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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 from a 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
- Begin by pouring water into a 6-quart Instant Pot. Incorporate the garlic, sugar, and vinegar by whisking them together.
- Rinse the corned beef under cold water to eliminate any excess solution, then place it in the Instant Pot with the fat side facing down. Arrange the quartered onion around the beef and sprinkle the pickling spices over the top.
- Secure the lid and ensure the pressure release valve is set to the sealed position. Use the manual function to set the pressure to high and the timer for 80 minutes. Once the cooking time is complete, perform a quick release of the pressure.
- While the corned beef cooks, prepare the vegetables by chopping the potatoes into 1-inch pieces, peeling the carrots and cutting them into 1-2 inch segments, and slicing the cabbage into 3-inch wedges.
- After removing the corned beef from the pot, add the potatoes, carrots, and cabbage. Return the corned beef to the pot, placing it atop the vegetables and ensuring it is partially submerged in the liquid. Close the lid again and set the pressure release valve to sealed. Cook on high pressure for an additional 2 minutes, then quickly release the pressure as soon as the timer signals.
- Slice the corned beef against the grain for serving. Season the vegetables with salt and pepper according to your taste preferences. Enjoy your meal!
Notes
1. To achieve tender corned beef, ensure it is fully submerged in water during cooking.
2. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.
3. Substitute red potatoes with Yukon Gold for a creamier texture if desired.
- 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
