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.
Did You Make This Recipe?
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Hi there,
I’ve been making corned beef and cabbage in a pot on the stove for years. Sometimes I cook it too long, sometimes not long enough..plus, when I’m bringing the watee to a boil, I turn my back and the stupid pot is boiling over everywhere!!
This was awesome, water, trivet, meat, lid set and boom!! The meat was perfect and will be every time now. My only problem was the veggies. I put the carrots, potatoes and cabbage in for 4 minutes. The carrots and potatoes were perfect. But that cabbage?? Oh my!! 🙁
How do I fix that for bext time??
I found making sure your cabbage was cut in large pieces helps, or you can add the cabbage in after the carrots and potatoes for a quick couple minutes if you prefer you cabbage crisper 🙂
I followed this recipe exactly…except I used 2 C beef broth and 2 C water. I also rinsed the CB very well and soaked it for 8 hours in water. My past experience has taught me that corned beef is extremely salty. Even going through these steps it was still too salty and were pretty big salt users. Next time I’ll just use water and skip the broth to try to cut down on the brininess. Otherwise, the meat (which was pretty lean) was still a little too salty but very tender. I let the pressure release over 1 hour. The veggies were perfect! We will definitely make this again! Thank you for sharing. Cooking times were perfect!
I see that you included the nutritional info, but I don’t see anywhere that says how big a serving is?
Cooked this recipe in my 6 quart Instant Pot, followed the directions pretty close. I added a bay leaf and thyme, 4 lb corned beef. I cooked the corned beef a little over 90 minutes but natural pressure release for 10 minutes. Then veggies for four minutes. I also made gravy from the juice, it was so good. Everything was perfect, good recipe!
Can you stack 2 corned beef around 3.5 ibs each on top of one another and just add more liquid to insure it cooks all around both cuts. I have an 8 quart instant pot. I am cooking veggies separately.
I think that should work Walter. Maybe allow a little extra time incase you need to pop it in for a little longer if the beef isn’t done. 🙂