Description
This Instant Pot Corned Beef and Cabbage recipe delivers a tender, flavorful brisket cooked to perfection alongside hearty vegetables. Using the pressure cooker significantly reduces the traditional long cooking times, making it an easy and satisfying meal that’s perfect for St. Patrick’s Day or any comforting dinner.
Ingredients
Scale
Meat and Aromatics
- 2 lbs corned beef brisket
- 6 garlic cloves
- 1 large onion, sliced
- 3 bay leaves
- 8 whole peppercorns
- 3 cups water
Vegetables
- 2 cups carrots, sliced
- 1 lb baby potatoes, halved (optional)
- 2 lbs head of cabbage, sliced into 6 pieces
Instructions
- Prepare the Instant Pot Base: Place the corned beef brisket, garlic cloves, sliced onion, bay leaves, peppercorns, and water into a 6 or 8 quart Instant Pot. This mixture creates a spiced broth that infuses the meat as it cooks.
- Pressure Cook the Brisket: Secure the Instant Pot lid and set the valve to Sealing. Select the Manual or Pressure Cook function on high pressure and cook for 90 minutes, allowing the brisket to become tender and flavorful.
- Release Pressure: Once the cooking is complete, let the Instant Pot naturally release pressure for 20 minutes to retain moisture in the meat. Then open the valve to Venting to release any remaining pressure safely. You may choose to wait for a full natural release if preferred.
- Add Vegetables: Carefully open the lid and layer the carrots, potatoes, and cabbage over the brisket. Adjust amounts based on Instant Pot size; a 6-quart pot may require adding vegetables in two batches or removing the brisket temporarily, while an 8-quart can hold all at once.
- Pressure Cook the Vegetables: Close the lid again, set the valve to Sealing, and cook on high pressure for 3 minutes. Immediately perform a quick release by turning the valve to Venting to avoid overcooking the vegetables.
- Slice and Serve: Remove the brisket, slice it against the grain to maintain tenderness, and plate alongside the vegetables. Serve warm for a hearty, classic meal.
Notes
- Storage: Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 4 days.
- Freezing: Avoid freezing the potatoes as they lose texture, but other components freeze well.
- Refer to the full recipe post for additional tips and frequently asked questions to optimize your cooking experience.
Keywords: Instant Pot Corned Beef, Corned Beef and Cabbage, Pressure Cooker Corned Beef, St. Patrick's Day recipe, Easy Corned Beef, Instant Pot recipes