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Instant Pot Corned Beef and Cabbage Recipe

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★★★★★

4.9 from 111 reviews

This Instant Pot Corned Beef and Cabbage recipe offers a quick and flavorful way to prepare a classic Irish dish. Tender corned beef brisket is slow pressure-cooked with aromatic spices and then combined with hearty vegetables like carrots, potatoes, and cabbage for a complete, comforting meal ready in just over two hours.

Ingredients

Scale

Corned Beef and Seasonings

  • 2 lbs corned beef brisket
  • 6 garlic cloves
  • 1 large onion, sliced
  • 3 bay leaves
  • 8 whole peppercorns
  • 3 cups water

Vegetables

  • 2 cups carrots, sliced
  • 1 lb baby potatoes, halved (optional)
  • 2 lbs head of cabbage, sliced into 6 pieces

Instructions

  1. Prepare the Instant Pot Base: Place the corned beef brisket, garlic cloves, sliced onion, bay leaves, peppercorns, and water into a 6 or 8 quart Instant Pot. This combination forms a flavorful cooking base that infuses the meat with spices during pressure cooking.
  2. Pressure Cook the Brisket: Securely close the lid and set the valve to Sealing. Use the Manual or Pressure Cook function on high pressure for 90 minutes to tenderize the brisket thoroughly through slow pressure cooking.
  3. Natural Pressure Release: Allow the Instant Pot to naturally release pressure for 20 minutes after cooking ends, then turn the valve to Venting to release any remaining pressure. Alternatively, perform a full natural release for maximum moisture retention.
  4. Add Vegetables: Open the lid carefully. Add carrots, potatoes, and cabbage on top of the brisket. For a 6-quart Instant Pot, add either half the cabbage with potatoes or the full cabbage and potatoes if you temporarily remove and replace the meat to maintain proper pressure buildup. An 8-quart Instant Pot can accommodate all vegetables at once.
  5. Pressure Cook the Vegetables: Close the lid again, set the valve to Sealing, and pressure cook on high for 3 minutes. When cooking completes, perform a quick release immediately by turning the valve to Venting to prevent overcooking the vegetables.
  6. Serve: Remove the brisket from the pot and slice it against the grain. Plate the sliced meat alongside the cooked vegetables and serve warm for a hearty, satisfying meal.

Notes

  • Storage: Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Avoid freezing the potatoes as their texture deteriorates, but freezing the remaining components works well.
  • Refer to the full recipe post for additional tips and frequently asked questions to optimize your cooking experience.

Keywords: Instant Pot corned beef, corned beef and cabbage, pressure cooker corned beef, Irish corned beef recipe, easy corned beef dinner

Find it online: https://mjrecipe.com/instant-pot-corned-beef-and-cabbage-recipe/