- 2.5 lbs Corned Beef + spice packet or 1 tablespoon pickling spices
- 2 onions quartered
- 3 cloves garlic smashed
- 4 cups water
- 2 lbs. mini potatoes
- 2 lbs. baby carrots
- 1 cabbage head cored and quartered
Place the corned beef in the Instant Pot fat side up. Add the onion, garlic, and water. Close lid and pressure cook on "Meat" setting for 70 minutes. Allow a Natural Release for 15 minutes. Then, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully (always away from your face).
Remove the corned beef from the Instant Pot and drain half of the liquid from the pot.
Place the mini potatoes, baby carrots and cabbage in the Instant Pot. Close lid and pressure cook on Manual at High Pressure for 2 – 3 minutes, followed by a Quick Release. Open the lid carefully away from your face.
Slice the Corned Beef in half-inch thick pieces cutting against the grain. Divide evenly among plates and enjoy.
Serving: 1c | Calories: 854kcal | Carbohydrates: 66g | Protein: 53g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 3706mg | Potassium: 2791mg | Fiber: 19g | Sugar: 20g | Vitamin A: 31498IU | Vitamin C: 196mg | Calcium: 275mg | Iron: 15mg