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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Lentil Soup with Curry and Potatoes

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes

I love soup. No really, I LOVE SOUP! When eating out, I always order a bowl. At home, I’m a big fan of bean soups. I like them simple and delicious. This pressure cooker lentil soup recipe was an instant favorite in our house. It’s incredibly easy to make, yet lacking nothing in flavor. I believe I ate 3 bowls within 24 hours of making it. I only stopped because it ran out.

Who Doesn’t Love A One-Pot Meal?

There are few things as satisfying to me as creating an amazing meal without having to destroy the kitchen. I guess that’s part of my current obsession with the Instant Pot. Not every dish I make with it only uses one pot, but this one does! That alone is worth giving this recipe a try. Plus, it’s pretty cheap and healthy all at the same time!

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Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ Cup olive oil
  • 1 small yellow onion – diced
  • 3 medium carrots – peeled, diced
  • 2 stalks celery – diced
  • 1 tsp. sugar
  • 1 Tbsp. garlic – minced
  • 1 tsp. ginger – fresh, grated
  • 1 small green chili pepper – de-seeded, finely diced
  • 3 Tbsp. curry powder
  • 2 Cups green lentils
  • 2 medium russet potatoes – cut into 1-inch pieces
  • 1 28oz. can tomatoes – petite diced, drained
  • 1 smoked ham hock
  • 8 Cups chicken broth – low sodium, divided
Instructions
  1. Turn on sauté setting on Instant Pot. Add oil, onions, carrots, celery, and sugar - cook for about, stirring frequently to prevent burning.
  2. Add garlic, ginger, chili pepper, and curry powder - cook for 2 minutes, stirring constantly to fully incorporate curry.
  3. Add lentils and potatoes - mix well to coat.
  4. Then add 6 cups of chicken broth, tomatoes, and ham hock. Mix well.
  5. Close lid and switch Instant Pot setting to manual for 7 minutes.
  6. Once time is complete, quick release pressure. Then add 2 cups of chicken broth and mix well. (This will stop the potatoes from over-cooking.)
  7. Serve and enjoy!

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Dessert How To Recipes

Pound Cake Recipe – The Secret Formula for Perfection

The Secret Formula for Perfect Pound Cake Recipe | The Foodie Eats

Perfect Pound Cake Recipe

With Berries and Vanilla Cream

Aren’t we always on the lookout for the best pound cake recipe? I know I am. And no matter what’s on the table for our monthly family dinner, we pretty much always have pound cake for dessert. Along with the occasional sweet potato pies!

The Secret Formula

When I was a kid, my mom taught me the secret recipe to pound cake. I never forgot it.

2 + 2 + 2 = 6

2 sticks of butter, 2 cups of sugar, 2 cups of flour, equals 6 eggs. And that’s it – the base for a great pound cake.

The Variations are Endless…

The fun part about this pound cake recipe is making it your own. You get to choose the cheese (if you want any at all) and the flavor. We tend to stick in one of two lanes – cream cheese with vanilla flavor or (my personal favorite) lemon. The easy way is to use a couple teaspoons of extract. But if you want authentic flavor, don’t be afraid of scraping the seeds out of a vanilla bean!


As I’ve started experimenting more, I recently tried something that I loved. I’m planning on changing this is on my family to see if they’ll notice. I’m switching from cream cheese to mascarpone! If you don’t know about it, do your life a flavor and check it out.

This Pan is Amazing!

 

I’ve cooked with many cake pans in my lifetime. But this was by far the best one. It’s so sturdy and well-made that you’ll feel like a baker for sure. And even better, the grooves in this pan pretty much slice the cake for you. If you slice along the grooves, you will get perfect portions all the way around – half small slices and half large.

Why the Berries and Cream?

I don’t know why, but I’ve always felt like pound cake needs something to go with it. I’m not a big fan of that powdered sugar frosting you see so often. Or even worse, just plain powdered sugar. I also don’t want my cake to become soggy if I need to walk away and refresh my coffee.

So berries and cream is one of my favorite desserts of all time – especially if the cream is custard. But obviously, the custard would be too much to pair with cake. One day, while eating strawberry shortcake, my inner fat kid thought, “Why not combine my two favorites into one dessert?” So that’s what I did. And I’m so glad I did.

Recipe for the Berries and Cream

For the berries…

Take whatever assortment of berries you like and rinse well. Place them in a large bowl and sprinkle with 1/4 cup of sugar. Mix well, then set aside at room temperature (for about 2 hours) to allow berries to release their juices. Mix every half hour.

For the cream…

In a large mixing bowl – add 2 cups heavy cream, 1/2 cup sour cream, 1/2 cup sugar, and 1 Tbsp. vanilla extract. Whisk with hand mixer until peaks form.

Mother's Day Recipes | Pound Cake with Berries and Vanilla Cream | The Foodie Eats

Pound Cake with Berries and Vanilla Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 sticks butter - softened, unsalted
  • 2 tsp. vanilla extract
  • 8 oz. cream cheese - softened
  • 2 cups sugar
  • 6 eggs - room temperature
  • 2 cups flour
  • 2 Tbsp. shortening
Instructions
  1. Preheat oven to 300 degrees.
  2. Grease bundt pan with shortening. Set aside.
  3. In large mixing bowl (I use a hand mixer), mix butter, vanilla, and cream cheese until fully combined.
  4. Add sugar ½ cup at a time.
  5. Add eggs, one at a time.
  6. Add flour ½ cup at a time.
  7. Transfer batter to pan, spreding evenly. (You may need to pat bottom of pan firmly.)
  8. Bake for 90 minutes - or until toothpick comes out clean.
  9. Remove and let cool for 15 minutes.
  10. Place cake place upside down on pan and flip. Allow to cool completely.
  11. Slice, serve, and enjoy!

 

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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Pot Roast | Fall-Apart Tender in Only 2 Hours!

Pressure Cooker Pot Roast | The Foodie Eats

Pressure Cooker Pot Roast

Everyone loves pot roast. But in order to make a pot roast the right way (falling apart tender), you need time… Lots of time. That is, until now. With just 2 hours of cook time, this pressure cooker pot roast recipe is a game-changer!

 What You Need to Make This Happen…

And (Optional) One of These…

So Why the New Method?

My family is constantly asking me to cook pot roast. And traditionally, I’ve had two ways I do that: 1- in the slow cooker (6 hours); 2- in the oven (4-5 hours). One day in the future, I’ll tell you which is my favorite. The big problem with these two ways is this… Unless everyone is coming to our house for dinner, it’s always difficult to get the serving time right because they both take so long.

For example… We are meeting at my mom’s house for dinner this coming Sunday evening. I live almost an hour from her. And I’m not a big fan transporting cooked food and reheating it. There’s just too much quality lost. Plus, we’ll be at church in the morning. So my best option is to cook at her house. All that to say… It is MUCH more convenient to use my new Instant Pot recipe!

One great feature of the Instant Pot is how easy it is to transport. I can bring it to my mom’s house, set it up, and have a perfectly cooked, fall-apart tender pot roast in two hours flat. 2 hours, people!

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Pressure Cooker Pot Roast | The Foodie Eats

Pressure Cooker Pot Roast
Author: 
Recipe type: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 lb chuck roast
  • 2 Tbsp. grape seed oil (or other high-temp oil)
  • 2 large yellow onions - divided, sliced
  • 8 sprigs fresh thyme
  • 2 Tbsp. garlic - minced
  • 1 cup red wine
  • 2 cups beef broth
  • 8 oz. baby bella mushrooms - sliced
  • 5 medium carrots - peeled and chunked
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
Instructions
  1. Bring chuck roast to room temperature, then season well with salt and pepper.
  2. Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside. (You can do steps 2-4 in a cast iron skillet. I love the crust you can only get from cast iron. Then just add to Instant Pot.)
  3. Add 1 onion to pot and cook for 2 minutes, until translucent. Then add garlic and thyme for 1 minute.
  4. Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer and reduce for at least 5 minutes.
  5. Add roast, then add enough broth so that the roast is just barely covered.
  6. Close Instant Pot and switch to manual setting for 75 minutes.
  7. Once time is complete, let pressure naturally release (about 30 minutes).
  8. Carefully remove roast and set aside to rest.
  9. Using a fine mesh strainer, pour liquid into separate container, then return to pot.
  10. In a small dish, combine cornstarch and water. Then add to pot.
  11. Add sliced onion, carrots, and mushrooms to pot and close lid.
  12. Using manual setting, cook for 7 minutes, then quick-release pressure.
  13. Serve together and enjoy!

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Gluten-Free Instant Pot Recipes Soup

Chicken Chili – Easy & Delicious – Instant Pot or Stovetop!

Instant Pot Chicken Chili | The Foodie Eats

Easy & Delicious Chicken Chili

There’s nothing like a bowl of hot chicken chili on a cold night. And you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process, with an amazing result.

Step 1 – Prepare Your Chicken

I prefer oven-baked chicken for this chili. But you could absolutely use any leftover or store-bought rotisserie chicken. The simplest way to make the chicken is to season it well and bake at 425 for 30 minutes. Easy peasy.

Step 2 – Throw Everything Else in the Pot

That’s right. Just put all the remaining ingredients in your Instant Pot and you’re done! And the same goes for stovetop. You’ll just need to adjust the cook time.

 


Chicken Chili
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 boneless chicken breasts
  • 1 Tbsp. minced garlic
  • 1 large onion - finely chopped
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground oregano
  • ¼ tsp. cayenne
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 large green pepper - finely chopped
  • One 28 oz can tomato sauce
  • 1 cup water
  • 1 bay leaf
  • 1 can red kidney beans - drained and rinsed
  • 1 can pinto beans - drained and rinsed
  • 1 can creamed corn
Instructions
  1. Bake chicken breasts at 425 for 30 minutes. When finished, allow to rest for 5 minutes. Then dice into medium chunks. Set aside.
  2. Add all remaining ingredients to Instant Pot and mix well.
  3. Set manual cook time for 15 minutes.
  4. After cooking is complete, quick-release pressure.
  5. Add diced chicken to pot and mix well.
  6. Serve and enjoy!
Notes
For stovetop - Simply simmer on medium-low for 45 minutes.

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Instant Pot Chicken Chili | The Foodie Eats

Entrée Gluten-Free Recipes

Pressure Cooker Lamb Shanks – With Gordon Ramsay Style!

Pressure Cooker Lamb Shanks | The Foodie Eats

Pressure Cooker Lamb Shanks

What Do You Mean You Don’t Eat Lamb?

I still haven’t figured out why Americans don’t eat more lamb. We never had it when I was a kid. And even still, when I serve it, most people have little or no experience with it. But I tell you what… This pressure cooker lamb shanks recipe is packed with bold flavors and they’re fall-off-the-bone tender!

The Inspiration for This Recipe…

I’ve been watching Gordon Ramsay YouTube videos for several years now. And there are so many recipes that I want to try. But more than just replicate them, I am learning how to make them my own.

Making It My Own

Don’t get me wrong, the slow-braising process in the above method yields a completely different (and AMAZING) result. And I get that, but the point was not to recreate what he did. My goal was to convert this into a recipe using my new favorite kitchen tool: The Instant Pot!

I guess I attribute my new obsession with simplified cooking to the fact that we now have 2 under 2 (two children under age two). No doubt about it… It has changed my approach to dinner. But that doesn’t mean you have to sacrifice quality. You just may need to alter your methods.

Oops… I Forgot to Add the Sauce in the Picture

One of my favorite parts of this recipe is the gravy. And I’m totally embarrassed to admit that I took the photos for this post without adding it. I will update the pictures the next time I make them – probably for Easter.

Pressure Cooker Lamb Shanks
Author: 
Recipe type: Instant Pot
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 or 3 lamb shanks
  • 1 green chili pepper - sliced
  • 3 cloves garlic - minced
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. cumin seeds
  • 2 cinnamon sticks
  • ¼ cup olive oil - divided
  • 1 medium onion - roughly chopped
  • 3 medium carrots - roughly chopped
  • 2 bay leaves
  • 2 cups red wine
  • 4 cups beef stock
  • 2 Tbsp. corn starch
  • 2 Tbsp. water
Instructions
  1. In large bowl - combine lamb, pepper, garlic, paprika, oregano, salt, cumin seeds, cinnamon sticks, and oil. Mix well to coat meat, then marinate from 30 minutes to overnight.
  2. Using sauté setting, heat Instant Pot. Once hot add 2 Tbsp. of olive oil and thoroughly brown lamb on all sides - making sure to render all the fat. About halfway through, add the contents from marinade to the pot.
  3. Once lamb is browned, add onions and carrots. Sauté until onions become translucent - about 5 minutes.
  4. Add red wine to deglaze the pot - making sure to scrape all the bits stuck to the bottom. Simmer to reduce by half - about 10 minutes.
  5. Add stock. Close lid and switch to manual setting for 30 minutes.
  6. Once cook time is complete - Let pressure naturally release for about 10 minutes, then quick release if desired. Remove shanks and set aside.
  7. Pour liquid through a fine mesh strainer and return to pot. Separately in a small bowl, combine cornstarch and water, then add to pot.
  8. Switch Instant Pot back to sauté setting and simmer until sauce reaches desired thickness.
  9. Serve lamb topped with gravy!

 

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Pressure Cooker Lamb Shanks | The Foodie Eats

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Entrée Gluten-Free Instant Pot Recipes

Easter Ham in the Instant Pot in Only 30 Miuntes

Easter Ham in the Instant Pot | The Foodie Eats


Easter Ham in the Instant Pot

Before all is said and done, you just might get tired of hearing me tell you how great the Instant Pot is. But trust me, it’s amazing. And using it to cook your Easter ham is no exception! I mean, if it tastes just as good and takes 1/3 the time, it seems like a no-brainer to me.

This recipe is a variation of a turkey brine that I’ve been using for a while now. The turkey is always perfect, so I figured let’s try it with a ham. And I’m so glad I did – you will be too.

I Don’t Know About You…

When it comes to cooking for holidays, there is an all-out production at my house. Now that we are hosting the entire family at our home, I am actively seeking out ways to save time and effort – but without sacrificing quality. My family would never stand for that!

So you have my word. I will never share a recipe with you that is not tested and approved. And trust me – my family is pickier than yours. Lol..

The Secret to This Recipe is…

It’s sweet and succulent – and the flavor that would normally be on the outside glaze goes throughout the meat!
<Easter Ham in the Instant Pot in 30 Minutes | The Foodie Eats

Easter Ham in the Instant Pot
Recipe type: Instant Pot
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 7-8 lb. Ham - Cut off bone in chunks
  • 4 cups chicken stock
  • 2 cups apple juice
  • ¼ cup Worcestershire sauce
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. all spice berries
Instructions
  1. Cut ham meat off bone into large chunks and place in Instant Pot. Save bone for another recipe (like baby lima beans or soup).
  2. Add remaining ingredients and set manual time for 25 minutes.
  3. After cooking is complete, quick-release pressure.
  4. Remove and allow to rest to at least 10 minutes.
  5. Thickly slice meat, serve, and enjoy!


And as Always… Please Pin & Share the Love!

Easter Ham in the Instant Pot | The Foodie Eats

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Gluten-Free Instant Pot Recipes Side

Pressure Cooker Collard Greens – Southern-Style in ONE HOUR!

Pressure Cooker Collard Greens | The Foodie Eats



Pressure Cooker Collard Greens

Southern-Style in ONE HOUR!

I was born and raised in the south. So collard greens are part of who I am as a person. Not a family gathering goes by without greens being on the table. Well, except for that one Thanksgiving, but we won’t talk too much about that. These days I am evolving as a chef and am learning new things and techniques. And pressure cooker collard greens is high on the list of things to do differently!

Changes to the Method

I can remember growing up thinking greens took all day to cook. And that may not be too far off in some cases. For instance, you might boil the meat for 2 hours, then cook the greens for several more. I don’t know about you, but I don’t have time for that. Well, unless I’m already in the kitchen all day for Christmas dinner.


I must say, I was shocked at how well greens did in the Instant Pot. The flavor and tenderness were spot on! I was expecting to be disappointed, but was pleasantly surprised. I’m sure you will be too.

Pressure Cooker Collard Greens | The Foodie Eats

The Most Amazing Pot Liquor

One thing I’m sure to do (as much a possible) is add flavor in every step of the cooking process. I’m at the point now where I pretty much add (usually chicken) stock to every recipe instead of water – from grits to stovetop veggies, sometimes even rice. And collard greens are no different. Since cooking in the pressure cooker reduces time to develop flavor, it is important that you get the flavor in the there right away.

I’m also not the biggest fan of heavy or greasy greens. So somewhere along the line, I began using smoked turkey instead of pork. I mean, there will more than likely be plenty of other pork options to choose from on the table. And I’m convinced that the saltiness from the smoked flavor is right on point.

5.0 from 1 reviews
Pressure Cooker Collard Greens - Southern-Style in ONE HOUR!
Author: 
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. Shredded Collard Greens
  • 1 Smoked Turkey Wing
  • 6 Cups Chicken Broth
  • ¼ tsp. Red Pepper Flakes
Instructions
  1. Add all ingredients to Instant Pot - turkey first. (You may need to pack in the greens.)
  2. Set manual time for 60 minutes.
  3. After cooking is complete, quick release pressure.
  4. Mix well - so that meat falls of the bones.
  5. Serve and enjoy!
Notes
If you use low sodium broth, then add 2 tsp. salt. But if you use regular broth, there is no need for salt.

 

Wanna try this method? Please remember to pin & share!

Pressure Cooker Collard Greens

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Entrée Gluten-Free Recipes

Chicken Drumsticks Recipe – Savory, Sweet and Spicy

Chicken Drumsticks Recipe - Savory, Sweet, Spicy | The Foodie Eats

Chicken Drumsticks Recipe – Savory, Sweet and Spicy

One day last year, I was doing some Google searching for a great chicken drumsticks recipe. For some reason that day, nothing was exciting me. During this same time, I was also doing some research on different flavor combinations. This recipe is the result of that day.

First things first, I am always looking for an excuse to use my Cast Iron Skillet. If you do not own one, I highly recommend you upgrade your life as soon as possible. There is no other kitchen tool that will give you a sear like that of a cast iron skillet. On a side note: stop using soap to clean your cast iron. You’re washing all the goodness away. I know it sounds weird, but trust me.

The Dish Formerly Known as

Indian-Island Chicken

I originally referred to this recipe as my “Indian-Island Chicken.” The flavors are a combination of those two cultures, but I would always have to explain what it meant. So, bye-bye name. And for as delicious as this recipe is, one might expect the method to be a little more challenging. But it is actually pretty simple. I hope you enjoy it!

Chicken Drumsticks Recipe | The Foodie Eats

The Method

Chicken Drumsticks Recipe - Savory, Sweet and Spicy
Recipe type: One-Pot | Cast Iron Skillet
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8-9 chicken legs
  • ¼ cup grape seed oil (or olive oil)
  • 1 small onion – diced
  • 3 star anise
  • 2 cinnamon sticks
  • 1 ruby red grapefruit – juiced
  • 1 Tbsp. minced garlic
  • ½ tsp. red pepper flakes (more or less as desired)
  • 1 can coconut milk (13.5 oz.)
  • fresh chopped parsley
  • sea salt
  • fresh cracked pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Season chicken legs with sea salt and fresh cracked pepper.
  3. Heat a large cast iron skillet (or Dutch oven) over medium-high heat until hot, then add oil. Once oil is hot, add chicken and thoroughly brown on all sides.
  4. Remove chicken and set aside. Drain most of oil, leaving about 2 tablespoons.
  5. Reduce to medium heat, add onions, star anise, and cinnamon sticks – sauté for 2 minutes. Then add garlic and red pepper flakes – sauté for 30 seconds.
  6. Add juice of 1 grapefruit to deglaze pan, stirring constantly for about 2 minutes.
  7. Add coconut milk and salt and pepper to taste. Then add browned chicken, increase heat, and bring to boil.
  8. Move skillet to center oven rack and bake uncovered for 35 minutes.
  9. Top with fresh parsley and enjoy!
Notes
It is very important to bring your pan back up to a strong boil before moving to the oven. This is the only way that your sauce will reduce down to the creamy goodness you want.
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Entrée Instant Pot Recipes

Pressure Cooker Corned Beef and Cabbage

Instant Pot / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

Pressure Cooker Corned Beef and Cabbage

St. Patrick’s Day is right around the corner. I make it a point to have corned beef and cabbage every year. But this is the first year I’ve made pressure cooker corned beef and cabbage. My life will never be the same. And I will never go back to the darkness.

Here’s a look at my old way of cooking this dish.

Pressure Cooker Corned Beef and Cabbage - The Old Way | The Foodie Eats

One of my favorite tools in the kitchen is my Dutch Oven. It’s basically a cast iron pot with a ceramic lining. But as you can see, the meat has already started to take on a grayish color. And while it still tastes great, it is not nearly as appealing to look at; or tender for that matter.

This past Christmas, my wife and I received the best gift ever: An Instant Pot!

 

There are several things that I now cook with this tool. And I will never go back to the old way. Corned beef and cabbage is one of them! The color is stunning. And the meat itself is ridiculously tender. Plus, the sauce is so flavorful that your cabbage will possibly be the best you’ve ever had.

The only real modification I made for the pressure cooking method is the amount and type of liquid I used. I always used water for the stovetop version, but I switched to chicken broth for this version. Since there is not a lot of time to develop flavor, I highly recommend this.

And the result…

Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

 

5.0 from 1 reviews
Pressure Cooker Corned Beef and Cabbage
Author: 
Recipe type: Pressure Cooker
Cuisine: Irish Comfort Food
Prep time: 
Cook time: 
Total time: 
 
The most tender and flavorful corned beef and cabbage.
Ingredients
  • 3-4 pound corned beef brisket (with seasoning packet) - cut in half
  • 4 cups low sodium chicken broth
  • 1 medium onion, roughly chopped
  • 3 garlic cloves
  • 7-8 fresh thyme sprigs
  • 2 bay leaves
  • 1 large head of cabbage, roughly chopped
  • 4-5 large carrots, peeled and chunked
  • 2 pounds small red potatoes, halved
Instructions
  1. Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves and seasoning packet.
  2. Lock lid, seal vent valve, and set the manual cook time to 90 minutes.
  3. Quick release pressure, remove brisket from pot, and allow to rest.
  4. Using a fine mesh strainer, pour liquid into separate container, then return to Instant Pot.
  5. Add cabbage, carrots, and potatoes to pot. Lock lid, seal vent valve, and set the manual cook time for 10 minutes.
  6. Once cooking is complete, quick release pressure, remove, and serve with brisket.
Notes
Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.

THIS POST CONTAINS AFFILIATE LINKS. TO FIND OUT MORE ABOUT AFFILIATE LINKS, VISIT MY DISCLOSURE PAGE.
Instant Pot / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats