Instant Pot Corned Beef and Cabbage

why make this recipe

This Instant Pot Corned Beef and Cabbage cooks fast for a big, simple meal. The Instant Pot makes the meat tender and the vegetables soft in a short time. It uses few steps and fills your kitchen with good, warm smells.

introduction

This recipe gives tender corned beef and soft cabbage, carrots, and potatoes in one pot. It is good for a family dinner or for St. Patrick’s Day. If you want another easy, slow-cooked comfort dish, try the crockpot shepherd’s pie recipe for a different take on a hearty meal.

how to make Instant Pot Corned Beef and Cabbage

1. Put the corned beef brisket in the Instant Pot.
2. Add the onion, garlic, beef broth, peppercorns, and mustard seeds.
3. Close the lid and set to pressure cook on high for 90 minutes.
4. When it is done, quick release the pressure.
5. Add the cabbage, carrots, and potatoes to the pot.
6. Close the lid again and pressure cook on high for an additional 10 minutes.
7. Quick release the pressure.
8. Slice the corned beef and serve with the vegetables.

Ingredients :

3-4 pounds corned beef brisket, 1 onion, quartered, 4 cloves garlic, minced, 4 cups beef broth, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1 head green cabbage, cut into wedges, 4-5 carrots, cut into chunks, 4-5 potatoes, quartered

Directions :

1. Place the corned beef brisket in the Instant Pot.
2. Add onion, garlic, beef broth, peppercorns, and mustard seeds.
3. Close the lid and set to pressure cook on high for 90 minutes.
4. Once done, quick release the pressure.
5. Add cabbage, carrots, and potatoes to the pot.
6. Close the lid again and pressure cook on high for an additional 10 minutes.
7. Quick release the pressure.
8. Slice the corned beef and serve with the vegetables.

how to serve Instant Pot Corned Beef and Cabbage

Slice the corned beef against the grain. Serve the meat with the cooked cabbage, carrots, and potatoes. Pour some cooking liquid over the meat for extra flavor. Offer mustard or horseradish on the side.

how to store Instant Pot Corned Beef and Cabbage

Let the food cool to room temperature. Put in airtight containers. Keep in the fridge for 3 to 4 days. For longer storage, freeze in a freezer-safe container up to 2 months. Thaw in the fridge before reheating.

tips to make Instant Pot Corned Beef and Cabbage

• Trim excess fat if you want less grease.
• Use the seasoning packet that comes with the corned beef if you like more flavor.
• Do not overcook the vegetables. Add them after the first long cook.
• Let the meat rest 10 minutes before slicing to keep juices in.
• Use quick release only when the recipe says to avoid overcooking.

variation (if any)

• Add a few bay leaves or a sprig of thyme for extra aroma.
• Swap russet potatoes for baby potatoes to avoid splitting.
• Use beer instead of part of the beef broth for a deeper flavor.

FAQs

Q: Can I cook a smaller brisket?
A: Yes. Reduce the cook time a little, but keep the meat tender. For 2-3 pounds, you can try 75 minutes then check.

Q: Can I use frozen corned beef?
A: It is best to thaw first. Cooking from frozen can change the pressure time and texture.

Q: Is quick release safe for this recipe?
A: Yes. The recipe uses quick release after both pressure cooks. Follow the Instant Pot safety steps.

Q: Can I skip the peppercorns and mustard seeds?
A: Yes. The meat will still be tasty without them, but you lose some classic corned beef spice.

Q: How do I reheat leftovers?
A: Warm in the microwave or on the stove. Add a splash of broth or water to keep the meat moist.

Instant Pot Corned Beef and Cabbage

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 100 minutes
• Total Time: 115 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Irish
• Diet: None

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Description

A fast and simple one-pot meal featuring tender corned beef and soft vegetables, perfect for family dinners or St. Patrick’s Day.

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Ingredients

Scale 1x2x3x

• 3–4 pounds corned beef brisket
• 1 onion, quartered
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 head green cabbage, cut into wedges
• 4–5 carrots, cut into chunks
• 4–5 potatoes, quartered

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Instructions

1. Put the corned beef brisket in the Instant Pot.
2. Add the onion, garlic, beef broth, peppercorns, and mustard seeds.
3. Close the lid and set to pressure cook on high for 90 minutes.
4. When it is done, quick release the pressure.
5. Add the cabbage, carrots, and potatoes to the pot.
6. Close the lid again and pressure cook on high for an additional 10 minutes.
7. Quick release the pressure.
8. Slice the corned beef and serve with the vegetables.

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Notes

Let the meat rest for 10 minutes before slicing to retain juices. Serve with mustard or horseradish on the side.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 85mg