How to Make Instant Pot Corned Beef and Cabbage

Corned beef and cabbage is a classic Irish-American dish that is commonly served on St. Patrick’s Day. Traditionally, making corned beef and cabbage requires simmering the meat for hours until tender. However, using an Instant Pot pressure cooker cuts the cooking time down significantly while still delivering flavorful, fall-apart tender corned beef.

Here is a step-by-step guide on how to make perfect corned beef and cabbage in the Instant Pot:

Ingredients

• 3-4 lb corned beef brisket with seasoning packet
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups water or beef broth
• 1 bay leaf
• 8 small potatoes, halved
• 1 lb carrots, peeled and cut into 3-inch pieces
• 1 small head green cabbage, cut into wedges
• Salt and pepper to taste

Directions

1. Rinse the corned beef: Rinse the corned beef brisket under cold water to remove any excess salt and impurities. Pat dry with paper towels.

2. Prepare the aromatics: In the Instant Pot inner pot, add the chopped onion, garlic, bay leaf, and contents of the seasoning packet. Add 1 cup water.

3. Add the corned beef: Place the corned beef brisket on top of the aromatics.

4. Pour in liquid: Pour in remaining 3 cups of water or beef broth.

5. Pressure cook: Secure the lid and ensure the pressure valve is set to ‘sealing’. Pressure cook on high pressure for 80-90 minutes. Allow 10-15 minutes for natural pressure release before opening lid.

6. Remove the meat: Carefully remove the corned beef from the inner pot and set aside on a cutting board.

7. Add vegetables: Add potatoes and carrots to the liquid in the Instant Pot. Pressure cook for 6 minutes. Quick release pressure and add cabbage wedges on top. Let sit for 5 minutes to steam the cabbage before releasing remaining pressure.

8. Rest, slice and serve: Allow the corned beef to rest for 10-15 minutes before slicing across the grain. Plate the vegetables and sliced corned beef together and season with salt and pepper as desired. Enjoy!

Helpful Tips

• Choose a corned beef brisket between 3-4 pounds to fit in a 6-quart Instant Pot.

• The seasoning packet contains spices like peppercorns, bay leaves, mustard seeds etc. Use it for extra flavor.

• Cook times may vary based on size of meat. Allow 15-20 minutes per pound.

• Letting the meat rest after cooking allows the juices to redistribute for tender, moist meat.

• The cabbage steams on top of the other cooked vegetables to preserve texture.

• For creamier texture, add 1 cup beef broth and 1 cup Guinness or other stout beer.

• Leftovers make excellent sandwiches or hash with potatoes, onions and eggs.

Variations

There are many ways to customize this Instant Pot corned beef and cabbage recipe:

• Use boneless beef brisket if preferred over bone-in.

• Add peeled and quartered potatoes, rutabaga, turnips or parsnips instead of carrots.

• Flavor the broth with garlic, thyme, cloves, allspice berries or other warm spices.

• Stir in chopped parsley, dill or chives just before serving for freshness.

• Top with spicy mustard, horseradish, hot sauce or herbed sour cream for flavor.

• Turn leftovers into cabbage rolls stuffed with shreds of corned beef.

From preparing the ingredients to pressure cooking and serving, making Instant Pot corned beef cabbage is simple. The appliance helps deliver fork-tender meat and vegetables in a fraction of traditional cooking times. Adjust seasonings to taste and enjoy this hearty dish. Sláinte!