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Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage

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Make your annual St. Patrick’s Day meal in no time! This Instant Pot Corned Beef and Cabbage is fork tender and full of flavor! 

Instant Pot Corned Beef and Cabbage

Everyone is Irish on St. Patrick’s Day! At least that’s what my Irish friends have been so kind to tell me! Years ago, I made my first corned beef and cabbage. Gosh, it’s so delicious! Fast forward about a decade and now I can make it right in the Instant Pot! I had a pretty proud mom moment when my son who is a picky eater gobbled up this Instant Pot Corned Beef & Cabbage like it was gold! 

After St. Patrick’s Day, I love to find a corned beef discounted and we savor the holiday a little bit longer! I like to buy a corned beef on the larger size, just because it does shrink down a lot while cooking and we really love leftovers!

How to Make Instant Pot Corned Beef & Cabbage

Mince the garlic and dice the onion. Add them with the bay leaves to your instant pot. Pour broth and water on top. 

Place your instant pot trivet inside the container with the handles positioned up for easy removal. 

Place the corned beef brisket with the fat-side down on the trivet and season with salt and black pepper, to taste and the spice packet that came with the brisket on top.

Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.

While your corned beef is cooking, prep the carrots, potatoes, and cabbage. 

When your corned beef is finished cooking, using the trivet, lift it out of the instant pot. Transfer to a platter, set aside and keep warm. 

Add the trivet back into your instant pot and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.

Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. We enjoy our corned beef and cabbage with mustard. 

And for dessert? We enjoy these Shamrock Floats

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 1 hour 28 minutes
Additional Time: 15 minutes
Total Time: 1 hour 58 minutes

Make your annual St. Patrick's Day meal in no time! This Instant Pot Corned Beef and Cabbage is fork tender and full of flavor! 

Ingredients

  • 6 large cloves garlic, peeled and minced

  • 2 small (or 1 medium) yellow onions, chopped 

  • 2 bay leaves

  • 2 c. chicken or beef broth, preferably organic

  • 1 c. water
2½ - 4 pound corned beef brisket with spice pack 

  • Sea salt and black pepper, to taste

  • 5 large carrots, cut into strips

  • 1 lbs. red potatoes, quartered

  • ½ large cabbage head, sliced

Instructions

1. Add garlic, onion, and bay leaves to Instant Pot® container and pour the broth and water on top. Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal. 


2. Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top. 


3. Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes. 


4. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.

5. Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.

6. When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure. 


7. Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!

Notes

Time-Saving Tip: Prep the carrots, potatoes, and cabbage after the beef is already cooking.

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