Instant Pot Corned Beef and Cabbage is my absolute go-to, and I love making it for my family! It’s so much quicker and easier than simmering corned beef on the stovetop for hours. And the flavor? Let me tell you, it’s even better in the Instant Pot! This recipe gives *you* perfectly tender, flavorful corned beef and cabbage in a fraction of the time. Forget slaving over a hot stove all day; I’m showing you the Instant Pot way!
Ingredients for Delicious Instant Pot Corned Beef
- Corned Beef Brisket: I usually use a 3-4 pound flat-cut brisket. This size fits perfectly in my 6-quart Instant Pot.
- Spice Packet: I often use the spice packet that comes with the corned beef, but sometimes I like to mix up my own special blend. More on that later!
- Yellow Onion: 1 large, quartered
- Carrots: 4 medium, peeled and cut into 2-inch pieces
- Red Potatoes: 1 pound small red potatoes, halved or quartered if they’re large
- Cabbage: 1 medium head, cut into wedges
- Beef Broth: 1 ½ cups low-sodium. I find this adds so much richness!
- Water: ½ cup
Choosing the Right Brisket for Your Instant Pot Corned Beef
When I’m at the store, I always look for a brisket with good marbling (those thin streaks of fat). This adds flavor and keeps the meat nice and moist during cooking.
About that Spice Packet
Most corned beef briskets come with a spice packet, and you can totally use that. But if you’re feeling adventurous, try making your own! My homemade blend usually includes mustard seeds, coriander seeds, allspice berries, bay leaves (my grandma’s secret ingredient!), peppercorns, cloves, and dill seeds. For even more corned beef inspiration, take a look at these corned beef recipes.
Veggies, Veggies, Veggies!
The classic vegetables for corned beef and cabbage are onions, carrots, potatoes, and cabbage. But don’t be afraid to experiment! Sometimes I toss in some parsnips or turnips for a different flavor.
Liquid Gold
For the cooking liquid, I use a mix of beef broth and water. The beef broth adds so much depth of flavor. You can substitute chicken broth, or even just use water. Looking for something different? This pastina recipe is a comforting classic.
Equipment for Easy Instant Pot Corned Beef
- 6-quart Instant Pot: My 6-quart Instant Pot is perfect for this recipe.
- Cutting Board: You’ll need this for prepping the veggies and slicing the cooked corned beef.
- Sharp Knife: A good, sharp knife makes everything easier.
- Measuring Cups and Spoons: Accurate measurements are key to great results.
Instant Pot Specs for Corned Beef
If you have a smaller Instant Pot, you might need to adjust the cooking time a bit. Most Instant Pot models will work just fine for this recipe.
Helpful Extras
A meat thermometer is super helpful for ensuring the corned beef is cooked perfectly. I also love using tongs to remove the cooked veggies from the Instant Pot. And a nice big platter is great for serving!
Making Instant Pot Corned Beef: A Step-by-Step Guide
Prepping the Corned Beef
First, I rinse the corned beef brisket under cold water to remove some of the salt. Pat it dry with paper towels—no need to trim any fat; that adds flavor!
Building the Flavor Base
I place the quartered onion in the bottom of the Instant Pot. This creates a nice bed for the corned beef and prevents it from sticking. Then, I put the corned beef brisket on top of the onion and sprinkle the spice packet (or my homemade blend) all over it.
Pressure Cooking Your Corned Beef to Perfection
Next, I pour in the beef broth and water. I close the lid, making sure the valve is set to “Sealing,” and cook on high pressure for 90 minutes, followed by a 15-minute natural pressure release. Then, I carefully quick-release any remaining pressure. That natural pressure release is important—it makes the corned beef extra tender!
Adding the Veggies
Once the pressure is released, I open the Instant Pot and add the carrots and potatoes around the corned beef. I nestle the cabbage wedges right on top. Close the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release. Then, quick-release any remaining pressure.
Final Touches
Carefully remove the corned beef and veggies from the Instant Pot. I always let the corned beef rest for about 10 minutes before slicing it against the grain. This keeps it nice and juicy. Then, I arrange everything on a platter and serve!
Expert Tips for Perfect Instant Pot Corned Beef
The Secret to Tender Instant Pot Corned Beef
For super-tender corned beef, cook it for 90 minutes on high pressure for a 3-4 pound brisket. If your brisket is larger, just add 15 minutes per pound. A meat thermometer is your best friend here—aim for an internal temperature of 190-200°F.
Flavor Boosters
We love experimenting with flavors in our house! Sometimes I add a bottle of Guinness to the cooking liquid instead of water. A little brown sugar adds a touch of sweetness too. Don’t be afraid to try other spices!
Veggie Variety
Switch up the veggies! Parsnips, turnips, and sweet potatoes are all great additions. Just remember to adjust the cooking time if you’re using denser vegetables. For some inspiration, check out these recipes with similar spices to baingan bharta. They might give you some fun ideas!
Instant Pot Corned Beef: FAQs
Troubleshooting Tough Instant Pot Corned Beef
If your corned beef isn’t tender, it probably needs more cooking time. Make sure you’re using high pressure and adjusting the time based on the brisket’s weight. Use a meat thermometer to check for that 190-200°F internal temperature.
Does corned beef really work in the Instant Pot?
Absolutely! My Instant Pot makes the most tender, flavorful corned beef in a fraction of the time it takes on the stovetop.
How long should I cook it?
I usually cook a 3-4 pound brisket for 90 minutes on high pressure. Add 15 minutes per pound for larger briskets. And don’t forget that natural pressure release!
Do I really need to rinse the corned beef?
Rinsing helps remove some of the salt from the brining process. If you skip the rinse, your dish might be a bit salty. But honestly, sometimes we like it that way!
Serving and Storing
Side Dish Ideas
We love serving our corned beef and cabbage with crusty bread, grainy mustard, or horseradish. Irish soda bread, boiled potatoes, and a creamy coleslaw are also great choices. Want some fun party snacks? You might enjoy these Just a Little Bite recipes for parties.
Leftover Love
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I just pop it in the microwave or warm it on the stovetop. Leftover corned beef is also amazing in sandwiches, hashes, and frittatas!
Conclusion: A Wee Bit o’ Kitchen Wisdom
So, there you have it—my family’s favorite way to enjoy corned beef and cabbage! It’s easy, delicious, and perfect for any time of year. I hope you give it a try and that it becomes a new favorite in your home, too. For another easy and tasty meal, try this Marry Me Chicken pasta recipe. Sláinte! (That’s “cheers” in Irish!) Happy cooking!
For more Instant Pot inspiration, check out these corned beef recipes on Tasty.
1 thought on “My Family’s Favorite: Instant Pot Corned Beef and Cabbage”