Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
2
votes
Instant Pot Corned Beef In Pesto Parmesan Rice
Course
Main Course
Cuisine
American
Keyword
beef brisket, Corned Beef In Pesto Parmesan Rice, parmesan cheese, rice, vegetablaes
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
6
Calories
530
kcal
Author
Corrie
Ingredients
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
¼
cup
parmesan cheese shavings
1
cup
cooked rice with pesto
4
cup
water
Instructions
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.
Nutrition
Calories:
530
kcal
|
Carbohydrates:
36
g
|
Protein:
33
g
|
Fat:
29
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
14
g
|
Cholesterol:
102
mg
|
Sodium:
2411
mg
|
Potassium:
1520
mg
|
Fiber:
8
g
|
Sugar:
10
g
|
Vitamin A:
6946
IU
|
Vitamin C:
143
mg
|
Calcium:
126
mg
|
Iron:
5
mg