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lamb flour salt olive oil beef stock Worcestershire sauce leeks parsnips carrots potatoes fresh thyme or rosemary green cabbage cornstarch
Add the flour and 1 teaspoon salt and pepper to a large resealable bag or a bowl and toss the meat until evenly coated.
02
Add 1 tablespoon olive oil to the Instant Pot insert. Brown the meat (using the saute function on the pressure cooker). Work in batches so you don't crowd the meat and it can evenly brown. Remove from the insert and set aside.
Add 1 cup of the broth and scrape up any browned bits from the bottom and press cancel to end the saute function. Add the meat, broth, Worcestershire sauce, leeks, parsnips, carrots, potatoes and herbs, and stir.
04
Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent the steam to release any remaining pressure, then carefully open the lid.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add it to the Instant Pot along with the thin slices of cabbage and stir until the stew thickens and the cabbage wilts. Serve warm sprinkled with parsley.
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