Better than a pot of gold any day!
Hooray, it’s March! And you know what that means. It’s almost St. Patrick’s day! Time to go hunting for leprechauns and see if you can snag yourself a pot of gold! Me, I’ve never caught one, but I don’t mind. I’ve already got a pot full of something magical in my kitchen: corned beef and cabbage. This hearty Irish dish is so good, with the salty, garlicky beef lending its flavor to all the veggies in the pot.
The only catch is, it takes a long time to make. Beef brisket is a pretty tough cut of meat, so you have to let it simmer pretty much all day to get it nice and tender.
Unless, of course, you cook it in the Instant Pot.
With my new Instant Pot, I can now make my traditional Crockpot Corned Beef and Cabbage in just a couple of hours. The beef cooks up tender in only 90 minutes, and then the veggies are done in just a few minutes more. Then you put it all together on a platter, and your Irish meal is served. If your corned beef brisket does not come with a spice packet, I have a recipe for one over in this post.
Instant Pot Corned Beef and Cabbage
INGREDIENTS:
4-5 garlic cloves
4 cups water
2.5-3 lb. corned beef brisket, including spice packet or DIY spice packet
2 lbs petite red potatoes, quartered
3 cups baby carrots
1 head green cabbage, cut into large wedges
DIRECTIONS:
1. Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
2. Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
3. Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.
4. Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.
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Instant Pot Corned Beef and Cabbage
Ingredients
- 4-5 garlic cloves
- 4 cups water
- 2.5-3 lb. corned beef brisket - including spice packet
- 2 lbs petite red potatoes - quartered
- 3 cups baby carrots
- 1 head green cabbage - cut into large wedges
Instructions
- Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
- Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
- Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.
- Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
telephonelady says
i got an InstaPot for Christmas from my daughter who is a foodie. I am super excited that you have InstaPot recipe on your site Thanks Corey
Corey says
I hope you love this recipe!!
Carol says
I’m cooking corned beef for 25 people on St. Patrick’s.. Do you have a suggestion how I can cook 25 lbs of corned beef ususing an instant pot? Cook in batches and keep the cooked in something warm?
Corey says
Yeah, that would be your best bet. Batches, and keep warm in a pan in the oven?
James Young says
This is hit. What type of beef is this made of?
Can buy a larger piece and use your spice recipe. Too expensive now.
Cut of beef.
Thank you soooooo much!
I used chicken broth in lieu of water this time.
Will let ya know.🤗😁😁
Rosemary Shew says
Just curious, how many pounds of corned beef did you cook for 25 and yes I did the corned beef in batches, wrapped and chilled overnight. I reserved the liquid for the potatoes and carrots, but I loved Molly Stevens braised cabbage and that goes into the oven. Happy St. Patrick’s Day!
Carol Belles says
I have done this often – each time I put a new one in, I removed about half the broth and put it over the piece in the oven. You just replace what you took out – by the time you finish you ave got the BEST broth. I will generally save the broth to make cabbage roll soup.
Douglas West says
If you have a large Insta pot. You can cook as much as 5 pounds at a time of the corn beef. Be sure to save all of your broth with each batch, and then cook your vegetables for no more than eight minutes at pressure in the broth then do a quick pressure release For the vegetables in each batch. You should have amazing results. You can do onions and garlic with each batch of the corn beef as well. I just throw my garlic in hole and then separate the skins after it’s cooked adding the garlic back to the broth .
BARBARA BABCOCK says
I used this recipe last night for our St.Pat’s Day corned beef and cabbage dinner. It was quick, easy and the BEST EVER! One pot produced a delicious dinner. Amazing!
Spankey says
I used it last night as well and it was wonderful! My only change was 6 minutes on veggies and they were perfect. Meat was so tender.
Ann Fagan says
can i make a 3 1/2 lb corned beef in a 4 quart instant pot?
Corey says
I used a 6qt for this recipe. I think you should be fine, but might want to cook the veggies separate then.
Maria West says
Made it this weekend. We loved it and 1/2 the cooking time.
R.H. Smith says
Thanks. If you don’t have a rack you can use some large carrot halves to prop up the CB off the bottom.
Bonnie Gismondi says
I’m a multicooker newbie. I followed the recipe exactly and was so pleased with the result. I have never had such a tender and delicious corned beef. The veggies also came out great. This has given me more confidence to explore pressure cooker meals. Thanks!
Julia says
This recipe worked out great! I followed the step-by-step directions and it was perfect. My corned beef came with a seasoning packet and when I chose meat/stew setting the automatic setting was high pressure (I made sure I had flipped the flipper to hold the steam in) and then after 90 minutes I did the quick steam release. Best & easiest corned beef dinner I have done. Thanks!
Judy says
I made this recipe, Best Corned Beef ever . Everyone gobbled it down! Thank You!
Melissa says
Why no onion in instant pot recipe? It is included in the slow cooker recipe. Thanks.
EB says
Exactly! We live in Maine, and a traditional New England boiled dinner, using either corned beef or ham, has onion and turnip or parsnip in it, too! Corned beef and cabbage is essentially the same thing!
Walter Albert says
It takes about 30min minutes to get to pressure. Add that to the prep time
Christine says
I’m Irish from Boston and we NEVER put turnips or onions in our corned beef dinner. Ask my 110 1st cousins! LOL
David says
I’m a single male, I have 3 qt instant pot. Love to try this. Would the time and items need to be reduced, and by how much. Thank you
Corey says
Hi David, I have only made and tested the recipe as written so I can’t say for sure. Hopefully one of our followers can help with this question.
David says
Thank you, try and error coming soon
Overweight says
David, Just halve the recipe ingredients, but leave the time as is for the veggies, and perhaps shorten the meat cooking time by 5 minutes.
Elizabeth says
This looks amazing! I sure wish I had an InstaPot!! Did you add the Garlic Cloves with the Corned Beef, or afterwards with the Veggies? Thanks for sharing this recipe!
Corey says
Garlic goes in with corned beef 🙂
Crystal says
I added an onion to the beef while cooking and used a bottle if Guinness + water. I use my own spice mix for corned beef per usual. One thing the spice packet lacks with grocery store corned beef is juniper berries. Trust me it makes a huge difference in flavor. I urge everyone to try this with a couple tbs of juniper berries, you won’t regret it.
Erica Roysum says
Do I up the cook time if I’m cooking a 4lb roast?
Karen says
I have made this recipe before love it. I am maki g a 6 pound corn beef this time. Do I need to increase my cooking time. Any other instructions
Megan @ Pip and Ebby says
I totally agree that there is something magical about corned beef and cabbage. So simple yet soooo good. This recipe looks amazing!!
Corey says
Thanks Megan!
D.Vlach says
Too onion or not to onion?, that is the question….
Michelle says
Thank you for this recipe. It looks delicious! I have 2 questions.
Do you soak or par boil the meat first so it won’t be too salty?
Do you cook it on the rack?
Thanks!
Corey says
With the 4 cups of water in the IP, I didn’t feel that it was too salty. I do think if you use any less water, it would be too salty. I did use the rack. I have added that note in the recipe. I hope you love it!
diana hipsley says
b4 cooking meat fill your pot with water to cover the meat. set on hi pressure for 1 min. release & dump all the water. this removes the scum & helps reduce the salt from the corning
Fran says
I have a 4.30 pound corned beef. How long should I cook it for?
Julie says
20 minutes per pound of meat.
Brian says
You mention 4-5 garlic cloves as an ingredient, but the garlic is never mentioned in the cooking process. Also, the picture shows the brisket on the ‘rack’ in Instant Pot, but doesn’t note if after that’s done cooking to put the veggies on the same rack, or remove the rack so the veggies are in all the liquid. Other than that, I think I’ll be trying this out. Thank you!
Corey says
Hi Brian! It is in step 1 when you add the garlic. I will add a note in the recipe about the rack. You can either leave it in or take it out.
Autumn says
If I missed the note about the rack, will it still come out ok? I already started it and now I’m worried I ruined dinner.
Donna weber says
I have a slow cooker recipe but this sounds much faster and tasty. My recipe calls for 12oz stout beer . Do you think I could use that with the water? Just switching that amount? Just cause I already bought it and we don’t drink
Corey says
I think that should work out ok Donna 🙂
Donna Weber says
Used this recipe for a St Patrick’s day event it was great did use stout beer as part of liquid. I will always use this now. Thanks
Mary says
Why does it say cook 90 min on high or medium? I have a pressure cooker what should I do? Thanks
Corey says
I used the meat/stew option on my Instant Pot with is a high pressure setting.
Audrey says
Your recipe looks tasty, but you may want to recheck your Instant Pot manual. There is no medium pressure setting on an Instant Pot, only high pressure and low pressure on the Duo models, and high pressure only on the Lux models. The Meat/Stew button is simply a timed setting, which can be changed by the user and will “remember” the time for the next time the button is used. The less, normal, and more settings that can be adjusted refer to cooking time, not pressure. Here is the relevant section: The “Meat/Stew” key is for cooking meat and stew. The “Adjust” key can be used to change the cooking TIME to achieve the desired meat texture. In general, the “More” setting is for fall-off-the-bone cooking results.
Katrina says
Thank you for sharing a recipe for an Instant Pot. I’m a newby with one and I’m anxious to try this one. Looks so good. Do you have any other recipes for an Instant Pot?
Amy says
I’m trying it tonight! Will let you know how it goes. Excited to find this recipe… it looks easy enough that even I can do it.
Carol says
I have a mini instant pot with a 1 and half lb of corn beef how much water do I need
Cathy says
What changes would I make using a crock pot and how long would I Cook it? I don’t have an insta pot.
Corey says
Hi Cathy! I have a post on how to make corned beef in the crockpot here! https://www.familyfreshmeals.com/2013/02/crockpot-corned-beef-and-cabbage.html
Michael says
Instant Pots don’t have a medium pressure setting. It’s either low or high for manual or the meat stew mode. So what’s the proper setting to use?
Corey says
High setting Michael.
Doug says
Pretty new to the Instapot world. This recipe was easy and really delicious. I’ve learned to add 15-20 minutes to the total time given, in order to accommodate the time it takes to come up to full pressure before the cooking time starts counting down. (This recipe took an extra 35 minutes, since the Instapot had to pressurize for the meat, and a second time for the veggies.) Total time from start to table was more like 2 hours 25 minutes. One question: After I took the meat out and put the veggies in, I set the Instapot to cook for 5 minutes, as directed. However, once the pot was fully pressurized and it beeped, the pot showed 0:00 and then began counting up. And it didn’t stop at 5 minutes, either. I caught it at 7, and pressed cancel, then did the quick release. (Veggies were perfect , by the way.) Any idea why my Instapot counted the minutes UP instead of down for the veggies? (It counted down from 90 to 0 just fine with the meat.)
Kevin says
It sounds like you may have missed the beep when it came to pressure and started counting down. I’ve never had or heard of any other time it counted up except when it was done cooking and in the process of natural release.
Megan says
Hi, you probably have a keep warm setting. I turn that feature off. That is why it counted up after it was done pressure cooking.
Bridget says
The only thing I can think of is that maybe you set the timer for zero, which is an option. That would have brought your instant pot to pressure, and with a 7-minute natural release, you still were able to cook the vegetables. Just a thought.
Gloria says
Doug, when the pot reaches pressure, it counts down from the time you set. Once it’s done, it starts at 0 and counts up for the pressure release. It would be nice if we could set this also, but my pot doesn’t. You could just set a timer but the pot will let you know how long the pressure has been releasing.
Bonnie says
Mine counts up when the warm setting is on
Kathy says
Growing up, we always cooked corn beef and cabbage in beer. Would that be ok in the instant pot?
Corey says
You sure can Kathy! I did use beer for my Crockpot version of this recipe here : https://www.familyfreshmeals.com/2013/02/crockpot-corned-beef-and-cabbage.html
Ann says
Hi quick question does does the spice packet come with the meat and does the rack come with the crockpot thank you
Corey says
Spice packets usually come with the meat. If not, I have a DIY recipe for a spice packet here: https://www.familyfreshmeals.com/2013/02/crockpot-corned-beef-and-cabbage.html
The rack does come with the Instant Pot that I linked to.
Leigh Taylor says
Oh it looks so good! I can’t wait to try it!
Thank you for the recipe! Cory
Leigh
Laraine says
This recipe followed exactly, came out amazing! Thank you for sharing.
Melissa Hilley says
Hi! I have an 8 Qt Instant Pot and am feeding a large crowd – I was planning on doing two 2.5-3lb point cuts in my pot. How would you suggest adjusting the liquid/time? I was thinking 6 cups water and still doing 90 minutes?
Corey says
Yes, I would just increase the liquid and maybe a couple extra garlic cloves too 🙂 90 mins should be ok still. If after you check the meat, and want more time added, you can just add on a couple more mins after you check it.
Melissa Hilley says
Thank you! Excited to give it a go!
JoAnn says
Melissa, how did work out with the two brisket in the 8qt?
Lily says
I’m not Melissa but I did do two corned beef briskets in my 8qt a few weeks ago…. came out quite nice with 90 minutes though this time I’ll probably leave it in for 93 or 94 minutes as it was just a tiny bit tough…. 🙂
Susan says
How would you adjust the time if you have a 4.75lb corned beef?
Corey says
I would just increase the liquid and maybe a couple extra garlic cloves too 🙂 90 mins should be ok still. If after you check the meat, and want more time added, you can just add on a couple more mins after you check it.
Jeremy says
How many minutes for a corned beef brisket that’s over 3lbs like closer to 3.5-4lbs? Also, for the corned beef that doesn’t come with a spice packet and already has those incorporated/vacuumed sealed in w/ the juices, do you rinse it off before putting it in? Or do you just put the brisket into the IP and pour all the juices/spices in with it?
Corey says
For a larger roast, would just increase the liquid and maybe a couple extra garlic cloves too 🙂 90 mins should be ok still for a 4lb roast. If after you check the meat, and want more time added, you can just add on a couple more mins after you check it. As far as the spice packet already being incorporated, I wouldn’t rinse it off, just put it in.
Jeremy says
Thanks! I know a lot of people like to rinse the brine stuff off as it has all those preservatives, etc. I lean towards doing that and just adding a fresh spice packet. I actually made a closer-to-4lb brisket in the Instant Pot last week and dumped all the juices in and the liquid was red and kinda yucky looking after. I had it for 90 mins and it didn’t seem as tender as I might have wanted it to be. But I also had it raised on the rack out of the water so it wasn’t ‘braising’ in it. I may try actually braising it this time w/ the apple juice and ginger ale combo. Excited to try it out though!
Andrea says
If you have 6lbs of meat would you change the cooking time?
Corey says
Andrea, I would maybe add on 5 mins at the most, and then check the meat. If you need more time, it is easy to add it on after you check it.
April says
Hello. I picked up my ingredients before finding this recipe. I am still new to my Instant Pot and was wondering what time adjustment might you make with a 4lb cut of meat?
Corey says
You might want to up the garlic and water a little bit, but that is all 🙂
April says
Thank you!
Lindsay says
Any tips on doing two briskets at once??
Corey says
I would just lay them next to each other. I shouldn’t be a problem Lindsay 😉
Lindsay says
Thank you! This will be my first instant pot attempt… with a house full of people. I’m tempted to buy some take and bake pizzas just in case ?
Sandy says
Hi, I have a smaller cut, only 2.5 lbs. Do you think I should adjust the cooking time?
Corey says
You could try a little less time Sandy and check it to make sure it’s throughly cooked. If not, just pop it in for a couple more minutes.
Syd says
Hello, how much time would you add if the corned beef is frozen?
Dave Palmer says
You need to thaw your brisket first. The quickest thaw method, I’ve found, is to float your packaged meat in the kitchen sink filled with cool water. It works like ice cubes in your drink.
Sophia says
I’m so glad your recipe was featured on fb! I love everything in my IP and was hoping I could find a doable recipe in time for today! Life with an IP is much simpler when you have kids in sports! I just pulled my brisket out and it is PERFECT! (3.5# at 90 mins)
Julie says
I made this last night and it was delicious! I did have a huge issue with doing a QR. It was a giant mess and soaked through two towels. How do I avoid this next time?
Corey says
Oh wow Julie! I didn’t have that issue with my quick release. Has anyone else had this issue with lots of liquid coming out during quick release? Tips for Julie?
Brian says
I had the same problem with doing the QR. Made one heck of mess. Not sure how to avoid it, unless decreasing the cook time a little, so it can do a natural release while it still cooks.
Julie says
My liquid didn’t reduce. I think I actually had more. I think next time I will reduce the time and do a npr. Thank you for the replies! 🙂
Brad says
From what I’ve read about using Instant Pot, it’s best to always let the meat sit for at least 10 minutes after cooking before doing a quick release. The pressure and tempurature need to subside a little before quick release,
If you quick release right away after cooking, it can damage the meat inside as the sudden pressure expansion inside the meat is not good for it. At leat that’s what I read. I now always let meat natural release for 10 minutes before I release the rest of the pressure.
Iola Zinn says
I have a Pressure Cooker XL which I love. Can this recipe be converted to use in it?
Corey says
It should work just fine with your pressure cooker 🙂
Karen says
I recently bought an instant pot and made an apple crisp. It was very good, so I decided I should try one of our favorite meals–corned beef and cabbage. I searched for a recipe for the instant pot. When I saw yours it looked just like what I wanted. I made it for dinner tonight and can say it was excellent. The corned beef was done exactly like we like it. Thank you for this recipe.
Norma says
Thank you for this recipe. corned beef is a favorite and I was happy to find a recipe for the Instant Pot. I tried this with a 2.75 lb corned beef and found it really needed more time. The meat was slightly tough and chewy. I also found 5 minutes was too much for the vegies. I like my vegies with a bit of a bite, and 5 minutes left them pretty mushy. The potatoes fell apart. Personal preferences. But just sharing for others out there who may want to cut the vegie time.
Fiona says
This is my new go-to recipe for corned beef. It turns out so much better than in my slow cooker – juicier and tastier. I love too that this recipe is so much faster than the slow cooker. My family loved it. Making it again tonight! Thanks for such a great recipe!
Alan says
FIVE STAR RECIPE, but, the site doesn’t seem to let me give more than one star.
We’ve cooked a lot of corned beef & eaten a lot cooked by others as well, however, none has ever been as flavorful or tender as this recipe. A definite home run which will be our new go to for corned beef. Thank you!
Mark Palsson says
HUGE hit! This was simple and raised everyone’s eyebrows – including my own! I used the corned beef brisket from Costco and didn’t have garlic cloves, so used the minced garlic in the refrigerator. Also, I couldn’t find the Instant Pot basket, so I laid the brisket on a couple of beaters from our electric mixer. Hey! We just moved and we’re still trying to find everything! It all worked out. The brisket was very tender but not stringy. I didn’t have time to get a cabbage, so I used brussels sprouts. No carrots either, but cut up some peeled potatoes and put them in the liquid still in the pot after taking the brisket out to rest. Super simple recipe that made this husband look like a pro with his visiting in-laws and, most importantly, my wife who worked late and really appreciated my effort. Thanks for posting this recipe.
Ali says
Hello – I am preparing to make the one from Costco for St. Patrick’s Day tomorrow. Did you dump all of the juice that came with the corned beef as well?
Corey says
I did not.
Mark says
I did and it worked out just fine.
Panda says
Making this right now. My only question is do I put it on less, normal, or more setting?
Susie says
Thanks for the recipe. 🙂 I made this tonight. While it was the tenderest brisket I’ve ever cooked in my life, I gave myself quite the scare when I realized that 2lbs of potatoes, 3 cups baby carrots and a head of cabbage was just too much to fit in my 6qt IP, even with the trivet taken out. I’ve never seen condensation form on the top of my lid and I think it’s because it was filled with too much food. It never came to pressure after about 30 minutes. After letting it cool down a little, I opened it up and the veggies were fully cooked so that was good. All steps in the recipe were followed. Should I have not filled it past the “Max” line? (I mean, I know that I probably shouldn’t have, but figured you wouldn’t have put that in the recipe if you knew they wouldn’t all fit and not other reviews about it being too much to fit. Or maybe we just have huge cabbages here in Florida?) I’m sort of a newbie to the IP scene. This is my 11th meal since Christmas. Is it a good rule of thumb to never, ever, ever fill it past the Max line? (i haven’t ever filled it past the line until today with this recipe) maybe it’s because I dumped all of the veggies in there? Potatoes first, then carrots then cabbage on top. Any suggestions would be great.
Thanks again for the recipe! 🙂
Rachel Archibald says
I had this same problem!
Suzi says
Put the carrots in first, then the potatoes, then the cabbage. Corned beef and cabbage is one of the very few recipes you can do where the cabbage goes past the fill line. It’s the liquid you need to be concerned with. The liquid isn’t cooking the food here, the steam is. I’ve been using a pressure cooker for 5 years. In fact I find that less liquid works better cooking, but newbies should follow the recipes. I like my meat braised better than boiled. But using too little liquid will scorch your dish. For those above complaining about too much liquid spewing during the release, it’s best to let it rest for 15 minutes. You cooked the meal for 90 minutes, so there’s a lot of pressure in there. There’s a bent silicone elbow that you can buy to place over your vent that will divert the steam so it doesn’t go up and ruin your cabinets. A worthwhile $10 investment. Happy pressure cooking ?
Laura says
I also unplug my IP and put it outside on my deck or patio when I quick release the pressure – all the steam goes outside and doesn’t bother my cabinets or kitchen ceiling and the house doesn’t smell for days
Carol Marie says
Brilliant! I will do that now Thank you!
Donna Weber says
I drained my corned beef and rinsed it
Laura says
This was delicious! I will probably cook the veggies for a shorter amount of time. 5 minutes was a bit too soft for me but still delicious.
Dave Palmer says
Thank you for this recipe on the correct directions for my instapot to cook brisket. Now I see my mistakes. My NEXT brisket will be the most tender!
Happy eating!
Joan says
Perfectly cooked, fabulous dinner. Thank you!
Bruce says
Should the fat side of the brisket be facing up, or down?
Kim says
When meat is cooked in water it doesn’t matter
Julie Daniels says
I cook it with the fat up so the fat soaks into the meat as it cooks, keeping it moist.
Donna says
I will be cooking frozen corned beef – is there a difference in time or setting?
Cyntiha says
You need to thaw it before you cook it. Read Comments above.
Denise C. says
Hello, what size is your instant pot? my boyfriend has a 3 quart, but would like to make this recipe.
Corey says
I have a 6 qt.
Alxg says
with the 3qt, is the recipe simply cut in half?
Kindly advise
Corey says
I think your meat should be ok, but you might have to do less veggies or make them in batches.
Anita says
No one seems to include the size of the Instant Pot in recipes. Is it 3 qt, 6 qt, 8qt? Thanks for the note here indicating it was a 6 qt. Mine is only a 3 qt.
Kim says
I made this tonight and it came out PERFECT. Thank you so much! I normally make my corned beef in the crockpot, and haven’t quite figured out all the conversions to instantpot just yet- 90 minutes seemed like a long time, but it was right on the money, and you did all the work for me, no guessing! Thanks again.
Harry says
I have a three quart and a two pound corned beef. What would estimate to be cooking time?
Lana says
I have only had my Instant Pot since Christmas. I have been following a Facebook group to get tips and learn more about using it. I love it. I have a mini (3 qt) so I cut my brisket in half and will freeze the other half for later. There are only 2 of us. Anyway, everything I have read and seen recommended says you should always do NR with meat to avoid dryness and toughness. Is there any reason a corned beef would be different? My brisket is in the pot now and I plan to do a NR.
Thanks!
Lana
Jon says
Great recipe. Just made it and it was delicious. The only thing I would change would be the cook time for the veggies. I would change it to 4 minutes as they will continue to cook after the InstantPot is turned off.
michelle says
i am so used to cooking with either chicken broth or beef broth that when i see water, i always wonder would the broth even enhance the flavor more. would you advise to try broth instead of water in this particular recipe. thanks
Lynith says
This is an astronomical amount of food. Definitely far more than 6 servings.
We found it to be fairly bland compared to 4-6hrs in a slow cooker. Plus we like our corned beef practically pulled. It tasted fine though.
Where I’d rate this recipe low though is the veggies. They came out almost tasteless. I was hoping for more of that typical instant pot “marriage” of flavors. Instead my cabbage tasted like soggy cabbage and my carrots tasted like soggy carrots. Not bad. Just very bland. If I did this again I’d cook the veggies either in Ginger ale instead of water like someone said or add extra seasoning after I pull the meat out.
Decent but I prefer slow cooker by far.
Kim says
Astronomical? I wouldn’t say that…. but for my family of 3n 4lbs is perfect since it shrinks up to about half! I used a crockpot for 30 yrs for cornedbeef & cabbage & always cooked it all in the same pot & it was always delicious. Then I got an instant pot and I have always found it to taste exactly the same…only always hell of a lot faster. If yours wasnt tender enough to shred then you obviously didn’t cook it long enough.
Michelle says
Hey I’m new to using my Instant Pot and want to make corned beef and cabbage for about 18 people. Previously I’ve always done it using the normal boiling method. Any tips on IP cooking time if increasing recipe that much? Thanks in advance!
Corey says
Honestly Michelle, I would cook in separate portions. You do not want to ever fill your IP
Kim says
You can’t make enough for 18 people in one instant pot LMAO have you ever cooked for a crowd before?? I need to make a 4 lb corned beef just for my family of 3!!
B says
I made this tonight and followed the directions exactly. Substituted 1 tsp garlic powder for the fresh cloves of garlic. It turned out so well that I will be back at the store tomorrow buying more St. Paddy Day fixings before they go off sale. Can’t wait to make it again!
K says
I made a 2.25 lb corned beef but 90 minutes was way too long. It was brown throughout and not that delicious red. Also, even with the 4 cups of water, it was still really salty. It was okay since I can’t get good corned beef in a restaurant near me.
Lee Case says
Hey K. – Sorry you had that experience, but this is a great point on the time, b/c there is SO much variation in the size of the roasts. EVERY recipe I read (over 13) said the same thing about time: 90-100 minutes for ~ 4 lbs, but how much do we reduce the time if the size is about 2-2.5 lbs.? 50 minutes? Darn good question.
Ann says
I added vinegar to my water in the instapot. It’s steaming now. I hope I didn’t ruin it. I just saw you could use beer but wondered if vinegar would be okay as well.
Lee Case says
Ann – I made this recipe last night in prep for today (3/17). I added 2 T. of vinegar to 12 oz. hard cider + 10 oz. bone broth – it was incredible. I commonly add 2-4 T. vinegar when making short ribs, for that tanginess. It worked wonders for this dish too!
Yvonne Stewart says
Pulled this pinterest recipe up while at the grocery store looking at a Target isle display of corned beef, carrots, red potatoes and beef broth & Lipton’s instant soup mix! It’s only March 15th, but I’m working on the 17th! Cant wait to taste it!
Kurt says
Why raise the brisket, keeping it off the bottom?
I have the power pressure xl and there is not a lot of room once I put the separator in.
Do you think it would be ok sitting on the bottom?
kay says
I have the power xl also. It’s the rack, not the separator which can go under the brisket, I believe.