Instant pot corned beef and cabbage! This isn’t just dinner folks, it’s a hug in a bowl. My grandma used to make corned beef and cabbage every St. Patrick’s Day, and the smell would fill the entire house. It was a day filled with laughter, stories, and of course, delicious food. But let’s be honest, the traditional method can take hours. Thankfully, my instant pot corned beef and cabbage recipe brings that same comforting flavor to your table in a fraction of the time. Join me in creating some tasty memories and learn how easy it is to make perfect corned beef and cabbage quickly.
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Why You Will Love This instant pot corned beef and cabbage Recipe
This instant pot corned beef and cabbage recipe is a game changer. Not only is it incredibly quick, imagine tender, flavorful corned beef and perfectly cooked cabbage on your table in under two hours! Traditional methods can take all day, but this pressure cooker corned beef method slashes the cooking time without sacrificing any of that classic taste. Plus, using the instant pot is nearly foolproof. Just toss everything in, set it, and forget it until dinner time. This is the perfect recipe for busy weeknights or any time you crave that comforting taste of home.
Let’s discuss the ease of this recipe further. You get a hearty, flavorful meal with minimal effort. No watching over a simmering pot for hours. No dried out meat. This instant pot method ensures your corned beef is juicy and tender, and your vegetables are cooked to perfection. It’s comfort food made simple.
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Ingredients Needed for This instant pot corned beef and cabbage Recipe
Here’s what you’ll need to create this delicious instant pot corned beef and cabbage recipe. Remember, fresh ingredients make a difference, so try to opt for the best quality you can find.
- For the Corned Beef:
* 1 (3-4 pound) Corned Beef Brisket, with spice packet
* 1 medium Yellow Onion, quartered
* 3 cloves Garlic, minced
* 4 cups Beef Broth
* 1 cup Water
- For the Cabbage and Vegetables:
* 1 large Head of Green Cabbage, cut into wedges
* 3 medium Carrots, peeled and cut into 2 inch pieces
* 3 medium Russet Potatoes, peeled and quartered
* 1 tablespoon Olive Oil
* Salt and Pepper, to taste
How to Make This instant pot corned beef and cabbage Recipe
Here’s the step by step guide to making this delicious meal at home. Take your time and follow the instructions carefully for the best results.
- 1. Prepare the Corned Beef: Rinse the corned beef brisket under cold water and pat it dry. Place the trivet in the instant pot.
- 2. Add Aromatics: Place the quartered onion and minced garlic in the bottom of the instant pot. Pour in the beef broth and water.
- 3. Cook the Corned Beef: Place the corned beef on top of the trivet, fat side up. Sprinkle with the spice packet that came with the brisket.
- 4. Pressure Cook: Secure the lid of the instant pot, ensuring the valve is set to sealing. Cook on high pressure for 75 minutes for a 3 pound brisket, or 90 minutes for a 4 pound brisket.
- 5. Natural Pressure Release: Allow the instant pot to natural pressure release for 15 minutes, then quick release any remaining pressure.
- 6. Add Vegetables: Carefully remove the corned beef from the instant pot and set aside to rest, tented with foil. Add the carrots and potatoes to the instant pot.
- 7. Cook the Vegetables: Secure the lid again and cook on high pressure for 3 minutes. Quick release the pressure.
- 8. Add Cabbage: Add the cabbage wedges to the instant pot. Cook on high pressure for 1 minute, followed by an immediate quick release of pressure.
- 9. Slice and Serve: Remove the vegetables and cabbage from the instant pot. Slice the corned beef against the grain. Serve the corned beef with the cooked vegetables and cabbage. Drizzle with some of the cooking liquid from the instant pot, or try my Crispy Corned Beef Slow Cooker 2 (https://recipesofday.com/crispy-corned-beef-slow-cooker-2/) for a new twist on this dish!
How to Serve This instant pot corned beef and cabbage Recipe
Serving should be about presentation as well as about highlighting the tender meat and vegetables. After slicing the corned beef, arrange it on a platter with the carrots, potatoes, and cabbage. Drizzle some of the cooking liquid over the meat and vegetables for added flavor. You can also serve with a dollop of horseradish sauce or mustard for extra zing.
For a more elegant presentation, try layering the cabbage on a plate, topping it with the potatoes and carrots, and then arranging the sliced corned beef on top. Garnish with fresh parsley for a pop of color. Consider serving with a side of crusty bread to soak up all the delicious juices.
How to Store This instant pot corned beef and cabbage Recipe
Knowing how to properly store leftovers is important for maintaining the quality of your meal. To refrigerate, place the corned beef, cabbage, and vegetables in separate airtight containers. This prevents the flavors from blending too much. Cooked corned beef can be stored in the refrigerator for up to 3 4 days.
To freeze leftovers, wrap the corned beef tightly in plastic wrap and then place it in a freezer bag. The vegetables can be frozen separately. Frozen corned beef can last for up to 2 3 months. When reheating, thaw the corned beef in the refrigerator overnight. Reheat in the microwave or on the stovetop with a little beef broth to keep it moist.
Tips to Make This instant pot corned beef and cabbage Recipe
Here are several tips designed to enhance the flavor and ease of preparation of your instant pot corned beef. If you don’t have beef broth try chicken broth or even a dark beer. If you don’t like cabbage feel free to substitute Brussels sprouts for a twist.
For a richer flavor, try searing the corned beef in the instant pot before adding the broth. This will add a delicious caramelized crust to the meat. Don’t overcook the cabbage; it should be tender crisp, not mushy. And make your life even easier with preparation. Chop all your vegetables before beginning the cooking process or even hours before.
Helpful Notes for This instant pot corned beef and cabbage Recipe
The quality of your corned beef will greatly influence the final taste of the dish. Look for a brisket with good marbling, as this will ensure a tender and flavorful result. The spice packet that comes with the corned beef is a great starting point, but you can also add your own spices, such as bay leaves, peppercorns, and mustard seeds.
If you prefer a less salty corned beef, soak it in cold water for a few hours before cooking. This will help to draw out some of the excess salt. Finally, be sure to slice the corned beef against the grain for the most tender and easily digestible results. If you want some extra tips on selecting the best cut, review my Best Corned Beef Recipe (https://recipesofday.com/best-corned-beef-recipe/).
Variation of This instant pot corned beef and cabbage Recipe
There are several variations you can explore with this classic dish. For a spicier kick, add a pinch of red pepper flakes to the cooking liquid. You can also incorporate different types of vegetables, such as parsnips or turnips, for a unique flavor profile.
To make it a truly Irish meal, add a splash of Guinness to the instant pot. For a sweeter version, glaze the corned beef with a mixture of brown sugar and Dijon mustard before serving. Consider adding some pearl onions for sweetness. And for added inspiration, review my Best Corned Beef Recipe 2 (https://recipesofday.com/best-corned beef-recipe-2/).
How long does it take to cook corned beef in an Instant Pot?
Cooking corned beef in an Instant Pot significantly reduces the cooking time. Typically, it takes about 70-80 minutes of cooking time, plus the time for the Instant Pot to come to pressure and release pressure.
Do I need to rinse corned beef before cooking in an Instant Pot?
Whether or not to rinse corned beef is a matter of preference. Rinsing off the brine can reduce the saltiness of the final dish. However, some people prefer the intensified flavor from the brine, so it’s not always necessary.
What’s the best way to prevent mushy cabbage in Instant Pot corned beef and cabbage?
To prevent mushy cabbage, add it to the Instant Pot during the last few minutes of cooking time of the corned beef. Around 3-5 minutes is usually sufficient to cook the cabbage through without overcooking it.
Can I add other vegetables besides cabbage to Instant Pot corned beef?
Yes, you can absolutely add other vegetables such as potatoes, carrots, and onions. For even cooking, add the larger, denser vegetables like potatoes and carrots before the cabbage.
Conclusion
This instant pot corned beef and cabbage recipe is a delicious and easy way to enjoy a classic comfort food. With minimal effort, you can have a tender, flavorful meal that will warm you from the inside out. So, gather your ingredients, follow the simple steps, and create your own memorable dish of instant pot corned beef and cabbage. Happy cooking everyone!
Instant Pot Corned Beef and Cabbage: The Easiest Dinner EVER
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
A quick and easy Instant Pot Corned Beef and Cabbage recipe that delivers tender, flavorful meat and perfectly cooked vegetables in under two hours!
Ingredients
- 1 (3-4 pound) Corned Beef Brisket, with spice packet
- 1 medium Yellow Onion, quartered
- 3 cloves Garlic, minced
- 4 cups Beef Broth
- 1 cup Water
- 1 large Head of Green Cabbage, cut into wedges
- 3 medium Carrots, peeled and cut into 2 inch pieces
- 3 medium Russet Potatoes, peeled and quartered
- 1 tablespoon Olive Oil
- Salt and Pepper, to taste
Instructions
- 1. Prepare the Corned Beef: Rinse the corned beef brisket under cold water and pat it dry. Place the trivet in the instant pot.
- 2. Add Aromatics: Place the quartered onion and minced garlic in the bottom of the instant pot. Pour in the beef broth and water.
- 3. Cook the Corned Beef: Place the corned beef on top of the trivet, fat side up. Sprinkle with the spice packet that came with the brisket.
- 4. Pressure Cook: Secure the lid of the instant pot, ensuring the valve is set to sealing. Cook on high pressure for 75 minutes for a 3 pound brisket, or 90 minutes for a 4 pound brisket.
- 5. Natural Pressure Release: Allow the instant pot to natural pressure release for 15 minutes, then quick release any remaining pressure.
- 6. Add Vegetables: Carefully remove the corned beef from the instant pot and set aside to rest, tented with foil. Add the carrots and potatoes to the instant pot.
- 7. Cook the Vegetables: Secure the lid again and cook on high pressure for 3 minutes. Quick release the pressure.
- 8. Add Cabbage: Add the cabbage wedges to the instant pot. Cook on high pressure for 1 minute, followed by an immediate quick release of pressure.
- 9. Slice and Serve: Remove the vegetables and cabbage from the instant pot. Slice the corned beef against the grain. Serve the corned beef with the cooked vegetables and cabbage. Drizzle with some of the cooking liquid from the instant pot.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Cuisine: Irish
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
