Description
This Instant Pot Corned Beef and Cabbage recipe is perfect for St. Patrick’s Day and the quickest way to cook corned beef! So easy!
Ingredients
Scale
- 4 cups of water
- 3–4 pound corned beef brisket + spice packet
- 1 yellow onion, cut into quarters
- 1–2 russet potatoes, cut into 1 inch chunks
- 6 medium carrots, peeled and cut into uniform 1-2 inch chunks
- 1 head of cabbage, cut in half, remove core, cut into medium-sized wedges
Instructions
- Place trivet inside Instant Pot. Pour water inside. Place corned beef inside and sprinkle the contents of the spice packet on top.
- Cover and Seal and cook on HIGH pressure for 70 minutes. Natural release 10 minutes, then manually release remaining pressure according to manufacturer’s instructions.
- Remove corned beef and transfer to a platter. Cover with foil and let the meat rest.
- Keep any remaining liquid inside the Instant Pot and add in the onions, potatoes, carrots and cabbage. Cover and Seal. Cook on HIGH pressure for 2-3 minutes. Manually release the pressure according to manufacturer’s instructions.
- Transfer potatoes, carrots and cabbage to the same platter. Slice corned beef and serve. Feel free to keep some of the liquid and pour over the corned beef, cabbage and potatoes. I also love serving the cabbage and potatoes with a little butter and salt!
Notes
- Storage: This makes excellent leftovers! Store in an airtight container in the fridge for up to 3-4 days. Use your leftovers to make corned beef hash, corned beef egg rolls or a homemade reuben sandwich!
Nutrition
- Serving Size: 6oz
- Calories: 423
- Sugar: 8.6 g
- Sodium: 2150.1 mg
- Fat: 25.8 g
- Carbohydrates: 20.3 g
- Protein: 28.1 g
- Cholesterol: 92 mg