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Recipe: Instant Pot Corned Beef & Cabbage

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Corned Beef prepared in an Instapot is seen on Friday, March 3, 2017 in San Francisco, Calif.
Corned Beef prepared in an Instapot is seen on Friday, March 3, 2017 in San Francisco, Calif.Russell Yip/The Chronicle

Instant Pot Corned Beef & Cabbage

Serves 6 to 8

Using an Instant Potthe electric pressure cooker that’s achieved cult-like status with its fans — to cook corned beef not only resulted in a succulent hunk of meat — so tender you could cut practically cut it with a spoon — the fat cap also had a silky texture that was reminiscent of pork belly. If you’re new to working with electric pressure cookers, carefully read the instruction manual prior to using.

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3 to 4 pounds corned beef (with spice packet)

2 onions, peeled and quartered

3 cups chicken broth

4 or 5 medium-size waxy potatoes, peeled and quartered

3 large carrots, peeled and quartered

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1 large head cabbage, cut into 2-inch wedges

Instructions: Plug in the Instant Pot. Place the corned beef, fat-side up, and add the spice packet, onions and broth, along with 3 cups of water. Seal the lid, making sure the vent nob is sealed. Press the “Manual” button and set to cook at high pressure for 55 minutes.

Let the Instant Pot naturally release, for approximately 25 minutes, then open the lid. Remove the corned beef, leaving the broth inside, and place on a cutting board and loosely tent with foil. Let the corned beef rest while cooking the vegetables.

Place the potatoes in the Instant Pot, followed by the carrots and ending with the cabbage on top. Seal the lid once again, making sure the vent is sealed. Press the “Manual” button and set to pressure cook for 3 minutes at high pressure.

Cover the release vent with a dish towel, and carefully turn the vent nob to quick release. Open the lid and remove the vegetables, discarding the liquid. Slice the corned beef and serve with the vegetables.

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Sarah Fritsche first came to The San Francisco Chronicle as a culinary student in 2006. Upon completing her externship, she spent several years working back-of-house gigs in San Francisco’s restaurant and catering industries, as well as serving as the executive assistant for a wine and spirits start-up. In 2010, she returned to The Chronicle, and has since covered everything from breaking restaurant news to what produce is in season at Bay Area farmers’ markets. Her favorite beat, however, is cooking, testing and developing recipes in The Chronicle’s Test Kitchen. She is a member of the Association of Food Journalists.