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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Corned Beef and Cabbage

Time: 1 hour 30 minutes - Calories: 334 - Fat:  22.8g - Protein: 23.7g  - Net carbs: 5.5g

  • 1 head cabbage, cut into wedges 
  • 2 sliced onions 
  • 2 tsp. of dried mustard 
  • 2 tsp. of black peppercorns 
  • 4 cloves of garlic 
  • 4 sliced carrots 
  • 4 sliced celery stalks 
  • 4 lb. corned beef brisket 
  • 6 cups of water 


1.Put the beef inside the Instant Pot and cover it with water. 

2.Add the spices and use the lid to cover it. 

3.Set on manual and cook for 60 minutes on high pressure. 

4.Naturally, release the pressure and take off the lid carefully. 

5.Take out the meat and set aside to keep it warm. 

6.Put the veggies into the pot and stir properly then cover with the lid. 

7.Set on manual and cook for 15 minutes on high pressure. Quick release the remaining pressure. 

8.Serve with the meat. 

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