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Instant Pot Corned Beef and Cabbage

Make this Easy Instant Pot Corned Beef and Cabbage (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
2 hrs
Servings: 6
Calories: 452 kcal
Course: Main Course , Lunch , Dinner

Ingredients

  • 2 pounds (996g) corned beef (1.5 inches in thickness)
  • 4 cups (1L) cold water
  • 1 (200g) medium onion , quartered
  • 4 (13g) garlic cloves , crushed
Pickling Spices Seasoning:
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon whole allspice
  • 3 whole cloves
  • 3 bay leaves
  • ½ teaspoon ground ginger (optional)
Vegetables:
  • 6 (370g) carrots , peeled & cut to 2.5 inches in length
  • 4 (570g) red potatoes , quartered
  • 1 (1300g) cabbage , cut into 8 wedges

Instructions

    Cup of Yum
  1. Rinse Corned Beef: Rinse corned beef under cold water - be sure to rinse well.
  2. Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
  3. Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described. Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 - 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.
  4. Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~ :)

Notes

  • *Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 - 6 minutes High Pressure Cooking Time for every additional 1/2 inch.
  • *Corned Beef Natural Pressure Release Time: If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position.
  • *Vegetables Pressure Cooking Time: the optimal pressure cooking time will depend on the size of your cabbage. The going up to pressure time may differ, so keep this in mind & adjust accordingly to avoid overcooking.
  • *Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information

Calories 452kcal (23%) Carbohydrates 35g (12%) Protein 28g (56%) Fat 23g (35%) Saturated Fat 7g (35%) Cholesterol 82mg (27%) Sodium 1948mg (81%) Potassium 1457mg (42%) Fiber 9g (36%) Sugar 11g (22%) Vitamin A 10514IU (210%) Vitamin C 132mg (147%) Calcium 140mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 452

% Daily Value*

Calories 452kcal 23%
Carbohydrates 35g 12%
Protein 28g 56%
Fat 23g 35%
Saturated Fat 7g 35%
Cholesterol 82mg 27%
Sodium 1948mg 81%
Potassium 1457mg 31%
Fiber 9g 36%
Sugar 11g 22%
Vitamin A 10514IU 210%
Vitamin C 132mg 147%
Calcium 140mg 14%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.