Instant Pot Corned Beef & Cabbage Recipe

why make this recipe

This Instant Pot corned beef and cabbage recipe cooks fast and tastes great. You get tender meat and soft vegetables in about one hour. It saves time compared to slow cooking and keeps the meat juicy.

introduction

This recipe shows how to cook corned beef and cabbage in an Instant Pot with simple steps and common ingredients. If you like hearty one-pot meals, try this crockpot shepherds pie recipe for another easy dinner idea.

how to make Instant Pot Corned Beef & Cabbage Recipe

This method uses pressure cooking for the meat and quick release for the veggies. You will brown the beef a little, add liquid and spices, cook under pressure, then add cabbage and finish with a short cook.

Ingredients :

• 3 to 4 lb corned beef brisket with spice packet
• 1 large onion, quartered
• 3 cloves garlic, smashed
• 4 cups beef broth or water
• 2 bay leaves
• 1 tsp black peppercorns
• 1 lb baby potatoes, halved
• 4 carrots, cut in large pieces
• 1 small head green cabbage, cut into wedges
• 2 tbsp brown sugar (optional)
• 1 tbsp apple cider vinegar (optional)
• Salt and pepper to taste

Directions :

1. Rinse the corned beef and pat dry. Keep the spice packet for later.
2. Turn the Instant Pot to Sauté. Brown the corned beef 2 minutes per side. Turn off Sauté.
3. Add onion, garlic, and beef broth to the pot. Sprinkle in the spice packet, bay leaves, and peppercorns.
4. Lock the lid. Set the Instant Pot to High Pressure for 70 minutes for a 3–4 lb brisket.
5. When the time is up, use natural release for 10 minutes, then quick release the rest of the pressure.
6. Open the lid and add potatoes and carrots around the beef. Place cabbage wedges on top.
7. Lock the lid again and set to High Pressure for 3 minutes.
8. Quick release pressure right away and remove the lid.
9. Take out the meat and rest it 10 minutes before slicing across the grain.
10. If you like a slightly sweet sauce, stir brown sugar and apple cider vinegar into the cooking liquid and simmer on Sauté until it thickens a little.

how to serve Instant Pot Corned Beef & Cabbage Recipe

Slice the corned beef across the grain into thin slices. Serve with the boiled potatoes, carrots, and cabbage. Spoon a little of the cooking liquid or sauce over the meat. Offer mustard or horseradish on the side.

how to store Instant Pot Corned Beef & 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. For longer storage, freeze sliced beef and vegetables in freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.

tips to make Instant Pot Corned Beef & Cabbage Recipe

• Trim excess fat if you prefer a leaner result, but leaving some fat adds flavor.
• Do not skip the rest time before slicing; it keeps the meat moist.
• Use the natural release for part of the time to keep the meat tender.
• Cut vegetables into large pieces so they do not overcook in the short second pressure time.

variation (if any)

• Add a few slices of smoked bacon with the onion for extra flavor.
• Use beer instead of part of the beef broth for a richer taste.
• Make it spicier by adding a pinch of red pepper flakes to the cooking liquid.

FAQs

Q: How long should I cook corned beef in the Instant Pot?
A: Cook a 3–4 lb corned beef for about 70 minutes on High Pressure, plus a short natural release. Adjust time for a smaller or larger piece.

Q: Can I cook everything at once in the Instant Pot?
A: You can, but vegetables may overcook. This recipe cooks meat first, then adds vegetables for a short time to keep them firm.

Q: Do I need to use the spice packet that comes with the brisket?
A: The packet adds classic flavor. You can use it or replace with your own mix of bay leaves, peppercorns, and mustard seeds.

Q: How do I make a gravy from the cooking liquid?
A: Strain the liquid, then simmer. Whisk in a mix of cornstarch and water until it thickens to your liking.

Q: Is it safe to quick release after the long pressure cook?
A: It is safe but use caution. Let the pressure sit for 10 minutes natural release to avoid hot splatter when you quick release.

Instant Pot Corned Beef and Cabbage

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Irish
• Diet: Carnivore

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Description

A quick and easy method to prepare tender corned beef with flavorful cabbage and vegetables using the Instant Pot.

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Ingredients

Scale 1x2x3x

• 3 to 4 lb corned beef brisket with spice packet
• 1 large onion, quartered
• 3 cloves garlic, smashed
• 4 cups beef broth or water
• 2 bay leaves
• 1 tsp black peppercorns
• 1 lb baby potatoes, halved
• 4 carrots, cut in large pieces
• 1 small head green cabbage, cut into wedges
• 2 tbsp brown sugar (optional)
• 1 tbsp apple cider vinegar (optional)
• Salt and pepper to taste

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Instructions

1. Rinse the corned beef and pat dry. Keep the spice packet for later.
2. Turn the Instant Pot to Sauté. Brown the corned beef 2 minutes per side. Turn off Sauté.
3. Add onion, garlic, and beef broth to the pot. Sprinkle in the spice packet, bay leaves, and peppercorns.
4. Lock the lid. Set the Instant Pot to High Pressure for 70 minutes for a 3–4 lb brisket.
5. When the time is up, use natural release for 10 minutes, then quick release the rest of the pressure.
6. Open the lid and add potatoes and carrots around the beef. Place cabbage wedges on top.
7. Lock the lid again and set to High Pressure for 3 minutes.
8. Quick release pressure right away and remove the lid.
9. Take out the meat and rest it 10 minutes before slicing across the grain.
10. If you like a slightly sweet sauce, stir brown sugar and apple cider vinegar into the cooking liquid and simmer on Sauté until it thickens a little.

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Notes

Trim excess fat for a leaner result, but leaving some adds flavor. Use natural release for tenderness. Cut vegetables into large pieces to avoid overcooking.

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Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 6g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 45g
• Cholesterol: 90mg