By now we all should be well aware of the fact that I am completely smitten with two things; my Instant Pot and St. Patrick's Day. So, this week I thought... why not put the two together? But could it be done? I've made my fair share of corned beef before and I thought it would be the perfect Irish bite to go from crockpot to Instant Pot.

I did have one concern and that was if the corned beef would turn out as tender being cooked in the Instant Pot rather than low and slow all day in the crockpot. And the answer is a resounding... YES!

I have to say, I was absolutely amazed at how tender and delicious this corned beef turned out. It was just as tender and delicious as if it had been cooking for hours and hours. The veggies were perfectly tender and cooked as well.

To make it even more amazing, there are only 5 ingredients in this meal. One of which is water! Does that count technically as an ingredient? If not - that makes it just 4 ingredients! Not too shabby for a one-pot dish that's perfect for St. Patrick's Day. It's simple and delicious.

If you end up with leftover corned beef, I like to slice it thin and turn it into a Reuben or corned beef hash the next day!

While most of this makes for great leftovers, the cabbage does not tend to last; so be prepared to discard and make fresh if needed for a repurposed meal.

Instant Pot Corned Beef & Cabbage
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: Divided Evenly • Calories: 425 • Fat: 25 g • Saturated Fat: 10 g • Carb: 25 g • Fiber: 6 g • Protein: 24 g • Sugar: 6 g • Sodium: 126 mg

Ingredients:
2 Lb. Corned Beef Brisket (With seasoning packet.)
4 C. Water
1 1/2 Lb. Mini Golden Potatoes (Mini Red or Fingerling work too.)
1 Lb. Carrots, Peeled & Cut into 3" Pieces
1 Small Head of Cabbage, Quartered & Stem Removed

Directions:

Remove the 2 Lb. Corned Beef Brisket from the package and set the seasoning aside. Rinse the brine off of the beef and place it on the wire rack in the base of the Instant Pot. Add the 4 C. of water to the Instant Pot and top the beef with the seasoning from the packet.

Seal the lid and set the valve to sealing (not venting.) Select the Stew/Meat setting and set the timer for 90 minutes.

Once the Instant Pot is done, quick release the pressure. Remove the corned beef and set aside on a plate and cover with foil to keep warm and rest. DO NOT DISCARD THE LIQUID INSIDE.

Remove the wire rack from the instant pot and place the 1 1/2 Lb. Mini Golden Potatoes, 1 Lb. Carrots, and 1 Small Head of Cabbage into the liquid.

Seal the lid once more and set to manual. Cook for 5-6 minutes on high pressure.

Once done, again quick release the pressure. The veggies should be cooked and tender.

Slice up the corned beef and serve right away with the veggies. Enjoy!

Nutritional Claims: High Fiber, Low Sodium, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher