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–+ servings

Instant Pot Corned Beef and Cabbage

An easy Instant Pot Corned Beef and Cabbage recipe, made with all the traditional fixings, comes out so tender and delicious! 
4.71 from 34 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 350kcal
Author: Nichole Crews

Ingredients

  • 1 3-4 pound corned beef brisket, plus pickling spice packet
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, chopped
  • 2 cups beef broth
  • 1 pound baby potatoes, sometimes called "new" potatoes - omit for keto
  • 4 large carrots, cut into 3-inch pieces - omit for keto
  • 1 medium green cabbage, cut into 2-inch wedges
  • Kosher salt and freshly ground pepper, to taste
  • whole grain mustard, to serve - optional
  • horseradish sauce - optional
  • fresh parsley, chopped - optional

Instructions

  • Rinse brisket with cold water and thoroughly pat dry.
  • Place trivet into a 6 or 8 quart electric pressure cooker. Place sliced onions into pressure cooker, and place brisket on top of the onion mixture. Top with garlic and pickling spices. Pour in 2 cups of beef broth.
  • Select manual/pressure cook setting on high pressure. Set cook time for 75-90 minutes (see note below): 75 minutes for sliceable pieces and 90 minutes if you want more of a pulled/shredded texture. The video and photos are for more pliable slices.
  • Once cook time has elapsed, let pressure release naturally for 5 minutes. Then do a quick release of any remaining pressure - there will be some steam left when you quick release, make sure to use a wooden spoon to release the valve.
  • Remove brisket from the Instant Pot and place on serving platter. Cover with foil to keep warm.
  • Reserve 2 cups cooking liquid in the Instant Pot, discard the remaining liquid.
  • Add baby potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.
  • Cook on high pressure for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage. Garnish with fresh parsley, if desired and serve with stone ground mustard and/or horseradish sauce.

Notes

Texture for your corned beef roast: Regardless of the size of your roast (usually a 3-4lb roast), there is no need to adjust the cook time if it's over or under a 3-4lb roast. Your electric pressure cooker will adjust the time to build pressure based on the weight. Do not adjust the cook times to avoid undercooking your corned beef.
  • If you cook a 3-4 lb Corned Beef in the Instant Pot and you want it tender, but still pliable and easy-to-slice, set on manual high for 75 minutes.
  • If you cook a 3-4 lb Corned Beef in the Instant Pot and you want a more shredded texture, set on manual high for 90 minutes.
nutrition info is for all ingredients listed above

Nutrition

Serving: 1g | Calories: 350kcal | Carbohydrates: 15g | Protein: 28g | Fat: 18g | Fiber: 4g | Sugar: 2g
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