Ingredients
Scale
- 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
Directions
- 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.