Instant Pot "Corned" Beef & Cabbage
Process pickling spice in a coffee grinder or spice grinder until finely ground, about 10 seconds. Combine the ground pickling spice, salt and mustard in a small bowl; set aside.Advertisement
Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 3 minutes. Meanwhile, sprinkle beef evenly with half of the pickling spice mixture.
Add one-third of the beef and 2 teaspoons oil to the cooker; cook, turning the beef occasionally, until browned on all sides, about 6 minutes total. Transfer the beef to a bowl; repeat the procedure twice using the remaining beef and oil.
Add onions, carrots, potatoes, broth and the remaining pickling spice mixture to the cooker, scraping the bottom of the cooker insert to release any browned bits. Return the beef (and any accumulated juices in the bowl) to the cooker; stir to combine. Top with cabbage wedges. Press Cancel.
Cover the cooker and lock lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 30 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
When cooking is complete, let the pressure release naturally for 5 minutes. Carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker.
Transfer the beef and vegetables to a platter; sprinkle with dill. Stir together sour cream and horseradish in small bowl; serve the sauce alongside the beef and vegetables.
To make ahead: Refrigerate in an airtight container for up to 3 days, or freeze for up to 6 months.
4 1/2 lean protein, 4 1/2 vegetable, 1 fat, 1/2 starch