Best Instant Pot corned beef and cabbage recipe! This simple one-pot meal makes a dinner of corned beef, cabbage, carrots, and potatoes.
Corned beef and cabbage is a classic St. Patrick’s Day dinner. With the help of electric pressure cookers, this traditional dinner, is super easy to make!
Not only is it easy to make, but also faster than the traditional method. Also, cleanup is that much easier since it’s all made in one pot.
Give it a try, and you may never want to make corned beef and cabbage any other way again!
How to make corned beef and cabbage in the Instant Pot
Place beef brisket and water in inner pot. Sprinkle the beef seasoning packet over the meat.
Close and lock the lid. Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 50 minutes. When the cooking time is finished, carefully turn the pressure release valve to VENTING to release the pressure.
Unlock and remove the lid. Remove the brisket to a plate and tent with foil to keep warm.
Add the potatoes, carrots, and cabbage to the inner pot. Close and lock the lid.
Turn the pressure release valve to SEALING. Press MANUAL high pressure and adjust the time to 3 minutes.
When the cooking time is finished, allow the pressure to release naturally. Unlock and remove the lid.
Remove the vegetables. Drizzle the melted butter over the vegetables and season with salt and pepper.
Slice the corned beef into thin slices, slicing against the grain.
Storage
The leftovers can stored in a sealed container in the fridge for up to 4 days.
Instant Pot Corned Beef and Cabbage
Equipment
- 6 quart Instant Pot/Electric Pressure Cooker
Ingredients
- 3 pounds boneless corned beef brisket
- 1/2 cup water
- 1/2 pound gold potatoes cut into wedges
- 1/2 pound carrots peeled and cut into 1-inch pieces
- 1 medium head cabbage cut into wedges
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place beef brisket and water in inner pot.
- Sprinkle the beef seasoning packet over the meat.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL high pressure and adjust the time to 50 minutes.
- When the cooking time is finished, carefully turn the pressure release valve to VENTING to release the pressure.
- Unlock and remove the lid.
- Remove the brisket to a plate and tent with foil to keep warm. Do not drain inner pot.
- Add the potatoes, carrots, and cabbage to the inner pot.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL high pressure and adjust the time to 3 minutes.
- When the cooking time is finished, allow the pressure to release naturally.
- Unlock and remove the lid.
- Remove the vegetables.
- Drizzle the melted butter over the vegetables and season with salt and pepper.
- Slice the corned beef into thin slices, slicing against the grain.
Notes
- Spice packet: To make your own spice packet, combine, 1 teaspoon each: yellow mustard seeds, whole black peppercorns, and coriander seeds, 1/2 teaspoon whole allspice, 3 whole cloves, and 2 bay leaves.
- Nutrition values are estimates.
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