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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What if your insta pot doesn’t have a “High” setting?
This is my second time making this. First time I had a 2.5 brisket and today a partially frozen4.5 lb brisket. I didn’t use the rack and it came out just fine the first time (not using the rack today as I still can’t find it). 😉 I also used crushed garlic as that is what I had. I have the 8 qt. IP all my veggies fit fine. I think 2-3minutes for the veggies is enough. This will be my go-to Corned Beef dinner recipe. I also don’t think you need to be fussy about the 90minites cook time, if you go under a bit, it will still be great! I’ll let you know how it does on a partially frozen one. Thanks much for the great recipe!
My rating didn’t show up! 5⭐️
I’m just curious if you have cooked a corned beef brisket from frozen in the instant pot. I have had success cooking a pork roast and some chicken thighs from frozen.
I am a newbie to the instant pot. I’ve had mine about a month and I love it.
Recipe sounds delicious, can’t wait to try it. A couple of questions: New to pressure cooking and have never cooked a corned beef – Just bought a 2 lb corned beef. It’s the 1st cut so one end is very thin and the other about twice the thickness. Would it be ok if I placed another 2lb piece on top of the first cut of brisket to make it all the same thickness (i.e. reversing so that the thin side of the top piece of meat rests on the thick side of the bottom piece of meat)? If I do this, should I tie them together to make it as though it was one piece or should I simply rest one piece on top of the other ? Lastly, should the liquid completely cover the meat or not? Thanks much!