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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This was amazing! Great recipe and the time for cooking was spot on!
I made this tonight, following the directions exactly, and this is hands down the BEST corned beef and cabbage I’ve ever tasted!!! The meat was incredibly juicy and tender! This will be the recipe I use everytime!
I’ll put my warning at the top of my comments to make sure people see it:
The recipe cook time does NOT include the time the pressure cooker needs to heat up and pressurize before the timer starts, so be sure to include an additional 30+ minutes of overall “cooking” time.
If you are new to pressure cookers or haven’t cooked a lot of meals in one — like me! — this is important to know.
I have only cooked a few things in my InstaPot, and never a recipe where I had to take out one item, and then add more ingredients to cook, so I completely misjudged the time. I thought the 90 minutes for the corned beef was counting from when I set my timer. My InstaPot took about 30 minutes to pressurize before the timer started counting down 90 minutes, so that set back my dinner 30 minutes! Plus more time to pressurize the batches of vegetables — that took about 7 or 8 minutes to pressurize before the veggies cooked for 6 minutes.
So overall, my dinner guests had to wait 45 minutes before dinner was ready! I was panicking!
I will know next time I cook anything in an InstaPot to allow extra time for the pressurizing.
Other than that, the corned beef was incredibly tender and moist, and the veggies were perfect! You will need a slotted spoon to scoop out the veggies from the liquid to place on a serving tray. My guests all raved about the meal!
Love the recipes but I would like to save not pin or copy. Am I just not seeing it
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Best corned beef I ever made! Recipe was spot on and so easy. Thank you!