This Instant Pot Corned Beef and Cabbage is a cozy dish that brings comfort to your table. With tender meat and flavorful veggies, it’s perfect for family dinners.
The best part? You can whip it up in no time thanks to the Instant Pot. It feels like a warm hug on a plate! I love serving it with a dollop of mustard—so tasty!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! Go for a brisket with a spice packet included for traditional flavors. If you’re looking for a leaner option, you could substitute with a leaner cut like round or chuck roast, but adjust cooking times accordingly.
Beef Broth or Water: Beef broth enhances flavor, but plain water works too. You might even use vegetable broth for a lighter flavor or if you’re short on beef broth. Just know that it won’t be as rich.
Cabbage: Regular green cabbage is the go-to here. You could swap it for Savoy cabbage or even use a couple of cups of kale, which adds a different texture and flavor.
Potatoes: Yukon Gold are my favorite for their buttery flavor, but you can use any waxy potato. New potatoes work well, or even red potatoes if that’s what you have on hand.
Carrots: Freshly peeled carrots are ideal, but you can add frozen carrots last minute if you’re in a pinch. Just adjust the cooking time slightly.
How Do I Get My Corned Beef Tender Every Time?
Getting the perfect tenderness for corned beef is all about the cooking time and method. Pressure cooking is fantastic because it keeps the meat juicy and tender. Here’s how to make sure it turns out right:
- Start by rinsing the brisket under cold water to wash away excess salt and brine.
- Use the natural pressure release method— this helps the meat relax, making it more tender.
- Slice against the grain when serving. This means cutting perpendicular to the lines of muscle fibers in the meat, which helps ensure every bite is tender!
Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth or water
For the Vegetables:
- 1 medium head of cabbage, cut into wedges
- 6 to 8 small potatoes (Yukon Gold or new potatoes), washed
- 4 large carrots, peeled and cut into halves or thirds
- 1 large onion, peeled and quartered (optional)
- 4 cloves garlic, smashed (optional)
- 2 bay leaves (optional)
For Garnishing:
- Fresh parsley, chopped
- Mustard or horseradish sauce (for serving)
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and around 80 minutes to cook, including both the corned beef and the vegetables. Plan for a total time of about 2 hours to get things ready, so you’ll have plenty of time to enjoy the delicious aroma!
Step-by-Step Instructions:
1. Prepare the Instant Pot:
First, place the metal trivet inside your Instant Pot and pour in the 4 cups of beef broth or water. This creates the steam needed for the pressure cooking!
2. Add the Corned Beef:
Give the corned beef brisket a quick rinse under cold water to wash away any excess brine. Now, place it on the trivet, ensuring the fat side is facing up. Sprinkle the supplied spice packet generously over the brisket, this is where all the flavor comes from!
3. Pressure Cook the Corned Beef:
Secure the lid on your Instant Pot and make sure the valve is set to “Sealing.” Now, select the “Manual” or “Pressure Cook” button and set the timer for 75 minutes. If you’re using a larger brisket, add about 12 minutes for each additional pound. Once the cooking is done, let it naturally release pressure for 15 minutes, and then carefully switch to manual release for any remaining pressure.
4. Add the Vegetables:
Carefully remove the cooked brisket and set it aside, covering it with foil to keep warm. Now, add the potatoes, carrots, onion, garlic, and bay leaves (if using) to the broth in the Instant Pot. Next, place the cabbage wedges on top of these vegetables.
5. Pressure Cook the Vegetables:
Close and seal the lid again, set the Instant Pot to high pressure, and cook for 5 minutes. Once the time is up, perform a quick pressure release to let it vent.
6. Finish and Serve:
Take the corned beef and slice it against the grain into juicy pieces. Serve it alongside the steamed cabbage, potatoes, and carrots. Drizzle some of the cooking liquid over everything to keep it moist and flavorful. Sprinkle chopped parsley on top for a fresh finish!
7. Optional:
For a little bit of a kick, serve with mustard or horseradish sauce on the side. Enjoy your hearty and comforting meal!
Dig in and enjoy your tender, flavorful Instant Pot Corned Beef and Cabbage!
Can I Use a Different Cut of Meat?
Yes, if you don’t have corned beef brisket, you can use a leaner cut like round or chuck roast. Just remember to adjust the cooking time as those cuts may require less time to become tender.
What If I Don’t Have Beef Broth?
No problem! You can use water instead. While it may not be as flavorful, the spices and the beef will still give plenty of taste. Alternatively, vegetable broth can also work well if you’re looking for a lighter option.
How Do I Store Leftover Corned Beef and Cabbage?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the corned beef and vegetables for up to 3 months. To reheat, thaw in the fridge overnight and gently warm it on the stove or in the microwave.
Can I Cook This Dish in Advance?
Absolutely! You can cook the corned beef a day in advance, let it cool, and then refrigerate. Reheat it on the stove with a little cooking liquid to keep it moist before serving.
