Saint Patrick’s Day is just around the corner! An Instant Pot pressure cooker makes a wonderfully tender corned beef brisket and doesn’t take all day to cook. Cook the brisket separately first, then keep warm in the oven while quickly cooking the vegetables in the corned beef broth.
I usually make this with potatoes, but we are limiting our starchy carbs these days, so this time we just stuck with cabbage, carrots, and celery.
Serve with fresh ground horseradish, or a horseradish sauce on the side.
If you have leftover corned beef, or you want to throw an extra brisket in the Instant Pot while you are cooking, this layered Reuben Casserole might just be better than the original corned beef and cabbage:
RECIPE:
No Empty Chairs 