Instant Pot Corned Beef and Cabbage Recipe

why make this recipe

This Instant Pot Corned Beef and Cabbage recipe cooks a full meal fast. The pressure cooker makes the meat very tender and the vegetables cook without extra pots. It is simple, warm, and great for a weeknight or a holiday meal.

introduction

This recipe uses an Instant Pot to make corned beef that stays juicy and cabbage that stays tender. If you want another easy, hearty dinner idea, try the creamy beef and bowtie pasta recipe for a different flavor.

how to make Instant Pot Corned Beef and Cabbage Recipe

Ingredients :
4 cups water, 3-4 pound corned beef brisket + spice packet, 1 yellow onion (cut into quarters), 1-2 russet potatoes (cut into 1 inch chunks), 6 medium carrots (peeled and cut into uniform 1-2 inch chunks), 1 head of cabbage (cut in half, remove core, cut into medium-sized wedges)

Directions :
Prep Corned Beef: Place trivet inside Instant Pot. Pour 4 cups water inside. Place corned beef on the trivet and sprinkle the contents of the spice packet on top.
Cook: Cover and Seal the Instant Pot. Cook on HIGH pressure for 70 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure according to manufacturer’s instructions. Remove corned beef and transfer to a platter. Cover with foil and let the meat rest.
Cook Veggies: Keep any remaining liquid and trivet inside the Instant Pot and add in the onions, potatoes, carrots and cabbage. Cover and Seal. Cook on HIGH pressure for 2-3 minutes. Manually release the pressure according to manufacturer’s instructions.
Serve: Transfer potatoes, carrots and cabbage to the same platter as the meat. Slice corned beef and serve. Feel free to keep some of the liquid and pour over the corned beef, cabbage and potatoes. I also love serving the cabbage and potatoes with a little butter and salt!

how to serve Instant Pot Corned Beef and Cabbage Recipe

Slice the corned beef across the grain. Put slices on a platter and add the potatoes, carrots and cabbage around it. Spoon a little cooking liquid over the meat for extra flavor. Serve with mustard or horseradish if you like.

how to store Instant Pot Corned Beef and Cabbage Recipe

Let the meat and vegetables cool to room temperature, then put them in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze in freezer bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.

tips to make Instant Pot Corned Beef and Cabbage Recipe

• Use the trivet so the meat does not sit in the water and stays tender.
• Let the meat rest covered for 10 minutes before slicing to keep juices in.
• Cut vegetables into even pieces so they cook the same.
• If your corned beef has a lot of fat, trim a little before cooking but leave some for flavor.
• If you like stronger spice, add extra cracked pepper or a bay leaf to the water.

variation (if any)

• Add whole garlic cloves or extra bay leaves to the cooking liquid for more flavor.
• Swap potatoes for baby potatoes if you prefer smaller pieces.
• For a lighter meal, use only cabbage and carrots and skip the potatoes.

FAQs

Q: Can I use a larger or smaller corned beef piece?
A: Yes. If the brisket is smaller, reduce cook time by 10-15 minutes. For a larger piece, add 10-15 minutes. Use meat thermometer for doneness if unsure.

Q: Can I skip the spice packet?
A: Yes. You can add your own spices like peppercorns, bay leaf, mustard seeds, and cloves for a custom flavor.

Q: Can I cook everything together at once?
A: The meat takes much longer than the vegetables. Cook the corned beef first, then add the vegetables and cook a short time so they do not overcook.

Q: How do I reheat leftovers?
A: Reheat gently in a pan with a little of the stored cooking liquid, or use a microwave. If frozen, thaw overnight in the fridge first.

Q: Is the natural release step necessary?
A: Letting the pressure release naturally for 10 minutes helps the meat stay tender. You can release more slowly if needed, but avoid quick release right away.

Instant Pot Corned Beef and Cabbage

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 90 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Irish
• Diet: Gluten Free

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Description

A quick and tender corned beef and cabbage meal made efficiently in an Instant Pot.

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Ingredients

Scale 1x2x3x

• 4 cups water
• 3–4 pound corned beef brisket + spice packet
• 1 yellow onion (cut into quarters)
• 1–2 russet potatoes (cut into 1 inch chunks)
• 6 medium carrots (peeled and cut into uniform 1–2 inch chunks)
• 1 head of cabbage (cut in half, remove core, cut into medium-sized wedges)

Cook Mode Prevent your screen from going dark

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Instructions

1. Place trivet inside Instant Pot and pour in 4 cups water.
2. Place corned beef on the trivet and sprinkle the spice packet on top.
3. Cover and seal the Instant Pot. Cook on HIGH pressure for 70 minutes.
4. Let it naturally release for 10 minutes, then manually release remaining pressure.
5. Remove corned beef and cover with foil to rest.
6. Keep liquid and trivet in the pot, add onions, potatoes, carrots, and cabbage.
7. Cover and seal the pot. Cook on HIGH pressure for 2-3 minutes.
8. Manually release pressure according to the manufacturer’s instructions.
9. Serve by transferring vegetables and sliced corned beef to a platter.
10. Optionally, pour some cooking liquid over the meal before serving.

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Notes

Let the corned beef rest for 10 minutes before slicing to retain juices. Serve with mustard or horseradish if desired.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 70mg