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.
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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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Corey, Darryl, Big D & Little D
Instant Pot Corned Beef and Cabbage
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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.
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Just tried this recipe this evening and it was just wonderful! Used my Instant Pot as you directed. The only change was that I quartered an onion, and put it on top of my ‘trivet’ and then put the corned beef on top of it to cook. The timing in your recipe was spot-on: the corned beef was perfectly cooked and the veggies weren’t mushy. Bravo!
I’m hoping to cook up 5-6 lbs in my 6qt Instant Pot. How would I figure out how much more cooking time I should add? Thanks!
Made this evening and it turned out delish. I’m Irish and have always cooked my CB the old fashioned way. Just got an instant pot and can honestly say I’m never going back. Sorry Mom and Ga-Ga! 😉
I used this recipe tonight, I’m very new to the instant pot. The food was delicious, and it was done just right. (I forgot the garlic!) It just seemed that I didn’t save much time because it takes time to release the pressure and then build it back up after cooking the meat and adding the vegetables to the broth. I did decide to use the last 5 minutes of veggie cooking time to broil, and thus reheat the beef, with a little honey mustard spread over the top. Took it over the top!
Hello, I tried your recipe & and it came out great. Veggies, meat, everything was wonderful. Thanks for posting. I just have one queston, I still have 1 pound of brisket left in the freezer that I had to cut off the original cut. Since it took 90 minutes to cook 3lbs perfectly, if I need to only cook 1 lb, would you recommend just cutting your recipe down by 1/3? It that how it works with pressure cooking?