Instant Pot Corned Beef and Cabbage
Making corned beef and cabbage in the Instant Pot creates incredibly juicy and tender beef, and the cook time is much faster than on a stove top!
Servings: 6 servings
Calories: 553kcal
Equipment
- Instant Pot or other electric pressure cooker
Ingredients
- 2.75 lbs. corned beef brisket
- 1 medium onion white or yellow, peeled and cut into quarters
- 3-4 cloves garlic
- 2 cups vegetable broth or beef broth/stock
- 1 lb baby potatoes or baby red potatoes
- 1 small head green cabbage
- 8 large carrots
- ½ teaspoon sea salt or more/less as desired (to season vegetables)
- ¼ teaspoon black pepper or more/less as desired (to season vegetables)
- 1 teaspoon chopped parsley optional, for garnish
Instructions
- Rinse the corned beef with tap water and place it in the Instant Pot, fat cap side facing up. Add the quartered onion, garlic, broth/stock, and spices to your Instant Pot.
- Lock the lid in place, close the steam valve, and manually set to cook on High Pressure for 75 minutes. When the cook time is up, allow 15-20 minutes for the pressure to release naturally.
- While the corned beef cooks, wash and cut the vegetables. Peel and cut the carrots into 4-inch pieces and quarter the cabbage, removing the bottom part of the stem and any brown pieces. Leave the baby potatoes whole. Note: If the baby potatoes are larger than 3 inches long, cut them into halves or quarters.
- Remove the cooked corned beef from the Instant Pot and set it on a platter. Ladle a little bit of the cooking liquid over the beef and cover with foil to keep the meat warm.
- Strain the solids from the cooking liquid, then add the liquid back into the Instant Pot. Set a trivet into the inner pot, then stack the potatoes, carrots, and cabbage, in that order.
- Cook on high pressure for 4 minutes, then manually open the vent, for a quick pressure release. Remove the lid of the IP and use a slotted spoon to transfer vegetables from the liquid to serving platters or bowls.
- Slice the corned beef against the grain. Corned beef is normally pre-seasoned, but the vegetables may need salt and pepper. Garnish with chopped fresh parsley if desired.
Video
Notes
To store leftovers: Transfer to an airtight container and store in the refrigerator for 3-4 days.
Average serving size is 5 ounces of corned beef with 1/4 head cabbage and 1 cup mixed carrots/potatoes.
Nutrition
Serving: 5 ounces corned beef | Calories: 553kcal | Carbohydrates: 33g | Protein: 35g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 112mg | Sodium: 3130mg | Potassium: 1479mg | Fiber: 8g | Sugar: 10g | Vitamin A: 16325IU | Vitamin C: 122mg | Calcium: 110mg | Iron: 5mg
