This Instant Pot Corned Beef and Cabbage is a warm, hearty meal perfect for any day! With tender corned beef, flavorful spices, and crisp cabbage, it’s a true comfort food.
Honestly, it’s amazing how quickly everything cooks in the Instant Pot. I love that I can enjoy this dish without spending all day in the kitchen. Plus, the leftovers are just as yum! 😋
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the show, giving the dish its rich flavor. If you can’t find corned beef, you can use a regular beef brisket and add your own spices like allspice and pickling spice blend to mimic the flavor.
Beef Broth: While beef broth enhances the taste, you can use water or vegetable broth for a lighter option. Homemade broth is great if you have it on hand! Just make sure it’s not too salty.
Onion & Garlic: These are key aromatics. If you’re short on time, feel free to use onion powder and garlic powder instead—just adjust the quantities since they’re more concentrated.
Cabbage: Green cabbage is traditional, but savoy cabbage has a nice texture and flavor too. If you’re looking for a lighter option, use kale or Brussels sprouts instead.
How Do I Cook the Perfect Corned Beef in an Instant Pot?
Cooking corned beef in the Instant Pot is simple and requires attention to detail for the best results. Here’s how to do it right:
- Rinse the corned beef under cold water to get rid of excess salt from the brine. This helps balance the flavors.
- Layer your ingredients carefully—start with the trivet and pour in the liquid before adding the beef. This keeps the meat above the liquid, helping it cook evenly.
- Allow for natural pressure release after the initial cook; this lets the meat relax and become tender without toughening it up.
- Cut against the grain for serving. This helps with tenderness and makes each slice easier to chew.
Following these tips will ensure you have delicious, tender corned beef every time. Enjoy your cooking!
Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
For The Main Dish:
- 3 to 4 lbs corned beef brisket (with spice packet, if included)
- 4 cups beef broth or water
- 1 medium onion, peeled and quartered
- 3-4 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
For The Vegetables:
- 1.5 lbs baby potatoes, scrubbed
- 4-5 large carrots, peeled and whole or halved
- 1 medium head cabbage, cut into wedges
For Serving:
- 2 tbsp Dijon mustard (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe will take approximately 15 minutes to prep and about 90 minutes to cook in the Instant Pot. So, you’re looking at a total of around 1.5 to 2 hours for everything from cooking to serving.
Step-by-Step Instructions:
1. Prepare the Instant Pot:
Begin by placing the trivet inside the Instant Pot. Pour in the beef broth or water, which will help to steam the corned beef. Then, add the quartered onion, smashed garlic, bay leaf, black peppercorns, and any spice packet that came with your corned beef. This will create a flavorful base for your dish.
2. Rinse the Corned Beef:
Rinse the corned beef thoroughly under cold water. This step helps to remove excess brine for a balanced flavor. Once rinsed, place the corned beef on the trivet in the Instant Pot, making sure the fat side is facing up. This allows the flavors to penetrate the meat while it cooks.
3. Set to Pressure Cook:
Close the lid of the Instant Pot and make sure the valve is sealed. Now, set the Instant Pot to Manual/Pressure Cook on High for 90 minutes. Don’t worry, this will ensure the meat becomes juicy and tender!
4. Release the Pressure:
Once the cooking time is complete, let the pressure release naturally for 15 minutes. After that, you can perform a quick release for any remaining pressure – just be careful of the steam!
5. Remove the Corned Beef:
Carefully take out the corned beef and set it aside on a cutting board. Cover it loosely with foil to keep warm while you cook the vegetables.
6. Cook the Potatoes and Carrots:
Now it’s time to add the baby potatoes and carrots to the flavorful liquid in the Instant Pot. Close the lid, seal the valve, and pressure cook on High for 4-5 minutes. These will soak up all that delicious broth!
7. Add the Cabbage:
After the potato and carrot cooking time, do a quick release. Add the cabbage wedges to the pot, close the lid again, and pressure cook on High for another 2-3 minutes. This will give you perfectly cooked cabbage to accompany your meal.
8. Serve It Up:
Once done, do a quick release again. Take out the cooked vegetables and place them alongside the corned beef on a serving platter. Be sure to slice the corned beef against the grain into ¼ inch slices for tenderness!
9. Garnish and Enjoy:
Finally, garnish your beautiful dish with chopped parsley for a fresh touch. Serve it with Dijon mustard on the side, if using. Enjoy your hearty, home-cooked corned beef and cabbage!
Can I Use a Different Cut of Beef?
Yes, you can use a different cut, but keep in mind that corned beef brisket is traditionally used for its tenderness and rich flavor. If using another cut, such as a round roast, adjust the cooking time based on the size and thickness to ensure it remains tender.
What Can I Do With Leftover Corned Beef?
Leftover corned beef is fantastic! You can store it in an airtight container in the fridge for up to 3 days. Try making corned beef sandwiches, hash, or adding it to soups for extra flavor!
Can I Make This Recipe Without a Trivet?
If you don’t have a trivet, you can place the corned beef directly in the liquid. Just ensure it is elevated, slightly above the broth, if possible, to allow for even cooking. Alternatively, use a heatproof dish that fits inside the pot to keep it above the liquid.
What Other Vegetables Can I Add?
Feel free to get creative! Other great vegetables to add include parsnips, turnips, or even green beans. Just be mindful of the cooking times; firmer vegetables may need longer to cook.
