Description
This Instant Pot Corned Beef and Cabbage recipe offers a quick and flavorful way to enjoy a classic Irish-American meal. Tender corned beef brisket is pressure-cooked to perfection with aromatic garlic, onions, and spices, then finished with hearty vegetables including carrots, potatoes, and cabbage. The Instant Pot significantly reduces traditional cooking time while preserving rich flavors and tenderness, making it a perfect dish for St. Patrick’s Day or a comforting family dinner.
Ingredients
Scale
Meat and Broth
- 2 lbs corned beef brisket
- 6 garlic cloves
- 1 large onion, sliced
- 3 bay leaves
- 8 whole peppercorns
- 3 cups water
Vegetables
- 2 cups carrots, sliced
- 1 lb baby potatoes, halved (optional)
- 2 lbs head of cabbage, sliced into 6 pieces
Instructions
- Prepare the Instant Pot: In a 6 or 8 quart Instant Pot, add the corned beef brisket, garlic cloves, sliced onion, bay leaves, peppercorns, and water. This forms the flavorful cooking base and ensures the meat absorbs the spices during pressure cooking.
- Pressure Cook the Beef: Close the lid securely and set the valve to the Sealing position. Use the Manual or Pressure Cook function on high pressure for 90 minutes. This slow pressure cooking tenderizes the brisket thoroughly.
- Release Pressure: Allow the Instant Pot to naturally release pressure for 20 minutes, then turn the valve to Venting to release any remaining pressure. Alternatively, you can wait for a full natural release to retain maximum moisture in the meat.
- Add Vegetables: Open the lid carefully. Add the carrots, potatoes, and cabbage on top of the brisket. For a 6-quart Instant Pot, add either half the cabbage with potatoes or the full cabbage and potatoes if removing and replacing the meat after adding vegetables to allow proper pressure buildup. An 8-quart Instant Pot can accommodate all vegetables at once.
- Cook Vegetables: Close the lid again, set the valve to Sealing, and pressure cook on high for 3 minutes. Once the cooking cycle completes, perform a quick release by turning the valve to Venting immediately to prevent overcooking the vegetables.
- Serve: Remove the brisket from the pot and slice it against the grain. Plate the meat alongside the cooked vegetables and serve warm for a hearty and satisfying meal.
Notes
- Storage: Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 4 days.
- Freezing: Avoid freezing the potatoes as their texture deteriorates, but the remaining components freeze very well.
- Refer to the full recipe post for additional tips and frequently asked questions to optimize your cooking experience.
Nutrition
- Serving Size: 1 serving (approx. 300g)
- Calories: 370
- Sugar: 6g
- Sodium: 820mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
