Instant Pot Corned Beef and Cabbage
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.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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.
Do you love Family Fresh Meals? Never miss out on FUN new meals or Easy Lunchbox Ideas for the Family and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D
Instant Pot Corned Beef and Cabbage
Email this recipe!
Get this recipe emailed straight to your inbox!
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
Nutrition
Nutritional 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.
Did You Make This Recipe?
Make sure to share it with me below!
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!
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.
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.
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.
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!
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!
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?
I have the power xl also. It’s the rack, not the separator which can go under the brisket, I believe.