Instant Pot Corned Beef and Cabbage

Why make corned beef in the Instant Pot?

Are you tired of boiling your corned beef and cabbage for 3 hours on the stove top? Then you will be impressed by the hands off approach in this Instant Pot Corned Beef and Cabbage recipe.

Namely, you won’t have to continuously check on your boiling pot throughout the day. In addition, you will not have a messy stove top at the end. Goodbye time-consuming and complex way of cooking Corned Beef and Cabbage! And Hello Instant Pot Corned Beef and Cabbage!

What is Corned Beef?

Corned beef is a salt-cured beef brisket, soaked in the flavors brine and seasonings. It’s called corned beef because of the large grained rock salt,  called salt corns that are used to preserve it.

Pressure Cooking Instructions for Corned Beef in the Instant Pot

Place the brisket in the Instant Pot on the lift-out rack. If there is a fattier side, put that side facing down.

Sprinkle the seasonings evenly on top of the brisket.

Add whole garlic cloves on top of the meat in order to infuse beef with garlic flavor directly. I discarded garlic after pressure cooking, but you can definitely eat that garlic. You can also add garlic in to the water instead of placing it on top of the beef.

1. • Pour in water around the edges of the Instant Pot, making sure to keep the spices on top of the brisket in place.
   • Secure lid, move steam vent to “Sealing” and select “Manual” or “Pressure Cook”.
   • Set time to “01:30” (or 90 minutes).
   • Select “High Pressure”. The digital display will show “On”.
   • Keep in mind that we are starting out with the Instant pot cold. Additionally, we  just added 4 cups of water to it and a huge chunk of cold meat. Therefore it will take about 15 minutes for it to come to pressure. So when it stands there doing seemingly nothing for the first 5 minutes – don’t panic because it’s perfectly normal. After about 5 to 10 minutes, you will hear hissing and see steam coming out. Next the red pin will pop out and 2 minutes later you will hear one beep.
   • The countdown will start now at “01:30”, while “On” on the Digital Display will disappear! The pressure cooking has began!
   • Once done, use Quick Pressure Release method to release pressure.

PRESSURE COOKING VEGETABLES

• Place cabbage, carrots and potatoes in the Instant Pot. Add liquid.
• Press “Pressure Cook”
• Set timer to 6 minutes. Because of so much stuff in the pot it will take about 15 minutes for the pressure to build up. Once you hear hissing and see steam coming out – you’re getting close. Next you’ll hear a beep and the countdown to 6 minutes will start.
• Once done, use Quick Pressure Release method to release pressure.

As you can tell I filled my Instant Pot to the top and you can’t even see any liquid. I used 1 head of green cabbage and quartered it. I didn’t cut the potatoes and cooked them whole.

AFTER PRESSURE COOKING VEGETABLES IN THE INSTANT POT FOR 6 MINUTES:

Ready to celebrate St. Patrick’s day with the Instant Pot version of Corned Beef and Cabbage?

Instant Pot Tips

Are frequently using your Instant Pot for a variety of recipes? If you are, it’s a good idea to have 2 different rings. For example, one for savory recipes and the other – for sweet recipes in order to avoid odor exchange. I use this Genuine Instant Pot Ring as my second ring. It has over 1,000 positive reviews on Amazon.

Instant Pot Tempered Glass Lid is a good way to help keep the food warm without having to put the pressure lid on.

Hungry for more instant pot recipes? Check out these amazing Instant Pot recipes. All are delicious and easy to make: Country Style Pork Ribs, Instant Pot Chicken and Rice and Instant Pot Spaghetti.

4.43 from 7 votes

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Instant Pot Corned Beef and Cabbage

Prep Time

10 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 30 mins

 

Using Instant Pot as a Pressure Cooker for Corned Beef and Cabbage will become your go to method to cook Corned Beef. If the Instant Pot was available to the Irish back in the day, no doubt that would be their preferred choice of making this signature dish! 

Course: Main Course

Cuisine: Irish

Servings: 6

Calories: 771 kcal

Author: Olga

Ingredients

• 4-5 cloves garlic
• 4 cups water
• 4 lb. corned beef brisket (and spice packet)
• 1/2 tsp salt
• 2 lbs red potatoes
• 1 lb baby carrots
• 1 head green cabbage quartered

Instructions

Preparing Corned Beef for the Instant Pot:

1. Remove Corned Beef Brisket from the package, reserve the spice packet and rinse the meat thoroughly. Place the brisket in the Instant Pot on the lift-out rack (if there is a fattier side, put that side facing down).

   Sprinkle the seasonings evenly on top of the brisket. Add whole garlic cloves on top of the meat. Pour in water around the edges of the Instant Pot, making sure to keep the spices on top of the brisket in place.

Pressure Cooking Corned Beef Brisket:

1. Secure lid and move steam vent to "Sealing"

   Select “Manual” or “Pressure Cook” and set time to "01:30" (90 minutes), select "High Pressure". 

2. The digital display will show "On". One thing to keep in mind that since the Instant Pot is cold and we just added 4 cups of water to it and a huge chunk of cold meat, it will take a long time for it to come to pressure, about 15 minutes. So when it stands there doing seemingly nothing for the first 5 minutes - don't panic - perfectly normal. After about 5-10 minutes, you will hear hissing and see steam coming out. Next the red pin will pop out and 2 minutes later you will hear one beep and "On" on the Digital Display will be replaced by the Countdown: "01:30". Pressure cooking has began!

3. When done, use Quick Release Method to release pressure.

4. Remove corned beef brisket from the pot and discard garlic (or keep it if desired). Put the brisket onto a plate and cover with aluminum foil to keep warm. Keep the water inside the pot.

Pressure Cooking Vegetables:

1. Make sure the rack is removed. Without discarding liquid, add salt, potatoes, carrots, and cabbage to the Instant Pot. Keep in mind that it’ll be packed, but will shrink after cooking.

2. Press "Pressure Cook" and set timer to 6 minutes. Because of so much stuff in the pot it will take a while (about 15 minutes) for the pressure to build up. Once you hear hissing and see steam coming out - you're getting close. Next you'll hear a beep and the countdown to 6 minutes will start.

3. Once done, perform a quick pressure release before removing vegetables. Remove vegetables with a slotted spoon or tongs.

4. While the veggies are in the pot, slice the corned beef brisket against the grain. Make sure you use a sharp knife.

5. Add the cabbage and veggies to the brisket dish and serve. Spoon the broth from the instant pot over the meat to keep it moist.

Recipe Notes

Note: Can cabbage, potatoes and carrots be cooked without removing the corned beef from the Instant Pot? Yes, this can be done as long as the size of your Instant Pot allows it - just make sure to not overload it. And make sure to add 1 additional cup of water to the pot.

 

Nutrition Facts

Instant Pot Corned Beef and Cabbage

Amount Per Serving

Calories 771 Calories from Fat 405

% Daily Value*

Total Fat 45g 69%

Saturated Fat 14g 70%

Cholesterol 163mg 54%

Sodium 3996mg 167%

Potassium 2030mg 58%

Total Carbohydrates 40g 13%

Dietary Fiber 8g 32%

Sugars 10g

Protein 49g 98%

Vitamin A 211.7%

Vitamin C 185%

Calcium 13%

Iron 42.4%

* Percent Daily Values are based on a 2000 calorie diet.