This Instant Pot Corned Beef and Cabbage is a cozy dish that’s perfect for a family dinner. With tender beef and crisp cabbage, it’s comforting and full of flavor!
Cooking it in the Instant Pot makes it super quick, and you won’t have to wait all day. Just set it and let it work its magic—easy peasy! Who knew dinner could be this simple? 😄
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! Look for a 3 to 4-pound brisket for the best results. If you can’t find corned beef, consider a brined pork shoulder or even a plant-based meat alternative for a vegetarian option, though the flavors will vary.
Beef Broth: Using beef broth adds a rich flavor to the dish. If you prefer a lighter taste, water will work just fine. For a vegetarian twist, vegetable broth is great too!
Cabbage: Green cabbage provides the best texture and flavor here. If you want a change, try Savoy cabbage for a slightly sweeter flavor or napa cabbage for a more delicate texture.
Vegetables: Baby potatoes and carrots are classic additions. If you’re avoiding carbs, swap potatoes with turnips or radishes. Feel free to add other veggies like parsnips or celery if you have them on hand!
How Do You Ensure Perfectly Cooked Corned Beef?
Cooking corned beef perfectly requires good timing and pressure management. Start by rinsing the brisket to remove excess salt and brine. This helps control the seasoning of the final dish.
- Place the meat fat side up to keep it moist as it cooks.
- Set the cooking time to 90 minutes on high pressure, but remember, quality cuts may need a little longer if you prefer it even more tender.
- Don’t rush the pressure release; letting it naturally release for 10 minutes helps retain moisture and flavor.
After adding vegetables, cook for another 5 minutes under high pressure. Always slice the meat against the grain for tenderness; it makes a big difference in texture!
Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1 tablespoon black peppercorns (if not included in spice packet)
- 1 bay leaf (optional)
For the Vegetables:
- 1 small head green cabbage, cut into wedges
- 1 pound baby potatoes, washed
- 1 pound baby carrots
For the Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, followed by 90 minutes of cooking for the corned beef, and an additional 5 minutes for the vegetables. You’ll also need about 10 minutes for pressure release, making it approximately 1 hour and 15 minutes from start to finish for a hearty meal!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef under cold running water to remove excess brine—this helps reduce saltiness. Gently pat the brisket dry with paper towels so it can absorb all the flavors.
2. Set Up the Instant Pot:
Place the trivet inside your Instant Pot. This helps keep the corned beef elevated. Add the quartered onion, smashed garlic, black peppercorns, and bay leaf (if you’re using it) to the pot.
3. Cook the Corned Beef:
Place the corned beef brisket on the trivet, making sure the fat side is facing up for moisture. Pour the beef broth or water over the brisket to infuse flavor. Close the lid, set the pressure valve to sealing, and cook on High Pressure for 90 minutes.
4. Release the Pressure:
When the cooking time is up, allow the Instant Pot to naturally release pressure for about 10 minutes. After that, do a quick release for any remaining steam before opening the lid.
5. Add the Vegetables:
Once the lid is off, carefully add the baby potatoes and carrots around the corned beef. Then, place the cabbage wedges on top to steam perfectly along with the meat. Close the lid again, set the valve to sealing, and cook on High Pressure for an additional 5 minutes.
6. Final Pressure Release:
After the veggies have finished cooking, perform a quick pressure release. Keep your face away from the steam as you open the valve!
7. Slice and Serve:
Carefully remove the corned beef and let it rest for 5-10 minutes to allow the juices to settle. Slice it against the grain for the best texture. Arrange the tender cabbage, potatoes, and carrots on a platter with the sliced corned beef.
8. Add Finishing Touches:
Garnish with freshly chopped parsley for a pop of color and flavor. If you’d like, sprinkle some of the seasoning from the spice packet over the meat for an added burst of taste.
Enjoy this tender and flavorful Instant Pot Corned Beef and Cabbage with your loved ones!
Can I Use a Different Cut of Beef?
Yes, you can use a different cut like a top round or a flat cut brisket if that’s what you have on hand. Just keep in mind that cooking times may vary slightly, especially for thicker cuts.
How Do I Store Leftover Corned Beef?
Store any leftover corned beef and vegetables in airtight containers in the refrigerator for up to 4 days. Make sure to separate the meat from the veggies to keep them fresh longer!
Can I Freeze Leftovers?
Absolutely! Allow the corned beef and vegetables to cool completely before transferring to a freezer-safe container. You can freeze them for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Add More Vegetables?
Definitely! Feel free to add additional vegetables like parsnips, turnips, or even celery for extra flavor. Just make sure they’re cut into similar-sized pieces to ensure even cooking. Adjust the cooking time if you’re adding thicker vegetables!
