Instant Pot Corned Beef and Cabbage Recipe

overhead plate of corned beef with sides

Instant Pot Corned Beef and Cabbage Recipe

Course: Main Course, Main Dish

Cuisine: Irish

Keyword: corned beef and cabbage, instant pot corned beef

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 360kcal

Author: Chef Jessica Formicola

Make tender Instant Pot corned beef and cabbage in under an hour. This easy homemade corned beef recipe is perfect for St. Patrick’s Day.

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Equipment

Ingredients

2 pounds corned beef brisket + spice packet
1 onion , quartered
3-4 cloves garlic , lightly smashed with the side of a knife
4 cups water
1 bay leaf
1 pound baby potatoes , cut in half
1 head cabbage , cut into 8 large wedges
2 cups baby carrots

Instructions

Cut the 2 pounds corned beef brisket in half so it will fit in the bowl of your Instant Pot. Rinse it with cold water. Place the trivet into the instant to prevent it from sticking to bottom. If it isn't too large, you might not need to cut it. Place it in, fat side up.
Add the seasoning packet, quartered 4 cups water , minced 3-4 cloves garlic, 1 bay leaf and 4 cups water .
Lock lid in place and set to manual high pressure for 45 minutes.
Use the quick release method and remove corned beef brisket. Set aside and tent loosely with aluminum foil to rest.
Layer the halved 1 pound baby potatoes , quartered 1 head cabbage and then 2 cups baby carrots over the cooking liquid. Place lid back on and set to manual high pressure for 3 minutes. Use the quick release method.
Slice the brisket against the grain and plate along with cooked vegetables.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

Storage: Store leftover corned beef in an airtight container in the refrigerator for up to 5 days. Leftovers can be heated low and slow in the oven at 300°F for 15 minutes. Add some liquid (chicken broth, beer or water) to the pan to help them stay moist. Or heat them in the microwave.

Freezing: You can certainly freeze corned beef along with the potatoes and carrots, but cabbage doesn’t not freeze well. Because it is so logged with water, it thaws as a limp, sticky mess. Place the meat and other veggies in a plastic freezer bag, releasing as much air as possible, and freeze for up to 6 months. Thaw overnight in the refrigerator and then reheat according to leftover directions.

Nutrition