Cheeseburger Sliders

Cheese covered beef patties dripping delicious juices and packaged in little sweet buns of toasted joy. Cheeseburger sliders are user friendly and the kids will love them. Plate these up with some fresh made tater wedges and call it time to eat. These are almost as much fun to eat as they are to make. You can create miniature burgers with different toppings and have different experiences with each. Feel free to throw on a couple of slices of bacon if you want to take it to the next level.

Watch the video and follow the instructions below to have a menu full of hoss style cheeseburger sliders. Share this or any of my recipes you like and feel free to browse my growing catalogue of recipes. Eatfoodlicious shares recipes daily.

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Combine ground chuck/beef, salt, pepper, Worcestershire, garlic in a baking dish/pan (13″x 9″) and mix evenly.

Press the meat into a flat and even layer.

Place the dish/pan in the oven and bake for 25 minutes.

Slice the hawaiian/dinner rolls in half (lengthwise). Set aside until ready to cook.

Remove the dish/pan from the oven. Transfer the cooked meat to a cutting board/plate and drain the grease. Spread 1 tsp melted butter in the dish/pan.

Place the bottom half of the rolls in the dish/pan.

Then build the slider in this order; cooked meat.

Sliced cheese

Chopped onions & chopped pickles.

Top half of the roll. Brush melted butter and sprinkle sesame seeds over the top of the rolls.

Bake for 20 minutes or until the bread is golden brown.

Slice the sliders. Optional condiments: mayonnaise, ketchup, mustard & hot sauce.

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Cheeseburger Slider

No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 12
Calories

Equipment

  • Baking Dish/Pan (13" x 9")

Ingredients
  

  • 2 lbs ground chuck or beef
  • 2 tsp Worcestershire
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup onions diced
  • cups pickles diced
  • 2 tbsp + 1 tsp unsalted butter melted
  • 1 tbsp sesame seeds
  • 12 cheddar cheese sliced
  • 12 hawaiian or dinner rolls

Instructions
 

  • Preheat the oven to 350°F (176°C).
  • Combine ground chuck/beef, salt, pepper, Worcestershire, garlic in a baking dish/pan (13"x 9") and mix evenly. Press the meat into a flat and even layer.
  • Place the dish/pan in the oven and bake for 25 minutes.
  • Slice the hawaiian/dinner rolls in half (lengthwise). Set aside until ready to cook.
  • Remove the dish/pan from the oven. Transfer the cooked meat to a cutting board/plate and drain the grease. Spread 1 tsp melted butter in the dish/pan.
  • Place the bottom half of the rolls in the dish/pan. Then build the slider in this order; cooked meat, sliced cheese, chopped onions, chopped pickles and top half of the roll.
  • Brush melted butter and sprinkle sesame seeds over the top of the rolls.
  • Bake for 20 minutes or until the bread is golden brown.
  • Slice the sliders. Optional condiments: mayonnaise, ketchup, mustard & hot sauce.

Serve & Enjoy!

    Video

    Keyword best cheeseburger sliders, cheeseburger sliders, easy cheeseburger sliders
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    More Appetizer & Snack Recipes

    Slow Cooker Red Wine Brisket Ragù

    Sweet shredded low and slow beef brisket tangled up with pappardelle pasta while wearing a beautiful gloss of sauce will set an elegant table as it feels the air with its pleasing perfume. Peace of mind sets in as you have found the absolutely best way to close out a week and spend time in an intimate experience as everyone achieves elation from the warm flavorful juices of succulent beef and tender noodles.

    Watch the video and follow the instructions below to bring an Italian classic to your table and add a layer of sophistication to your menu skills. Top with Parmigano-Riggano cheese and serve with Rosemary garlic bread and enjoy the fruits of time well spent. This recipe is very good and is highly recommended for when you want to express how you feel through food or just want to reward yourself with some flavor experiences that will place you at a comforting relaxed after dinner tranquil mood.

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    Ingredients

    Season both sides with salt and pepper.

    Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.

    In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.

    Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.

    Add tomato paste and combine with the vegetables.

    Transfer the vegetables to slow cooker. Add red wine, unsalted beef stock, crushed tomatoes and combine everything together. Submerge the seared brisket in the red wine sauce.

    Add bay leaves and fresh thyme. Gently submerge them in the sauce. Slow cook – on low for 12-14 hours or until the meat is fork tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.

    Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat.

    Return the meat to the slow cooker. Mix everything together.

    Dry Papardelle. Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time.

    Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter. Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.

    Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

    Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

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    Slow Cooker Red Wine Brisket Ragù

    No ratings yet
    Prep Time 30 mins
    Cook Time 12 hrs
    Total Time 12 hrs 30 mins
    Course Main Course
    Cuisine Italian
    Servings 6
    Calories

    Equipment

    • Slow Cooker, Instant Pot, Dutch Oven Pot (6 QT or larger)

    Ingredients
      

    • 3 lbs brisket flat or point
    • 1 ½ cups red wine Cabernet Sauvignon, Pinot Noir or Merlot
    • 1 cup unsalted beef stock
    • 1 cup carrots finely diced
    • 1 cup celery finely diced
    • 4 tbsp tomato paste
    • 4 tbsp unsalted butter
    • 3 tbsp olive oil
    • 1 tsp salt
    • 1 tsp pepper
    • 28 oz crushed tomatoes
    • 1 sweet onion (medium size) chopped
    • 4 garlic cloves minced
    • 4 bay leaves
    • 4 thyme sprigs
    • salt & pepper to taste

    Serve

    • 1 lb dried pappardelle or tagliatelle
    • freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese
    • fresh parsley finely chopped

    Instructions
     

    Sear

    • Clean and pat the brisket dry. Trim off the fat and cut into 6 pieces. Season both sides with salt and pepper.
    • Heat the pan up to medium-high then add oil. Wait for 30 seconds.
    • Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.
      Depending on the size of the pan; you may need to do this in 2 seperate batches to maintain good spacing during cooking.
    • In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.
    • Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.
    • Add tomato paste and combine with the vegetables.

    Cook

    • Transfer the vegetables to slow cooker (instant pot or dutch oven pot).
    • Add red wine, unsalted beef stock, crushed tomatoes and combine everything together.
    • Submerge the seared brisket in the red wine sauce.
    • Add bay leaves and fresh thyme. Gently submerge them in the sauce. Place the lid on.
    • Slow Cooker – cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.
      Instant Pot – pressure cook on high for 40 minutes with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
      Dutch Oven Pot preheat the oven to 325°F (162°C). Cover with a lid and transfer to the oven. Cook for 4 hours or until the meat is tender.
    • Remove the lid, discard bay leaves and thyme.
    • Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the slow cooker, pressure cooker or pot. Mix everything together.
    • Season with salt & pepper.

    Serve

    • Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time. Reserve the pasta liquid.
    • Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter.
    • Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.
    • Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

    Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

      Enjoy!

        Instant Pot

          Video

          Notes

          Storage: sauce may be kept in the refrigerator for up to 6 days and frozen up to a month.
          Wine replacement: cranberry, grape or pomegranate juice. 
          Keyword beef ragu recipe, best slow cooker red wine brisket ragu recipe, easy slow cook red wine brisket ragu recipe, slow cooker red wine brisket ragu, tender beef ragu recipe
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          Instant Pot Creamy Beef Rotini

          Waiting with anticipation as the creamy beef pasta is placed into a bowl in front of my hunger starved eyes. Patiently collecting the fresh sliced bread and looking forward to the first delicious bite. The spirals of pasta are infused with rich sweet cream and tomato sauce that makes the first bite burst with welcoming flavor. The green garnish provides a fresh note at the finish. Perfectly tender pasta smothered in tasty juicy beef bits, are so moist and tender that chewing them will open the mental doors to heaven at the table.

          Fill your eat with a comforting pasta that features a quality sauce and partners excellently with wine and bread. Watch the video and you will almost be able to hear the sounds of the fork scooping a visually inviting bite. Follow the instructions below and have a kid friendly or sophisticated date night meal at the ready. Every hunger satisfying meal should be one that is worth the time to prepare and rewards with an eatfoodlicious experience. Please like and share if you find this or any of my recipes to be what you are looking for in your own food adventures. 

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          Best served warm.

          Ingredients

          Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.

          Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 

          Add garlic and cook for 30 seconds or until fragrant.

          Add salt, pepper, Italian seasoning, paprika,

          Add pasta, water, heavy whipping cream and mix.

          Add marinara sauce. Don’t stir/mix. Place the lid on. Pressure cook on high for 5 minutes and a quick release

          Add shredded cheese and sour cream.

          Stir and mix until cheese is fully melted.

          Season with salt and pepper to taste. Place the lid on and wait for 3 minutes before serving.

          Serve immediately & Enjoy!

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          Instant Pot Creamy Beef Rotini

          No ratings yet
          Prep Time 15 mins
          Cook Time 5 mins
          Total Time 20 mins
          Course Main Course
          Cuisine American, Italian
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 16 oz rotini pasta
          • 24 oz marinara sauce
          • 1 lb ground chuck or beef
          • 2 cups water
          • 1 cup heavy whipping cream
          • 1 cup shredded cheddar cheese
          • ½ cup sour cream
          • 1 tsp Italian seasoning
          • 1 tsp paprika
          • ½ tsp salt
          • ½ tsp pepper
          • 4 garlic cloves minced
          • 1 onion chopped

          Instructions
           

          • Set the sauté to high.
          • Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
          • Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 
          • Add garlic and cook for 30 seconds or until fragrant.
          • Add pasta, salt, pepper, Italian seasoning, paprika, water, heavy whipping cream and mix.
          • Add marinara sauce. Don't stir/mix.
          • Place the lid on. Pressure cook on high for 5 minutes and a quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well.
          • Add shredded cheese and sour cream. Stir and mix until cheese is fully melted.
          • Season with salt and pepper to taste. Place the lid on and wait for 3 minutes before serving.

          Serve immediately & Enjoy!

            Video

            Keyword best instant pot creamy beef rotini recipe, easy instant pot creamy beef rotini recipe, instant pot creamy beef rotini, pressure cook creamy beef rotini
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            Baked Tacos

            Baked tacos are a quick and easy way to get a family favorite meal to the table. If you are a fan of nachos, cheese and southwestern food and simple recipes you should enjoy this recipe. A plate full of tacos lined up like soldiers filled with cheese and dripping with flavor will enhance any dinning experience. The juice will be dripping as you dine so be sure to have plenty of napkins on hand.

            Read through the instructions and watch the video to see how easy this meal is to prepare. Notice how crunchy and delicious these delicious crowd pleasers are and get these to the table for your next foodlicious experience. Beside to like and share if this is your kind of meal and let me know what else you would like to see added to the menu. Appreciate you taking the time to visit and look forward to a long lasting connections as we move through our food adventures together.

            Best served warm.

            Ingredients

            Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.

            Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a stranier and drain the grease. 

            Add garlic

            Add all the seasoning ingredients.

            Tomato sauce, and water.

            Mix well.

            Add cooked meat inside the taco shells.

            Add shredded cheese on top of the meat.

            Add more cheese (optional), lettuce, tomatoes, taco sauce or salsa on top of melted cheese.

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            Baked Tacos

            No ratings yet
            Prep Time 15 mins
            Cook Time 10 mins
            Total Time 25 mins
            Course Appetizer, Main Course, Snack
            Cuisine American, Hispanic
            Servings 12 tacos
            Calories

            Ingredients
              

            • 1 ½ lbs ground beef/chuck
            • ½ cup tomato sauce
            • ½ cup water
            • 1 sweet onion chopped
            • 3 garlic cloves minced
            • 12-15 hard taco shells

            Seasoning

            • 2 tsp chili powder
            • 1 tsp onion powder
            • 1 tsp garlic powder
            • 1 tsp oregano
            • 1 tsp ground cumin
            • 1 tsp paprika
            • 1 tsp salt
            • ½ tsp black pepper

            Toppings

            • 2-3 cups shredded cheese mozzarella or cheddar
            • chopped tomatoes
            • taco sauce
            • chopped lettuce

            Instructions
             

            • Using a skillet/pan: turn the heat to medium.
            • Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
            • Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 
            • Add garlic and cook for 30 seconds or until fragrant.
            • Add all the seasoning ingredients, tomato sauce, and water then mix well.
            • Preheat the oven to 350°F (176°C).
            • Place the hard tacos shells (facing up) on a baking sheet.
            • Add cooked meat inside the taco shells.
            • Add shredded cheese on top of the meat.
            • Bake for 6-8 minutes or until the cheese is mealted and the shells are crispy. Remove from the oven.
            • Add more cheese (optional), lettuce, tomatoes, taco sauce or salsa on top of melted cheese.

            Serve immediately and Enjoy!

              Video

              Keyword appetizer, baked tacos, best baked tacos recipe, easy baked tacos recipe, kid friendly recipe, snack
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              Steak Fried Rice

              Filling fried rice loaded with juicy vegetables, fresh eggs and tender beef is a comforting way to satisfy your hunger. Top with your favorite chili spice and enjoy a bowl full of satisfaction. Each of these delicious ingredients burst with flavor that create a slightly different experience with each new combination of varying spoonfuls. The fried rice recipe is great as a main entree and perfect for a small side dish. When you find your self hungry and want to devour something delicious I suggest giving this recipe a try.

              This is a kid favorite in my house and can be on your table shortly after watching the video and following the instructions below. If you have a family that loves to eat everything on the table I suggest challenging them to finish a large bowl of this Beef Fried Rice. We love Fried Rice and I have developed many different variations over the years that my family truly enjoys. Like and share and return again soon for eatfoodlicious recipes daily.

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              Delicious bowl fried rice.

              Clean and pat the steak dry with a paper towel.

              Slice the meat and place them in a bowl.

              Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

              In a small bowl: add all the sauce ingredients and mix. Set aside.

              Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.

              Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.

              Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent.

              Add minced garlic and cook for 30 seconds or until fragrant. Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce.

              Place vegetables in and mix well.

              Return the beef and mix.

              Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.

              Turn off the heat. Add chopped green onions and mix.

              Remove the wok from the heat.

              Serve immediately.

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              Steak Fried Rice

              5 from 1 vote
              Prep Time 15 mins
              Cook Time 15 mins
              Total Time 30 mins
              Course Main Course
              Cuisine Asian, Chinese
              Servings 6
              Calories

              Ingredients
                

              • 4 cups cold cooked rice
              • 1 cup frozen vegetables
              • ½ cup green onions chopped
              • 4 eggs lightly beaten
              • 3 garlic cloves minced
              • 1 sweet onion chopped
              • 6 tbsp (divided) oil

              Marinate

              • ½ lb sirloin or flank steak
              • 1 tsp soy sauce
              • 1 tsp baking soda
              • 1 tsp cornstarch

              Sauce

              • 2 tbsp soy sauce
              • 1 tbsp oyster sauce
              • 1 tbsp sesame oil
              • 1 tsp dark soy sauce
              • ½ tsp black pepper
              • salt to taste

              Instructions
               

              Marinate

              • Clean and pat the steak dry with a paper towel. Slice the meat and place them in a bowl.
              • Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

              Sauce

              • In a small bowl: add all the sauce ingredients and mix. Set aside.

              Cook

              • Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.
              • Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.
              • Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent.
              • Add minced garlic and cook for 30 seconds or until fragrant.
              • Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce.
              • Place vegetables in and mix well.
              • Return the beef and mix.
              • Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.
              • Turn off the heat. Add chopped green onions and mix. Remove the wok from the heat.

              Serve immediately and Enjoy!

                Video

                Keyword asian beef fried rice recipe, beef fried rice recipe, best steak fried rice recipe, chinese fried rice recipe, easy steak fried rice recipe, steak fried rice
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                Instant Pot Corned Beef & Cabbage

                Put this gorgeous piece of meat on a serving tray with tender leaves of cabbage, sweet soft carrots and perfectly cooked potatoes for your next family & friends welcome to the table feast. This corned beef is so tender you will be able to cut it with a plastic fork. The savory meat captures the essence of its packaged marinade and blends it perfectly in a stew of good old fashioned comfort food. Have this meal with a cold beer and experience the traces of a growing tradition for those of us that love to cross into other cultures food experiences. Place some of the horseradish inspired cream on the side as a dip to give a tangy rich finish to a quality meal.

                With the video and follow the instructions below for a reliable and consistent recipe that will have your table covered with fantastic food everyone will enjoy. This recipe does not take short cuts by loading the dish with sweetness to hide the true flavor of the tender brisket. Like and share if you enjoy this or any of my recipes from my growing catalogue that is updated daily.

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                Serve with creamy horseradish sauce.

                Place onion, garlic, spice seasoning (that came with the corned beef), corned beef and broth into the cooker.

                Pressure cook on high for 90 minutes and natural release for 15 minutes. 

                Remove the corned beef, place it on a plate and cover/tent with aluminum foil until ready the eat.

                The last 15 minutes before removing the lid: Clean and cut the potatoes into quarters. Chop the carrots top and tips off then peel and slice into halves crosswise. Remove the cabbage core/stem and cut into 4 wedges. Discarded the core.

                In this order: place potatoes, carrots and cabbage on top in the cooker.

                Pressure cook on high for 5 minutes and natural release for 5 minutes. Remove the cabbage, potatoes and carrots from the cooker.

                In a small bowl, combine all the sauce ingredients together and mix. Season with salt & pepper to taste. Set aside until ready to eat.

                When ready to eat, slice meat across the grain.

                Transfer to a platter.

                Serve & Enjoy!

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                Instant Pot Corned Beef & Cabbage

                No ratings yet
                Prep Time 10 mins
                Cook Time 1 hr 30 mins
                Natural Release 15 mins
                Total Time 1 hr 55 mins
                Course Main Course
                Cuisine American, Irish
                Servings 5
                Calories

                Equipment

                • Pressure Cooker/Instant Pot (6qt or 8 qt)

                Ingredients
                  

                • 3 lbs corned beef brisket with spice packet low sodium
                • 1 lb yukon gold potatoes
                • 1 lb carrots
                • 4 cups unsalted beef broth
                • 1 sweet onion
                • 5 garlic sliced
                • 1 cabbage medium size

                Creamy Horseradish Sauce

                • ½ cup sour cream
                • 2 tbsp prepared horseradish +/- adjust to your liking
                • 2 tsp dijon mustard
                • ½ tsp Worcestershire sauce
                • salt & pepper to taste

                Instructions
                 

                • Clean, rinse and pat the corned beef dry with papper towel. Set aside.

                Pressure Cook

                • Remove the the onion outer dry layer and cut into quarters.
                • Place onion, garlic, spice seasoning (that came with the corned beef), corned beef and broth into the cooker.
                • Place the lid on. Pressure cook on high for 90 minutes and natural release for 15 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid.
                  Note: cook on high for 30 minutes per-pound and natural release for 15 minutes.
                  The last 15 minutes before removing the lid: Clean and cut the potatoes into quarters. Chop the carrots top and tips off then peel and slice into halves crosswise. Remove the cabbage core/stem and cut into 4 wedges. Discarded the core.
                • Remove the corned beef, place it on a plate and cover/tent with aluminum foil until ready the eat. Remove the onions and garlic.
                • In this order: place potatoes, carrots and cabbage on top in the cooker.
                • Place the lid on. Pressure cook on high for 5 minutes and natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid and press the cancel button. Remove the cabbage, potatoes and carrots from the cooker.
                • When ready to eat, slice meat across the grain.

                Creamy Horseradish Sauce

                • In a small bowl, combine all the sauce ingredients together and mix. Season with salt & pepper to taste. Set aside until ready to eat.

                Serve & Enjoy!

                  Video

                  Keyword best instant pot corned beef & cabbage recipe, easy instant pot corned beef & cabbage recipe, instant pot corned beef & cabbage, Irish corned beef recipe, pressure cook corned beef & cabbage, saint patrick day, st. patrick day
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