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Instant Pot Corned Beef and Cabbage

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March marks us being one step closer to St. Patrick’s Day and that means it’s time to bust out the Corned Beef and Cabbage recipes!

Lucky for you, I’ve got the perfect Instant Pot Corned Beef and Cabbage recipe that is easy to make and cuts the traditional cooking time in half! You can thank me later.

If you’ve never made Corned Beef at home you should know, it typically takes ALL DAY to make.

However, since we are using the Instant Pot, we are going to speed up that entire process without sacrificing taste, texture or juiciness!

Sure, it still takes a little bit of time and patience but it’ll be so worth it!

My family ended up love this so much, I made a second batch the next day. It is that good!

Instant Pot Corned Beef and Cabbage

Ingredients:

  • 2 TBSP minced garlic
  • 1 White onion (quartered)
  • 4 lb. corn beef brisket (rinsed, keep spice packet)
  • 12oz Guinness Beer
  • 2 Cups beef broth
  • 2 Cups water
  • 1 Small bag of baby carrots
  • 10-12 Baby red potatoes, small cut in half
  • 1 Head cabbage (cut into 6th)
  • 2-3 Bay leaves
  • 1 TBSP coriander seed
  • 2 Tsp mustard seed

Directions:

The biggest thing to know is, you don’t want to add your vegetables (including the cabbage) until the end or you’ll end up with soggy, mushy vegetables and nobody wants that!

You are going to start by adding the brisket, onions, garlic, spices, beer, broth and water into the Instant Pot.

Add the lid to the pot, lock in place. Press the Manual button, high pressure, to 90 minutes.

Once done, allow a 15 minute natural release then manually release the remaining steam.

You’ll then remove the brisket and cover it with foil allowing it to rest.

In the meantime, add the carrots and potatoes to the pot.

Close the lid again, and set it to sealing.

Set the manual, high pressure, set for 3 minutes. Quick release when the cook cycle is complete.

Add the cabbage to the pot. Close the lid again, and set it to sealing.

Set the manual, high pressure, set for 2 minutes.

Quick release when the cook cycle is complete.

Add the juices by pouring it directly over the meat and vegetables to
ensure that it is moist and juicy.

Enjoy!

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage

Yield: 1
Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 20 minutes

I have finally perfected making Corned Beef and Cabbage in my Instant Pot. It can be made in under 3 hours for a juicy and tender dinner your family will love.

Ingredients

  • 2 TBSP minced garlic
  • 1 White onion (quartered)
  • 4 lb. corn beef brisket (rinsed, keep spice packet)
  • 12oz Guinness Beer
  • 2 Cups beef broth
  • 2 Cups water
  • 1 Small bag of baby carrots
  • 10-12 Baby red potatoes, small cut in half
  • 1 Head cabbage (cut into 6th)
  • 2-3 Bay leaves
  • 1 TBSP coriander seed
  • 2 Tsp mustard seed

Instructions

  1. Place the garlic and onion in the pot. Saute for 1-2 minutes.
  2. Add the brisket in the pot on top of the onions and garlic. Sprinkle spices over and around the brisket covering it entirely.
  3. Slowly pour the beer, broth, and water in the pot. Be care not tot wash off the spices from the meat.
  4. Add the lid to the pot, lock in place. Press the Manual button, high pressure, to 90 minutes.
  5. Once done, allow a 15 minute natural release then manually release the remaining steam.
  6. Open the lid.
  7. Next using tongs, carefully remove the meat to a dish.
  8. Using a large spoon remove some of the juices and pour it over the brisket.
  9. Cover the brisket and juices with foil allowing it to rest.
  10. Add the carrots, potatoes to the pot.
  11. Close the lid again, and set it to sealing.
  12. Set the manual, high pressure, set for 3 minutes.
  13. Quick release when the cook cycle is complete.
  14. Add the cabbage to the pot.
  15. Close the lid again, and set it to sealing.
  16. Set the manual, high pressure, set for 2 minutes.
  17. Quick release when the cook cycle is complete.
  18. Put both the meat and vegetables on a serving platter.
  19. Add the juices by pouring it directly over the meat and vegetables to ensure that it is moist and juicy.
  20. Serve and Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1218Total Fat: 57gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 321mgSodium: 512mgCarbohydrates: 72gFiber: 10gSugar: 11gProtein: 98g

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