Instant Pot Corned Beef and Cabbage Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
360 kcal
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Course
Main Course
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Cuisine
Irish
Instant Pot Corned Beef and Cabbage Recipe
Description
The recipe starts by rinsing and optionally cutting the corned beef brisket to fit in the Instant Pot. The brisket is cooked with its spice packet, onion, garlic cloves, bay leaf, and water under high pressure for 45 minutes, resulting in a tender, flavorful meat. After resting, the vegetables—baby potatoes, carrots, and wedges of cabbage—are layered over the cooking liquid and steamed under pressure for a brief 3 minutes to retain their texture and soak up the broth's flavor. The brisket is sliced against the grain before plating alongside the vegetables. The combination delivers a tender beef with well-infused spice flavor and complementary vegetables that maintain their shape and absorb savory juices.
This dish serves as a classic, filling meal suitable for casual dinners or celebratory meals. The cooked cabbage and root vegetables pair well with the seasoned brisket, making a balanced plate that can be enjoyed on its own without additional sides.
Ingredients
- 2 pounds corned beef brisket
- 2 pounds spice packet
- 4 cups water
- 3-4 cloves garlic , lightly smashed with the side of a knife
- 1 onion , quartered
- 1 bay leaf
- 1 pound baby potato cut in half
- 1 head cabbage , cut into 8 large wedges
- 2 cups carrot baby
Instructions
- Cut the 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, onion, garlic cloves, bay leaf and 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 potatoes, carrots and then cabbage 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 93mg | 31% |
| Sodium | 195mg | 8% |
| Potassium | 1223mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 6045IU | 121% |
| Vitamin C | 73.8mg | 82% |
| Calcium | 121mg | 12% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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