It is an American dish with pleasant taste and flavoursome aroma. It is easy-to-make in instant pot and is a treat for cheese lovers.
- 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.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.