Instant Pot Corned Beef and Cabbage

5 from 2 votes

Instant Pot Corned Beef and Cabbage

This Instant Pot Corned Beef and Cabbage Recipe yields corned beef that is just as tender and flavorful as the stovetop version, but that’s ready in half the time! This one-pot dinner is made with cabbage, potatoes, and carrots!

Prep Time5

Course: St. Patrick's Day

Keyword: instant pot corned beef, instant pot corned beef and cabbage

Method: Instant Pot

Servings: -6

Author: Lexi

Ingredients

3-4 lb. corned beef brisket look for nitrate free or make your own brine
4 cups water
½ head green cabbage sliced into 4 wedges
12 ounces small red potatoes about 8
4 large carrots peeled and sliced on the bias about 2”
Parsley for garnish

Instructions

Rinse the corned beef really well to remove any excess salt.
Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.
Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.
Remove corned beef with trivet and set aside and keep warm.
Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.
Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.

Notes

If using the 6 quart you may need to slice the corned beef in half to fit. Slice in half and stack each piece next to each other, but not on top of one another
After cooking if you wish to remove the fat cap on the brisket, feel free to do so.
To cook on the stove top: In a large pot add the brisket and cover with enough water to cover by 1 inch. Bring to a boil over high heat, and then reduce the heat to low, cover and simmer for 2 hours. Check periodically to make sure the water hasn't reduced below the beef, and if it has add more as needed.

Add cabbage, potatoes and carrots and cook for 1 more hour or until the meat is fork tender.

Nutrition