Instant Pot Corned Beef & Cabbage: Easiest EVER Recipe!

Instant pot corned beef and cabbage is one of those dishes that instantly transports me back to cozy dinners with family, laughter echoing through the kitchen. It’s a comforting classic, but let’s be honest, it can take hours to simmer on the stove. That’s where the magic of the Instant Pot comes in! With this recipe, you can enjoy tender, flavorful corned beef with perfectly cooked cabbage and vegetables in a fraction of the time. Get ready to fall in love with instant pot corned beef and cabbage all over again!

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 does it drastically cut down on cooking time, but it also locks in all those delicious flavors, creating a truly unforgettable meal. I remember the first time I made this in the Instant Pot; my family couldn’t believe how tender the beef was and how perfectly cooked the vegetables were.

Imagine sinking your teeth into juicy, melt in your mouth corned beef, paired with sweet cabbage, tender carrots, and creamy potatoes. The Instant Pot makes the entire process unbelievably easy. You’ll have a satisfying, hearty dinner on the table in about an hour and a half, perfect for busy weeknights or a special weekend feast.

This recipe is special because it’s a modern take on a traditional favorite. You get all the comfort and flavor you crave, without spending hours in the kitchen. Plus, the Instant Pot infuses so much flavor that every bite feels like a warm hug. This is a perfect way to make a delicious and simple instant pot beef dinner.

Ingredients Needed for This instant pot corned beef and cabbage Recipe

Here’s what you’ll need to create this amazing dish.

• Corned Beef Brisket: 3 pounds, with the spice packet
• Water: 6 cups
• Beef Broth: 2 cups (optional, for richer flavor)
• Yellow Onion: 1 large, quartered
• Carrots: 3 large, peeled and cut into 2 inch pieces
• Potatoes: 3 medium, quartered (Yukon Gold or Red Potatoes work great)
• Green Cabbage: 1 medium head, cut into wedges
• Bay Leaf: 1 to 2
• Black Peppercorns: 1 teaspoon
• Optional: 1 tablespoon apple cider vinegar or brown sugar (can be useful but not needed)
• Salt: To taste, after cooking (be careful, corned beef is already salty!)
• Pepper: To taste, after cooking
• Fresh Parsley: Chopped for garnishing (optional)

How to Make This instant pot corned beef and cabbage Recipe

Ready to get cooking? Here’s how to make this delightful meal:

1. 1. Prepare the Corned Beef: Rinse the corned beef brisket and pat it dry. Place it in the Instant Pot. Add the spice packet that came with the brisket.

1. 2. Add Liquids and Aromatics: Pour in the water and beef broth (if using). Add the quartered onion, bay leaf, and black peppercorns.

1. 3. Pressure Cook: Close the Instant Pot lid, making sure the valve is set to sealing. Cook on high pressure for 75 minutes. Use natural pressure release (let the pressure come down on its own) for 15 minutes, then quick release any remaining pressure.

1. 4. Add Vegetables: Carefully open the Instant Pot. Add the carrots and potatoes to the pot. Close the lid again and cook on high pressure for 5 minutes. Quick release the pressure immediately after the time is up to prevent mushy vegetables. 

1. 5. Add Cabbage: Open the Instant Pot one more time. Add the cabbage wedges on top. Close the lid and cook on high pressure for 3 minutes. Quick release the pressure.

1. 6. Check for Doneness: Check the corned beef and vegetables. The beef should be fork tender, and the vegetables should be easily pierced with a fork, but not mushy. If everything is to your satisfaction, it is ready. If not, continue to cook for a few minutes.

1. 7. Rest and Slice: Carefully remove the corned beef from the Instant Pot and let it rest for about 10 minutes before slicing against the grain. This helps it retain its juiciness.

1. 8. Serve: Slice the corned beef and serve with the cooked carrots, potatoes, and cabbage. Garnish with fresh parsley, if desired. Adjust seasoning with salt and pepper to your liking.

How to Serve This instant pot corned beef and cabbage Recipe

Serving this instant pot corned beef and cabbage is all about celebrating the flavors! Pile the sliced corned beef high on a platter, surrounded by the tender carrots, potatoes, and cabbage wedges. The colorful presentation is half the enjoyment.

A dollop of horseradish sauce or a creamy mustard adds a delightful tangy kick that complements the richness of the beef. I also love serving it with a side of crusty bread for sopping up all those flavorful juices.

For a complete meal, consider adding a simple green salad or some Irish soda bread to the table. Get creative with your plating; a rustic wooden board or a classic white platter both work beautifully! For a delicious twist, and a recipe that takes advantage of leftovers, be sure to make a potato hash with any extra corned beef, potatoes, or cabbage.

How to Store This instant pot corned beef and cabbage Recipe

Leftovers are a gift when it comes to instant pot corned beef and cabbage!

To refrigerate, allow the corned beef, vegetables, and cabbage to cool completely. Store them separately in airtight containers to maintain their texture and prevent them from becoming soggy. Refrigerated leftovers will stay good for 3 to 4 days.

For longer storage, you can freeze the corned beef. Wrap it tightly in plastic wrap, and then place it in a freezer bag. Vegetables may become slightly softer after freezing, but they are still great in soups and stews. Frozen corned beef can last for 2 to 3 months.

To reheat, slice the corned beef and add it with the vegetables to a saucepan with a little broth or water. Simmer until heated through. Alternatively, you can reheat individual portions in the microwave.

Tips to Make This instant pot corned beef and cabbage Recipe

To elevate your instant pot corned beef and cabbage, here are a few tips and tricks:

• Ingredient Swaps: If you don’t have beef broth, you can use water with a beef bouillon cube or concentrate for added flavor. You can also substitute turnips or parsnips for the carrots if desired.

• Success Tips: Don’t overcook the cabbage! It should still have a slight bite to it. Quick releasing the pressure after adding the cabbage is key to preventing it from becoming mushy.

• Common Mistakes to Avoid: Be careful not to add too much salt, as corned beef is already quite salty. Taste the broth before adding any additional salt.

• Pro Tips for Best Results: Resting the corned beef after cooking and before slicing is essential for retaining its juiciness. Always slice against the grain for the most tender results. You can also use a little bit of brown sugar to help caramelize some of the food.

Helpful Notes for This instant pot corned beef and cabbage Recipe

A few extra details can make all the difference.

• Corned Beef Details: Corned beef comes from the brisket cut of beef, and it’s been cured with salt, spices, and nitrates. Look for a well-marbled brisket for the best flavor.

• Ingredient Details: Yukon Gold or red potatoes hold their shape well during pressure cooking, making them ideal for this recipe.

• Equipment Recommendations: An Instant Pot is essential for this recipe, of course, but a good quality cutting board and a sharp knife will also come in handy for preparing the vegetables and slicing the corned beef.

Variation of This instant pot corned beef and cabbage Recipe

Feeling adventurous? Try these variations!

• Seasonal Twists: In the spring, try adding new potatoes and spring cabbage for a lighter take on the classic dish.

• Optional Versions: For a spicier version, add a pinch of red pepper flakes to the pot.

• Creative Modifications: Add a dark Irish stout to the cooking liquid for even deeper flavor. If you are doing so, reduce the amount of beef broth by the same amount.

Conclusion

I truly hope you’ll give this instant pot corned beef and cabbage recipe a try. It’s a fantastic way to enjoy a classic dish with minimal effort and maximum flavor. Remember to take your time, experiment with the suggested ingredients, and, most importantly, enjoy the process. Happy cooking!

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