Instant Pot Corned Beef and Cabbage Recipe
Our Instant Pot Corned Beef and Cabbage recipe is the perfect dinner to make for your family for St. Patrick's Day.
Servings: 6
Calories: 320kcal
Equipment
Ingredients
- 2 pounds corned beef brisket
- 3-4 carrots peeled and cut into large pieces
- 1 onion quartered
- ¼ cup chopped fresh parsley
- 2 bay leaves
- spice packet (included with the corned beef)
- 1 head green cabage quartered
- 3 cups water
Instructions
- Place the corned beef brisket in the bottom of the Instant Pot. Add the baby carrots, onion, parsley, and bay leaves. Sprinkle the seasoning packet on top. Carefully pour in the water down the side (you don't want to wash away all of the seasoning and flavor).
- Place the lid on top of the pressure cooker, move the venting position to SEALING, and press the PRESSURE COOK button. Set timer for 90 minutes.
- You can let the high pressure do a natural release (it should take 15-20 minutes). Remove the lid.
- Add the cabbage wedges in with the food in the Instant Pot and place the lid back on top. Press the PRESSURE COOK button and set the timer for 3 minutes.
- When the timer is done, do a quick release of the pressure.
- Remove the lid, remove the bay leaf, and pull out the beef brisket.
- Slice the brisket against the grain (it should be fork tender) and serve with carrots, onion, and cabbage on the side.
Video
Notes
- In a slow cooker or Instant Pot, we recommend cooking the brisket with the fat side up so that it keeps your brisket nice and moist.
Nutrition
Calories: 320kcal | Carbohydrates: 5g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 1869mg | Potassium: 587mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5308IU | Vitamin C: 47mg | Calcium: 32mg | Iron: 3mg