Tender Instant Pot Corned Beef Recipe with Cabbage and Potatoes Made Easy

why make this recipe

This Instant Pot corned beef with cabbage and potatoes cooks fast and stays tender. It uses simple ingredients and one pot. You get a warm, flavorful meal with little work. It fits busy nights and special days. If you like easy pressure cooker dinners, try this Chicken Parmesan with Alfredo Sauce recipe for another simple main dish idea.

introduction

This recipe makes a soft, juicy corned beef brisket with cooked cabbage and potatoes. The Instant Pot cuts cook time and keeps the meat moist. You do little prep and get classic St. Patrick’s Day flavors or a hearty family dinner any night.

how to make Tender Instant Pot Corned Beef Recipe with Cabbage and Potatoes Made Easy

Rinse the brisket to remove extra salt. Put water, onion, garlic, bay leaves, and peppercorns in the Instant Pot. Lay the brisket in fat side up. Cook on high pressure for 90 minutes (or 80 minutes for a 3 lb brisket). Let pressure release naturally for 15 minutes. Add potatoes and carrots and cook 5 more minutes on high. Quick release, then add cabbage and steam 3 minutes on high. Quick release again. Remove vegetables, slice the beef against the grain, and serve.

Ingredients :

3 to 4 pounds corned beef brisket (preferably with seasoning packet included), 4 cups water, 1 large yellow onion, peeled and quartered, 3 garlic cloves, smashed, 2 bay leaves, 1 teaspoon whole black peppercorns, 3 medium carrots, peeled and cut into chunks (optional), 1.5 pounds small red potatoes, halved or quartered, 1 medium head green cabbage, cut into wedges, Dijon mustard or spicy brown mustard for serving (optional)

Directions :

Remove the corned beef brisket from its packaging and rinse under cold water to wash away excess brine. Pat dry with paper towels., Pour 4 cups of water into the Instant Pot. Add the quartered yellow onion, smashed garlic cloves, bay leaves, and whole black peppercorns. Stir gently., Lay the brisket in the pot, fat side up if possible., Seal the Instant Pot lid and set to high pressure for 90 minutes. For a 3-pound brisket, 80 minutes may suffice., Let the pressure release naturally for 15 minutes., Open the lid carefully. Add the halved red potatoes and carrot chunks around the brisket. Close the lid and cook on high pressure for an additional 5 minutes., Quick release the pressure, then add cabbage wedges on top of everything. Replace the lid and steam on high pressure for 3 minutes more., Quick release the pressure again. Use tongs to remove the cabbage, potatoes, and carrots first, then slice the corned beef against the grain. Serve with mustard on the side if desired.

how to serve Tender Instant Pot Corned Beef Recipe with Cabbage and Potatoes Made Easy

Slice the corned beef against the grain into thin pieces. Put the sliced beef on a platter and arrange the cabbage, potatoes, and carrots around it. Serve warm with Dijon or spicy brown mustard on the side. You can also serve with rye bread or boiled eggs.

how to store Tender Instant Pot Corned Beef Recipe with Cabbage and Potatoes Made Easy

Cool leftovers to room temperature no more than two hours after cooking. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze the sliced beef and vegetables in freezer bags for up to 3 months. Thaw in the fridge before reheating.

tips to make Tender Instant Pot Corned Beef Recipe with Cabbage and Potatoes Made Easy

• Rinse the brisket well to reduce extra salt.
• Place the brisket fat side up so fat melts over the meat.
• Use natural pressure release for the first release to keep meat tender.
• Slice the beef against the grain for the best texture.
• If your brisket is smaller, cut 10–15 minutes from the first cook time.

variation (if any)

• Add a splash of beer or beef broth instead of water for more flavor.
• Swap carrots for parsnips or turnips.
• Add a teaspoon of brown sugar and a pinch of ground mustard to the cooking liquid for a slightly sweeter glaze.

FAQs

Q: Can I use frozen corned beef in the Instant Pot?
A: Yes. Add 20 to 30 minutes to the high pressure cook time and make sure the meat reaches a safe temperature. Always check doneness before serving.

Q: Do I need the seasoning packet that comes with the brisket?
A: You can use it for extra flavor, but you can also add your own spices like bay leaves and peppercorns. The packet often has enough salt, so rinse the brisket first.

Q: Can I cook the vegetables with the meat at the same time?
A: Potatoes and carrots can overcook if done for the full time. Add them after the first pressure cook for 5 minutes, then add cabbage for the last 3 minutes.

Q: How do I reheat leftovers without drying them out?
A: Heat gently in a pan with a bit of broth or in the oven covered with foil at 300°F (about 150°C) until warmed through.

Q: What size Instant Pot works best?
A: A 6-quart Instant Pot fits a 3 to 4 pound brisket well. For larger briskets, use an 8-quart model.

Tender Instant Pot Corned Beef with Cabbage and Potatoes

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 100 minutes
• Total Time: 115 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Irish
• Diet: None

Print Recipe

Pin Recipe

---

Description

Enjoy a soft, juicy corned beef brisket cooked with tender cabbage and potatoes, all prepared in the Instant Pot for a quick and flavorful meal.

---

Ingredients

Scale 1x2x3x

• 3 to 4 pounds corned beef brisket (preferably with seasoning packet included)
• 4 cups water
• 1 large yellow onion, peeled and quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 3 medium carrots, peeled and cut into chunks (optional)
• 1.5 pounds small red potatoes, halved or quartered
• 1 medium head green cabbage, cut into wedges
• Dijon mustard or spicy brown mustard for serving (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse the brisket to remove extra salt.
2. Pour 4 cups of water into the Instant Pot.
3. Add the quartered yellow onion, smashed garlic cloves, bay leaves, and whole black peppercorns.
4. Lay the brisket in the pot, fat side up if possible.
5. Seal the Instant Pot lid and set to high pressure for 90 minutes.
6. Let the pressure release naturally for 15 minutes.
7. Add the halved red potatoes and carrot chunks around the brisket.
8. Close the lid and cook on high pressure for an additional 5 minutes.
9. Quick release the pressure, then add cabbage wedges on top of everything.
10. Replace the lid and steam on high pressure for 3 minutes more.
11. Quick release the pressure again.
12. Remove the cabbage, potatoes, and carrots first, then slice the corned beef against the grain.

---

Notes

Rinse the brisket well to reduce extra salt. Use natural pressure release for the first release to keep meat tender.

---

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg