Name: Pressure Cooker "Corned" Beef & Cabbage
Prep time: 30 min
Total time: 120 min
Ingredients: 2.5 pounds flat-cut beef brisket, trimmed; 2 tablespoons ground pickling spice; 1 teaspoon kosher salt, divided; 2 tablespoons extra-virgin olive oil; 2 cups low-sodium beef broth; 1 medium onion, chopped; 2 pounds carrots, halved crosswise; 1 small head green cabbage (2 pounds), cut into 8 wedges

Pressure Cooker "Corned" Beef & Cabbage

Corned beef is brisket that has been pickled in spices for days. You can buy it ready-to-cook or corn your own at home, but both are serious sodium bombs, packing more than 500 mg per 3-ounce serving--nearly 25% of the recommended daily limit. For this healthier pressure cooker corned beef and cabbage, we start with a plain brisket and add seasonings ourselves to control the salt level. We also opt for a flat-cut end of brisket, instead of the thicker point cut, as it has less fat, making it easier to slice when cooked. An electric pressure cooker, such as an Instant Pot, is absolutely key to this recipe, allowing you to cook the brisket in one hour--as opposed to three hours or more in the oven. It also lets you sear and roast in one device, saving cleanup time.

Devon O'Brien

Updated on February 11, 2020

Prep Time:

30 mins

Additional Time:

1 hrs 30 mins

Total Time:

2 hrs

Servings:

Yield:

8 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 ½ pounds flat-cut beef brisket, trimmed
2 tablespoons ground pickling spice
1 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil
2 cups low-sodium beef broth
1 medium onion, chopped
2 pounds carrots, halved crosswise
1 small head green cabbage (2 pounds), cut into 8 wedges

Directions

Rub beef with pickling spice and 1/2 teaspoon salt. Heat oil in an electric pressure cooker on Sauté mode. Add the beef and cook, turning once, until browned on both sides, about 6 minutes total.
Add broth and onion to the pot. Close and lock the lid. Cook on High pressure for 40 minutes. Let the pressure release naturally.
Press Cancel. Transfer the beef to a clean cutting board, leaving the onion and liquid in the pot. With the cooker on Sauté mode, add carrots, cabbage and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
Slice the beef and serve it with the vegetables and drizzled with the liquid, if desired.

Tips

To make ahead: Refrigerate seasoned beef (Step 1) for up to 1 day.

Equipment: Electric pressure cooker

Nutrition Facts (per serving)

295	Calories
10g	Fat
19g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 295
% Daily Value *
Total Carbohydrate 19g	7%
Dietary Fiber 6g	22%
Total Sugars 10g
Protein 32g	64%
Total Fat 10g	13%
Saturated Fat 3g	15%
Cholesterol 89mg	30%
Vitamin A 19056IU	381%
Vitamin C 49mg	55%
Folate 83mcg	21%
Sodium 418mg	18%
Calcium 100mg	8%
Iron 3mg	19%
Magnesium 48mg	11%
Potassium 810mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.