Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage is one of those meals that warms the soul as much as it fills the belly. This Irish classic is not only incredibly tender and flavorful but also the perfect solution for a cozy family dinner or a festive St. Patrick’s Day celebration. The Instant Pot brings out the savory notes of the corned beef while ensuring that the vegetables retain their vibrant colors and natural crunch, making for a dish that’s as visually appealing as it is delicious.
When I first made this recipe, I was amazed at how quickly and easily it came together in my trusty Instant Pot. What often takes hours in the oven or on the stovetop can now be ready in under two hours, without sacrificing that home-cooked feel. Whether you’re a seasoned cook or just starting your culinary journey, this dish is approachable and rewarding. Trust me, once you give this a try, it’s sure to become a favorite in your household!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 90 minutes, including prep!
- Irresistible Flavor: The beef is tender and infused with aromatic pickling spices, paired perfectly with sweet, melting cabbage.
- Eye-Catching Appeal: A colorful plate full of vibrant veggies and perfectly sliced corned beef is always a showstopper.
- Flexible Serving: Perfect for a festive occasion or comforting family meal.
- Diet-Friendly Options: Easily adaptable for lower-carb diets by reducing potatoes.
Ingredients You’ll Need
- 2 cups low-sodium beef broth: This rich liquid forms the flavorful base for your corned beef and ensures moist cooking. Using low-sodium helps control salt levels.
- 1 medium onion, cut into chunks: It adds sweetness and depth. Yellow onions work best, but red onions are a lovely substitute if you want a splash of color.
- 1 tablespoon minced garlic: This aromatic ingredient enhances the dish with its strong flavor. Fresh garlic is recommended, but jarred can be used in a pinch.
- 3 ½ to 4 pound corned beef brisket or round with pickling spice packet: The star of the dish! Choose a brisket for more marbling, which means extra flavor and tenderness.
- Sliced potatoes: Starchy and creamy, potatoes pair perfectly with the briny beef. Yukon Gold or red potatoes hold up well in the cooking process.
- Carrots: They bring sweetness and a gorgeous orange hue to the plate. Fresh carrots are preferred, but baby carrots can be a convenient alternative.
- 1 small head green cabbage: Cabbage wilts beautifully while cooking, and it adds crunch and vibrant color. Savoy cabbage is also an option if you prefer.
- Salt & pepper to taste: Essential for enhancing all the natural flavors.
How to Make Instant Pot Corned Beef and Cabbage
- Prepare the Instant Pot: Start by pouring the 2 cups of low-sodium beef broth into the insert. Sprinkle in a pinch of salt, a few cracks of pepper, and the tablespoon of minced garlic.
- Rinse the Corned Beef: Take the corned beef brisket and rinse it under cold water to remove any excess brine. This step helps to control the dish’s saltiness.
- Place Corned Beef in Pot: Set the rinsed corned beef brisket on top of the broth mixture in the Instant Pot.
- Add the Pickling Spices: Utilize the spice packet that comes with the brisket by generously sprinkling it over the beef.
- Close the Lid: Lock the lid of the Instant Pot securely.
- Set to High Pressure: Select the MANUAL setting on your Instant Pot, adjusting the pressure level to HIGH, and set the timer for 1 hour and 10 minutes.
- Natural Pressure Release: Once cooked, let the pressure release naturally for about 15 to 20 minutes. This helps the meat stay tender.
- Rest the Corned Beef: Carefully remove the corned beef from the pot and set it aside on a cutting board. Allow it to rest, which makes slicing easier.
- Add Vegetables: Toss in the sliced potatoes, carrots, onion chunks, and the cabbage into the flavorful broth that remains in the pot.
- Close the Lid Again: Lock the lid once more, preparing for the final cook.
- Cook the Veggies: Set the Instant Pot to MANUAL, again on HIGH pressure, and cook for an additional 5 minutes.
- Quick Release: When the timer goes off, carefully use the quick release method to let off steam.
- Slice the Corned Beef: Once done, thinly slice the corned beef against the grain. Serve it with the vibrant veggies and a generous ladle of broth poured over for added flavor.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, place the cooled corned beef and vegetables in a freezer-safe container and enjoy them for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat in the microwave or on the stovetop until heated through. Keep in mind that the texture may change slightly, but a splash of broth can help refresh the flavors and moisture!
Chef’s Helpful Tips
- Avoid overcooking the corned beef; it should easily slice but not fall apart.
- Use room temperature ingredients when possible for consistent cooking.
- You can replace beef broth with a mixture of water and extra spices for a lighter option.
- Keep an eye on the cabbage; you want it tender but still a little crunchy.
- Make-ahead? Cook the corned beef a day in advance and slice it. Reheat it gently in the broth for a perfect meal.
Every bite of Instant Pot Corned Beef and Cabbage is an explosion of flavor, thanks to the tender brisket and the perfectly cooked vegetables that soak in the rich broth. It invites you to gather around the table and celebrate the simple joys of hearty home cooking. So gather your ingredients, and give this dish a try. You might find it becomes your go-to recipe for any occasion!
Recipe FAQs
Can I use a different cut of beef for this recipe?
Can I make this gluten-free?
How do I know when the corned beef is done?
What’s the best way to slice corned beef?
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Instant Pot Corned Beef and Cabbage
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Irish
Description
This Instant Pot Corned Beef and Cabbage is a flavorful meal that delivers irresistible taste with minimal effort. Using tender corned beef, fresh vegetables, and easy techniques, this dish makes for a delightful quick dinner or comforting meal that everyone will love.
Ingredients
- 2 cups low-sodium beef broth
- 1 medium onion cut into chunks
- 1 tablespoon minced garlic
- 3 ½ to 4 pound corned beef brisket or round with pickling spice packet
- sliced potatoes
- carrots
- 1 small head green cabbage
- salt & pepper to taste
Instructions
- Add the beef broth, salt, pepper, and minced garlic to the insert of a 6-8 quart Instant Pot.
- Rinse the corned beef under cool water and place it on top of the broth mixture.
- Sprinkle the corned beef with the pickling spices included with the brisket.
- Close and lock the lid of the Instant Pot.
- Select MANUAL, set to HIGH pressure, and cook for 1 hour and 10 minutes.
- After cooking, allow a natural pressure release for about 15-20 minutes.
- Carefully remove the corned beef from the Instant Pot and place it on a cutting board to rest.
- Add the potatoes, carrots, onions, and cabbage into the remaining juices in the Instant Pot.
- Close and lock the lid again.
- Select MANUAL, set to HIGH pressure, and cook for 5 minutes.
- When finished, carefully quick release the pressure.
- Slice the corned beef against the grain and serve with the cooked vegetables and some flavorful broth spooned over the top.
Notes
Ensure to rinse the corned beef to remove excess salt before cooking.
Adjust the vegetables according to your preference or seasonality.
Leftovers can be stored in the fridge and are great for sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
