Corned beef and cabbage is a classic Irish-American dish that is traditionally served on St. Patrick’s Day. Making corned beef and cabbage in an Instant Pot is a fast and easy way to prepare this meal. The Instant Pot allows the corned beef to become fall-apart tender in a fraction of the time that traditional braising or simmering takes. With just a few simple ingredients and steps, you can have delicious homemade corned beef and cabbage ready in under 2 hours.
Benefits of Using the Instant Pot
There are several benefits to using the Instant Pot to make corned beef and cabbage:
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Speed – The high pressure environment of the Instant Pot allows the meat to cook up to 70% faster than conventional braising. A 3 lb corned beef brisket takes only about 1 hour 15 minutes in the Instant Pot compared to 3-4 hours on the stovetop or in the oven.
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Convenience – Everything cooks in one pot, meaning less mess and cleanup No need for constant monitoring or checking while simmering for hours on the stove Just set it and let the Instant Pot work its magic.
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Safety – There’s no need to worry about boiling over or burning with the contained environment of the Instant Pot, It maintains just the right temperature and pressure
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Flavor – Cooking under pressure infuses the corned beef with more flavor in less time and retains moisture extremely well. The result is tender, fall-apart corned beef.
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Versatility – You can cook the vegetables right in the corned beef broth after removing the meat. The Instant Pot does all the work from start to finish.
Ingredients Needed
Making corned beef and cabbage in the Instant Pot is simple with these basic ingredients:
- 3 lb corned beef brisket
- 1 cup beef broth or beer
- 4 cloves garlic, minced
- 1 lb small potatoes, halved
- 3-4 carrots, peeled and cut into chunks
- 1 small head cabbage, cut into wedges
- Bay leaf, peppercorns, pickling spice (optional)
The corned beef brisket usually comes with a seasoning packet, but you can also add your own seasonings like bay leaf, whole peppercorns, pickling spice or any other aromatics you prefer.
Step-by-Step Instructions
Follow these simple steps for perfect corned beef and veggies every time using the Instant Pot:
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Add 1 cup beef broth or beer to the Instant Pot. Add the garlic, bay leaf, peppercorns, and pickling spice if using.
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Place the trivet in the pot and set the corned beef brisket on top. Pour over any seasonings that came with the corned beef.
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Lock the lid and make sure the valve is sealed. Select Manual/Pressure Cook and adjust to High Pressure for 75 minutes.
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When cooking is complete, carefully switch the valve to Venting to quick release the pressure.
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Remove the corned beef brisket and wrap in foil to rest for about 15 minutes.
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Add the potatoes, carrots, and cabbage wedges to the broth in the Instant Pot.
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Lock the lid again and cook on High Pressure for 5 minutes. Quick release the pressure again when done.
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Remove the vegetables to a serving platter. Slice the rested corned beef across the grain and serve with the vegetables.
The whole process from start to finish takes under 2 hours for a meal that normally requires 4-5 hours!
Tips and Variations
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Add half a can or bottle of Guinness or other stout beer for added richness.
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For extra flavor and color, rub the corned beef with brown sugar, mustard, or garlic before cooking.
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Cook the cabbage in the Instant Pot or separately on the stovetop if you prefer it less soft.
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Substitute turnips, parsnips, or red potatoes if desired.
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Use broth leftover from cooking the corned beef to make a tasty soup or stew.
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Slice leftovers thin for tasty corned beef sandwiches or hash.
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Switch out the vegetables and use in dishes like tacos or pizza for a fun twist.
Frequently Asked Questions
How long should I cook a 4 lb corned beef brisket?
For a 4 lb brisket, increase the cook time to 90 minutes on High Pressure. Allow for extra time to come to pressure.
Can I cook from frozen?
It is best to thaw corned beef completely before cooking in the Instant Pot for food safety reasons.
Is there a slow cooker option?
Yes, you can make corned beef and cabbage in a slow cooker but it takes 6-8 hours on Low. The Instant Pot is much faster.
Do I need to add extra liquid?
One cup of broth or beer is usually sufficient liquid but add 1/2 cup extra if cooking a very large brisket.
Can I use a corned beef point cut?
The flat cut lean brisket is ideal but a point cut can also be used. Cook for the same time on High Pressure.
Conclusion
Making classic corned beef and cabbage has never been quicker or easier thanks to the Instant Pot. In just an hour and a half, you can have fall-apart tender corned beef paired with sweet, perfectly cooked potatoes, carrots, and cabbage. Experiment with different seasonings and vegetables for a new twist on this traditional St. Patrick’s Day or Sunday supper dish. Your family will be amazed at how great homemade corned beef can be when prepared in the pressure cooker convenience of the Instant Pot. Sláinte!
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Has anyone tried to cook two corned beef briskets in one Instant Pot? Did you add more liquid? Did you increase the time?
I agree- the vegetables will become baby food. In John Mortimers Rumpole stories, Rumpole states that his wife (“She Who Must Be Obeyed”) can “boil a cabbage into submission.” Ive found that 5 mins of pressure for all the vegetables combined is fine, if you let the pressure drop naturally (they continue to cook while cooling). Charlottes/Joannes tips about removing the brisket first are spot on.
Made this last night and it was possibly my favorite corned beef recipe ever. A few tweaks: I added about 3/4 cup beef broth in addition to wine (that just seemed too little for the 4lb brisket I bought). I cooked the meat for 90 minutes, plus 15 depressurizing, then pulled it out and added the veggies (keeping the meat under foil out of cooker). Cooked veggies for only 8 while broiling the meat with the honey mustard. This was the most moist and flavorful corned beef Ive ever had.
The greatest New York Times recipe of all time, hands-down. Frankly, I find most of them very disappointing, but not this. Many have commented“this is the most perfectly corned beef cooked corn beef ever.” Absolutely! We love corned beef, and cooking it traditionally It’s always a real challenge to get it perfectly done. I cooked a 3.8 pound point cut, 90 minutes on high, 15 minutes release. We could not believe how delicious and perfect it was. Five minutes is ample time for the vegetables. The topping is good too. I also always make a mustard parsley, gravy with milk and beef stock.
A bit disappointing. Subbed an IPA for the wine but my big mistake was using coarse Dijon mustard. Created a bitter back flavor. The brisket itself was fabulous, but next time I’ll remove the brisket and cook the veggies for 5-10 minutes rather than the full 15.
I followed the comments, removed the cooked beef from the pot to rest and only pressure cooked the veggies for eight minutes. The potatoes and carrots were perfect, but the cabbage was somewhat mushy. My family was OK with that. However, if youre looking for cabbage with a hint of body, youll be disappointed. The beef was quite tender but not as flavorful as it is after cooking on the stovetop or in the oven. Convenience is the tradeoff.Private comments are only visible to you.
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