Instant Pot Corned Beef and Cabbage is a modern twist on a classic comfort dish, perfect for St. Patrick’s Day or any time you crave a hearty, flavorful meal. Using an Instant Pot significantly reduces the cooking time while still delivering tender, succulent corned beef and perfectly cooked cabbage and vegetables. This dish features a harmonious blend of savory spices, tender meat, and vegetables that soak up all the delicious flavors. With its ease of preparation and rich taste, this recipe is sure to become a family favorite.
Ingredients:
- 3-4 pounds corned beef brisket with spice packet
- 1 large onion, quartered
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 pound carrots, peeled and cut into large chunks
- 1 pound baby potatoes, halved
- 1 small head of cabbage, cut into wedges
- Fresh parsley, chopped for garnish
- Optional: Mustard or horseradish sauce for serving
Instructions:
- Prepare the Instant Pot:
- Place the quartered onion and minced garlic in the bottom of the Instant Pot.
- Add the corned beef brisket on top of the onions and garlic, fat side up.
- Add the Liquids and Spices:
- Pour the beef broth and water over the corned beef.
- Sprinkle the spice packet, bay leaves, and black peppercorns over the meat.
- Pressure Cook the Corned Beef:
- Close the lid of the Instant Pot and set the valve to the sealing position.
- Select the “Manual” or “Pressure Cook” setting and set the timer for 90 minutes.
- Once the cooking time is complete, allow the pressure to naturally release for 15 minutes, then carefully quick release any remaining pressure.
- Add the Vegetables:
- Open the Instant Pot lid and add the carrots, baby potatoes, and cabbage wedges around the corned beef.
- Close the lid again and set the valve to the sealing position.
- Select the “Manual” or “Pressure Cook” setting and set the timer for 4 minutes.
- Final Release and Serve:
- Once the cooking time is complete, perform a quick release of the pressure.
- Carefully remove the lid and transfer the corned beef to a cutting board. Let it rest for a few minutes before slicing.
- Remove the vegetables with a slotted spoon and place them on a serving platter.
- Serve:
- Slice the corned beef against the grain and arrange it on the serving platter with the vegetables.
- Garnish with freshly chopped parsley.
- Serve hot with mustard or horseradish sauce on the side, if desired.
Enjoy your hearty and delicious Instant Pot Corned Beef and Cabbage!
