Instant Pot Corned Beef And Cabbage
User Reviews
4.9
51 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 25 mins
-
Additional Time
40 mins
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Total Time
2 hrs 20 mins
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Servings
12
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Calories
381 kcal
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Course
Main Course
Instant Pot Corned Beef And Cabbage
Report
This Instant Pot Corned Beef and Cabbage is a pressure-cooked meal featuring a brisket seasoned with its included spice packet, simmered in broth with onions and garlic. Carrots, potatoes, and cabbage are steamed separately to maintain texture, then combined for a classic savory dish common in many households. The method ensures tender meat and perfectly cooked vegetables with simplified timing.
Description
The recipe begins by rinsing and placing the corned beef brisket on the Instant Pot's trivet inside the inner pot. Seasoning packet contents, chicken broth (or alternatives), quartered onions, garlic cloves, and bay leaves are added to infuse flavor during pressure cooking. The brisket is cooked at high pressure for 85 minutes, adjusted by thickness rather than weight alone.
Vegetables including carrots, potatoes, and cabbage are added later and pressure cooked briefly for 3 minutes under high pressure to avoid overcooking and maintain their structure. A quick pressure release for this step prevents mushy vegetables.
Once cooked, the corned beef is sliced against the grain to preserve tenderness and juiciness. The meal combines the rich, aromatic beef with fresh yet tender vegetables in a traditional pairing.
Cooks should note to adjust cooking time for brisket thickness and be attentive to quick release timing for vegetables to optimize texture and flavor.
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Ingredients
- 4 pounds corned beef brisket (trimmed and rinsed)
- 1 seasoning packet (from package of corned beef)
- 3.5 cups chicken broth (or water, beer, or beef broth)
- 2 onion sliced into quarters - 4 pieces
- 4 cloves garlic
- 2 bay leaf
- 1 pound carrot or peeled carrots cut into large slices, baby
- 1 pound potato new, russet, or gold - cut into 4ths, small to medium
- 1 head green cabbage (cut into 6 to 8 large pieces)
Instructions
- Prep The Corned Beef. Rinse the corned beef with cool water. Pat dry with a paper towel. Place the trivet (that comes with the Instant Pot) in the inner liner pot of the Instant Pot with the handles up. Then place the corned beef brisket on top of the trivet with the fat side down. Make sure the handles of the trivet are still facing up after placing the corned beef on the trivet.
- Add the Liquid. Pour in the chicken broth. (Can use an equal amount of water, beer, or beef broth instead if you choose.)
- Add The Onions and Garlic. Add the two quartered onions, and the 4 peeled garlic cloves.
- Add The Seasoning. Add 2 bay leaves.Sprinkle the entire contents of the seasoning packet (that came with the corned beef brisket) evenly all over the top of the corned beef.
- Pressure Cook High Pressure 85 Minutes. Close the lid.Move the pressure release valve to the SEALING position. Press PRESSURE COOK and HIGH PRESSURE.Adjust the + and - buttons to set the cooking time to 85 minutes or 1 hour 25 minutes. (NOTE: The Instant Pot will display "On" for the time that the pressure cooking is coming up to pressure. This may take 10, 15, or 20 minutes to come up to pressure. When it reaches the correct pressure, it will beep and start counting down the pressure cooking time.)
- Natural Release. After the Instant Pot has finished pressure cooking, it will beep 10 times and then it will display "L" and then the time will start counting up from zero. DO NOTHING. Let it release pressure naturally. This process may take 20 minutes.
- Remove The Corned Beef and Bay Leaves. After the Instant Pot has released all the pressure and the pin has dropped, move the pressure release valve to the VENTING position, and carefully remove the lid, and then remove the corned beef brisket and place into a 2 quart casserole dish or other baking pan. Pour about 2 cups of broth from the Instant Pot over the corned beef. Cover the dish with the corned beef with foil and set aside. Also, remove the bay leaves from the Instant Pot and discard.
- Add The Vegetables. Add the potatoes, carrots, and cabbage into the Instant Pot with the liquid and the onions.
- Pressure Cook 3 Minutes High Pressure. After adding the vegetables, close the lid on the Instant Pot and move the pressure release valve to the SEALING position. Press the PRESSURE COOK or MANUAL button (depending on model) and adjust the + or - buttons up or down to set the time to 3 minutes.
- Quick Release. After the Instant Pot has finished pressure cooking for 3 minutes, carefully do a quick release by moving the pressure release valve to the VENTING position. It may take 5 or 6 minutes to release the pressure. After the pressure is fully released and the pin has dropped, then carefully remove the lid.
- Remove The Vegetables. Remove the vegetables and place on a serving platter with the corned beef.
- Slice The Corned Beef. Slice the corned beef into thin slices against the grain. Serve the sliced corned beef with the cabbage, carrots and potatoes.
Equipments used:
Notes
- Cooking time depends on the brisket's thickness; add 5 minutes for each additional 1/2 inch beyond 2 inches thickness to ensure tenderness.
- Vegetables cook quickly; perform a quick pressure release after 3 minutes to avoid overcooking and mushy vegetables.
- Slice the cooked corned beef against the grain to maintain tenderness and avoid toughness.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
17g
(6%)
Protein
26g
(52%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Cholesterol
82mg
(27%)
Sodium
1907mg
(79%)
Potassium
916mg
(19%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5287IU
(106%)
Vitamin C
79mg
(88%)
Calcium
68mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 1907mg | 79% |
| Potassium | 916mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5287IU | 106% |
| Vitamin C | 79mg | 88% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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