Instant Pot Corned Beef & Cabbage
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Additional Time
30 mins
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Total Time
2 hrs 5 mins
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Servings
6
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Calories
798 kcal
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Course
Main Course
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Cuisine
Irish
Instant Pot Corned Beef & Cabbage
Description
Start by rinsing the corned beef brisket and placing it in the Instant Pot with the included spice packet and beef broth plus enough water to cover. Pressure cook on high for 80 minutes, then allow natural release for 15 minutes. Afterward, remove the brisket to rest.
Chopped potatoes, carrots, and cabbage are steamed in the reserved cooking liquid inside the pot, sealing in flavor absorbed from the meat and spices. The brisket can then be sliced and served alongside the vegetables.
This method produces corned beef that is tender and flavorful without long simmering on the stovetop. Cooking times can be adjusted for different brisket weights, and the recipe is flexible for various pressure cooker brands and sizes.
Ingredients
- 3 pound corned beef brisket with spice packet
- 2 cups beef broth
- 2 cups water more or less
- 2 carrot
- 4 potato
- 1/2 cabbage head
Instructions
- Rinse the corned beef brisket off and add it to the Instant pot.
- Top the brisket with the include spice packet, or use 2 Tablespoons of pickling spice.
- Pour the beef broth over the corned beef. Then add water until the brisket is covered.
- Close the lid and set to Manual, High Pressure, for 80 minutes.
- After cooking is done let the Instant Pot release naturally for about 15 minutes.
- Chop the potatoes, carrots and cabbage.
- After 15 minutes release any remaining pressure. Remove the corned beef brisket, cover it with foil, and set it aside to rest.
- Pour 2 cups of the cooking liquid into a measuring cup and discard the rest.
- Add the cooking liquid back to the Instant Pot and place the vegetables in a steamer basket over the liquid.
- Put the pressure cooker lid back on and set it for Manual, High Pressure, 5 minutes.
- When it is done cooking do a quick pressure release and serve the corned beef with the potatoes, cabbage and carrots.
Notes
- Adjust cooking times for brisket size: 75 minutes for 2 pounds, 85 minutes for 4 pounds.
- This recipe is tested in a 6-quart Instant Pot; results may vary with other pressure cooker brands or sizes.
- The method includes steaming vegetables in the cooking liquid after meat pressure cooking to absorb flavor without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 798 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 798kcal | 40% |
| Carbohydrates | 31g | 10% |
| Protein | 71g | 142% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 240mg | 80% |
| Sodium | 438mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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