Easy Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage is a classic dish that simplifies the traditional cooking method, reducing cooking time while still delivering rich, savory flavors.
Servings: 6 servings
Calories: 580kcal
Equipment
- Instant Pot
Ingredients
Corned Beef
- 3 lbs corned beef brisket, including spice packet
Cooking Liquid
- 4 cups beer or beef broth
Vegetables
- 4 large carrots, peeled and cut into thick slices
- 6 medium potatoes, quartered
- 1 large head cabbage, cut into wedges
- 1 large onion, peeled and quartered
- 2 leaves bay leaves
Instructions
- 1. Place the corned beef brisket into the Instant Pot. Add the beer or broth, onion, bay leaves, and the spices from the packet.
- 2. Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” high for 90 minutes.
- 3. After cooking, allow natural release for 15 minutes, then quick release any remaining pressure.
- 4. Add the carrots, potatoes, and cabbage to the pot. Seal the lid again and set to high pressure for 3-4 minutes.
- 5. Perform a quick release to remove all the pressure. Remove the bay leaves.
- 6. Slice the corned beef against the grain. Serve hot with the vegetables and some of the cooking broth.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition
Calories: 580kcal | Carbohydrates: 40g | Protein: 45g | Fat: 25g