This Instant Pot Corned Beef and Cabbage is a hearty meal that’s super easy to make! Tender corned beef cooks quickly, soaking up all the tasty spices, and paired with fresh cabbage, it’s simply delightful.
I always love how fast it comes together—no more long hours waiting! Just a quick prep, and soon you’ll have a warm dish that feels like a big hug. Perfect for any day!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! Look for a 3 to 4-pound brisket with a spice packet. If you’re avoiding beef, try using a brisket of pork or even a plant-based alternative that mimics the texture.
Beef Broth or Water: Beef broth adds depth to the flavor. If you’re vegetarian or vegan, use vegetable broth for a lighter version without losing too much taste.
Potatoes: Yukon gold potatoes are great for holding their shape and providing creaminess. Baby potatoes work too! For a lower-carb option, you could substitute with cauliflower florets.
Cabbage: Green cabbage is standard here, but Napa cabbage can also work and offers a milder flavor. If cabbage isn’t your thing, you can skip it or simply add more carrots.
How Do I Get the Perfect Pressure-Cooked Corned Beef?
Cooking corned beef in the Instant Pot may seem tricky, but it can be quite simple! The key is to cook it long enough for it to be tender. Here’s how to nail it:
- Start with rinsing the corned beef well to remove excess salt. This step is crucial for a balanced flavor.
- Place onions and garlic beneath the brisket to infuse their flavors during cooking.
- Seal the pot properly and cook on high pressure for a full 90 minutes. Don’t rush the natural release! This resting time helps keep the meat juicy.
Adding the vegetables at the second stage helps them cook perfectly without becoming mushy. After the meat is tender, just check the veggies and adjust if necessary. That’s it! Enjoy your meal!
How to Make Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
Main Ingredients:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 large onion, quartered
- 4 cloves garlic, smashed
Vegetables:
- 6 to 8 small Yukon gold potatoes or baby potatoes
- 4 large carrots, peeled and cut into 2-inch pieces
- 1 small head of cabbage, cut into wedges
For Garnish:
- Fresh parsley, chopped
- Mustard or horseradish sauce (optional, for serving)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and around 2 hours total, including cooking and pressure release time. You’ll spend some time rinsing, chopping, and layering the ingredients, but it’s mostly hands-off once you start cooking! Perfect for a hearty dinner!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This step helps remove excess salt from the meat. Once rinsed, pat it dry with paper towels.
2. Set Up the Instant Pot:
Place the quartered onions and smashed garlic cloves in the bottom of the Instant Pot. Next, add the corned beef on top of the onions with the fat side facing up. This positioning lets the fat baste the meat as it cooks!
3. Add Liquid and Seasoning:
Pour in the beef broth or water, then sprinkle the spice packet that came with the corned beef evenly over the top. This will give your dish its classic flavor.
4. First Cooking Cycle:
Secure the lid on the Instant Pot and ensure the pressure valve is set to sealing. Cook on manual high pressure for 90 minutes. This part gives you tender and juicy corned beef!
5. Release Pressure:
Once the cooking time is up, allow the pressure to release naturally for 15 minutes. After that, carefully quick release any remaining pressure by turning the valve to venting.
6. Add Vegetables:
Remove the lid and now it’s time to add the potatoes and carrots. Place them all around the brisket in the pot. Top everything with the cabbage wedges, which will steam nicely.
7. Second Cooking Cycle:
Close the lid again. Set the valve to sealing once more and cook on manual high pressure for an additional 5 minutes.
8. Final Pressure Release:
After the second cycle is finished, do another quick release of the pressure. Check to make sure the vegetables are tender; if they need more time, cook for an additional 1-2 minutes.
9. Serve it Up:
Carefully remove the brisket and vegetables to a serving platter. Slice the corned beef against the grain into thick slices for the best texture.
10. Garnish and Enjoy:
Sprinkle chopped fresh parsley on top for a pop of color. Serve it with mustard or horseradish sauce if you like a little kick with your meal. Enjoy your hearty, delicious Instant Pot Corned Beef and Cabbage!
Can I Use a Different Cut of Beef?
Yes! While corned beef brisket is traditional for this dish, you can also use a corned beef round or a similar cut. Just keep in mind that the cooking time may vary slightly depending on the size and thickness of the cut.
Can I Make This Recipe in a Slow Cooker?
Absolutely! If you prefer a slow cooker, follow the same steps but cook the corned beef on low for 8-10 hours or high for about 4-5 hours. Add the vegetables halfway through the cooking time to ensure they’re not overcooked.
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can enjoy the corned beef cold in sandwiches or reheat it gently in a skillet. The vegetables can also be reheated but may be softer after storage.
Can I Add Other Vegetables?
Definitely! Feel free to customize your vegetable selection. Other great additions are parsnips, turnips, or even green beans. Just adjust cooking times slightly based on the density of the vegetables you choose.
