Our Instant Pot Corned Beef and Cabbage recipe is a traditional Irish recipe and is the perfect dinner recipe to make for your family for St. Patrick’s Day.
Enjoy this pretty effortless meal with the easiest way to cook the perfect corned beef and cabbage.
Once you make this traditional dish in the Instant Pot, it will become your favorite way to cook the cut of beef and ditch your Dutch oven. and long cooking time.
Once all the simple ingredients have been put in the inner pot for this Instant Pot recipe, the only thing left to do is wait to serve this tender meat on a serving platter for the whole family to enjoy.
Ingredient Notes
- Protein: you will need to use a corned beef brisket which is a flat-cut brisket
- Vegetables: use fresh carrots, chopped onion, and a quarter green cabbage
- Herbs: for the best results use both fresh parsley and bay leaves for added flavor
- Spice packet: this is normally included with the corned beef when you buy it at the grocery store
- Liquid: you will need to use either water or beef broth to ensure this is perfectly juicy and tender meat
How to make Corned Beef and Cabbage in the Instant Pot:
- Place the corned beef brisket in the bottom of the Instant Pot. Add the baby carrots, onion, parsley, and bay leaves. Sprinkle the seasoning packet on top. Carefully pour in the water down the side (you don’t want to wash away all of the seasoning and flavor by pouring it on top of the beef).
- Place the lid on top of the pressure cooker, move the venting position to SEALING, and press the PRESSURE COOK button. Set timer for 90 minutes.
- You can let the high pressure do a natural release (it should take 15-20 minutes). Remove the lid.
- Add the cabbage wedges in with the food in the Instant Pot and place the lid back on top. Press the PRESSURE COOK button and set the timer for 3 minutes.
- When the timer is done, do a quick release of the pressure.
- Remove the lid, remove the bay leaf, and pull out the beef brisket.
- Slice the brisket against the grain (it should be fork tender) and serve with horseradish sauce, carrots, onion, and cabbage on the side.
Frequently Asked Questions About Making Tender Corned Beef:
When it comes to knowing if you should cook your meat fat side up or fat side down, here is a good way to remember: fat side up if you are cooking it in liquid and fat side down if you are cooking it directly on a heat source.
In a slow cooker or Instant Pot, we recommend cooking it with the fat side up so that it keeps your brisket nice and moist.
From start to finish, this St. Patrick’s Day staple recipe will take about 2 1/2 hours to get the best corned beef.
This easy corned beef recipe should serve about 6 people depending on the serving size. If you are concerned there may not be enough, you may want to try and get a larger beef brisket. This does make for some delicious leftover corn beef sandwiches!
Expert Tips:
- You can usually find a Corned Beef Brisket at your grocery stores and most of the time they include a seasoning packet. If you don’t have a seasoning packet, you can make your own that includes coriander seeds, mustard seeds, peppercorn, and a couple of other simple ingredients. Get a homemade recipe here.
- Turn any leftover corned beef into another easy dinner and serve the corned beef over bread with some Swiss cheese and your favorite sandwich toppings for a tasty family dinner.
Storage Instructions:
Fridge: If you have any leftover cooked corned beef and cabbage, it’s easy to place in an airtight container and keep in the fridge for 3-4 days.
Side dishes to serve:
Instant Pot Corned Beef and Cabbage
Video
Ingredients
- 2 pounds corned beef brisket
- 3-4 carrots, peeled and cut into large pieces
- 1 onion, quartered
- ¼ cup chopped fresh parsley
- 2 bay leaves
- spice packet, (included with the corned beef)
- 1 head green cabage, quartered
- 3 cups water
Equipment
Instructions
- Place the corned beef brisket in the bottom of the Instant Pot. Add the baby carrots, onion, parsley, and bay leaves. Sprinkle the seasoning packet on top. Carefully pour in the water down the side (you don't want to wash away all of the seasoning and flavor).
- Place the lid on top of the pressure cooker, move the venting position to SEALING, and press the PRESSURE COOK button. Set timer for 90 minutes.
- You can let the high pressure do a natural release (it should take 15-20 minutes). Remove the lid.
- Add the cabbage wedges in with the food in the Instant Pot and place the lid back on top. Press the PRESSURE COOK button and set the timer for 3 minutes.
- When the timer is done, do a quick release of the pressure.
- Remove the lid, remove the bay leaf, and pull out the beef brisket.
- Slice the brisket against the grain (it should be fork tender) and serve with carrots, onion, and cabbage on the side.
Notes
Nutrition
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