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Multicooker Braised Corned Beef and Cabbage
Recipes
Multicooker Braised Corned Beef and Cabbage
8 servings
1 hour, 10 minutes total (Active 20 minutes)

Ingredients

  • 1 corned beef brisket (2–4 lb)
  • 1 yellow onion
  • 2 carrots
  • 1 head cabbage
  • ¼ bunch fresh Italian parsley
  • 1 lb baby gold potatoes
  • ¼ cup unsalted butter
  • 4 cups unsalted beef stock
  • 1 tablespoon dried thyme
  • ½ teaspoon pepper

Steps

    1. Drain corned beef, pat dry with paper towels, and cut into 2-inch cubes. Chop onion; peel carrots and cut into 1-inch-thick rounds. Halve, core, and quarter cabbage; chop parsley. Halve potatoes.
    2. Melt butter in multicooker pot on SAUTÉ. Add corned beef in batches; cook 2–3 minutes, stirring occasionally, until browned. Remove corned beef and cover to keep warm.
    3. Add onions, carrots, cabbage, and potatoes to pot; cook and stir 3–4 minutes. Stir in corned beef, stock, thyme, and spice packet from corned beef package. Close and seal lid following manufacturer's instructions; cook on MEAT/STEW cook 35 minutes or until corned beef is 200°F (for fork-tender).
    4. Release pressure carefully and remove corned beef. Stir in pepper and parsley. Serve corned beef with vegetables.

Multicookers vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 690, Total Fat 49g, Sat Fat 18g, Trans Fat 0g, Chol 235mg, Sodium 2290mg, Total Carb 16g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 44g, Vitamin D 0%, Calc 6%, Iron 35%, Potassium 15%