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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Making this right now. My only question is do I put it on less, normal, or more setting?
Thanks for the recipe. 🙂 I made this tonight. While it was the tenderest brisket I’ve ever cooked in my life, I gave myself quite the scare when I realized that 2lbs of potatoes, 3 cups baby carrots and a head of cabbage was just too much to fit in my 6qt IP, even with the trivet taken out. I’ve never seen condensation form on the top of my lid and I think it’s because it was filled with too much food. It never came to pressure after about 30 minutes. After letting it cool down a little, I opened it up and the veggies were fully cooked so that was good. All steps in the recipe were followed. Should I have not filled it past the “Max” line? (I mean, I know that I probably shouldn’t have, but figured you wouldn’t have put that in the recipe if you knew they wouldn’t all fit and not other reviews about it being too much to fit. Or maybe we just have huge cabbages here in Florida?) I’m sort of a newbie to the IP scene. This is my 11th meal since Christmas. Is it a good rule of thumb to never, ever, ever fill it past the Max line? (i haven’t ever filled it past the line until today with this recipe) maybe it’s because I dumped all of the veggies in there? Potatoes first, then carrots then cabbage on top. Any suggestions would be great.
Thanks again for the recipe! 🙂
I had this same problem!
Put the carrots in first, then the potatoes, then the cabbage. Corned beef and cabbage is one of the very few recipes you can do where the cabbage goes past the fill line. It’s the liquid you need to be concerned with. The liquid isn’t cooking the food here, the steam is. I’ve been using a pressure cooker for 5 years. In fact I find that less liquid works better cooking, but newbies should follow the recipes. I like my meat braised better than boiled. But using too little liquid will scorch your dish. For those above complaining about too much liquid spewing during the release, it’s best to let it rest for 15 minutes. You cooked the meal for 90 minutes, so there’s a lot of pressure in there. There’s a bent silicone elbow that you can buy to place over your vent that will divert the steam so it doesn’t go up and ruin your cabinets. A worthwhile $10 investment. Happy pressure cooking ?
I also unplug my IP and put it outside on my deck or patio when I quick release the pressure – all the steam goes outside and doesn’t bother my cabinets or kitchen ceiling and the house doesn’t smell for days
Brilliant! I will do that now Thank you!
I drained my corned beef and rinsed it
This was delicious! I will probably cook the veggies for a shorter amount of time. 5 minutes was a bit too soft for me but still delicious.
Thank you for this recipe on the correct directions for my instapot to cook brisket. Now I see my mistakes. My NEXT brisket will be the most tender!
Happy eating!
Perfectly cooked, fabulous dinner. Thank you!