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Instant Pot Corned Beef and Cabbage
Introduction
Did you know you can make ultra-tender corned beef in a fraction of the time using an Instant Pot? This Instant Pot Corned Beef and Cabbage recipe delivers juicy, flavorful meat with perfectly cooked vegetables—without the long simmering time of traditional methods.
It’s a classic comfort dish, perfect for family dinners or special occasions, made quick and effortless.
Ingredients
- 3–4 lb (1.3–1.8 kg) corned beef brisket (with spice packet)
- 4 cups water or beef broth
- 1 onion, quartered
- 3 cloves garlic
- 3–4 carrots, cut into chunks
- 4 medium potatoes, halved
- 1 small head cabbage, cut into wedges
- 1 tbsp mustard (optional, for serving)
Ingredient Tip: Use the included spice packet for authentic flavor, or add bay leaves and peppercorns if needed.
Timing
| Step | Time |
|---|---|
| Prep | 10 minutes |
| Pressure Cooking | 85–90 minutes |
| Vegetables Cooking | 5 minutes |
| Total | ~1 hour 45 minutes |
Pro Tip: Let the pressure release naturally for 10–15 minutes to keep the beef tender.
Step-by-Step Instructions
Step 1: Prepare Instant Pot
- Place corned beef brisket in the Instant Pot (fat side up).
- Add water or broth, onion, garlic, and spice packet.
Step 2: Pressure Cook Beef
- Seal lid and cook on High Pressure for 85–90 minutes.
- Allow natural release for 10–15 minutes, then quick release remaining pressure.
Step 3: Remove & Rest
- Carefully remove the corned beef and set aside, covered.
Step 4: Cook Vegetables
- Add carrots and potatoes to the broth.
- Place cabbage wedges on top.
- Cook on High Pressure for 5 minutes, then quick release.
Step 5: Slice & Serve
- Slice corned beef against the grain for tenderness.
- Serve with vegetables and a drizzle of broth.
- Optional: add mustard for extra flavor.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 30 g |
| Fat | 20 g |
Nutrition Insight: A hearty, protein-rich meal with balanced carbs from vegetables.
Variations
- Add turnips or parsnips for more traditional flavor
- Use beer instead of broth for deeper taste
- Make it low-carb by replacing potatoes with cauliflower
- Add butter or herbs to vegetables for extra richness
Serving Suggestions
- Serve with mustard or horseradish sauce
- Pair with fresh bread or rolls
- Great for leftovers in sandwiches or hash
Common Mistakes to Avoid
- Skipping natural release: can make meat tough
- Overcooking vegetables: they become mushy
- Not slicing against the grain: results in chewy meat
- Too little liquid: can affect pressure cooking
Storing Tips
- Refrigerate for 3–4 days
- Store beef and vegetables separately for best texture
- Freeze sliced beef for up to 2 months
