This Instant Pot Corned Beef and Cabbage is a cozy dish that’s perfect for a family meal. The tender beef and sweet cabbage cook up together in a flash!
It’s like a warm hug on a plate! I love how my Instant Pot makes this hearty dish so quick. Just seasoning and cooking—easy peasy!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish. If you can’t find brisket, look for a similar cut like round or even pork shoulder. You can also use pre-cooked corned beef if you’re short on time, although the cooking time will differ.
Cabbage: Green cabbage is traditional, but savoy cabbage or purple cabbage can be fun substitutes for color and texture. Just keep in mind, cooking time may vary slightly.
Potatoes: Yellow potatoes add creaminess, but feel free to swap in red or Yukon Gold potatoes. They hold their shape well. If you prefer a lighter option, try using cauliflower florets instead!
Carrots: While large carrots are customary, baby carrots work well too! You can also use parsnips for added sweetness.
Spices: The spice packet that comes with the corned beef typically includes mustard seeds and peppercorns. If you’re missing this, try adding similar spices directly into the pot, like crushed coriander or a sprinkle of allspice.
What’s the Best Way to Cook Corned Beef for Tenderness?
Cooking corned beef to perfection is crucial for achieving that tender, melt-in-your-mouth texture. The Instant Pot makes this process easier and faster. Here’s how to do it well:
- Start by rinsing the brisket. This helps wipe away excess salt from the brine.
- Layer the seasonings in the pot to build flavor. The onions and garlic create a fragrant base.
- Always place the brisket fat side up! This method allows the fat to render as it cooks, keeping the meat juicy.
- Don’t rush the natural pressure release after cooking. It lets the meat relax and keeps it tender.
How to Make Instant Pot Corned Beef and Cabbage?
Ingredients You’ll Need:
Main Ingredients:
- 3-4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 small head of green cabbage, cut into wedges
- 6-8 small yellow potatoes, whole or halved
- 4 large carrots, peeled and whole or halved
- 1 large onion, quartered
- 3-4 cloves garlic, smashed
Optional Ingredients:
- 2 tbsp brown sugar (optional)
- 1 tsp black peppercorns
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Mustard or horseradish sauce (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 70 minutes to cook the corned beef. Then, you’ll need another 5 minutes for cooking the vegetables. Allow time for pressure release, which takes about 20 minutes total. In all, you’re looking at approximately 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water to wash off any excess brine, then pat it dry with a paper towel. This helps prevent a salty dish!
2. Set Up the Instant Pot:
Place the trivet inside your Instant Pot, then pour in the beef broth or water. This will keep your brisket out of the liquid and help it steam.
3. Add Flavorful Aromatics:
Next, add the quartered onion, smashed garlic, black peppercorns, bay leaves, and the spice packet that came with the corned beef into the pot. This layer of seasoning will infuse your beef with amazing flavor!
4. Place the Corned Beef in the Pot:
Put the corned beef brisket on the trivet, fat side up. This positioning helps baste the meat as it cooks. Seal the Instant Pot lid tightly.
5. Cooking the Brisket:
Set the Instant Pot to cook on high pressure for 70 minutes. Don’t forget, this is for a brisket weighing 3-4 lbs!
6. Release the Pressure:
Once the cooking time is up, let the pressure release naturally for about 15 minutes. After that, do a quick release to let out any remaining steam.
7. Remove the Brisket:
Carefully take out the corned beef and cover it with foil to keep it warm while you cook the vegetables. It should be tender and ready to slice!
8. Cook the Vegetables:
Add the potatoes and carrots to the liquid in the Instant Pot. Place the cabbage wedges on top of the vegetables to steam. Seal the lid again.
9. Pressure Cook the Veggies:
Cook on high pressure for an additional 4-5 minutes. The veggies should be tender but not mushy!
10. Final Release and Serve:
Do a quick release of the pressure once the cooking time is complete. Carefully remove the vegetables and arrange them on a serving platter alongside the sliced corned beef.
11. Slice the Corned Beef:
Slice your corned beef against the grain into thin pieces for the best texture. This makes for beautiful, tender slices!
12. Garnish and Serve:
Sprinkle chopped parsley on top for a fresh touch. Serve with mustard or horseradish sauce on the side for a bit of zing. Enjoy your hearty, delicious meal!
Can I Use a Different Cut of Meat?
Yes! While corned beef brisket is traditional, you can also use a round roast or pork shoulder as alternatives. Just adjust cooking times based on the weight and type of meat.
How Should I Store Leftovers?
Store any leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of broth or water if needed to keep it moist.
Can I Add Other Vegetables?
Definitely! Feel free to toss in other vegetables like parsnips, turnips, or even sweet potatoes. Just keep in mind that different vegetables may require slight adjustments to cooking times.
What Should I Serve with Corned Beef and Cabbage?
This dish pairs wonderfully with mustard, horseradish, or a side of freshly baked bread. You can also serve it alongside a simple green salad for a nice balance!
