RUTABAGA CROCK POT RECIPES

Name: Instant Pot Corned Beef and Cabbage
Cook time: 30 min
Total time: 2 h 20 min
Yield: 8 to 10 servings
Ingredients: 1 large onion, cut into 1/2-inch wedges; 3 sprigs fresh thyme; 3 cloves peeled garlic; 3 tablespoons pickling spice; One 4-pound piece corned beef brisket, rinsed; 3 tablespoons unsalted butter; 1 rutabaga, peeled and cut into 1-inch chunks; 2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths; 4 carrots, cut into 2-inch pieces; 1 small head green cabbage, core intact, cut into thick wedges; 1/4 cup loosely packed fresh parsley leaves, chopped; Sour cream, prepared horseradish and whole-grain mustard, for serving

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INSTANT POT CORNED BEEF AND CABBAGE RECIPE | FOOD NETWOR…

Instant Pot Corned Beef and Cabbage Recipe | Food Networ… image

Love a traditional St. Patrick's day dinner -- but don't love how long it takes to make one? Here is the perfect solution: An easy express route to celebrating that uses your pressure cooker.

Provided by Food Network Kitchen

Categories main-dish

Total Time 2 hours 20 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 large onion, cut into 1/2-inch wedges
3 sprigs fresh thyme
3 cloves peeled garlic
3 tablespoons pickling spice
One 4-pound piece corned beef brisket, rinsed
3 tablespoons unsalted butter
1 rutabaga, peeled and cut into 1-inch chunks
2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
4 carrots, cut into 2-inch pieces
1 small head green cabbage, core intact, cut into thick wedges
1/4 cup loosely packed fresh parsley leaves, chopped
Sour cream, prepared horseradish and whole-grain mustard, for serving

Steps:

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook.
Seal and cook on high pressure for 85 minutes. Follow the manufacturer's guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.
Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

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