This Instant Pot Corned Beef and Cabbage is a cozy dish that gets tender, flavorful meat and perfectly cooked veggies in no time! It’s a one-pot meal that feels like a warm hug.
I love how easy it is to make—just toss everything in the pot and let it work its magic. And the smell? You’ll be counting down the minutes until dinner! 😋
Key Ingredients & Substitutions
Corned beef brisket: This is the star of the dish. Look for a 3-4 lb brisket with a seasoning packet. If you can’t find it, a regular beef brisket can work, just season it with salt, pepper, and some pickling spices for that traditional flavor.
Beef broth/water: Using beef broth adds richness. If you prefer a lighter option, water works too! You can also try vegetable broth for a milder flavor.
Carrots: I enjoy using medium carrots but feel free to substitute them with other root vegetables like parsnips or sweet potatoes for a twist.
New potatoes: While I like using small new potatoes, any type of potato will work. Cut larger ones into chunks for even cooking.
Cabbage: Green cabbage is commonly used, but you can substitute with Savoy or Napa cabbage for a different taste and texture.
How Do I Cook Corned Beef to Make It Tender?
Cooking corned beef to the right tenderness can be tricky, but using an Instant Pot makes it easier! Start by rinsing the brisket to remove excess brine, which can be overly salty. Then, cooking it on high pressure really helps break down the meat fibers.
- Always place the brisket fat side up on the trivet. This keeps the meat moist as the fat renders while cooking.
- Cook on high pressure for 70 minutes, allowing a natural pressure release for 15 minutes. This step ensures the beef stays juicy and tender.
Don’t forget to slice the beef against the grain for the best texture in every bite! Enjoy!
How to Make Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3-4 lbs corned beef brisket, with seasoning packet
- 4 cups beef broth or water
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 4-5 medium carrots, cut into large chunks
- 4-5 small new potatoes, whole or halved if large
- 1 small head of cabbage, cut into wedges
For Serving:
- 2 tbsp whole grain mustard (optional)
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 1.5 hours to cook, including pressure release times. Overall, you’ll have a delicious, hearty meal ready in about 2 hours—perfect for a family dinner.
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps remove any excess brine, which can make the dish too salty. After rinsing, pat it dry with a paper towel.
2. Set Up the Instant Pot:
Place the trivet inside your Instant Pot. Pour in the 4 cups of beef broth or water, then carefully place the corned beef on top of the trivet with the fatty side facing up. This will keep the meat moist during cooking.
3. Add the Seasoning and Vegetables:
Sprinkle the seasoning packet evenly over the corned beef. Next, add the quartered onion and smashed garlic cloves around the meat. These will add great flavor!
4. Cook the Corned Beef:
Seal the lid of the Instant Pot and make sure the valve is set to “sealing.” Set the Instant Pot to cook on high pressure for 70 minutes. Once it’s cooked, let the pressure naturally release for 15 minutes, then do a quick release for any remaining pressure.
5. Prepare the Vegetables:
Carefully remove the corned beef from the pot and cover it loosely with foil to keep it warm. Now, add the carrots, new potatoes, and cabbage wedges into the pot with the flavorful cooking liquid.
6. Cook the Vegetables:
Seal the lid again and cook the vegetables on high pressure for 3-5 minutes depending on how you like them (3 minutes for tender-crisp, 5 minutes for softer vegetables). When finished, perform another quick release.
7. Serve and Enjoy:
Using a slotted spoon, carefully remove the vegetables and arrange them around the corned beef on a serving platter. Slice the corned beef against the grain into 1/4-inch thick slices. Garnish with fresh parsley, and if desired, serve with whole grain mustard on the side. Enjoy your hearty Instant Pot Corned Beef and Cabbage!
Can I Use Frozen Corned Beef for This Recipe?
Yes, you can use frozen corned beef! Just make sure it’s completely thawed before cooking. The best way to thaw is in the refrigerator overnight, or you can place it in a sealed plastic bag and submerge it in cold water for a quicker thaw.
Can I Substitute Other Vegetables?
Absolutely! Besides cabbage, carrots, and potatoes, you can add root vegetables like parsnips or turnips. Just adjust the cooking time if using firmer vegetables. Remember to cut them into similar-sized pieces for even cooking.
How Do I Store Leftovers?
Leftover corned beef and vegetables can be stored in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them in portions for up to 2-3 months. Just reheat in the microwave or on the stovetop when ready to enjoy!
What’s the Best Way to Reheat Corned Beef?
The best way to reheat corned beef is on the stovetop. Slice the beef and warm it in a skillet over low heat, adding a splash of broth or water to keep it moist. You can also microwave it, but be cautious to not overcook and dry it out!
