This Instant Pot Corned Beef and Cabbage is a comforting classic! Tender corned beef, sweet cabbage, and hearty veggies come together in no time. It’s a real treat to share with family!
I love how quick and easy it is to whip this up! Perfect for a cozy weekend dinner. Plus, the leftovers make a tasty sandwich for lunch the next day. Who doesn’t love that? 😊
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! Look for a 3 to 4 lb brisket with a spice packet for the best flavor. If you want a lower-salt option, consider unsalted cuts or a different protein like pork shoulder.
Beef Broth or Water: Using beef broth gives a richer flavor. If you’re keeping it lighter, water works fine too. You could also substitute vegetable broth for a vegetarian twist, though it won’t have the same depth.
Vegetables (Potatoes, Carrots, Cabbage): Baby potatoes are convenient and hold their shape well. You can replace them with regular potatoes, just cut them smaller. Any root vegetable like parsnips can add a unique flavor in place of carrots. The cabbage can be substituted with Brussels sprouts if you want a different green option.
Garlic and Onion: Fresh garlic and onion really elevate this dish. If you’re in a pinch, garlic powder and onion powder can be used instead; about 1 tsp each will do.
How Do I Achieve the Perfect Corned Beef Texture?
Getting the corned beef just right is critical for this recipe. Here’s how you can ensure it’s tender and flavorful:
- Rinse the corned beef under cold water to wash away excess salt; this helps prevent it from being overly salty.
- The natural pressure release after cooking ensures the meat retains its moisture and flavors. Don’t skip this step!
- Let the brisket rest after cooking—this allows the juices to redistribute, making it easier to slice.
- Always slice against the grain for a more tender bite. It’s worth taking the extra moment to check the grain direction!
How to Make Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 lb corned beef brisket with spice packet
- 4 cups beef broth or water
- 3 garlic cloves, smashed
- 1 medium onion, quartered
- 2 bay leaves
- 1 tsp black peppercorns
- 6-8 baby potatoes, whole
- 4-5 large carrots, peeled and cut into large chunks or baby carrots
- 1 small head of cabbage, cut into wedges
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and about 1 hour and 30 minutes for cooking and natural pressure release. You’ll love the ease of this one-pot meal that comes out savory, tender, and full of flavor!
Step-by-Step Instructions:
1. Rinse the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps wash away excess salt, making the meat perfectly seasoned instead of overly salty. Once rinsed, set it aside.
2. Set Up Your Instant Pot:
Place the trivet (the metal rack that comes with your Instant Pot) inside the pot. Pour in the beef broth or water. This liquid will create steam and help cook the meat.
3. Add Flavorful Ingredients:
Now, add the quartered onion, smashed garlic, bay leaves, whole peppercorns, and the spice packet that comes with the corned beef into the liquid you’ve just added. This makes your beef extra tasty!
4. Add the Corned Beef:
Place the corned beef brisket on top of the trivet, making sure the fat side is facing up. This will help keep the meat juicy as it cooks.
5. Cook the Beef:
Secure the lid on the Instant Pot and set the pressure valve to the sealing position. Cook on high pressure for 70 minutes. That’s just the right time to make it tender and flavorful!
6. Release Pressure:
When the cooking time is up, let the pressure release naturally for 15 minutes. After that, do a quick release to get rid of any remaining pressure. Be cautious when you do this!
7. Add Vegetables:
Add the baby potatoes and carrot chunks around the brisket inside the Instant Pot. Secure the lid again and cook on high pressure for 5 more minutes. Your kitchen will start to smell amazing!
8. Steam the Cabbage:
After the 5 minutes are up, do another quick pressure release. Then, add the cabbage wedges on top of the beef and vegetables. Cover with the lid again, but there’s no need to seal the pressure valve this time. Let it steam for about 4-5 minutes until tender.
9. Serve It Up:
Take out the cabbage, veggies, and brisket from the Instant Pot. Allow the brisket to rest for about 10 minutes; this helps in keeping it juicy. Once rested, slice it thinly against the grain to ensure it’s tender.
10. Final Touches:
Arrange your sliced corned beef with the potatoes, carrots, and cabbage on a serving platter. Don’t forget to sprinkle some chopped parsley on top for a fresh touch. You can serve this delicious meal with mustard or horseradish sauce if you like!
Enjoy your tender, flavorful Instant Pot Corned Beef and Cabbage!
Can I Use Different Cuts of Meat?
Yes! While corned beef brisket is traditional, you can substitute it with a corned beef round or a flat cut, though cooking times may vary slightly.
What if I Don’t Have an Instant Pot?
No problem! You can also cook corned beef and cabbage in a slow cooker. Cook on low for 8-9 hours or on high for 4-5 hours. Just add the vegetables in the last hour of cooking.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the corned beef and cabbage for up to 3 months. Just make sure to slice the meat before freezing for easier reheating!
Can I Add Other Vegetables?
Absolutely! Feel free to add other root vegetables like parsnips or turnips, or even some green beans for added color. Just adjust the cooking time as needed based on the size of the veggies.
