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Description
The classic Irish-American dish is getting a fast and easy makeover in this Instant Pot Corned Beef and Cabbage recipe! Cured corned beef brisket is pressure cooked with cabbage, potatoes, carrots, and a homemade pickling spice mix until pink and fork-tender.
Ingredients
Scale
- 2 cups water
- 5 cloves garlic (finely minced)
- 2 Tbsp. sugar
- 2 Tbsp. apple cider vinegar (or white wine vinegar)
- 3 ½ lbs. corned beef
- 1 medium sweet onion (quartered)
- 1 ½ Tbsp. pickling spice (homemade or spice packet)
- 1 lb. red potatoes (cut into 1-inch chunks)
- 5 large carrots (peeled and cut into 1 to 2-inch pieces)
- 1 small head cabbage (cut into wedges)
- ¾-1 tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
Instructions
- Pour water into a 6-quart Instant Pot. Whisk in garlic, sugar, and vinegar.
- Rinse corned beef under water to remove excess solution and add it to the Instant Pot, fat side-down. Tuck the quartered onion along the sides and sprinkle the pickling spices on top of the beef.
- Close the lid and make sure the pressure release valve is in the sealed position. Using the manual function, set the pressure to High and the timer for 80 minutes. Quick release the pressure once the timer goes off.
- While the corned beef is cooking, prepare the vegetables by cutting the potatoes into 1-inch chunks, peeling and cutting the carrots into 1-2 inch pieces, and cutting the cabbage into 3-inch wedges.
- Remove the corned beef from the pot and add in the potatoes, carrots, and cabbage. Place the corned beef back on top of the vegetables, immersing it in some of the liquid. Close the lid again and turn the pressure release valve to the sealed position. Cook for 2 more minutes on high pressure. Quick release the pressure as soon as the timer goes off.
- Cut the corned beef against the grain for serving. Season the vegetables with salt and pepper, to taste. Enjoy!
Notes
Rinse the corned beef thoroughly to remove excess salt. For a more tender result, let the corned beef rest for a few minutes before slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Chill Time: 6 hours
- Cook Time: 1 hour 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: irish
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 347 kcal
- Sugar: 12 g
- Sodium: 1625 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 61 mg
