Instant Pot Corned Beef and Cabbage
Instant pot corned beef and cabbage makes tender brisket with potatoes and carrots in under two hours using a simple pressure cooker method.
Ingredients
- 3 –4 lb corned beef brisket (with spice packet)
- 1 large yellow onion , sliced
- 3 cloves garlic , smashed
- 3 –4 cups beef broth (or water)
- 1 ½ lbs baby red or Yukon Gold potatoes
- 4 large carrots , cut into chunks
- 1 small green cabbage , cut into wedges
Optional:
- 1 cup stout beer (replace part of broth)
- 2 bay leaves
Instructions
Build the base
- Add onions, garlic, and broth to the Instant Pot.
Add the brisket
- Place the trivet inside the pot. Set the corned beef on top, fat side up. Sprinkle with the spice packet.
Pressure cook
- Seal the lid. Cook on HIGH pressure for 90 minutes (for a 3–4 lb brisket).
Natural release
- Allow a 15-minute natural pressure release, then carefully vent remaining pressure.
Remove and rest
- Transfer brisket to a cutting board and tent with foil.
Cook vegetables
- Add potatoes and carrots to the pot.
- Seal and cook on HIGH pressure for 4 minutes, then quick release.
- Add cabbage wedges and cook 2–3 minutes on HIGH, quick release immediately.
Slice and serve
- Slice the brisket against the grain for tender pieces. Serve with vegetables and some of the broth spooned over the top.
Notes
-
Use full natural release for tender meat.
- If brisket feels firm, reseal and cook 10 more minutes.
- Tent meat & rest before slicing
- Slice against the grain
- Cook vegetables separately for the best texture
- Add beer for a deeper flavor
- Do not overcook cabbage—it softens quickly under pressure.
Nutrition
Serving: 1serving | Calories: 510kcal | Carbohydrates: 27g | Protein: 36g | Fat: 30g | Sodium: 1050mg | Fiber: 5g