This Instant Pot Corned Beef and Cabbage recipe is served with carrots and potatoes for a perfect St. Patrick's Day celebration.
Prep Time5 minutesmins
Cook Time1 hourhr30 minutesmins
Additional Time30 minutesmins
Total Time2 hourshrs5 minutesmins
Servings: 6
Ingredients
3poundcorned beef brisketwith spice packet
2cupsbeef broth
2cupswatermore or less
2carrots
4potatoes
1/2head of cabbage
Instructions
Rinse the corned beef brisket off and add it to the Instant pot.
3 pound corned beef brisket
Top the brisket with the include spice packet, or use 2 Tablespoons of pickling spice.
Pour the beef broth over the corned beef. Then add water until the brisket is covered.
2 cups beef broth, 2 cups water
Close the lid and set to Manual, High Pressure, for 80 minutes.
After cooking is done let the Instant Pot release naturally for about 15 minutes.
Chop the potatoes, carrots and cabbage.
2 carrots, 4 potatoes, 1/2 head of cabbage
After 15 minutes release any remaining pressure. Remove the corned beef brisket, cover it with foil, and set it aside to rest.
Pour 2 cups of the cooking liquid into a measuring cup and discard the rest.
Add the cooking liquid back to the Instant Pot and place the vegetables in a steamer basket over the liquid.
2 carrots, 4 potatoes, 1/2 head of cabbage
Put the pressure cooker lid back on and set it for Manual, High Pressure, 5 minutes.
When it is done cooking do a quick pressure release and serve the corned beef with the potatoes, cabbage and carrots.
Notes
For a 2 pound brisket you can reduce the cooking time to 75 minutes and for a four pound brisket increase the cooking time to 85 minutes.I make and test my recipes in a 6 quart Instant Pot, so if you use a different one your results may vary. However I would expect that this recipe will work well in other brands of pressure cooker or other Instant Pot sizes, because it contains lots of liquid.