Instant Pot Corned Beef and Cabbage
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This Instant Pot corned beef and cabbage recipe come out tender, juicy, and full of flavor!
I’m so excited to bring you another easy Instant Pot recipe! The Instant Pot has definitely become one of my favorite kitchen tools. It makes cooking homemade meals for my big family so much easier. Today I am going to share with you a delicious Instant Pot corned beef and cabbage recipe. This recipe is great anytime of the year, but especially perfect for your St. Patrick’s Day meal!
Many traditional corned beef recipes utilize dark beer as the cooking liquid. However, this gluten-free version relies on chicken or beef broth instead. Let me show you how to make it!
Instant Pot Corned Beef and Cabbage with Red Potatoes and Carrots
Let’s get started making this delicious corned beef and cabbage recipe in the pressure cooker. We are going to do a fairly traditional spread with both red potatoes and cabbage. All of these elements combined make a delicious meal!
When you purchase your corned beef brisket, you will usually get a seasoning packet along with it. We are going to season our corned beef with that seasoning packet, as well onion, garlic, and bay leaves.
Dice the onion and garlic, and then get ready to put it into the pot with some chicken broth.
Once your garlic and onions are covered, place a trivet on top. The trivet is where our corned beef will be placed to cook.
Do you put corned beef fat side up or down?
Place the corned beef into the trivet fat side down. You want the seasonings on the meat side because you will cut the fat away after the corned beef has cooked. Sprinkle salt, pepper, and seasoning packet on top of the corned beef. Close your Instant Pot and cook on high for 88 minutes.
How do you cook corned beef in the Instant Pot?
Using the trivet to cook the corned beef keeps the beef out of any fat drippings and makes it easier to slice. It will need to cook for 85 minutes to get sufficiently cooked through and tenderized.
Here’s a look at the seasoned corned beef before cooking.
While the corned beef is cooking, chop the carrots, potatoes, and cabbage. We are going to slice both the carrots and the cabbage.
Once the brisket has finished cooking, doing a quick release of pressure after 10 minutes of natural release. Carefully remove the trivet and set the brisket aside and keep warm. Add the vegetables to the pot and cook for three minutes.
Do you rinse corned beef before cooking?
You can rinse the corned beef, but you don’t have to. If you want to rinse you will remove excess salt.
Does corned beef get tender the longer you cook it?
If the meat is cooked on high too long, it can turn out tough. For this cut of meat, and especially if cooking in the oven or on the stove, it’s best to cook it low and slow. The Instant Pot helps with making the meat tender because it is being cooked under pressure.
Slice the corned beef and transfer it to a platter. Arrange the cooked vegetables around the corned beef for an elegant look and dive in!
Corned beef and cabbage is great served with some crusty bread. It’s definitely one of my favorite meals.
I always make corned beef and cabbage on St. Patrick’s Day. The Instant Pot just makes it even easier to prepare for my family. I encourage you to give it a try!
Instant Pot Corned Beef and Cabbage
Many traditional corned beef recipes utilize dark beer as the cooking liquid. However, this gluten-free version relies on chicken or beef broth instead.
Ingredients
- 6 large cloves garlic, peeled and minced
- 2 small (or 1 medium) yellow onions, chopped
- 2 bay leaves
- 2 c. chicken or beef broth, preferably organic
- 1 c. water
- 2½ - 4 pound corned beef brisket with spice pack
- Sea salt and black pepper, to taste
- 5 large carrots, cut into strips
- 1 lbs. red potatoes, quartered
- ½ large cabbage head, sliced
Instructions
- Add garlic, onion, and bay leaves to Instant Pot® container 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!
Notes
Time-Saving Tip: Prep the carrots, potatoes, and cabbage after the beef is already cooking.
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