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

Cooking corned beef and cabbage in an Instant Pot typically takes about 70-90 minutes, including the time it takes for the pot to come to pressure and release. This method is significantly faster than traditional stovetop cooking.

What's the best way to prevent mushy cabbage in the Instant Pot?

To avoid mushy cabbage, add it to the Instant Pot during the last 5-7 minutes of cooking time. This ensures it cooks through but remains crisp-tender.

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

Yes, you can customize the vegetables to your preference. Potatoes and carrots are classic additions, but you could also include parsnips or turnips. Adjust cooking times accordingly to ensure all vegetables are cooked to your desired tenderness.

What's the best way to release the pressure from my Instant Pot when cooking corned beef and cabbage?

A natural pressure release (NPR) is recommended for corned beef, allowing the meat to become more tender as it slowly depressurizes. However, a quick release can be used if you're short on time, but be careful of splattering.

Instant Pot Corned Beef & Cabbage: 7 Easy, Perfect Secrets

Name: Instant Pot Corned Beef & Cabbage: Easiest Foolproof Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Irish-American
Ingredients: 3 to 4 pound corned beef brisket, with spice packet; 1 medium head of cabbage, cored and cut into wedges; 1 pound baby potatoes, halved or quartered if large; 1 pound carrots, peeled and chopped into 1 inch pieces; 1 large onion, quartered; 4 cups beef broth; 2 tablespoons Dijon mustard (optional); Fresh parsley, chopped for garnish

Description

Tender corned beef and flavorful cabbage, potatoes, and carrots cooked quickly in the instant pot with a rich broth.

Ingredients

Scale

3 to 4 pound corned beef brisket, with spice packet
1 medium head of cabbage, cored and cut into wedges
1 pound baby potatoes, halved or quartered if large
1 pound carrots, peeled and chopped into 1 inch pieces
1 large onion, quartered
4 cups beef broth
2 tablespoons Dijon mustard (optional)
Fresh parsley, chopped for garnish

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Instructions

Rinse the corned beef brisket under cold water. Place the corned beef in the instant pot and add the spice packet.
Add the quartered onion to the instant pot and pour in the beef broth.
Close the instant pot lid and set the vent to sealing. Cook on high pressure for 70 to 80 minutes.
Allow the instant pot to naturally release pressure for 15 minutes, then manually release any remaining pressure.
Open the instant pot and carefully add the potatoes and carrots. Place the cabbage wedges on top.
Close the lid again and cook on high pressure for an additional 3 minutes. Followed by a quick pressure release.
Carefully remove the corned beef from the instant pot and let it rest for 10 minutes before slicing against the grain. Remove the vegetables.
Arrange the sliced corned beef, cabbage, potatoes, and carrots on a platter. Spoon some of the cooking liquid over the top. Garnish with fresh parsley and serve with Dijon mustard, if desired.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Cuisine: Irish-American

Nutrition

Calories: 450
Sugar: 8g
Sodium: 1200mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 25g
Fiber: 5g
Protein: 30g
Cholesterol: 120mg