Instant Pot Beef & Veggies — Recipe of the Week

This week’s free recipe is Instant Pot Beef & Veggies — a real household dinner you can cook tonight, then plan the rest of the week around.

Tender corned beef with vibrant veggies, all cooked in an Instant Pot. A hearty, flavorful meal perfect for any occasion.

Most weeknights fail at 5pm because dinner is still a question. A recipe like this works when it is already on the calendar, the shopping list is already built, and you are not inventing a second meal tomorrow from whatever is left in the fridge.

3 hr · 4 servings

Ingredients

• 1 ½ pounds Corned Beef Brisket
• 1 ½ pounds Baby Potato
• 4 cups Cabbage (Green)
• 5 Carrots
• 1 ¼ tablespoons Parsley (Fresh)
• 1 ½ Yellow Onion
• 2 cups + ½ cup + 2 tablespoons Chicken Broth/Stock
• ⅝ teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 1 ½ teaspoons Salt

Directions

1. Begin by thinly slicing the yellow onion. Place the sliced onions at the bottom of a 6-quart Instant Pot to create a flavorful base for the corned beef.
2. Lay the corned beef brisket on top of the onions. If your brisket came with a seasoning packet, sprinkle it evenly over the meat for added flavor.
3. Pour the chicken broth into the Instant Pot, ensuring the liquid covers at least half of the brisket to keep it moist during cooking.
4. Securely seal the lid of the Instant Pot. Set it to pressure cook on high for 90 minutes to tenderize the beef thoroughly.
5. Once cooking is complete, follow the Instant Pot's manufacturer guide for a quick release of pressure. Carefully open the lid, and using tongs, transfer the corned beef and onions to a plate. Cover the beef to keep it warm.
6. Leave the remaining cooking liquid in the Instant Pot as it will be used to cook the vegetables and enhance their flavors.
7. Chop the cabbage, baby potatoes, and carrots into bite-sized pieces. Add these vegetables along with the olive oil into the Instant Pot with the cooking liquid.
8. Season the vegetables with salt and black pepper, stirring gently to ensure even distribution of seasoning. Seal the lid again.
9. Set the Instant Pot to pressure cook on high for 4 minutes. This quick cooking time will ensure the vegetables are tender yet retain their vibrant colors and textures.
10. After cooking, perform a quick release according to the manufacturer's instructions. Carefully remove the lid, and using a slotted spoon, transfer the vegetables to a serving dish.
11. Slice the corned beef against the grain for maximum tenderness. Arrange the slices on a platter with the cooked vegetables.
12. Finely chop the fresh parsley and sprinkle it over the dish as a garnish, adding a fresh, vibrant finish. For extra flavor, spoon some of the cooking liquid over the beef and vegetables before serving.

Plan the rest of the week

One good dinner is a start. The habit that sticks is seven dinners on one calendar, a shopping list from those meals, and a household that can see what’s cooking.

Save this recipe, pick six more you already cook, and plan this week free with myDinnerPlan. No credit card. Setup takes a few minutes.

If you cook this, note what you swapped. Next week’s public recipe will be a different household dinner from the same library.