Instant Pot Corned Beef and Cabbage

This Instant Pot Corned Beef and Cabbage meal is pressure cooked until tender and is the perfect meal to serve on St. Patrick’s Day or any day of the year when delicious comfort food is needed.

You all are in luck in two ways! First, this is my first time using an Instant Pot – I know I know! What took me so long?!?! Second, this is the perfect recipe to make for St. Patrick’s Day! This Instant Pot Corned Beef and Cabbage recipe is super easy thanks to the pressure cooker and some food prep.

Using the Instant Pot, this recipe is ready to enjoy in the fraction of the time it would take in the oven or slow cooker. The result is fork tender, fall-apart beef with flavorful vegetables. It makes for a perfect comfort food meal. End this delicious meal with Green Velvet Cupcakes!

Instant Pot Corned Beef and Cabbage

The Instant Pot makes this Irish classic meal super easy. From start to finish, this recipe takes about 2 hours. The result is an amazing dinner, great for any night of the week, not just St. Patrick’s Day.

You’ll be cooking the corned beef brisket first, then the vegetables. No worries, they vegetables only take 3 or 4 minutes! Not adding them with the brisket keeps the vegetables from getting mushy.

You can also make this Slow Cooker Corned Beef & Cabbage, which is great if you need a more hands off approach to making dinner. Either way, these small appliances make cooking a delicious meal super easy. Dutch Oven Corned Beef is another tasty way to prepare this dinner.

What is Corned Beef?

Corned beef is a salt-cured type of beef brisket. The “corned” part has nothing to do with corn, it simply is because the meat is treated with large-grained rock salt, commonly called “corns” of salt. It gives the brisket it’s salty and slightly tangy taste and it’s no wonder it’s so good with cabbage!

How do you buy Corned Beef?

Most grocery stores sell corned beef so it’s readily available to buy. There are a few different cuts of corned beef including corned beef round roast, flat cut brisket, and point cut brisket. The roast tends to be the leaner option but also can be dry. The other two cuts are better options as they will result in a tender brisket when cooked. Which ever cut you choose, be sure it will fit into your Instant Pot.

Ingredients

• garlic
• yellow onions
• dried bay leaves
• gluten free low-sodium beef broth, preferably organic
• water
• corned beef brisket with spice pack
• sea salt and black pepper
• carrots
• red potatoes
• cabbage
• Instant Pot

How to Make this Instant Pot Corned Beef and Cabbage Recipe

Step 1

Add garlic cloves, onion, and bay leaves to Instant Pot container and pour the broth and water on top. Place the trivet that comes with the Instant Pot inside the container with the handles positioned up for easy removal.

Step 2

Place the brisket fat side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet on top of the brisket.

Step 3

Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” pressure setting and set the cook time to 85 minutes.

Step 4

When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.

Step 5

Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.

Step 6

When cook time is complete, allow natural release of the pressure for 5 minutes before doing a quick release on the remaining pressure.

Step 7

Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables.

Tips, Tricks, and FAQs

• Most packaged corned beef contains a packet of spices to sprinkle over the meat when it cooks. If for some reason, it did not the solution is simple: Use 1 – 2 teaspoons of pickling spices.
• Leftovers can be stored in the refrigerator for up to 3 days. You can freeze the meat for up to 2 months. The vegetables may not freeze well as they could become mushy and too soft when thawed.
• Leftover corned beef is also great for sandwiches the next day. Be sure to add some Swiss cheese and Dijon mustard.
• When slicing the corned beef, do so against the grain for tender slices.
• Serve with some grainy or honey mustard.
• To make this a gluten free recipe, use a gluten free low-sodium beef broth as indicated in the recipe.
• Substitutions for cooking liquid: water, a light colored beer such as a lager, or low-sodium chicken broth.
• Baby carrots can be used in place of the large carrots.
• No pressure cooker? No worries, this delicious recipe can be made in the slow cooker.

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Enjoy!