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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I’m not in the top 20 of cooking abilities, but I tried this Instant Pot recipe & it was really great tasting!!
I loved this recipe. Sure cuts the cooking time using the instant pot.
Wow!!! This recipe is amazing! Okay so here is how I even decided to make this! It’s Saint patties day… I’ve never made corned beef before and waited way too long to start it. It was 4 hours before family showed up. I Searched a bunch of recipes and saw your super fast Insta pot recipe. I literally ran to target and got an Insta pot and all the ingredients, then ran back home and made it before everyone came over! My sister (who lives out of town) texted me how gross her corned beef came out after she spend 8 hours on it. I felt guilty telling her how amazing mine was! Not only did you sell me on corned beef and cabbage, you also sold me on the insta pot I’ve been curious about for so long! 😂 seriously amazing recipe. I doubled it and now can have leftovers!
Haha! I love this story! Welcome to the instant pot club 🙂
I’m not a pro at making corned beef and it’s usually flavorless and dry. So, I’m really excited to share that it was a HUGE hit! My meat was a little bigger. Maybe 4 pounds. My changes were the following, but I’m sure it would have been delicious as-is!
* instead of just water, I used one bottle of Irish ale and put 2 TSP of beef bouillon in with the water.
* along with the garlic, I added 1 red onion in big chunks with the meat.
I used Idaho potatoes and normal carrots cut into chunks, but that wouldn’t matter for flavor 🙂
Turned out great, family loved it.