Instant Pot Corned Beef and Cabbage Recipe
This Instant Pot Corned Beef and Cabbage is the fastest way to cook a perfectly juicy and tender corned beef for dinner on St. Patrick's Day!
Ingredients
- 4 cups 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
- Prep Corned Beef: Place trivet inside Instant Pot. Pour 4 cups water inside. Place corned beef on the trivet and sprinkle the contents of the spice packet on top.
- Cook: Cover and Seal the Instant Pot. Cook on HIGH pressure for 70 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure according to manufacturer's instructions. Remove corned beef and transfer to a platter. Cover with foil and let the meat rest.
- Cook Veggies: Keep any remaining liquid and trivet 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.
- Serve: Transfer potatoes, carrots and cabbage to the same platter as the meat. 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.
- Leftovers: Use your leftovers to make corned beef hash, corned beef egg rolls or a homemade reuben sandwich!
Nutrition
Calories: 410kcal | Carbohydrates: 17g | Protein: 28g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 2130mg | Potassium: 976mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7755IU | Vitamin C: 93mg | Calcium: 83mg | Iron: 4mg
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