New England Boiled Dinner

Two tips to make this perfect and fast: Cut up that corned beef so that all of it cooks evenly and fast. And don’t try to make the vegetables and beef in one go unless you want total mush. Other than that, it’s a super-simple recipe that makes tasty leftovers.

Cuisine

American, Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

1-2 hours

Diet

Dairy Free, Gluten Free, Low Carb

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 8 servings, american, baby carrots, baby potatoes, beef, beef recipe, black pepper, contributed, cook 95 min, corned beef, dairy free, dinner, easy, gluten free, head cabbage, instant pot beef recipes, instant pot recipes, low carb, main course, modern, onions, prep 10 min, pressure cook, water

Prep Time

10 min

Cook Time

95 min

Servings

8 servings

Ingredients

1 1/2 cups Water
4 pounds corned beef
16 baby potatoes
3 cups baby carrots
2 onions
1 head cabbage
black pepper

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