Recipes
New England Boiled Dinner
8 servings
10 min
Easy
INSTRUCTIONS
- Pour the water into the Instant Pot. Cut the corned beef in half at its thickest part and place in the pot. Sprinkle the contents of the spice packet over the meat.
- Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK or MANUAL and set the pot at HIGH pressure for 60 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Place the potatoes, carrots, and onions on top of the corned beef. Arrange the cabbage on top. Do not stir. Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK or MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Transfer the vegetables to half of a large serving dish. Remove the corned beef and slice. Arrange the slices on the other half of the dish. Season everything to taste with pepper and serve.
Notes
Per Serving
Calories: 320
Total Fat: 16g
Saturated Fat: 5g
Sodium: 890mg
Carbohydrates: 27g
Fiber: 5g
Sugars: 6g
Protein: 19 g
Calories: 320
Total Fat: 16g
Saturated Fat: 5g
Sodium: 890mg
Carbohydrates: 27g
Fiber: 5g
Sugars: 6g
Protein: 19 g
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About the chef
Urvashi Pitre
Urvashi Pitre is a renowned cookbook author, blogger, and tech enthusiast who specializes in creating recipes that bring people together. Her passion for food began in her childhood home, where meals were a shared experience of love and community. With a background in client services and entrepreneurial ventures, Pitre has written several highly-rated cookbooks, focusing on simplifying cooking with gadgets like the Instant Pot and air fryer. She’s celebrated for her ability to deliver delicious, easy-to-follow recipes for home cooks.
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