Main Dish, Meat and Poultry, Recipes

Instant Pot Corned Beef & Cabbage

Instant Pot Corned Beef and Cabbage is a special dish that you can enjoy in half the time of traditional cooking methods. It’s one of my all-time favorites!

Instant Pot Corned Beef, cabbage, and carrots on a white platter

Did you know that Corned Beef is actually not an *official* Irish dish? It’s more Irish-American — but nonetheless, still drool-worthy and one of my favorites. While researching the origin of this dish, I also learned that Abraham Lincoln chose corned beef as his inaugural meal.

Keep in mind that this dish should only be used for special occasions. It’s not exactly super-healthy. You will receive a healthy dose of vitamin B12 and zinc; but it comes with an even (un)healthier dose of cholesterol, saturated fat, and sodium.

Regardless, I’m still going to enjoy this for New Year’s Day, St. Patrick’s Day, and when we feel the urge to ruin our diet! It’s a great pairing with my Instant Pot Sun Drop Cake!

Ingredients:

6 large cloves garlic, peeled and minced
2 small (or 1 medium) yellow onions, chopped
2 bay leaves
2 cups chicken or beef broth
1 cup water
2½ – 4 pound corned beef brisket with spice pack
Sea salt and black pepper, to taste
5 large carrots, cut into strips
1 pounds red potatoes, quartered
½ large cabbage head, sliced

Directions:

Add garlic, onion, and bay leaves to Instant Pot inner pot and pour the broth and water on top. Place the trivet that comes with the Instant Pot inside the container with the handles positioned up for easy removal.

Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.

Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.

When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm. Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.

When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.

Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!

Instant Pot Corned Beef & Cabbage

Instant Pot Corned Beef & Cabbage

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 1 hour 28 minutes
Additional Time: 15 minutes
Total Time: 1 hour 58 minutes

Instant Pot Corned Beef and Cabbage is a special dish that you can enjoy in half the time of traditional cooking methods

Ingredients

  • 6 large cloves garlic, peeled and minced
  • 2 small (or 1 medium) yellow onions, chopped
  • 2 bay leaves
  • 2 cups chicken or beef broth
  • 1 cup water
  • 2½ - 4 pound corned beef brisket with spice pack
  • Sea salt and black pepper, to taste
  • 5 large carrots, cut into strips
  • 1 pounds red potatoes, quartered
  • ½ large cabbage head, sliced

Instructions

Add garlic, onion, and bay leaves to your Instant Pot inner pot and pour the broth and water on top. Place the trivet that comes with the Instant Pot inside the liner with the handles positioned up for easy removal.



Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.



Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.



When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set
aside and keep warm.





Return the trivet to the Instant Pot and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.

When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.



Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!



Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1078Total Fat: 62gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 363mgSodium: 411mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 101g

This data was provided and calculated by Nutritionix on 4/16/2020

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One Comment

  1. Rena walter

    I would like this, it sounds easy!

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