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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Great recipe, but I substituted a can of flat beer for two of the cups of water. The meat and veg were delicious!
Most amazing Corned Beef & Cabbage process ever used…fantastic flavor & tenderness in meat & vegetables…served with homemade Orange Zest & Cranberry Irish Soda Bread, made for a great dinner festival…
This was my first shot ever making corned beef and cabbage. It was fantastic and I’ll never bother with another method! Thank you for sharing!
Excellent recipe! Very tasty. I usually go with the crock pot but I saw this recipe and decide to give it a try. I had a smaller cut of corned beef, about 1.8 pounds, so I set the IP for 60 minutes, and then on NR instead of QR. The meat came out moist and really tender. I cooked the veggies (with quartered onions) for five minutes and QR, but wished I would have only used four minutes instead. They’re a bit soft for me. I may try cooking them at lower pressure next time. The only thing I changed was what I do to all my corned beef recipes: I first sprinkle the beef with a light dusting of onion and garlic powder, and then add a tablespoon of pickling spice on top of the meat. Regretfully, I only had a small chunk of meat left over to make corned beef hash this morning, so the next time I make this dish, I am going to buy a larger piece of brisket!
HELP – PLEASE Can someone tell me what to do if my Beef is only partially thawed?
Thanks so much
Cook it 5 to 10 minutes longer