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Author: Kelly Stjohn  

Ninja Foodi Mississippi Beef and Cabbage is a simple electric pressure cooker recipe that takes that Mississippi Beef Roast flavor and turns it into an less expensive one pot meal! Corned Beef and Cabbage made in the pressure cooker is super tender and amazing!

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage is tender, flavorful and easy to make in the pressure cooker. Perfect for St. Patrick's Day dinner anytime you're craving comfort food!
Provided by: Dee
Total time: 108 minutes
Cook time: 78 minutes
Prep time: 10 minutes
Yields: 7 servings
Cuisine: European American
Number of ingredients: 8
Ingredients:
  • 1 yellow onion (quartered)
  • 2 pounds corned beef (flat cut)
  • 1 tablespoon Dijon mustard
  • 12 ounces dark beer
  • 1 cup water
  • 1 small cabbage (quartered)
  • 6 small red potatoes (halved)
  • 5 carrots (cut into large chunks)
Nutrition:
  • Calories: 430 kcal
  • Carbohydrate: 36 g
  • Protein: 23 g
  • Fat: 19 g
  • Saturated Fat: 6 g
  • Cholesterol: 69 mg
  • Sodium: 1680 mg
  • Fiber: 6 g
  • Sugar: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Rinse or pat the meat with a paper towel to remove some of the brine
  2. Add the onion to the pot, and place the corned beef on top
  3. Spread mustard over the beef, then sprinkle the seasoning packet over the beef and into the pot
  4. Pour the beer into the pot, and add water
  5. Cover, and turn valve to Sealing position, and hit PRESSURE COOK for 75 minutes (115)
  6. Pot will take a few minutes to reach pressure then begin counting down and cook. Allow a 15 minute release, then turn valve to Venting to quick release remaining pressure
  7. When pin drops, carefully open lid, and remove beef to a large platter. Cover with foil
  8. Remove some of the cooking liquid, leaving at least 1 cup for the 6 quart or 2 cups for the 8. Place the trivet or steamer basket into the pot, and add potatoes, carrots and cabbage
  9. Add lid, turn valve to sealing, and hit PRESSURE COOK for 4 minutes
  10. When cook time is up, do a quick release. When pin drops, remove lid and carefully remove vegetables. Arrange on a platter with the corned beef, and serve
Notes: 10 Best Pot Roast Beef and Cabbage Recipes, The Best Pot Roast Beef And Cabbage Recipes on Yummly | Instant Pot Roast Beef, Instant Pot Roast Beef, Instant Pot Roast Beef.

Instant Pot Cabbage, Jerk Pot Roast, Potatoes, & Carrots w/Corny

I manually set the IP at 8 for the pot roast, potatoes & carrots. I quick released it then added the Duration: 31:32

The #1 Rated Instant Pot Pot Roast (With Potatoes and Carrots)

Hundreds of 5-Star Ratings for this Instant Pot Pot Roast. My Instant Pot Roast recipe includes
Duration: 7:57

Ninja Foodi Mississippi Beef and Cabbage

Ninja Foodi Mississippi Beef and Cabbage
Ninja Foodi Mississippi Beef and Cabbage is a simple electric pressure cooker recipe that takes that Mississippi Beef Roast flavor and turns it into an less expensive one pot meal! Low Carb too!
Provided by: Cris
Total time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Ninja Foodi
Number of ingredients: 8
Ingredients:
  • 3 lbs stew beef
  • 1/2 cup butter
  • 1 cup beef broth
  • 1 oz envelope Ranch dressing mix.
  • 1 oz envelope Au Jus Gravy Mix or Brown Gravy Mix
  • 1/2 cup Pepperoncini Juice
  • 1/2 cup sliced pepperoncinis
  • 5 cups cabbage (chopped (approximately small head))
Nutrition:
  • Calories: 367 kcal
  • Carbohydrate: 5 g
  • Protein: 39 g
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 136 mg
  • Sodium: 598 mg
  • Fiber: 2 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Place all ingredients except cabbage in a 6 to 6.5 electric pressure cooker pot and place under high pressure for 15 minute
  2. Quick release and add cabbage.
  3. Place under high pressure for 8 more minutes.
  4. Quick release and serve with a slotted spoon as a main dish or in a bowl as a soup.
Notes: Instant Pot Pot Roast Recipe, Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook for 60 minutes at high pressure. Then, once

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage
Corned Beef and Cabbage made in the pressure cooker is super tender and amazing!
Provided by: Julia
Total time: 160 minutes
Cook time: 150 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: Irish
Number of ingredients: 7
Ingredients:
  • 1 (2 to 5-lb) corned beef
  • 4 cups beef broth
  • 1 large head cabbage, chopped in quarters
  • 5 large carrots, peeled and chopped into 2-inch chunks
  • 4 bay leaves
  • 2 cinnamon sticks
  • 2 Tbsp pickling spices
Nutrition:
  • Calories: 475 calories
  • Carbohydrate: 6 grams carbohydrates
  • Fat: 16 grams fat
  • Protein: 75 grams protein
  • Serving Size: 1 of 10
  • Sugar: 6 grams sugar
  • Unsaturated Fat: 0 grams unsaturated fat
How to cook:
  1. Remove corned beef from its packaging and rinse well.
  2. Plug in your Instant Pot and pour in the beef broth. If you're adding any spices, do so now and stir. Insert the wire rack on the bottom so that the beef is suspended.
  3. Transfer the corned beef to the Instant Pot and secure the lid. Press Manual and set the time for 90 minutes.
  4. Once Instant Pot has run its course, allow it to naturally release for 10 to 30 minutes. Manually release any remaining pressure.
  5. Use tongs to carefully transfer beef to a cutting board and cover in foil while you prepare the vegetables.
  6. Leaving the liquid in the bottom of the Instant Pot, place the vegetables on top of the wire rack. Press Manual and set time for 5 minutes.
  7. Once Instant Pot has completed its course, manually release the pressure.
  8. Cut the beef against the grain and serve with vegetables. Drizzle the juices over the beef and veggies for a real good time!
Notes: Instant Pot® Pot Roast with Potatoes and Carrots Recipe, With simple ingredients, you can use an Instant Pot® to create a flavorful pot roast meal in less time than using an oven or slow cooker.

Instant Pot Pot Roast with Balsamic and Rosemary

Instant Pot Pot Roast with Balsamic and Rosemary
Instant Pot Pot Roast shaves some time off oven-cooked and slow cooker methods. You can also cook the veggies right in the pot, making it an easy one-pot meal.
Provided by: Coco Morante
Total time: 115 minutes
Cook time: 105 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • One (2 1/2 to 3-pound) boneless beef chuck pot roast
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 jumbo (12-ounce) onion, sliced
  • 4 cloves garlic, chopped
  • 2 (4-inch) sprigs fresh rosemary
  • 3/4 cup beef broth or vegetable broth
  • 1/4 cup aged balsamic vinegar
  • 1 1/2 pounds new potatoes (halved if over 1 1/2 inches in diameter, quartered if even larger)
  • 1 pound baby carrots (or regular carrots, peeled and cut into 1/2-inch rounds)
  • 1 tablespoon chopped fresh parsley, for serving (optional)
Nutrition:
  • Calories: 626 kcal
  • Carbohydrate: 39 g
  • Cholesterol: 225 mg
  • Fiber: 6 g
  • Protein: 78 g
  • Saturated Fat: 7 g
  • Sodium: 1028 mg
  • Sugar: 8 g
  • Fat: 18 g
  • Serving Size: 4 to 6 servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Dry and season the roast: Place the roast on a dish and pat it dry with a paper towel. Season it all over with the 1 1/2 teaspoons of salt and pepper.
  2. Sear the pot roast on the top and bottom: Select the Sauté setting on your electric pressure cooker and heat the oil for 3 minutes, until the oil is shimmering. Using a pair of tongs, lower the pot roast into the pot and sear it for 4 minutes on top and bottom (8 minutes total), until browned. Transfer the pot roast back to the dish.
  3. Cook the onions and seasonings: Add onions and 1/2 teaspoon of salt to pot and sauté them for about 3 minutes, until they are a bit softened. Add the garlic and rosemary and sauté 1 minute more, until the garlic is no longer raw. Add the beef broth and balsamic vinegar, then use a wooden spoon to nudge any browned bits from the bottom of the pot.
  4. Pressure cook the roast: Use the tongs to lower the pot roast back into the pot, and spoon some of the cooking liquid over the top of the roast. Secure the lid on your pressure cooker in its Sealing position. Cancel the Sauté program, then select the Manual or Pressure Cook program for 55 minutes at high pressure. (It will take about 5 minutes for the pot to come up to pressure before the cooking program begins.)
  5. Release the pressure: When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the pressure release valve from to Venting to release any remaining steam. You can also leave the pot roast on the Keep Warm setting for up to 10 hours. You do not need to vent the steam.
  6. Rest the pot roast: Open the pot and use the tongs to transfer the roast to a cutting board. Cover the roast with aluminum foil to keep it warm.
  7. Strain the cooking liquid: Set a strainer over a fat separator in the sink. Wearing heat-resistant mitts, lift the inner pot out of the pressure cooker housing and pour the cooking liquid through the strainer and into the fat separator. (If you don't have a fat separator, you can pour the liquid into a ziplock bag, tilt it, let the fat rise to the top. Then, cut a hole in the bottom corner of the bag to let the liquid strain out, stopping before you get to the fat.) Discard the rosemary stems, then add the strained onions, garlic, and rosemary leaves back to pot. Pour the liquid from fat separator back into the pot as well. Discard the fat.
  8. Pressure cook the vegetables: Add the potatoes and carrots to the pot and place it back in its housing. Secure the lid in its Sealing position. Cancel the cooking program, then select the Manual or Pressure Cook program for 5 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)
  9. Release the pressure: When the cooking program ends, perform a quick pressure release by moving the pressure release valve to Venting to release the steam.
  10. Serve: Open the pot, then use a slotted spoon to transfer vegetables to serving dish. Taste the cooking liquid for seasoning, adding salt and/or pepper if needed. Remove any string from the pot roast, then carve it into 1/2-inch thick slices. Arrange the pot roast on the serving plate with the vegetables. Ladle some of the cooking liquid over the meat and vegetables, garnish with parsley (if using), and serve.
Notes: Instant Pot Corned Beef and Cabbage, Instant Pot Corned Beef and cabbage is quick and mouth-watering delicious! Easy nitrate-free corned beef made in a pressure cooker.
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