Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is a one-pot version of the classic meal, including tender potatoes and carrots. Simple and flavorful.

Author: Donna Elick

Servings: -6

Prep Time15

Cook Time2

Total Time2 15

Ingredients

1 medium onion, sliced
4 garlic cloves, peeled and smashed
2 to 4 pounds flat-cut corned beef brisket with spice packet
2 cups unsalted beef broth
1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
1 pound carrots, peeled and cut into 2-inch chunks
1 head green cabbage, cored and cut into 3-inch pieces

Instructions

ADD BASE: Add 1 medium onion, sliced and 4 garlic cloves, peeled and smashed to the bottom of the Instant Pot.
ADD BEEF: Place 2 to 4 pounds flat-cut corned beef brisket on top of the onions, fat side up. Pour in the 2 cups unsalted beef broth and sprinkle the included spice packet over the meat.
PRESSURE COOK: Secure the lid and set the Instant Pot to High Pressure for 90 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 to 20 minutes.
REMOVE BEEF: Carefully transfer the corned beef to a cutting board and tent loosely with aluminum foil.
COOK VEGETABLES: Add 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks, 1 pound carrots, peeled and cut into 2-inch chunks, and 1 head green cabbage, cored and cut into 3-inch pieces to the liquid in the Instant Pot. Secure the lid and cook on High Pressure for 5 minutes. Perform a quick release to vent the pressure.
SLICE AND SERVE: Slice the corned beef against the grain and serve with the cooked vegetables.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.

Freezing: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat covered in a 350°F oven for 15 to 20 minutes, or until heated through.

Pot Size: A 2 to 4-pound corned beef fits comfortably in a 6-quart Instant Pot. Use an 8-quart pot if doubling the recipe.

Fat Cap Tip: Trim only very hard pieces of fat. Leaving most of the fat helps keep the meat tender and flavorful.

No Browning Needed: Do not brown the corned beef before pressure cooking. Skipping this step saves time and keeps the recipe simple.

Slow Cooker Method: Add the onion, garlic, corned beef, broth, and spice packet to a slow cooker. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beef is fork-tender. Add the potatoes, carrots, and cabbage during the last 2 hours on low or last 1 hour on high, and cook until vegetables are tender.

Stovetop Method: Place the onion, garlic, corned beef, broth, and spice packet in a large stockpot or Dutch oven. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 ½ to 3 hours, until the beef is tender. Add the potatoes and carrots during the last 45 minutes of cooking, and add the cabbage during the last 20 minutes.

Nutrition