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–+ servings

Instant Pot Corned Beef and Cabbage with Potatoes

A classic dish made easy with the Instant Pot, featuring tender corned beef, potatoes, and cabbage, perfect for family dinners or special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Cooking Base
  • 1 tablespoon olive oil
  • 1 large yellow onion, thickly sliced
  • 4-5 cloves garlic, smashed
  • 1 3-4 pound corned beef brisket (flat cut recommended), with spice packet, rinsed and patted dry Rinse to remove excess salt
  • 2 cups low-sodium beef broth, divided
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon apple cider vinegar (optional) Optional for flavor
Vegetables
  • 1.5 pounds small Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch pieces Can substitute with other root vegetables
  • 1 head green cabbage, cut into 8 wedges, core intact
  • to taste Fresh parsley or chives, chopped, for garnish (optional)

Method
 

Preparation
  1. Turn the Instant Pot to Sauté (Normal) and heat the olive oil.
  2. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for 1 minute more.
  3. Pour in 1 cup of beef broth and scrape up any browned bits from the bottom.
  4. Stir in the remaining 1 cup of broth, mustard, brown sugar or honey, apple cider vinegar (if using), and the spice packet. Cancel Sauté.
Cooking
  1. Place the rinsed and dried brisket into the pot, fat-side up. Close the lid, set the valve to 'Sealing.' Pressure Cook (High) for 90 minutes.
  2. Allow the pressure to release naturally for at least 15-20 minutes, then manually release any remaining steam and carefully open the lid.
  3. Transfer the brisket to a cutting board and tent loosely with foil to rest.
  4. Add the potatoes and carrots to the liquid in the pot. Close the lid, set the valve to 'Sealing,' and cook on High Pressure for 3 minutes. Quick release the pressure.
  5. Open the lid and add the cabbage wedges, nestling them gently into the hot liquid. Close the lid (it does not need to be sealed) and let sit for 5-8 minutes until the cabbage is tender.
Serving
  1. Use a slotted spoon to transfer the vegetables to a serving platter.
  2. Slice the corned beef thinly against the grain and arrange it on the platter with the vegetables.
  3. Ladle some of the warm cooking juices over the top and garnish with fresh herbs if desired.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 5g

Notes

For leftovers, let the corned beef and vegetables cool to room temperature, then place them in an airtight container in the refrigerator for up to 3 days. You can freeze the cooked corned beef and vegetables in freezer-safe containers or bags for longer storage.

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