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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I have only had my Instant Pot since Christmas. I have been following a Facebook group to get tips and learn more about using it. I love it. I have a mini (3 qt) so I cut my brisket in half and will freeze the other half for later. There are only 2 of us. Anyway, everything I have read and seen recommended says you should always do NR with meat to avoid dryness and toughness. Is there any reason a corned beef would be different? My brisket is in the pot now and I plan to do a NR.
Thanks!
Lana
Great recipe. Just made it and it was delicious. The only thing I would change would be the cook time for the veggies. I would change it to 4 minutes as they will continue to cook after the InstantPot is turned off.
i am so used to cooking with either chicken broth or beef broth that when i see water, i always wonder would the broth even enhance the flavor more. would you advise to try broth instead of water in this particular recipe. thanks
This is an astronomical amount of food. Definitely far more than 6 servings.
We found it to be fairly bland compared to 4-6hrs in a slow cooker. Plus we like our corned beef practically pulled. It tasted fine though.
Where I’d rate this recipe low though is the veggies. They came out almost tasteless. I was hoping for more of that typical instant pot “marriage” of flavors. Instead my cabbage tasted like soggy cabbage and my carrots tasted like soggy carrots. Not bad. Just very bland. If I did this again I’d cook the veggies either in Ginger ale instead of water like someone said or add extra seasoning after I pull the meat out.
Decent but I prefer slow cooker by far.
Astronomical? I wouldn’t say that…. but for my family of 3n 4lbs is perfect since it shrinks up to about half! I used a crockpot for 30 yrs for cornedbeef & cabbage & always cooked it all in the same pot & it was always delicious. Then I got an instant pot and I have always found it to taste exactly the same…only always hell of a lot faster. If yours wasnt tender enough to shred then you obviously didn’t cook it long enough.
Hey I’m new to using my Instant Pot and want to make corned beef and cabbage for about 18 people. Previously I’ve always done it using the normal boiling method. Any tips on IP cooking time if increasing recipe that much? Thanks in advance!
Honestly Michelle, I would cook in separate portions. You do not want to ever fill your IP
You can’t make enough for 18 people in one instant pot LMAO have you ever cooked for a crowd before?? I need to make a 4 lb corned beef just for my family of 3!!