Instant Pot Corned Beef & Cabbage

Using an Instant Pot to cook corned beef not only resulted in a succulent hunk of meat — so tender you could practically cut it with a spoon — the fat cap also had a silky texture that was reminiscent of pork belly.

3-4 pounds corned beef (with spice

packet)

2 onions, peeled and quartered 3 cups chicken broth

4 or 5 medium-size waxy potatoes,

peeled and quartered

3 large carrots, peeled and

quartered

1 large head cabbage, cut into 2-inch

wedges

Instructions: Plug in the Instant Pot. Place the corned beef, fat-side up, and add the spice packet, onions and broth, along with 3 cups of water. Seal the lid, making sure the vent nob is sealed. Press the “Manual” button and set to cook at high pressure for 55 minutes.

Let the Instant Pot naturally release, for approximately 25 minutes, then open the lid. Remove the corned beef, leaving the broth inside, and place on a cutting board and loosely tent with foil. Let the corned beef rest while cooking the vegetables.

Place the potatoes in the Instant Pot, followed by the carrots and ending with the cabbage on top. Seal the lid once again, making sure the vent is sealed. Press the “Manual” button and set to pressure cook for 3 minutes at high pressure.

Cover the release vent with a dish towel, and carefully turn the vent nob to quick release. Open the lid and remove the vegetables, discarding the liquid. Slice the corned beef and serve with the vegetables.

Serves 6 to 8

Russell Yip / San Francisco Chronicle