Name: Instant Pot Corned Beef & Cabbage
Prep time: 15 min
Cook time: 1 h 28 min
Total time: 1 h 53 min
Yield: 4
Cuisine: American
Ingredients: 6 large garlic cloves, peeled and minced; 2 small (or 1 medium) yellow onions, chopped; 2 bay leaves; 2 cups chicken or beef broth; 1 cup 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 head green cabbage, sliced

Corned beef is a cut of beef that has been salt cured, usually with large grains of rock salt. The corn in corned comes from the Old English word for “horn,” which refers to the horn-shaped bits of rock salt used to cure it.

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Instant Pot Corned Beef and Cabbage is an Instant Pot recipe that many people enjoy making at home!

What is Corned Beef?

When the Irish immigrated to America in the nineteenth century, they could not afford to buy pork or bacon, so boiled bacon was replaced with corned beef brisket. They combined it with cabbage and potatoes, which were among the cheapest vegetables available at the time. Since then, it has been associated as a traditional Irish dish.

Corned beef quickly rose in popularity since it could be dried out without the aid of a butcher that knew how to properly dry age meat. The pink color stems from sodium nitrate, which is used in the curing procedure. Corned beef comes in a variety of cuts and should be cooked for a long period of time to ensure that it is soft. It can also be slow cooked or roasted.

Is corned beef really Irish?

In the last half of the 1800s, Irish-American immigrants introduced corned beef as a substitute for bacon. Corned beef is not a national Irish food and has only been connected with Saint Patrick’s Day in the United States as part of the Irish-American culture.

Do you rinse corned beef before cooking?

You don’t need to rinse corned beef before cooking. The idea came about because some people use it to reduce the overall sodium content, but it will significantly alter the flavour since

Remove the larger seasoning packet from the bag and set it aside, as I do. Place it on top of your potato trivet or in your pot.

What to Serve With Corned Beef

In a recipe like this, it is traditional to serve the pressure cooker corned beef with steamed cabbage, carrots, and potatoes.

After you cook the corned beef in the Instant Pot, just place it on top of the steam basket and let it simmer. I’ll sometimes start the corned beef in the morning and leave it on “warm” until dinnertime when I steam vegetables.

The corned beef sits in the Instant Pot on its “Keep Warm” setting all day long without getting overcooked, even though it’s cooked in a sealed container. You may serve the veggies plain, with a little cooking liquid poured over them, or combine everything together and toss with butter and parsley.

What you need to make Instant Pot Corned Beef and Cabbage

6 large garlic cloves, peeled and minced
2 small (or 1 medium) yellow onions, chopped
2 bay leaves
2 cups chicken or beef broth
1 cup 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 head green cabbage, sliced

How to make the recipe

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.

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.

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.

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

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.

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.

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

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.

How to Store & Use Leftover Corned Beef and Cabbage

If you don’t want to eat the whole thing but still want corned beef and cabbage, this recipe is perfect for you. Corned beef makes excellent leftovers! Keep the corned beef and cabbage in an airtight container in the fridge for 3 to 4 days.

How to Make Corned Beef and Cabbage in any Brand of Electric Pressure Cooker

Start by washing your cut of beef in cold water to remove any excess salt from curing.

In the pressure cooking pot, melt the butter and sauté the seasoned onion and garlic. Place the meat on a wire rack above the aromatics. (Note: The rack is not necessary, but it makes removing the meat easier.)

Add a quart of beef stock to the mix. The broth should come at least halfway up the sides of the meat in your pot.

Simply seal the top and cook for 90 minutes on High Pressure. After a 10-minute natural pressure release, move the lever to do a quick release. When you open the lid, be ready for a spectacular burst of steam.

While the potatoes, carrots, and cabbage cook in the pressure cooker, carefully move the meat to a resting spot. Since the veggies take 3 minutes to cook in a pressure cooker, you won’t be waiting long.

Recipe tips

This recipe traditionally uses beer as the liquid but we used beef broth instead. If you do want to try a more traditional option, you can swap in a favourite beer for a similar amount of liquid.

Potatoes: You should utilize waxy potatoes instead of normal ones since they won’t break down as readily when cooked. Fingerlings, red potatoes, and Yukon golds are all great options. Russets should be avoided since they can turn to mush during cooking.

Carrots: Yes, baby carrots may be consumed and are handy, but use big carrots peeled and chunked if you have the time. They will give you a better flavor profile and last longer in your Instant Pot.

Pickling Spices: Corned beef is often sold with a packet of spices. These are the same as pickling spices, and all you have to do is substitute them for convenience’s sake. If you don’t have a package, use allspice berries, coriander seeds, mustard seeds, whole pepper seeds, bay leaves and whole cloves with a little salt and black pepper to finish.

Yield: 4-6 portions