Tender Instant Pot Corned Beef & Cabbage (Print Version)
Make tender, flavorful Easy Instant Pot Corned Beef with cabbage and potatoes. This simple recipe brings holiday comfort to your table, fast!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 95 Minutes minutes
Total Time: 110 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-free (check broth/spices)
# Ingredients:
→ Main Ingredients
01 -
3-4 lb corned beef brisket (flat cut)
02 -
4 cups beef broth (low sodium)
03 -
1.5 lb baby red or Yukon Gold potatoes, quartered
04 -
3-4 large carrots, peeled and cut into 2-inch chunks
05 -
1 head green cabbage, cut into 6-8 wedges
→ Flavor Boosters
06 -
1 pickling spice packet (usually included with brisket)
07 -
2-3 extra bay leaves (optional)
08 -
4-5 cloves garlic, smashed
→ Finishing Touches
09 -
2 tbsp fresh parsley, chopped (for garnish)
10 -
Grainy mustard or horseradish cream (for serving, optional)
# Instructions:
01 -
First things first, unwrap that beautiful corned beef brisket. You'll want to rinse it under cold water – honestly, it helps remove some of the excess salt from the curing process. Pat it dry with paper towels. Don't worry about getting it absolutely bone dry, just get most of the moisture off. This step always makes me feel like a real chef, getting ready for something special.
02 -
Now, place your rinsed corned beef brisket into the Instant Pot. Add the beef broth, the pickling spice packet that came with the brisket, those extra bay leaves (if you're like me!), and the smashed garlic cloves. Make sure the liquid mostly covers the meat; if not, add a little more broth or water. I remember once I didn't add enough liquid and the pot just simmered, oops!
03 -
Close the lid and set the Instant Pot to Sealing. Cook on High Pressure for 90 minutes. Yep, 90 minutes! It sounds like a lot, but trust me, this is where the magic happens and your Easy Instant Pot Corned Beef gets incredibly tender. Once it's done, let it naturally release pressure for at least 15 minutes. This is crucial for tenderness, so don't rush it!
04 -
Carefully remove the brisket from the pot and set it aside to rest on a cutting board, loosely tented with foil. Skim off any excess fat from the cooking liquid if you want to. Now, add your quartered potatoes and chunky carrots to the liquid in the pot. Give it a good stir to make sure everything is submerged.
05 -
Close the lid again, set the Instant Pot to Sealing, and cook on High Pressure for 3-4 minutes. This short burst is usually enough to get the veggies tender but not mushy. Once cooked, do a quick release of the pressure. Be careful of the steam, it's hot! This step always makes the kitchen smell amazing, like dinner is almost ready.
06 -
Once the pressure is released, carefully open the pot. Add the wedges of cabbage to the hot liquid. Close the lid (no need to seal or cook further, the residual heat will steam the cabbage perfectly) and let it sit for about 5-7 minutes. While that's happening, slice your rested Easy Instant Pot Corned Beef against the grain. Serve slices of corned beef with the tender vegetables and a sprinkle of fresh parsley. So good!
# Notes:
01 -
Don't skip the natural pressure release; it makes the meat unbelievably tender.
02 -
Always rinse the brisket to reduce saltiness, or it might be too intense.
03 -
Cut your vegetables into similar-sized pieces for even cooking, seriously, it matters.
04 -
Serve with a dollop of grainy mustard or horseradish cream for an extra kick!
# Equipment Needed:
01 -
Instant Pot (6-quart or larger)
02 -
Cutting board
03 -
Sharp knife
# Nutrition (Per Serving):
Calories: 650 kcal
Total Fat: 40g
Total Carbohydrate: 35g
Protein: 40g