Instant Pot® Corned Beef & Cabbage is the dinner recipe you've been looking for! This tempting dish, cooked in a pressure cooker, is unbelievably easy to prepare and incredibly tasty.
You'll love the smoky flavor of the corned beef paired with the perfectly cooked cabbage. Instant Pot® Corned Beef & Cabbage has surprising notes of sweetness that everyone at the dinner table will love enjoying – without all the fuss associated with traditional versions of this dish. So save yourself time, money, and energy and make Instant Pot® Corned Beef & Cabbage tonight!
This great recipe is so easy and convenient,
This great recipe is so easy and convenient, it cooks quickly with virtually no effort required. It's great for busy weeknights when you don't have a lot of time to prepare a meal but still want something tasty and hearty. Plus, the great combination of corned beef and cabbage pairs beautifully with mashed potatoes or other sides - perfect for a home-cooked comfort food meal. So if you're looking for an impressive yet simple dinner option, turn to Instant Pot® Corned Beef & Cabbage!
Prep time: 15 minutes
Active cook time: 88 minutes ((combined) + time to come to pressure)
Natural release: 10 minutes (+ 5 minutes for vegetables)
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
- Add garlic, onion, and bay leaves to the 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 it into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cooking 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 the 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!
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add guacamole, crispy onions or
- Kid friendly - add crushed potato chips (ketchup chips!)
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
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Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
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