Instant Pot Corned Beef and Cabbage
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
419 kcal
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Course
Main Course, Dinner
Instant Pot Corned Beef and Cabbage
Description
This recipe starts by rinsing the corned beef brisket and removing any packaging juices or included seasoning packet. The brisket is placed fat side down in the Instant Pot with beef broth and crushed garlic, topped evenly with the seasoning from the packet. Pressure cooking on high for 90 minutes softens the meat thoroughly.
After a quick pressure release, potatoes, carrots, and cabbage are added, then cooked on high pressure for an additional 4 minutes. The vegetables remain tender yet intact. The brisket is removed and sliced before serving with the vegetables and some cooking liquid spooned over to add moisture and flavor.
This approach replicates a classic dish efficiently by using the Instant Pot's steaming and pressure capabilities to create succulent corned beef and perfectly cooked root vegetables and cabbage in one pot. It is suitable for an Irish-inspired meal or comfort food option.
Note that different Instant Pot models or newer versions may react differently to the "BURN" indicator; consult specific guidance if needed.
Ingredients
- 2-3 pounds corned beef brisket
- 3 cups beef broth
- 4 cloves garlic crushed
- 1 pound red potato cut in half, small
- 2 cups carrot cut into 1-2" pieces
- 1 head cabbage coarsely cut into large pieces
Instructions
- Remove corned beef brisket from packaging and rinse well. Remove the seasoning packet (if included) and set aside. Discard any remaining juices from the packaging.
- Place corned beef in Instant Pot, fatty side down, and add beef broth and crushed garlic. Open the seasoning packet and sprinkle evenly over the top.
- Place lid on Instant Pot and seal. Set the tab to "sealing". Push the "manual" setting, set it to "high pressure" and increase the time to 90 minutes.
- When time is up, do a quick release. Remove the lid and add potatoes, carrots, and cabbage. Place the lid back on the Instant Pot, seal it, and set it to "manual" for 4 minutes on high pressure.
- Do a quick release and remove vegetables from the Instant Pot with a slotted spoon. Carefully remove corned beef and slice.
- Serve sliced corned beef and vegetables with some of the remaining liquid poured over the top.
Notes
- Rinse the corned beef and discard any juices for a cleaner broth and milder flavor.
- Use the included seasoning packet but sprinkle it evenly over the brisket to distribute flavor well.
- Different Instant Pot models may show a "BURN" notice; refer to model-specific advice to prevent this.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 2357mg | 98% |
| Potassium | 1260mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 7275IU | 146% |
| Vitamin C | 105.8mg | 118% |
| Calcium | 104mg | 10% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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