Instant Pot Corned Beef & Cabbage
This Instant Pot Corned Beef is super tender and flavorful, having cooked under pressure with the pickling spices that give it its signature pink color and spicy flavor.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 large large onion cut into wedges
- 2 pound (907 g) corned beef brisket, with seasoning packet
- 4 cups (946 ml) low-sodium beef broth
- 1 small cabbage core removed, cut into wedges
- 1 pound (454 g) baby potatoes halved
- 4 medium carrots sliced
- Salt and ground black pepper
- Freshly chopped parsley for garnish
Instructions
- Rinse the corned beef to remove excess salt.
- Place the onion wedges in the inner pot. Place the corned beef brisket on top. Sprinkle on the seasoning packet. Pour in the beef broth.
- Close the lid and set the vent to sealing. Pressure cook on high for 80 minutes. Either do a quick release or allow a 15 minute natural release (either is fine).
- Remove the brisket from the pot and set it aside to rest.
- Place the cabbage, potatoes, and carrots in the Instant Pot in the cooking liquid. Close the lid and pressure cook for 3 minutes. Do a quick release of the pressure.
- Slice and serve the brisket with the veggies.
Notes
- Be sure to rinse the meat well before cooking it. It can be very salty.
- Be sure to use low-sodium beef broth.
- Cook the meat to 190°F for the most tender meat. It will take about 80 minutes.
- When slicing the corned beef, it is best to cut against the grain (the direction the strands of meat are going). This will keep the corned beef nice and tender.
- Let it rest for a bit before cutting. It will be easier to cook, and will keep in the juices more.
Nutrition
Calories: 318kcalCarbohydrates: 20gProtein: 21gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 61mgSodium: 1641mgPotassium: 1092mgFiber: 5gSugar: 6gVitamin A: 5184IUVitamin C: 78mgCalcium: 65mgIron: 3mg
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