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Tender Corned Beef and Cabbage in the Instant Pot

A plate featuring sliced instant pot corned beef and cabbage, potatoes, and carrots ready to eat.
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Make tender corned beef and cabbage quickly using your electric pressure cooker. This recipe delivers classic comfort food flavor with minimal effort for your St Patrick’s Day dinner or any weeknight meal.

Ingredients

Scale
  • 1 (3 to 4 pound) corned beef brisket with spice packet
  • 1 cup water or beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 large head of green cabbage, cut into 8 wedges
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 4 medium potatoes, quartered

Instructions

  1. Place the trivet inside your Instant Pot liner.
  2. In a small bowl, mix the water or broth, apple cider vinegar, onion powder, garlic powder, thyme, and black pepper. Pour this mixture over the trivet.
  3. Place the corned beef, fat side up, onto the trivet. Sprinkle the contents of the spice packet over the beef.
  4. Secure the lid and set the vent to sealing. Cook on Manual/Pressure Cook setting on High for 80 minutes.
  5. Allow for a Natural Pressure Release (NPR) for 15 minutes. After 15 minutes, carefully move the valve to venting to release any remaining pressure. Remove the beef and set it aside on a cutting board, covering it loosely with foil.
  6. Pour off most of the liquid from the pot, leaving about 1 cup of liquid and the trivet.
  7. Arrange the cabbage wedges, carrots, and potatoes around the trivet in the pot.
  8. Secure the lid and set the vent to sealing. Cook on Manual/Pressure Cook setting on High for 4 minutes.
  9. Once cooking is complete, perform a Quick Release (QR) of the pressure. Remove the vegetables with a slotted spoon and arrange them on a platter around the sliced corned beef.
  10. Slice the corned beef against the grain and serve immediately with your favorite mustard or horseradish.

Notes

  • For the most tender beef, do not skip the 15-minute Natural Pressure Release time.
  • If you prefer softer cabbage, you can add the cabbage wedges during the last 10 minutes of the beef’s initial pressure cooking time instead of cooking them separately.
  • Save the remaining cooking liquid to use as a flavorful broth for gravy or to moisten leftover meat.

Nutrition

Find it online: https://cookingbycarla.com/instant-pot-corned-beef-and-cabbage/