This Instant Pot Corned Beef and Cabbage recipe produces corned beef that is just as tender and delicious as the stovetop version, but ready in half the time! This one-pot dinner is made with cabbage, potatoes, and carrots!
Instant Pot Corned Beef
Who doesn’t love a cooked dinner, also known as corned beef and cabbage?This classic St. Patrick’s Day dish shouldn’t be relegated to just an annual meal, though, because corned beef is so delicious, especially when pickle yourself! Leftovers alone are worth making this meal! We turned to the Instant Pot for this recipe to cut the cooking time in half and ensure the perfect fork tender brisket, and cook it this way from now on.
This Instant Pot Corned Beef and Cabbage Recipe is the perfect one-pot meal for St. Patrick’s Day. I mean, is it more Irish than corned beef with potatoes, carrots and cabbage? I do not think so.
Now, corned beef is usually cooked in water on the stove for 3-6 hours. By making corned beef in the Instant Pot, dinner is ready in just 85 minutes! So, this recipe is a huge time saver. Plus, it includes an option to cook vegetables in the Instant Pot in minutes.
The result is tender and juicy corned beef with fluffy red potatoes, perfectly cooked carrots and cabbage!
A complete one-pot meal? I think so.
required ingredients
We’re making corned beef and cabbage in the Instant Pot, along with red potatoes and carrots, for a complete dinner!
- Corned Beef Brisket: Look for nitrate-free corned beef or Make Your Own Corned Beef Brine!
- water: Helps the Instant Pot withstand the pressure.
- Green vegetables: You’ll want to cut ½ head of green cabbage into 4 wedges so it cooks all the way through.
- Sweet Potatoes: You will need about 8 small potatoes. Try to get potatoes that are fairly evenly sized so they cook at the same rate.
- Radish: Peel and cut into 2″ pieces.
- coriander: for decoration
What is corned beef?
Corned beef is just marinated or marinated beef. It’s usually brisket, but can also be grilled eye.
Corned beef is made by soaking in Homemade Brine Made with lots of salt, some sugar, and some spices. Soak the beef for 5 to 10 days, which will transform it from a tougher cut to a tender cut.
What’s in the spice packet of corned beef?
Honestly, anything goes in those spice packets that sometimes come with commercially prepared corned beef.This is why we advocate make your own (or buy a high-quality one). If the corned beef is properly marinated, all the flavors should already be in the meat! If you’re not sure if this is the case for you, we’ve used these spices in our brine:
- juniper
- Cinnamon
- whole cloves
- peppercorns
- bay leaf
- mustard seed
We recommend rinsing the corned beef before cooking to remove excess salt from the brine. This is true whether you make your own brine or buy store-bought brine. Otherwise you get a very salty corned beef.
How to Cook Corned Beef in the Instant Pot
Making Corned Beef and Cabbage in the Instant Pot is the perfect quick and easy one pot meal!
- To cook corned beef: Rinse the corned beef well. Pour water into the Instant Pot, place a tripod in it, and place the corned beef on top. Cook for 85 minutes, then release pressure, remove beef and set aside.
- To cook vegetables: Place cabbage, potatoes, and carrots in the Instant Pot and cook on high for 4 minutes.
- Slice and serve: Dice the corned beef and serve it with vegetables, mustard, and a dash of fresh parsley!
Should you rinse corned beef before cooking?
Yes! Because corned beef is marinated in brine for a long time, it is salty. Rinse it before cooking to remove excess salt.
Can you overcook in the Instant Pot?
Yes. It is definitely possible to overcook corned beef in the Instant Pot. However, Cooking corned beef under pressure is a great way to preserve its tenderness, especially in a humid environment like the Instant Pot. So, cooking corned beef in the Instant Pot does make it more difficult to overcook it.
Just follow the recipe instructions and your Instant Pot Corned Beef is ready to go!
Service suggestion
Thanks to cabbage, potatoes, and carrots, this instant corned beef and cabbage recipe is already a complete meal.However, if you want to eat more, you can add an appetizer to the corned beef and vegetables saladside cornbreador dinner rolls!
How to store
Leftover corned beef will keep in an airtight container in the refrigerator for up to 5 days or in the refrigerator for up to 3 months. To reheat, if frozen, thaw in the refrigerator, then wrap in foil in the oven and warm until heated through.
Leftover vegetables will keep in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing them as their texture doesn’t hold well when thawed.
What can you do with leftover corned beef?
Leftover corned beef was made Corned Beef Hash! It’s also great when sliced cold and made into sandwiches. During testing, we also used some leftover meat for stir-fries and soups!
More Instant Pot Inspiration
More St. Patrick’s Day Inspiration
Watch the video:
Instant Pot Corned Beef and Cabbage
This Instant Pot Corned Beef and Cabbage recipe produces corned beef that is just as tender and delicious as the stovetop version, but ready in half the time! This one-pot dinner is made with cabbage, potatoes, and carrots!
- Preparation time: 5 minutes
- Cooking time: 1 hour 29 minutes
- total time: 1 hour 34 minutes
- yield: 4–6 1X
- category: St. Patrick’s Day
- method: instant pot
- 3–4 lb. Corned Beef Brisket (Look for free nitrates or make your own brine)
- 4 cups water
- ½ head green cabbage, thinly sliced 4 wedge
- 12 oz small sweet potatoes (approx. 8)
- 4 large carrots, peeled and sliced, skewed left and right 2“
- parsley, for garnish
- Rinse the corned beef to remove excess salt.
- Place a tripod (preferably one with a handle) in a 6 or 8 quart Instant Pot. Place corned beef in 4 cups of water and cover.
- Cook on high pressure for 85 minutes. Release the pressure naturally for 20 minutes, then release any remaining pressure.
- Use a tripod to remove the corned beef and set aside to keep warm.
- Put cabbage, potatoes and carrots in it. Cover and cook on high pressure for 4 minutes. Use manual release.
- Dice corned beef and garnish with vegetables, mustard and parsley.
notes
- If using a 6 qt, you may need to cut the corned beef in half to fit.Cut in half and stack each piece but not on top of each other
- After cooking, if you want to remove the fat cap from the brisket, feel free to do so.
- To cook on the stove top: Add brisket to a large pot with enough water to cover 1 inch. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 2 hours. Check regularly to make sure the water hasn’t decreased below the beef, and add more if it’s needed.
Add cabbage, potatoes, and carrots and cook 1 hour or until fork tender.
Nutrition
- Calories: 459
- sugar: 4.8 grams
- sodium: 1950 mg
- fat: 28 grams
- Saturated fat: 12 grams
- carbohydrate: 17.2 grams
- fiber: 3.6G
- protein: 32.6 g
- cholesterol: 142 mg
Key words: Instant Pot Corned Beef, Instant Pot Corned Beef and Cabbage
