Nutrition: 411 Calories | 11.1g Net Carbs | 37.7g Protein | 20.2g total Fat
Create a juicy, melt-in-your-mouth corned beef Instant Pot meal with cabbage, carrots, and jicama. A delicious meal to serve any time of the year.
Corned beef is delicious. It’s salty and a little sour with all the right spices. There’s nothing quite like a bite of tender juicy corned beef. My family loves it. Corned beef is one of those meals that gets devoured every time. Corned beef and cabbage is a classic St. Patrick’s Day feast, but that doesn’t mean you can’t eat it all year long. I have seen corned beef in the grocery store through out the year, but I usually grab a few extra around St. Patrick’s day to keep in the freezer. For many years, I made my corned beef in a slow cooker. It works great; very similar to making other beef roasts. But, when I got my Instant Pot, I had to try corned beef in it. It tastes great, if you like a tender, melt-in-your-mouth bite of meat. Um, yes please.
Pressure Cook the Meat First
Making corned beef in the Instant Pot is super simple. The meat and the vegetables cook at different rates, so cook them separately. First, put the metal rack in the bottom of your pot, and add four cups of water. Then, place the corned beef on the rack. Sprinkle the spice packet, included with the corned beef, on top of the meat. Finally, add onion petals and whole garlic cloves to infuse even more flavor. Secure the lid on the Instant Pot, and make sure the valve is set to sealing. Cook the corned beef using the Meat/Stew mode for 90 minutes. Then, manually release the pressure.
Vegetables and a Note About Jicama
Potatoes make a great side to corned beef, but they have too many carbohydrates for our lifestyle. So, I made one of my favorite swaps. Use jicama instead of potato. I’ve done some experimenting, and you can cook the jicama two ways. If you want the jicama really tender, with the texture of a cooked potato, add it to the pressure cooker with the corned beef. If you like your jicama with a little crunch, add it with the rest of the vegetables. It’s good both ways, so the choice is up to you.
Once, the corned beef is finished pressure cooking, carefully take it out of the pot. Let the beef rest, covered in foil, while you cook the vegetables. Add cabbage wedges, carrots, and cubed jicama (optional) to the Instant Pot with the flavored cooking liquid. Put the lid on, valve set to sealing, and pressure cook for 10 minutes.
Once the vegetables are done cooking, release the pressure manually. And that’s it. A delicious corned beef meal all in the Instant Pot. If you want to prepare the meal earlier in the day, simply cook the corned beef and let it stay warm. Then, save a little time to cook the vegetables before it’s time for dinner.
Looking for other Instant Pot Recipes? Check out these: Instant Pot Taco Stuffed Peppers, Instant Pot Kalua Pork, Instant Pot Chicken and Cauliflower Rice Soup, and Instant Pot Bratwurst.
Tender Corned Beef Instant Pot Recipe with Cabbage, Carrots & Jicama
Create a juicy, melt-in-your-mouth corned beef Instant Pot meal with cabbage, carrots, and jicama. A delicious meal to serve any time of the year.
Total Time: 2 hours 15 minutes
Prep Time: 8 min
Inactive Time: 30 min
Cook Time: 1 hour 37 min
Ingredients
- 3 1/2 – 4 lb Corned Beef with Spice Packet
- 1/2 Onion
- 4-5 Cloves of Garlic
- 4 Cups Water
- 1 1/2 Cups Cubed Jicama
- 2 Cups Baby Carrots
- 1/2 Head Cabbage
Directions
- Put the metal cooking rack in your Instant Pot. Add the water to the Instant Pot. Place the corned beef on top of the metal rack and sprinkle the spice packet on top. Cut the onion into petals and peel the garlic. Add the onion and garlic to the pot. If you want really tender jicama, add it to the pot now. (If you like a crisper texture add later) Put the Lid on the Instant Pot. Pressure cook using the Meat/Stew Mode for 90 minutes.
- After the corned beef has finished pressure cooking, manually release the pressure. While the pressure releases, cut the cabbage into wedges. Move the corned beef to a serving platter and cover with foil.
- Add the carrots, cabbage, and jicama (if not already cooked) to the Instant Pot. Put the lid on and make sure the valve is set to sealing. Pressure Cook for 7 minutes, then manually release the pressure. Slice the corned beef and serve with the vegetables. Enjoy.
Nutrition:
Yield: 6 servings
Amount Per Serving: Calories: 411, Total Fat: 20.2g, Saturated Fat: 8g, Cholesterol: 100mg, Sodium: 1848.7mg, Carbohydrates: 16g, Fiber 4.9g, Sugars: 5.3g, Protein 37.7g
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