Instant Pot Corned Beef and Cabbage Recipe
Making a delicious and hearty meal doesn’t have to take up your entire day, especially when you’re using an Instant Pot. One of the most beloved comfort foods is corned beef and cabbage, a dish that warms the soul and fills the belly. With this Instant Pot recipe, you can enjoy the rich flavors and tender textures of corned beef and vegetables in a fraction of the time it would normally take to cook.
Corned beef and cabbage is traditionally served on St. Patrick’s Day, but this dish can be enjoyed any time of year. The savory beef, combined with the sweetness of the cabbage and the heartiness of the potatoes and carrots, creates a delightful medley that pleases palates young and old. Using the Instant Pot not only simplifies the cooking process but also enhances the flavor by trapping steam and infusing the ingredients with the herbs and spices that come with the corned beef. This recipe ensures that your corned beef will be fork-tender and your veggies will be cooked to perfection.
Why make this recipe
If you’ve ever tried cooking corned beef in the traditional way, you know it can take several hours to achieve that delectable tenderness. This Instant Pot version eliminates the long wait, allowing you to have tender, juicy corned beef ready in just over an hour. The ease and speed of the Instant Pot make it a favorite among busy families and anyone looking to enjoy homemade meals without all the fuss. Furthermore, cooking in an Instant Pot retains more nutrients and flavor in the food, making it a healthier cooking method compared to boiling on the stovetop.
Preparing corned beef and cabbage in the Instant Pot also means less cleanup, as you can cook everything in a single pot. The layered flavors of the beef and vegetables meld beautifully together, giving you a satisfying meal with minimal effort. Whether you’re cooking for a festive occasion or simply treating yourself to a hearty dinner, this dish is sure to impress.
How to make Instant Pot Corned Beef and Cabbage Recipe
To start, you’ll want to gather your ingredients. Having everything ready before you begin makes the cooking process seamless. For this recipe, ensure you have a good quality corned beef brisket along with the spice packet included. The aromatic blend of spices is what brings depth of flavor to the dish. You’ll also need a selection of vegetables — onions, potatoes, carrots, and cabbage — which add vibrant colors and essential nutrients to your meal.
Using the Instant Pot is simple and efficient. First, place the trivet inside the pot and pour in the specified amount of water. This will help steam the corned beef and vegetables, keeping them moist and tender. By placing the corned beef on top of the trivet, you ensure that it doesn’t touch the water directly, which helps maintain its flavor and texture. After adding the spice packet on top, seal the pot and set it to high pressure for the determined time. The natural release of pressure allows for a succulent end result without losing any precious juices.
Once the corned beef is cooked and resting, you’ll move on to the vegetables. With just a brief cook time, the vegetables will turn out perfectly cooked — not mushy, but still tender and flavorful. Serve the finished dish right from the pot, and consider leaving a bit of that flavorful broth to drizzle over the top for added moisture and taste. It’s the perfect way to bring everyone to the table for a delightful family meal.
Ingredients
- 4 cups water
- 3-4 pound corned beef brisket + spice packet
- 1 yellow onion (cut into quarters)
- 1-2 russet potatoes (cut into 1 inch chunks)
- 6 medium carrots (peeled and cut into uniform 1-2 inch chunks)
- 1 head of cabbage (cut in half, remove core, cut into medium-sized wedges)
Directions
- Prep Corned Beef: Place trivet inside Instant Pot. Pour 4 cups water inside. Place corned beef on the trivet and sprinkle the contents of the spice packet on top.
- Cook: Cover and Seal the Instant Pot. Cook on HIGH pressure for 70 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure according to manufacturer’s instructions. Remove corned beef and transfer to a platter. Cover with foil and let the meat rest.
- Cook Veggies: Keep any remaining liquid and trivet inside the Instant Pot and add in the onions, potatoes, carrots and cabbage. Cover and Seal. Cook on HIGH pressure for 2-3 minutes. Manually release the pressure according to manufacturer’s instructions.
- Serve: Transfer potatoes, carrots and cabbage to the same platter as the meat. Slice corned beef and serve. Feel free to keep some of the liquid and pour over the corned beef, cabbage and potatoes. I also love serving the cabbage and potatoes with a little butter and salt!
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 100 minutes
• Total Time: 115 minutes
• Servings: 6
How to serve Instant Pot Corned Beef and Cabbage Recipe
Serving corned beef and cabbage can be as straightforward or as elegant as you like. Typically, the corned beef is sliced against the grain into thick slices and arranged on a large platter, surrounded by the tender vegetables. This sets a beautiful table that not only looks appealing but invites everyone to dig in. It’s common to spoon some cooking liquid over the top to add moisture and flavor, especially on the cabbage, which can sometimes come out a little drier.
For a touch of indulgence, consider providing butter and freshly cracked black pepper on the side. Guests can customize their servings to their taste, adding a bit of richness and seasoning as desired. Fresh herbs, like parsley or chives, can be sprinkled over the dish for a pop of color and extra flavor enhancement. Don’t forget to include some crusty bread for dipping into the flavorful cooking liquid or simply to enjoy on the side.
How to store Instant Pot Corned Beef and Cabbage Recipe
Leftovers from this Instant Pot corned beef and cabbage recipe are just as delicious as the first serving. To store, allow the dish to cool completely before transferring it to airtight containers. The corned beef can be kept in one piece or sliced, but make sure the vegetables are stored in a separate container to preserve their texture. When stored properly in the fridge, the dish can last for about 3 to 4 days.
If you prefer to keep the leftovers for a more extended period, consider freezing them. The corned beef can be frozen for up to 2 to 3 months. When ready to enjoy again, let it thaw in the refrigerator overnight. Reheat the corned beef in the microwave or on the stove until it is heated through. For the vegetables, a quick reheat on the stovetop will do, with a little added butter and seasoning to bring back their flavor.
Tips to make Instant Pot Corned Beef and Cabbage Recipe
To ensure your Instant Pot corned beef comes out perfectly every time, it’s essential to choose a good quality brisket with a good fat content. The fat renders during cooking, resulting in tender meat that’s bursting with flavor. Moreover, allow the corned beef to rest after cooking; this helps the juices redistribute, making the slices more succulent.
Feel free to be flexible with your vegetables. You can add or swap out other root vegetables such as turnips or parsnips, depending on personal preferences. The key is to cut them uniformly so they cook evenly. Adjusting additional seasonings, like mustard or horseradish, can elevate the taste of the corned beef and create a delightful contrast. For a twist, you can incorporate some apple cider vinegar into the cooking liquid for a bit of tang.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 350 kcal
• Protein: 30 g
• Carbohydrates: 25 g
• Fat: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
FAQs
Q: Can I use a different cut of meat instead of corned beef?
A: While traditional corned beef is typically made with brisket, you could use a different cut such as a round roast, but the cooking time may vary and the texture will be different.
Q: What can I serve as a side dish?
A: Try serving the meal with a side of Irish soda bread or a simple garden salad for a light contrast to the hearty main dish.
Q: Can I adjust the cooking time if my corned beef is larger?
A: Yes, generally add about 10 minutes of cooking time per additional pound of corned beef for optimal tenderness.
Corned Beef and Cabbage
Ingredients
Main Ingredients
- 4 cups water
- 3-4 pound corned beef brisket + spice packet Ensure a good quality brisket with the spice packet included.
- 1 each yellow onion (cut into quarters)
- 1-2 each russet potatoes (cut into 1 inch chunks)
- 6 medium carrots (peeled and cut into uniform 1-2 inch chunks)
- 1 head cabbage (cut in half, remove core, cut into medium-sized wedges)
Instructions
Preparation
- Place the trivet inside Instant Pot. Pour 4 cups of water inside.
- Place the corned beef on the trivet and sprinkle the contents of the spice packet on top.
Cooking Corned Beef
- Cover and seal the Instant Pot. Cook on HIGH pressure for 70 minutes.
- Let it naturally release for 10 minutes, then manually release the remaining pressure according to the manufacturer's instructions.
- Remove the corned beef and transfer it to a platter. Cover with foil and let it rest.
Cooking Vegetables
- Keep any remaining liquid and trivet inside the Instant Pot. Add in the onions, potatoes, carrots and cabbage.
- Cover and seal the Instant Pot. Cook on HIGH pressure for 2-3 minutes.
- Manually release the pressure according to the manufacturer's instructions.
Serving
- Transfer potatoes, carrots and cabbage to the same platter as the meat. Slice corned beef and serve.
- Optionally, pour some of the liquid over the corned beef, cabbage, and potatoes for added moisture.
