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Instant Pot Corned Beef And Cabbage

Instant Pot Corned Beef and Cabbage Recipe

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Prep Time 15 minutes
Cook Time 1 hour 36 minutes
Total Time 1 hour 51 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3–4 lb corned beef brisket flat cut, with spice packet
  • 4 cups water
  • 1 large yellow onion, quartered
  • 4 garlic cloves, smashed
  • 1½ lbs baby potatoes, halved
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 1 small head green cabbage, cut through the core into 8 wedges

Method
 

  1. Place the corned beef fat side up in the Instant Pot. Sprinkle the spice packet over it, then add the water, onion, and garlic. Lock the lid and set the valve to sealing. Pressure cook on high for 90 minutes, then natural release for 15 minutes. Quick release any remaining pressure, remove the meat to a plate, and tent with foil.
  2. Add the halved potatoes and carrot chunks to the cooking liquid. Lock the lid, seal, and pressure cook on high for 4 minutes. Quick release the pressure.
  3. Nestle the cabbage wedges on top of the potatoes and carrots. Lock the lid, seal, and pressure cook on high for 2 minutes. Quick release immediately.
  4. Transfer the vegetables to a platter. Slice the corned beef against the grain into ¼-inch pieces, arrange on the platter, and ladle some cooking liquid over the meat before serving.

Notes

The natural release step is built into the cook time and is essential for tenderness. If your brisket is larger than 4 pounds, increase the initial pressure cook time to 100 minutes. The vegetables will still cook in the same short increments after that.