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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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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How do I print out only the recipe without all those other “comments!” Is it best to cook the corned beef once it thawed out. I have it in the freezer right now. I just printed the Instant Pot Corned Beef and Cabbage recipe and ended up with over 50 pages!!! Some of the comments have good information, however, I can read those on line. Since I won’t be cooking it until tomorrow, I can’t really rate this recipe.
There is a “print recipe” button in the recipes card at the bottom of the post before all the comments. When you click that, a new window should open up with the recipe card to print.
My husband and I have used this recipe twice now. Our corned beef was about 2 lbs. in size so we reduced cooking time to 85 minutes but used quick release and the 4 cups of liquid. We strained the juice after cooking the vegetables for 4 minutes and used juice as au jus. Wonderful! Tasted like my Irish Grandmother’s specialty! Next try will e with beer for liquid. Thank you for posting.
Hi. Loved the recipe and was happy to need less time to enjoy cooking this meal. I had a major problem when I started in my Instant Pot. I had used all the juices as usually suggested in cooking this cut, and within a few minutes, my pot read: burn! I opened it to find the juices from the meat had gone under my rack and were just starting to burn on the bottom of the pot. I removed everything and cooked it with those products on my stove top. Please respond. Was I not supposed to use these meat juices? sincerely ,Betty
Do you rinse the meat off before putting it in the IP? The lady at the store told me to keep the “slime”/gel on it when cooking but when I mentioned the IP she said oh well I don’t know if you rinse or not. Please let me know.
This is how I am going to do my corned beef from now on! My daughter was home for the weekend and I needed a recipe for my instant pot. It’s a favorite of us all. It was tender and juicy! The vegetables cooked up quickly. It was just super!! Thanks for the assist.