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.
Servings: 4 servings
Equipment
Ingredients
- 6 cloves garlic, peeled and minced
- 2 medium yellow onions, chopped
- 2 dried bay leaves
- 2 cups gluten-free, low-sodium beef broth, preferably organic
- 1 cup water
- 2 1/2 - 4 pounds corned beef brisket with spice pack
- salt and pepper to taste
- 5 large carrots, peeled and cut into strips
- 1 pound red potatoes, quartered
- 1/2 large head of cabbage, sliced
Instructions
- Add garlic, 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.
- Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.
- Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.
- 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.
- 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.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.
- 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.
Notes
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 spice.
- 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.
- 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 liquid: water, a light colored beer such as a lager, or low-sodium chicken broth.
- No pressure cooker? No worries, this delicious recipe can be made in the slow cooker.