant Pot Corned Beef with Veggies|
|1 (3-to-4-lbs.) Table Makers corned beef brisket flat with spice packet|
|2 tbsp. pickling spice|
|4 c. water|
|1 lbs. B-size small red potatoes|
|1 lbs. Grimmway Farms baby carrots, peeled and cut into 3-inch pieces|
|½ c. Hy-Vee mayonnaise|
|1 tbsp. Hy-Vee honey|
|1 tbsp. Gustare Vita olive oil|
|1 ½ tsp. Hy-Vee Dijon mustard|
|1 tsp. whole caraway seeds|
|3 c. red cabbage, finely shredded|
|3 c. green cabbage, finely shredded|
|3 tbsp. fresh parsley, chopped|
Things To Grab
- 8-quart Instant Pot
- Aluminum foil
- Serving platter
Meanwhile, make Irish Coleslaw: Whisk together mayonnaise, honey, olive oil, Dijon mustard, caraway seeds, and season with salt. Gently toss with sliced red and green cabbage and fresh parsley. Cover and refrigerate until ready to serve.
When finished cooking, release the valve and allow steam to escape then carefully remove the lid. Lift corned beef from pot; place on a cutting board and cover with foil.
Place potatoes and carrots in Instant Pot. Lock lid and pressure-cook on HIGH for 3 minutes. Release the valve and allow steam to escape. After steam has escaped and pressure has released, carefully remove the lid. Transfer vegetables to a serving platter.
Slice corned beef against the grain and place on top of platter. Serve immediately with Irish Coleslaw.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 70mg
- Sodium: 1230mg
- Total Carbohydrates: 15g
- Protein: 18g
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