Corned Beef and Cabbage

(Total Time: 20-25 MIN| Serves: 12)

Ingredients:
4 lbs. Corned Beef Brisket
Water, as needed
10-15 Black Peppercorns
4 cloves Garlic
2 tsp Ground Mustard
30 oz. Cabbage (cut into wedges)
8 oz. Onions (cut into ribs)
4 oz. Carrots (cut into inch chunks)
4 stalks Celery (cut into inch chunks)

Directions:

  1. Place the beef brisket in Instant Pot and pour enough water to just cover it.
  2. Place and lock the lit, and set the Instant Pot to “Meat/Stew” and set the timer to 60 minutes at high pressure.
  3. When done let naturally release the pressure and remove the brisket from pot and set aside.
  4. Add all other ingredients to pot, place and lock the lid, and set the Instant Pot to “Soup” and set the timer to 15 minutes.
  5. While the vegetables are cooking cut the brisket into half-inch slices and set aside.
  6. When vegetables are done quick release the pressure and place the brisket in it to warm up.
  7. Serve warm.

(Calories: 334 | Total Fats: 22.8g | Net Carbs: 5.5g | Proteins: 23.7g |Fibers: 2.6g)
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