Instant Pot Corned Beef In Pesto Parmesan Rice
- 2½ lb corned beef brisket
- 1 head cabbage reduce into 6 chunks
- 3 garlic cloves minced
- 3 turnip diced
- 3 potatoes diced
- 4 carrots diced
- 2 bay leaves
- 1/4 cup parmesan cheese shavings
- 1 cup cooked rice with pesto
- 4 cup water
Add water and meat in the inner pot of instant pot.
Boil the brisket and remove any reduce floating above.
Add bay leaf and minced garlic in the inner pot.
Close the lid and press the “Manual” button.
Cook for about 60 minutes on HIGH pressure and release the pressure through the steam vent.
Uncover the lid and add chopped vegetables.
Close the lid again and press the “Manual” button.
Cook for about 5 minutes on HIGH pressure and release the pressure through the steam vent.
Uncover the lid and add pesto rice. Mix well.
Remove the meat using tongs and carefully slice in each plate with veggies and rice.
Garnish with parmesan shavings and serve.
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