Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage is the BEST way to make traditional corned beef with cabbage, potatoes, and carrots! The corned beef becomes perfectly tender and the vegetables are cooked until just tender for a delicious, easy meal.
Servings: 10
Calories: 364kcal
Ingredients
- 3 pound corned beef brisket
- 1 Seasoning Packet or 1 tablespoon pickling spices
- 1 large onion sliced
- 5 cloves garlic crushed
- 1 cup stout beer such as Guinness
- 1 tablespoon brown sugar
- 1 cup beef broth
- 1 pound small red potatoes cut in half
- 1 pound baby carrots
- ½ head green cabbage cut into 2-inch wedges
- Salt and Pepper to taste
Instructions
- Rinse brisket with cold water and thoroughly pat dry.
- Place onion slices into a 6 or 8 quart Instant Pot. Place brisket on top of the onion mixture. Sprinkle with brown sugar, garlic, and pickling spices. Pour in beer and beef broth.
- Select manual/pressure cook setting on high pressure. Set cook time for 85 minutes.
- Once cook time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure.
- Remove brisket from the Instant Pot and place on serving platter. Cover with foil to keep warm.
- Remove onions from pressure cooker using a slotted spoon. Drain off all but 2 cups cooking liquid in the Instant Pot.
- Stir in potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.
- Cook on high pressure for 5 minutes. Once cook time has elapsed, let pressure release naturally for 5 minutes then do a quick release of any remaining pressure.
- Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage.
Video
Notes
Brisket Choice: This recipe works with both a flat cut or point cut, and no changes to time need to be made. The flat cut is leaner, while the point cut is more marbled.
Beer: Feel free to use any dark stout beer you like, or beef stock if you do not drink beer. The beer adds a great amount of flavor but is not necessary.
Pickling Spices: Most packaged corned beef brisket comes with a pickling spice blend. If yours does not, you can use 1 tablespoon of generic pickling spices.
Gluten-Free Corned Beef and Cabbage: If you want this to be a gluten-free meal, check your corned beef label carefully to be sure the brisket and seasoning packet does not contain gluten. And use an additional 1 cup beef stock in place of the stout beer.
Potatoes: You can use red potatoes, russet potatoes, or new potatoes. Cut your potatoes into 2-inch chunks or leave whole if using baby potatoes.
Leftovers will store in the refrigerator for up to 3 days. You can freeze the leftover corned beef brisket for up to 3 months.
Please be sure to refer to Instant Pot High Altitude Conversion if needed.
Nutrition
Calories: 364kcal | Carbohydrates: 19g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1800mg | Potassium: 873mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6345IU | Vitamin C: 80.4mg | Calcium: 70mg | Iron: 3.6mg