Instant Pot Corned Beef and Cabbage
Our Instant Pot corned beef and cabbage recipe is the perfect dinner to make for your family for St. Patrick's Day.
Serving6 Servings
Ingredients
- 2 pound 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.
Notes
- You can usually find a Corned Beef Brisket at your grocery stores and most of the time they include a seasoning packet. If you don’t have a seasoning packet, you can make your own that includes coriander seeds, mustard seeds, peppercorn, and a couple of other simple ingredients. Get a homemade recipe here.
- Turn any leftover corned beef into another easy dinner and serve the corned beef over sliders with some Swiss cheese and your favorite sandwich toppings.
- To make this in the slow cooker: Add corned beef, carrots, onion, parsley, bay leaves, spice packet, and water to your slow cooker. Cook on low for 7-8 hours. Add the cabbage to the slow cooker and continue to cook for 2-3 hours, until the corned beef is fall-apart tender. Reaching higher temps (around 185 degrees F) will help break down the fibers in the beef and make it much more tender. Remove bay leaves and beef from the slow cooker. Let the beef rest for about 10 minutes and then serve with carrots, onions, and cabbage.
Nutrition
Calories: 320 kcal · Carbohydrates: 5 g · Protein: 23 g · Fat: 23 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 11 g · Cholesterol: 82 mg · Sodium: 1869 mg · Potassium: 587 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 5308 IU · Vitamin C: 47 mg · Calcium: 32 mg · Iron: 3 mg