This Instant Pot Corned Beef and Cabbage is a warm and hearty meal that’s super easy to make! Just toss in the beef, spices, and veggies, and let the magic happen.
Perfect for family dinners or celebrations, it’s juicy and loaded with flavor. I love how quickly it cooks in the Instant Pot—no more waiting all day for a tasty meal!
Key Ingredients & Substitutions
Corned Beef Brisket: Choose a 3-4 pound brisket with a spice packet for the best flavor. You can substitute with a different cut of beef, but it may not be as tender or flavorful.
Beef Broth or Water: Using beef broth adds richness, but plain water works too. If you want, try vegetable broth for a lighter option or low-sodium broth to control salt levels.
Potatoes: Small yellow potatoes are great because they cook well and stay firm. If you’re out of yellow potatoes, use red or even Yukon Gold potatoes.
Carrots: Fresh carrots provide a nice sweetness. You can swap them with parsnips if you want a slightly different flavor.
Cabbage: Green cabbage is perfect for this dish but feel free to use savoy cabbage if you prefer a milder taste. If you’re looking for a twist, bok choy can also be a fun substitute.
What’s the Best Way to Ensure Tender Corned Beef?
Getting your corned beef tender is all about the cooking time and method. The Instant Pot works wonders but it’s key to follow a few steps closely:
- First, rinse the corned beef to remove excess brine, which helps it not to be overly salty.
- Arrange everything in layers: spices, broth, and the brisket on top so the steam circulates properly.
- Let it rest after cooking. This step is crucial to keep it juicy when you slice it against the grain.
Make sure to lock the lid securely for pressure cooking and always allow natural pressure release before the quick release to avoid tough meat.
How to Make Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
For the Dish:
- 3-4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 medium onion, peeled and quartered
- 4 cloves garlic, peeled
- 6-8 small yellow potatoes, whole or halved if large
- 4 large carrots, peeled and cut into chunks
- 1 small head green cabbage, cut into wedges
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp mustard seeds (optional)
- 1 tsp coriander seeds (optional)
- Fresh parsley, finely chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 90 minutes to cook, plus about 10 minutes for pressure release and another 5-10 minutes for resting the meat. In total, you’re looking at around 2 to 2.5 hours.
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef under cold water to wash off any excess brine, which helps reduce saltiness. After rinsing, pat the meat dry with paper towels.
2. Set Up the Instant Pot:
Place the trivet inside your Instant Pot and pour in the beef broth or water. This will keep the corned beef lifted and allow the steam to circulate.
3. Add Aromatics and Spices:
Next, add the quartered onion, peeled garlic cloves, bay leaves, black peppercorns, and any optional mustard and coriander seeds, along with the spice packet that came with the corned beef. This mix adds wonderful flavor to the meat!
4. Place the Corned Beef in the Pot:
Now, place the corned beef brisket on top of the trivet with the fat side facing up. This positioning helps baste the meat as it cooks.
5. Cook the Corned Beef:
Lock the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 90 minutes. This will give you perfectly tender corned beef.
6. Release the Pressure:
After the cooking is complete, let the pressure release naturally for about 10 minutes. Then, carefully quick-release any remaining pressure by turning the valve.
7. Add Vegetables:
Once you have released the pressure, add the small whole potatoes and carrot chunks around the brisket inside the pot. On top, place the cabbage wedges, which will steam nicely while cooking.
8. Cook the Vegetables:
Lock the lid again and set the Instant Pot to high pressure for another 5-7 minutes, just enough to cook the vegetables until tender.
9. Final Release:
Quick-release the pressure yet again and carefully remove the corned beef and vegetables from the pot. Watch out for the hot steam!
10. Rest the Corned Beef:
Let the corned beef rest for about 5-10 minutes before slicing. This step helps keep it juicy. Remember to slice against the grain for the best texture.
11. Serve:
Arrange the sliced corned beef on a serving platter and surround it with potatoes, carrots, and cabbage. Drizzle a little of the flavorful cooking liquid over the dish to keep it moist and yummy.
12. Garnish and Enjoy:
Finally, sprinkle freshly chopped parsley over the top for a nice pop of color. Serve warm, and feel free to include optional mustard or horseradish sauce on the side!
This recipe brings together tender corned beef and beautifully cooked vegetables in no time at all, thanks to the magic of the Instant Pot. Enjoy your delicious meal!
Can I Use Different Cuts of Beef for This Recipe?
While corned beef brisket is recommended for its tenderness and flavor, you can use other cuts like round or chuck roast. Just keep in mind that cooking times may vary, and the meat may not be as tender.
Is It Necessary to Rinse the Corned Beef?
Rinsing the corned beef helps remove excess brine and reduces saltiness. If you prefer a stronger flavor, you can skip this step, but it’s generally a good idea for better seasoning control.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the corned beef and vegetables for up to 3 months. Just slice the meat before freezing for easier portions later!
Can I Add More Vegetables?
Absolutely! Feel free to include other vegetables like parsnips, turnips, or even Brussels sprouts. Adjust the cooking time slightly for denser vegetables to ensure everything is tender and cooked through.
