This Instant Pot Corned Beef and Cabbage is a hearty dish made with tender corned beef, sizzling cabbage, and flavorful spices. It’s a complete meal in one pot!
You won’t believe how easy it is! Just toss everything in the Instant Pot and let it work its magic. The family will be asking for seconds—trust me, I know mine does! 😄
Key Ingredients & Substitutions
Corned Beef Brisket: Look for a 3 to 4-pound brisket, as it’s the star of this dish. If you can’t find corned beef, you can use a fresh beef brisket, but you’ll need to brine it ahead of time for that classic flavor.
Broth: Water works just fine, but beef broth adds extra richness. If you’re looking for a lighter version, consider chicken broth or vegetable broth if you prefer vegetarian options.
Cabbage: Standard green cabbage is best here, but savoy cabbage can be a great alternative for a softer texture. If you don’t have cabbage, other hearty greens like kale or collard greens can be a substitute.
Vegetables: Baby potatoes and carrots add sweetness and texture. If you want, you can switch baby potatoes for regular potatoes, and the carrots can be replaced with parsnips for unique flavor.
Hard-Boiled Eggs: These are optional, but I think they add a nice protein touch! If you’re skipping eggs, consider serving with a side of crusty bread or a salad instead.
Why Is Proper Preparation Important for Corned Beef?
Properly preparing corned beef is key to achieving the best flavor and texture. Here’s how to get it right:
- Rinsing: Begin by rinsing the corned beef under cold water. This step removes excess salt, helping balance the flavor.
- Pressure Cooking: Cook the brisket on high for 90 minutes. This time allows the meat to become tender and soak in the flavors from the spices.
- Natural Pressure Release: After the cooking time, let the pressure release naturally for 15 minutes. This helps retain moisture in the meat, making it juicier.
- Slicing Against the Grain: Always slice the corned beef against the grain. This makes each slice more tender and easier to chew.
How to Make Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups water or beef broth
- 1 medium onion, quartered
- 4 cloves garlic, smashed
For the Vegetables:
- 1 small head of cabbage, cut into wedges
- 1 pound baby potatoes
- 4 to 5 large carrots, peeled and cut in half or thirds
For Flavor:
- 2 bay leaves
- 1 teaspoon black peppercorns
- Fresh parsley, chopped (for garnish)
Optional:
- 2 hard-boiled eggs (for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 1 hour and 35 minutes to cook, including pressure release. You’ll spend the first 90 minutes cooking the corned beef and then just 5 minutes for the veggies. It’s a cozy meal made easy in the Instant Pot!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This step helps get rid of any excess salt. Once rinsed, pat it dry and place it into the Instant Pot.
2. Add the Flavorful Ingredients:
Next, pour in the water or beef broth. Add the quartered onion and smashed garlic cloves along with the bay leaves, black peppercorns, and the spice packet that we set aside from the corned beef.
3. Cook the Corned Beef:
Lock the Instant Pot lid in place, making sure the vent is closed. Set it to Pressure Cook or Manual on high for 90 minutes. You won’t have to worry about anything during this time!
4. Release the Pressure:
Once the cooking time ends, let the pressure release naturally for about 15 minutes. After that, carefully turn the valve to manually release any remaining pressure before opening the pot.
5. Add the Vegetables:
Now, take out the corned beef and set it aside on a cutting board. Add the baby potatoes, carrots, and cabbage wedges to the pot with the delicious cooking liquid.
6. Cook the Veggies:
Close the lid again, ensuring it’s sealed correctly, and set the Instant Pot to Pressure Cook on high for just 5 minutes this time.
7. Quick Release Again:
After the 5 minutes are up, do a quick release of the pressure to get your veggies ready to serve. Carefully remove them and place them on a serving plate.
8. Slice the Corned Beef:
Take the corned beef, and slice it against the grain into thin pieces. This ensures each slice is tender and easy to chew.
9. Serve your Meal:
Place the sliced corned beef on plates with the cooked cabbage, carrots, and potatoes. For a lovely touch, sprinkle some fresh parsley on top.
10. Optional Eggs:
If you like, serve halved hard-boiled eggs on the side for an extra protein punch!
Enjoy this classic Irish comfort meal made easy with the Instant Pot!
Can I Use a Different Cut of Meat?
Yes, while corned beef brisket is traditional, you can use a point cut or round cut. Just keep in mind that cooking times may vary slightly; ensure the meat is tender before serving.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the corned beef and vegetables on the stove or in the microwave, adding a splash of broth if needed to keep things moist.
Can I Make This Recipe Without an Instant Pot?
Absolutely! You can simmer the corned beef and vegetables in a large pot on the stove. Just cook the brisket for about 2.5 to 3 hours, adding the vegetables in for the last 30 minutes until everything is tender.
What Should I Serve with Corned Beef and Cabbage?
This dish pairs wonderfully with mustard, horseradish, or a side of crusty bread. You can also include some pickled vegetables for added flavor!