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.
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Wow! This turned out absolutely perfect. The corned beef was moist and shreddable and the veggies were delicious! 100% will be my go to recipe now. Thank you!!!
This is the best recipe of all that I have tried for corned beef and cabbage. I have made this for company many times! The changes I have made is to use golden potatoes and to use 1/2-3/4 of a head cut into about 1-2″ strips; how much cabbage I use depends on the corned beef size. Since the corned beef shrinks so much, you get too much cabbage and potatoes as leftovers, and I don’t like the taste after they have been frozen. And, I ALWAYS add more pickling spice. It’s YUMMY!
Have used this way of cooking corned beef and cabbage for a few years now without any issue. I dont use the rack and it turns out fine for the meat and veggies without issue for those that do not have one. I also do not use the quick release at all on the meat. Just a few tips for those that may ask.
Awesome recipe. I don’t know if it’s my instant pot or what, but the last two times I made this, it needed more time. I actually added an hour yesterday after it not being rubbery & done enough to shred.
I prefer the flat cut rather than the point.
Yesterday I used baby carrots, a bag of those creamy smooth red potatoes from The Little Potato Co. and substituted fresh bulk Brussels sprouts. I’m a die hard lover of spouts so I bagged up enough to equal a head of cabbage! It was THE BEST the veggies have ever tasted! I don’t think I’ll ever use cabbage again after enjoying the tender sprouts with that hint of sweetness in their centers!
Thanks for the great recipe! I cooked a 2.8 lb. flat-cut corned beef brisket, which fit nicely on the rack in my 6-quart instant pot (fatty side up). I only had jarred minced garlic, so I put 1 tablespoon atop the brisket. For the veggies, I did yellow potatoes in quarters, cut scrubbed carrots into thirds, and green cabbage cut into eighths.
I followed your instructions, except I instead waited 30 minutes before releasing the steam on the corned beef (I used this time to prep the vegetables).
I was worried the veggies would be too firm for my liking, but I followed your 6 minutes and they were so nice! It was all tender enough, without being mushy.
For any newbies, I want to add that you should cut the cooked meat cross-grain to serve it at its most tender. 🙂