Instant Pot Corned Beef and Cabbage Recipe
The classic Irish-American dish is getting a fast and easy makeover in this Instant Pot Corned Beef and Cabbage recipe! Cured corned beef brisket is pressure cooked with cabbage, potatoes, carrots, and a homemade pickling spice mix until pink and fork-tender.
Servings: 8 servings
Ingredients
- 2 cups water
- 5 cloves garlic finely minced
- 2 Tbsp. sugar
- 2 Tbsp. apple cider vinegar or white wine vinegar
- 3 ½ lbs. corned beef
- 1 medium sweet onion quartered
- 1 ½ Tbsp. pickling spice homemade or spice packet
- 1 lb. red potatoes cut into 1-inch chunks
- 5 large carrots peeled and cut into 1 to 2-inch pieces
- 1 small head cabbage cut into wedges
- ¾-1 tsp. salt to taste
- ¼ tsp. black pepper to taste
Instructions
- Pour water into a 6-quart Instant Pot. Whisk in garlic, sugar, and vinegar.2 cups water, 5 cloves garlic, 2 Tbsp. sugar, 2 Tbsp. apple cider vinegar
- Rinse corned beef under water to remove excess solution and it to the Instant Pot, fat side-down. Tuck the quartered onion along the sides and sprinkle the pickling spices on top of the beef.3 ½ lbs. corned beef, 1 medium sweet onion, 1 ½ Tbsp. pickling spice, ¾-1 tsp. salt, ¼ tsp. black pepper
- Close the lid and make sure the pressure release valve is in the sealed position. Using the manual function, set the pressure to High and the timer for 80 minutes. Quick release the pressure once the timer goes off.
- While the corned beef is cooking, prepare the vegetables by cutting the potatoes into 1-inch chunks, peeling and cutting the carrots into 1-2 inch pieces, and cutting the cabbage into 3-inch wedges.1 lb. red potatoes, 5 large carrots, 1 small head cabbage
- Remove the corned beef from the pot and add in the potatoes, carrots, and cabbage. Place the corned beef back on top of the vegetables, immersing it in some of the liquid. Close the lid again and turn the pressure release valve to the sealed position. Cook for 2 more minutes on high pressure. Quick release the pressure as soon as the timer goes off.
- Cut the corned beef against the grain for serving. Season the vegetables with salt and pepper, to taste. Enjoy!
Video
Notes
- Nutrition information is calculated based on ~2 lbs. of corned beef being left after cooking.
Meal Prep and Storage
- To Prep-Ahead: Pre-cured corned beef brisket is recommended, to save the time of preparing the meat from scratch. The onion and carrots can be cut up to 3-4 days in advance. The potatoes should be cut at most 1 day ahead, and should be submerged in cold water in the fridge to avoid spoiling.
- To Store: Leftovers may be refrigerated in an airtight container for up to 3-4 days.
- To Freeze: Leftovers may be stored in a freezer-friendly bag or airtight container, and frozen for up to 2-3 months.
- To Reheat: Preheat the oven to 355 degrees Fahrenheit, and place the corned beef and vegetables in a medium-size baking dish. Add a small splash of water or leftover broth, cover the pan with aluminum foil, and reheat in the oven just until the meat is warmed through.
- 3 ½ pounds comes out to roughly 1 ½ pounds of cooked corned beef.
Nutrition
Calories: 347kcal | Carbohydrates: 29g | Protein: 20g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 1625mg | Potassium: 1000mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6501IU | Vitamin C: 83mg | Calcium: 104mg | Iron: 3mg
