Instant Pot Corned Beef and Cabbage: Tender, Flavorful Meal (Print Version)

Instant Pot Corned Beef and Cabbage: Get tender, delicious results fast! My easy recipe delivers comforting flavors to your table, perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 105 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Irish-American
Dietary: Gluten-Free

# Ingredients:

→ Main Components

01 - Corned Beef Brisket (3-4 lbs)
02 - Cabbage (1 head, cut into wedges)
03 - Potatoes (1.5 lbs, small, quartered)
04 - Carrots (4-5 medium, peeled and chunked)
05 - Onion (1 large, quartered)

→ Flavor Enhancers

06 - Beef Broth (4 cups)
07 - Pickling Spice Packet (usually included with brisket)
08 - Bay Leaves (2-3)

→ Finishing Touches

09 - Grainy Mustard (for serving)

→ Optional Extras

10 - Splash of oil (for searing)

# Instructions:

01 - First things first, pat that corned beef brisket dry with paper towels. You want a good sear, trust me. Hit the 'Sauté' function on your Instant Pot and add a splash of oil. Once hot, sear the brisket for about 3-4 minutes per side until it's nicely browned. This step is crucial for building flavor, and honestly, the smell is already amazing at this point. Don't rush it; those browned bits are pure magic. Remove the brisket and set it aside for a moment.
02 - After searing, there will be delicious browned bits on the bottom of your pot. Pour in about a cup of beef broth and use a wooden spoon to scrape up all those flavorful pieces. This is called deglazing, and it's super important to prevent a 'Burn' notice later. Add the remaining broth, the pickling spice packet (don't open it, just toss it in!), and the bay leaves. This liquid is going to infuse the Instant Pot Corned Beef and Cabbage with so much flavor!
03 - Now, carefully place the seared corned beef brisket back into the Instant Pot, fat side up. Lock the lid, set the vent to 'Sealing,' and select 'Manual' or 'Pressure Cook' for 90 minutes on High pressure. Honestly, this is where the Instant Pot shines! Once it's done, let it natural pressure release (NPR) for 15 minutes before doing a quick release. That natural release helps keep the meat incredibly tender, don't skip it! The anticipation at this stage is real, I tell ya.
04 - Carefully remove the brisket from the pot and cover it loosely with foil to rest. Now, it's veggie time! Add your quartered potatoes, carrots, and onion wedges to the flavorful broth in the Instant Pot. Lock the lid again, set the vent to 'Sealing,' and pressure cook on High for just 4-5 minutes. This quick cook time ensures they're tender but not mushy. I once cooked them with the beef, and they were, well, soup. Never again!
05 - After the vegetables are done, do a quick release of the pressure. Open the lid and add the cabbage wedges to the pot. You might need to gently push them down into the broth. Lock the lid again (no need to seal the vent this time, just cover), and let it sit for about 5-7 minutes. The residual heat from the pot and broth will steam the cabbage to perfection. This keeps it from getting overcooked and watery, which is my personal pet peeve with cabbage.
06 - Now for the grand finale! Remove the cabbage and other vegetables from the pot. Take your rested corned beef and slice it against the grain – this is key for tenderness! Arrange the sliced beef, potatoes, carrots, onions, and cabbage on a large platter. Drizzle with a little of the cooking liquid, or serve some on the side for dipping. A dollop of grainy mustard is a must for me. The aroma filling your kitchen right now? That's pure home cooking bliss, I promise you.

# Notes:

01 - Always slice corned beef against the grain for maximum tenderness; I learned this the hard way!
02 - Storing the beef and veggies separately helps maintain their best texture for leftovers.
03 - If you're out of beef broth, a dark beer like Guinness can be a fantastic substitute for a richer flavor.
04 - A dollop of good grainy mustard really cuts through the richness and brightens the whole dish.

# Tools You'll Need:

01 - Instant Pot (6qt or larger)
02 - cutting board
03 - sharp knife
04 - tongs
05 - wooden spoon
06 - foil
07 - serving platter

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 40g

Back