This Instant Pot Corned Beef and Cabbage is a hearty and comforting dish. It features tender beef and sweet cabbage cooked together for a delicious meal that’s super easy to make!
I love how the flavors blend perfectly in just one pot. Plus, it’s a great way to impress friends or family without spending hours in the kitchen. Everyone will be happy, trust me! 😄
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the show! For a change, you can use beef chuck if corned beef isn’t available. Just season it well to mimic the flavors you’d get from the spice packet.
Beef Broth: I love using beef broth for extra flavor, but you can swap it with water if you’re in a pinch or use vegetable broth for a lighter option.
Cabbage: Green cabbage is traditional here, but Savoy or Napa cabbage can be great substitutes, adding a bit of sweetness and tenderness.
Carrots and Potatoes: Baby carrots and baby potatoes are convenient and cook evenly. If you can’t find them, regular carrots and any small potatoes will work. Just cut them to a similar size.
How Do I Properly Cook Corned Beef in the Instant Pot?
Cooking corned beef in an Instant Pot is quite the time-saver! Here are the steps to ensure it turns out perfectly tender and flavorful:
- Start by rinsing the corned beef to wash off excess salt. This helps balance the flavor.
- Layer your ingredients wisely! The trivet keeps the meat above the liquid, allowing for even cooking.
- Pressurize with that fat side up; it helps baste the meat as it cooks.
- A natural release after cooking gives the meat time to rest and lock in juices.
Don’t rush the process—both the cooking and the pressure release are key to a juicy corned beef! Enjoy the vibrant colors of the vegetables when everything is done.
Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 pound baby carrots
- 1 pound baby potatoes
- 1 small head of green cabbage, cut into wedges
For Garnish:
- Fresh parsley, chopped (for garnish)
- Mustard or horseradish sauce (optional, for serving)
How Much Time Will You Need?
This delicious Instant Pot Corned Beef and Cabbage takes about 20 minutes for preparation and 90 minutes for cooking, plus a little extra time for pressure release. You’ll have a tender, flavorful meal ready in about 2 hours—perfect for a comforting dinner!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps remove excess salt. Pat it dry with paper towels, then set it aside.
2. Set Up the Instant Pot:
Place the trivet inside your Instant Pot. This helps keep the meat above the cooking liquid. Pour in the beef broth or water, and then add the quartered onion, smashed garlic, bay leaf, and black peppercorns to the pot.
3. Add the Corned Beef:
Now, carefully place the corned beef brisket on the trivet, fat side facing up. Don’t forget to sprinkle the spice packet that comes with the beef over the top. This will add lots of flavor!
4. Start Cooking:
Close the lid of the Instant Pot and set the valve to sealing. Select the high-pressure cook function and set the timer for 90 minutes. It’s time to relax while the magic happens!
5. Pressure Release:
Once the cooking time is up, let the pot release pressure naturally for 15 minutes. After that, carefully quick release any remaining pressure to open the lid.
6. Cook the Vegetables:
Using tongs, carefully remove the corned beef and set it aside on a cutting board. Now, toss in the baby carrots and baby potatoes into the pot. Put the lid back on and cook on high pressure for another 4 minutes.
7. Add the Cabbage:
When the timer goes off, perform a quick release of the pressure again. Add the cabbage wedges on top of the carrots and potatoes. Close the lid and cook on high pressure for 2 more minutes.
8. Final Release and Serve:
Once the time is up, release the pressure once more. Carefully remove the cabbage, carrots, and potatoes from the pot, and place them on a serving platter.
9. Slice and Garnish:
Slice the corned beef against the grain for tenderness. Arrange your sliced beef on the platter along with the vegetables. Finish it off by garnishing with chopped fresh parsley. Serve with mustard or horseradish sauce if you like a little kick!
Enjoy your tender and flavorful Instant Pot Corned Beef and Cabbage!
Can I Use Different Cuts of Beef for This Recipe?
Yes, while corned beef brisket is traditional, you can use beef chuck or round as substitutes. Just keep in mind that cooking times may vary slightly, and these cuts might not be as tender as brisket.
What Should I Do if I Don’t Have Beef Broth?
No worries! You can replace beef broth with water, or even use vegetable broth for a lighter flavor. For added depth, consider adding a dash of soy sauce or Worcestershire sauce to your water.
Can I Include Other Vegetables?
Absolutely! Feel free to add other root vegetables like parsnips or turnips. Just make sure they are cut into similar-sized pieces to ensure even cooking.
How Should I Store Leftovers?
Store any leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3 days. You can also freeze the beef for longer storage, but it’s best to freeze it sliced for easier reheating later!
