A simple, quick dinner that cooks corned beef and vegetables in the Instant Pot.
introduction
This Instant Pot Corned Beef and Cabbage Recipe makes a warm, classic meal with little work. The pressure cooker speeds up the slow-cooked taste. If you want another easy one-pot comfort meal, try the Crockpot Shepherd’s Pie recipe for a different family favorite.
why make this recipe
You make this recipe because it is fast, hands-off, and tasty. The Instant Pot cooks the brisket until it is tender. The same pot also cooks the vegetables. You get a full meal with simple steps.
how to make Instant Pot Corned Beef and Cabbage Recipe
Follow the steps and use the Instant Pot to cook the meat first, then the vegetables. Rest the meat before slicing so it stays juicy. Serve with some of the cooking liquid, butter, and salt if you like.
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 brisket against the grain into thin slices. Place meat and vegetables on a platter. Spoon some cooking liquid over the meat to keep it moist. Offer mustard or horseradish on the side if you like.
how to store Instant Pot Corned Beef and Cabbage Recipe
Cool leftovers to room temperature for no more than two hours. Store in airtight containers in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of the saved cooking liquid. For longer storage, freeze portions in freezer-safe containers for up to 3 months.
tips to make Instant Pot Corned Beef and Cabbage Recipe
- Use the spice packet that comes with the brisket for best flavor.
- Let the meat rest 10-15 minutes before slicing to keep juices inside.
- Cut vegetables to similar sizes so they cook evenly.
- If your brisket is larger than 4 pounds, add 5-10 more minutes of cook time.
- Save some cooking liquid for extra flavor when reheating.
variation (if any)
- Add a couple of peeled garlic cloves with the onions for more flavor.
- Swap Yukon Gold potatoes for russets for a creamier texture.
- For a spicier note, add a bay leaf and a few peppercorns with the spice packet.
FAQs
Q: Can I use frozen corned beef?
A: It is best to thaw the brisket first. A frozen roast will take much longer to come to pressure and may not cook evenly.
Q: Can I cook the vegetables at the same time as the meat?
A: You can, but the vegetables may overcook or become very soft. Cooking them after the meat keeps them firmer.
Q: Do I need to use the trivet?
A: Yes. The trivet keeps the meat above the water so it steams and cooks evenly without sitting in the liquid.
Q: How do I know the corned beef is done?
A: It should be tender and easy to slice. If it is tough, you can return it to the Instant Pot and cook for 10-15 more minutes on high pressure.
Q: Can I add beer instead of water?
A: Yes. Using beer adds flavor. Substitute part or all of the water with beer if you like.
Instant Pot Corned Beef and Cabbage
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
- Diet: None
Description
A simple, quick dinner that cooks corned beef and vegetables in the Instant Pot for a warm, classic meal.
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)
Instructions
- 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.
- 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.
- Remove corned beef and transfer to a platter. Cover with foil and let the meat rest.
- Keep any remaining liquid inside the Instant Pot. Add in 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.
- Transfer potatoes, carrots, and cabbage to the same platter as the meat. Slice corned beef and serve.
Notes
Serve with butter and salt, and keep some cooking liquid to pour over the slices for moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
