How long does it take to cook corned beef and cabbage in an Instant Pot?

Cooking corned beef and cabbage in an Instant Pot significantly reduces the cooking time. On average, you can expect it to take about 70-90 minutes, including the time it takes for the Instant Pot to come to pressure and release pressure.

What's the best way to prevent soggy cabbage in Instant Pot corned beef and cabbage?

To avoid soggy cabbage, add it during the last few minutes of cooking. About 5 minutes before the end of the pressure cooking cycle, release the pressure, add the cabbage, and then cook on high pressure for just 2-3 minutes more, followed by a quick pressure release.

What kind of corned beef should I use for the Instant Pot?

A brisket cut is typically recommended for instant pot corned beef. Make sure to look for a cut that's well-marbled for optimal flavor and tenderness. Don't forget to check if the corned beef comes with a spice packet, as this can enhance the flavor of the dish.

Can I use beer in my Instant Pot corned beef and cabbage?

Yes, you can substitute some of the water with beer for extra flavor. A dark beer like Guinness or a stout works well, adding a rich and complex taste to the corned beef. Use it in combination with beef broth for maximum flavor.

Instant Pot Corned Beef and Cabbage: 7 Easy & Delicious Secrets!

Name: Instant Pot Corned Beef & Cabbage: Easiest EVER Recipe!
Prep time: 15 min
Cook time: 1 h 33 min
Total time: 1 h 48 min
Cuisine: Irish-American
Ingredients: 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)

Description

Enjoy tender, flavorful corned beef with perfectly cooked cabbage and vegetables in a fraction of the time with this easy Instant Pot recipe.

Ingredients

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)

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Instructions

Rinse the corned beef brisket and pat it dry. Place it in the Instant Pot. Add the spice packet that came with the brisket.
Pour in the water and beef broth (if using). Add the quartered onion, bay leaf, and black peppercorns.
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.
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.
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.
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.
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.
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.

Prep Time: 15 minutes
Cook Time: 1 hour 33 minutes
Category: Main Course
Cuisine: Irish-American

Nutrition

Calories: 420
Sugar: 8g
Sodium: 1200mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 18g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg