Instant Pot Corned Beef and Cabbage
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 55 mins
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Total Time
2 hrs
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Servings
6
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Calories
452 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot Corned Beef and Cabbage
Description
Instant Pot Corned Beef and Cabbage relies on a 2-pound piece of corned beef seasoned with yellow mustard seeds, peppercorns, coriander seeds, cloves, bay leaves, and optional ground ginger. The beef is pressure cooked with onion, garlic, and pickling spices in water, tenderizing the meat efficiently. After initial cooking, vegetables like carrots, potatoes, and cabbage wedges are cooked in the same pot to absorb the savory broth.
The cooking produces a rich combination of flavors where the spices and corned beef juices infuse the vegetables. The beef slices remain moist and tender due to the controlled pressure and natural release phase, while the vegetables retain structure but soften appropriately.
This dish suits a lunch or dinner plate, typically served with the cooked vegetables and alongside mustard or horseradish condiments if desired. The leftover cooking liquid could be used as a flavorful broth base for other dishes.
Adjust pressure cooking time for corned beef thickness, adding extra minutes for cuts thicker than 1.5 inches. Also, careful timing for vegetable cooking avoids overcooking. Natural pressure release aids tenderness and flavor melding. Proper rinsing of the beef before cooking is recommended to reduce excess salt.
Ingredients
- 2 pounds (996g) corned beef 1.5 inches thick
- 4 cups (1L) water cold
- 1 (200g) onion quartered, medium
- 4 (13g) garlic crushed, cloves
Pickling Spices Seasoning:
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns whole
- 1 teaspoon coriander seeds
- ½ teaspoon allspice whole
- 3 clove whole
- 3 bay leaf
- ½ teaspoon ground ginger (optional)
Vegetables:
- 6 (370g) carrot peeled & cut to 2.5 inches in length
- 4 (570g) potato quartered, red
- 1 (1300g) cabbage , cut into 8 wedges
Instructions
- Rinse Corned Beef: Rinse corned beef under cold water - be sure to rinse well.
- 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.
- 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.
- 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
- Adjust pressure cooking time by 5-6 minutes per additional ½ inch thickness above 1.5 inches for the corned beef.
- Use natural pressure release; if the floating valve doesn’t drop after 15 minutes, manually release remaining pressure carefully.
- Vegetable cooking time should be adjusted based on cabbage size to prevent overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 452 kcal
% 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.
User Reviews
Overall Rating
5
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