A classic St. Patrick's Day dish made Whole30 compliant. Tender corned beef with potatoes, carrots, and cabbage.
Prep10 min
Cook90 min
Serves6
Ingredients
3 lbs corned beef brisket with seasoning packet
3 cups beef broth or bone broth
1 yellow onion, sliced
2 tbsp minced garlic
8 red potatoes, quartered
1 (12 oz) bag baby carrots
1 head cabbage, cut into wedges
Instructions
Rinse corned beef under cold water to remove excess salt and brine.
Place trivet inside the Instant Pot. Lay beef on top, sprinkle with seasoning packet and minced garlic, and lay onion on top. Pour beef broth over everything.
Secure lid, set valve to Sealing, and cook on High pressure for 90 minutes.
Quick release. Remove beef and cover with foil. Remove trivet.
Add potatoes, carrots, and cabbage wedges to the broth. Secure lid and cook on High for 3 minutes.
Quick release. Slice corned beef against the grain and serve with cabbage, carrots, and potatoes.
