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.

Instant Pot Corned Beef & Cabbage: 7 Easy, Expert Secrets!

Name: Instant Pot Corned Beef and Cabbage: The Easiest Dinner EVER
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Irish
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

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

Scale

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

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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