This Instant Pot Corned Beef and Cabbage is the perfect hearty meal! It features tender corned beef, sweet cabbage, and tasty carrots all cooked together in a savory broth.
Honestly, the best part is how quickly it cooks! I love that I can enjoy this classic dish without spending hours in the kitchen. Plus, your home will smell amazing! 🍲
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! Look for a 3 to 4 lbs brisket with a spice packet. If you’re looking for a leaner option, you can use a round roast, but it won’t have the same flavor.
Beef Broth or Water: Beef broth is great for rich flavor, but you can switch it for chicken broth or vegetable broth if you’re looking for a lighter taste or are cooking for vegetarians.
Onion: A medium onion cuts down to the basics, but try using shallots for a sweeter flavor. If you don’t have onion on hand, leeks can be a nice alternative.
Garlic: Fresh garlic adds a fantastic aroma. If you’re out of fresh, use 1/2 teaspoon of garlic powder for a quick substitution.
Potatoes: Red or gold potatoes are excellent, but feel free to use Yukon Gold or even sweet potatoes for a twist. Just adjust cooking times if you’re using larger potatoes.
How Do You Get Tender, Flavorful Corned Beef?
Cooking the corned beef in an Instant Pot makes it super tender. Here’s how to nail that perfect texture:
- Start by rinsing the corned beef. This helps remove excess brine, which can make the dish too salty.
- Set your Instant Pot correctly. The trivet or steamer basket allows the meat to cook without getting bogged down by the liquid.
- Take your time with the natural pressure release after the first cooking session. It helps the meat relax and stay juicy.
- Slice against the grain. This is key for tenderness; it makes each bite easy to chew!
Instant Pot Corned Beef and Cabbage Recipe
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 lbs corned beef brisket with spice packet
- 4 cups beef broth or water
- 1 medium onion, quartered
- 4 garlic cloves, smashed
- 1 lb baby carrots
- 1 lb small red or gold potatoes, whole or halved if large
- 1 medium head of cabbage, cut into wedges
- 1 tbsp whole black peppercorns (usually included in spice packet)
- 2 bay leaves (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 1 hour and 35 minutes of cooking time. All in all, you’re looking at around 1 hour and 45 minutes to enjoy a delicious meal that’s perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cool running water. This helps to wash away any excess brine, which can be quite salty. After rinsing, pat it dry with paper towels.
2. Set Up the Instant Pot:
Place the trivet or a steamer basket into the Instant Pot. Pour in the beef broth or water to create steam during cooking.
3. Add the Flavors:
Next, add the onion quarters, smashed garlic cloves, whole black peppercorns, and bay leaves (if using) into the pot. Now, place the corned beef brisket on top of the trivet with the fat side facing up. This helps keep the meat juicy while cooking.
4. Pressure Cook the Brisket:
Close the lid of the Instant Pot and ensure the valve is set to sealing. Select the Manual or Pressure Cook option and set the timer for 90 minutes. You’ll love how wonderful your kitchen smells!
5. Release the Pressure:
Once cooking is complete, let the pressure release naturally for 15 minutes. After that, carefully release any remaining pressure by turning the valve to venting.
6. Add the Veggies:
Now it’s time for the veggies! Arrange the baby carrots and potatoes around the brisket in the pot. Place the cabbage wedges on top.
7. Cook the Vegetables:
Close the lid again and cook on high pressure for 5 more minutes. This quick cook will ensure your veggies are tender but still hold their shape.
8. Final Pressure Release:
After 5 minutes, perform a quick pressure release to let out the steam. Carefully open the Instant Pot, and use tongs to remove the corned beef, vegetables, and bay leaves from the pot.
9. Slice the Corned Beef:
Let the corned beef rest for about 5 minutes. After resting, slice it against the grain into nice, tender pieces. Arrange the sliced meat on a large platter and surround it with the tasty vegetables.
10. Serve and Enjoy:
Garnish your dish with freshly chopped parsley. Serve hot and enjoy with mustard or horseradish if you like a little zing!
Enjoy your tender, flavorful Instant Pot Corned Beef and Cabbage!
Can I Use Different Vegetables?
Absolutely! While carrots, potatoes, and cabbage are traditional, you can customize the vegetables based on your preferences. Try adding parsnips, turnips, or even green beans for a twist.
How Do I Store Leftovers?
Store any leftover corned beef and vegetables in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through.
What if My Corned Beef is Too Salty?
If your corned beef turns out too salty, try serving it with a side of creamy mashed potatoes or a light sauce to balance the flavors. You can also soak the meat in water for a couple of hours before cooking to help reduce the brine flavor.
Can I Make This Ahead of Time?
Yes! You can prepare the corned beef up to 2 days in advance and store it in the fridge. Reheat it gently before serving, and it will still be delicious!
