Monday, April 8, 2019

Instant Pot Corned Beef & Vegetables

Yield: 8 servings

Ingredients

You'll spot some parsnips in the pictures.  We decided we don't like them and therefore left them out of the recipe.  But you can toss a few into the vegetables if you'd like.
  • Corned Beef
    • 1/2 white onion, quartered
    • 1 medium carrot, cut into 3-4 pieces
    • 4-5 sprigs fresh parsley
    • 6 cloves garlic, smashed
    • 3 lb. corned beef brisket
    • 1 bay leaf
  • Vegetables
    • 2 tbsp fresh parsley
    • Salt & pepper, to taste
    • 8 red potatoes, halved
    • 3-4 carrots, peeled, cut into 2 inch pieces
    • 1 red onion, peeled, cut into wedges
    • 1 green cabbage, cored and cut into 8 wedges
  • Horseradish Cream Sauce
    • 3/4 cup heavy whipping cream
    • 1/2 cup mayonnaise
    • 1/2 cup horseradish (prepared style, not cream style)
    • 2 tbsp dijon mustard

Directions

  1. Place the white onion, carrot, parsley, and garlic into your instant pot.
  2. Rinse the corned beef under the tap.  Place in the instant pot on top of the vegetables.  Sprinkle the spice packet that came with the beef over the top.
  3. Add enough water to bring it up to the top of beef.  About 6 cups.
  4. Pressure cook on high for 85 minutes.  When done, let the pressure drop naturally by turning off the instant pot and letting it sit for about 20 minutes.
  5. When pressure has dropped, remove the corn beef to a pot or dutch oven.
  6. Strain all the juices to remove the chunks.  Keep the broth.
  7. Add 1 - 1.5 cups of broth to the corned beef.  Cover and place in a warm oven to let it rest.
  8. Add the vegetables to the instant pot along with 4 cups of broth.  Pressure cook on high for 5 minutes.
  9. While the vegetables are cooking, make the horseradish cream sauce by whipping the cream until soft peaks form.  In a separate bowl, combine remaining ingredients.  Fold the two together.
  10. When the vegetables are done, release the pressure immediately.
  11. Slice the corned beef and place on platter.  Pour some broth over the top to help it stay moist.  Remove the vegetables from the hot pot and add to the platter.
  12. Serve immediately.
Adapted from The Hungry Bluebird.












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