4.7
(3)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Combine sour cream, mustard, horseradish and parsley. Refrigerate until ready to serve.
Step 2
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.
Step 3
Cook 90 minutes on high pressure. Release pressure and remove corned beef. Let stand 10 minutes and then slice.
Step 4
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.
Step 5
Serve with Dijon Horseradish Cream.
Your folders
onceuponachef.com
5.0
(293)
3 hours
Your folders
pressurecookrecipes.com
5.0
(149)
115 minutes
Your folders
pressurecookrecipes.com
Your folders
thisoldgal.com
5.0
(3)
75 minutes
Your folders
familyfreshmeals.com
4.7
(79)
95 minutes
Your folders
skinnytaste.com
4.8
(20)
95 minutes
Your folders
foodnetwork.com
4.7
(21)
30 minutes
Your folders
amindfullmom.com
4.8
(89)
90 minutes
Your folders
marthastewart.com
Your folders
therecipecritic.com
5.0
(1)
85 minutes
Your folders
simplyhappyfoodie.com
5.0
(39)
93 minutes
Your folders
pressurecookrecipes.com
Your folders
familyfreshmeals.com
4.9
(209)
95 minutes
Your folders
favfamilyrecipes.com
4.7
(19)
90 minutes
Your folders
casadecrews.com
4.7
(26)
75 minutes
Your folders
casadecrews.com
Your folders
familyfreshmeals.com
Your folders
simplyhappyfoodie.com
Your folders
pressureluckcooking.com
4.3
(45)
1 hours, 28 minutes