Instant Pot Corned Beef and Cabbage Recipe

why make this recipe

This Instant Pot Corned Beef and Cabbage Recipe cooks a classic meal fast. The pressure cooker makes the meat very tender and the vegetables soft but not mushy. It saves time compared to slow cooking and keeps good flavor in the cooking liquid. If you want another easy, comforting dinner, try this crockpot shepherd’s pie recipe for a different one-pot meal.

introduction

This recipe gives you a simple way to cook corned beef and cabbage in an Instant Pot. You get tender beef, soft potatoes and carrots, and well-cooked cabbage in about an hour and a quarter of active time. The steps are clear and the ingredients are easy to find.

how to make Instant Pot Corned Beef and Cabbage Recipe

Use the Instant Pot to cook the beef first, then use the remaining liquid to steam the vegetables. Keep the meat warm while the veggies cook. Slice the beef against the grain for the best texture.

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 into 1/4-inch slices. Arrange meat, potatoes, carrots, and cabbage on a large platter. Spoon a little cooking liquid over the meat for extra flavor. Serve with mustard or horseradish on the side if you like.

how to store Instant Pot Corned Beef and Cabbage Recipe

Cool the meat and vegetables to room temperature (no more than two hours). Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in sealed freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Instant Pot Corned Beef and Cabbage Recipe

• Rinse the corned beef lightly only if it is very salty; usually the spice packet adds the needed flavor.
• Use the trivet to keep the meat above the liquid for even cooking.
• Let the meat rest under foil for 10 minutes before slicing to keep juices inside.
• Cut vegetables to similar sizes so they cook at the same rate.
• If you prefer firmer veggies, cut the pressure cook time to 2 minutes and quick release.

variation (if any)

• Add a few whole garlic cloves or a bay leaf to the cooking liquid for extra aroma.
• Swap russet potatoes for Yukon gold for creamier potatoes.
• Add a splash of beer or beef broth instead of some water for a richer broth.

FAQs

Q: Can I cook a larger or smaller corned beef?
A: Yes. For a larger brisket, increase cook time by 10-15 minutes per extra pound. For a smaller piece, reduce time by 10-15 minutes. Always check doneness by tenderness.

Q: Can I skip the trivet and put meat directly in the liquid?
A: Yes, but placing the meat on the trivet keeps it from stewing and helps even cooking. Directly in liquid also works but may change texture.

Q: How do I reheat leftovers without drying the meat?
A: Reheat gently in a covered pan with a little cooking liquid or broth over low heat. You can also microwave covered with a splash of liquid.

Q: Is natural release required after cooking the brisket?
A: A short natural release (about 10 minutes) helps the meat relax and stay juicy. You can do a full natural release if you have time.

Q: Can I add other vegetables like parsnips or turnips?
A: Yes. Cut them to match the size of potatoes and carrots so all vegetables cook evenly.

Instant Pot Corned Beef and Cabbage

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Irish
• Diet: None

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Description

A quick and easy recipe for tender corned beef and flavorful vegetables, all cooked 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. Pour 4 cups water inside. Place corned beef on the trivet and sprinkle the contents of the spice packet on top.
2. 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.
3. Remove corned beef and transfer to a platter. Cover with foil and let the meat rest.
4. 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.
5. Transfer potatoes, carrots, and cabbage to the same platter as the meat. Slice the corned beef and serve.
6. Spoon a little cooking liquid over the meat for extra flavor. Serve with mustard or horseradish on the side if desired.

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Notes

Rinse corned beef lightly if very salty; usually, the spice packet adds needed flavor. Keep vegetables cut to similar sizes for even cooking.

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Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 6g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 90mg