Instant Pot Low Carb Corned Beef and Cabbage
Servings 8 servings (6 ounces beef, 1 cup cabbage, ¼ each carrots and celery
- 4 pounds corned beef brisket
- 6 cups water
- 2 teaspoon black peppercorns
- 4 cloves garlic
- 2 teaspoon dried mustard
- 1 cabbage cut into wedges or 8 cups
- 1 cup onions sliced
- 1 cup carrots sliced into thirds
- 1 cup celery stalks chopped
Place beef brisket into the pot. Discard the spice packet that comes with the meat.
Cover the beef with water, add more to cover if needed.
Add the spices into the pot.
Cover and set on "Meat/Stew" for 60 minutes on high.
Hit Cancel then use the Natural Release method, about 20 minutes.
Remove cover carefully, watch for steam, remove brisket and keep warm.
Add the vegetables to the pot and press "Soup" setting for 15 minutes.
Use the "Quick" Release method.
Uncover and add the beef back to the pot to warm through.
Crock Pot Directions:
Add all ingredients into the crock pot except the cabbage. Make sure the meat is fat side up.
Cook on low 6 hours or until vegetables are tender.
In the last hour add the cabbage.
Net Carbs: 7g
This recipe was first published in March 2016 and updated with video in March 2019.
Serving: 1serving | Calories: 499kcal | Carbohydrates: 11g | Protein: 35g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 2812mg | Potassium: 1000mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2840IU | Vitamin C: 106.1mg | Calcium: 89mg | Iron: 4.6mg