Makes 6 Servings
Macros: 444 cal, fat 25g, carbs 14g, protein 30g, fibre 2g
2 pounds trimmed, lean corned beef brisket
3 medium carrots, peeled and cut into 1-inch chunks
1 cup frozen pearl onions
1/4 cup chopped fresh parsley
2 bay leaves
1/8 tsp whole peppercorns
1 medium head cabbage, cut into 6 wedges
Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.
Cover and cook on high pressure 1 1/2 hours. Natural release then open.
Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
Remove meat and slice into 6 pieces.