Instant Pot Corned Beef and Cabbage
This Instant Pot Corned Beef and Cabbage is the perfect St. Patrick's Day feast. It's easy to make because the Instant Pot does all the work and the result is tender, juicy, and delicious.
Servings: 6
Ingredients
- 2 cups low-sodium beef broth
- 1 medium onion cut into chunks
- 1 tablespoon minced garlic
- 3 ½ to 4 pound corned beef brisket or round with pickling spice packet
- sliced potato’s
- carrots
- 1 small head green cabbage
- salt & pepper to taste
Instructions
- Add the beef broth, salt, pepper, and minced garlic to the insert of a 6-8 quart Instant Pot.
- Rinse the corned beef under cool water. Place the corned beef brisket on top of the broth mixture.
- Sprinkle the corned beef with the pickling spices that came with the brisket.
- Close and lock the lid.
- Select MANUAL, set to HIGH pressure, and cook for 1 hours and 10 minutes.
- When cooking time is complete, allow for a natural pressure release (about 15-20 minutes).
- Carefully remove the corned beef from the Instant Pot and set aside on a cutting board to rest.
- Add the potatoes, carrots, onions, and cabbage into the remaining juices in the Instant Pot.
- Close and lock the lid again.
- Select MANUAL, set to HIGH pressure, and cook for 5 minutes.
- When finished, carefully quick release the pressure.
- Slice the corned beef against the grain and serve with the cooked vegetables and some of the flavorful broth spooned over the top.
Notes
- Allow the meat to rest for 5-10 minutes before slicing.
- Always slice the corned beef against the grain for maximum tenderness.
- If your brisket is larger than 3-4 pounds, you may need to add 5-10 extra minutes of cooking time.
- For extra flavor, add a splash of apple cider vinegar or a tablespoon of brown sugar to the broth.
