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Combine sour cream, mustard, horseradish and parsley. Refrigerate until ready to serve.
Place broth, onion, vinegar, brown sugar, garlic and contents of spice packet in instant pot. Top with rack. Place corned beef on rack, fat side up.
Cook 90 minutes on high pressure. Release pressure and remove corned beef. Let stand 10 minutes and then slice.
Meanwhile, strain broth and return 1 cup broth to the instant pot. Add potatoes, carrots and cabbage and cook 5 minutes on high pressure. Release pressure and arrange vegetables on platter with corned beef.
Serve with Dijon Horseradish Cream.
1 hours, 30 minutes