Instant Pot Corned Beef and Cabbage

5 from 1 vote

Instant Pot Corned Beef and Cabbage

This Instant Pot Corned Beef and Cabbage Recipe is a one-pot meal that will have dinner on the table in half the time as regular methods! Perfect for St. Patrick's Day!

Prep Time10

Cook Time2 5

Total Time2 15

Course: Main Course

Cuisine: American, Irish

Diet: Gluten Free

Servings: servings

Calories: 573kcal

Author: Briana

Equipment

Instant Pot (Or any pressure cooker of choice)

Ingredients

3 pounds corned beef brisket (we recommend using flat cut)
1.5 tablespoons corned beef spices (the spice packet that comes with the beef)
2 medium onions, sliced
8 cloves garlic, smashed
1 tablespoon kosher salt, divided (to taste)
2 teaspoons black pepper, divided
4 sprigs thyme
3 whole bay leaves
3 cups beef stock
1 bottle Guinness beer (about 14.9 ounces, any beer can be used)
5 large carrots, peeled and cut into large pieces
1.5 pounds baby yellow potatoes
1 stick unsalted butter (optional)
2 tablespoons parsley, minced (optional)

Instructions

Dry the corned beef brisket with paper towels. Season the corned beef with the seasonings from the packet, pressing lightly to adhere.
Add onion, garlic, thyme, bay leaves, and beef stock with salt and pepper to the insert of the Instant pot. Place a rack on top of the onion and beef stock mixture, then add the seasoned corned beef. Pour the Guinness over top of the beef.
Seal the lid and set the unit to HIGH pressure for 1 hour and 40 minutes. Cook. When the time is up, let the pressure release naturally for 20 minutes, then manually release the remaining pressure. Remove the corned beef and place it on a dish or a cutting board, spooning a bit of the cooking liquid over the top. Cover with aluminum foil to keep warm.
Add the carrots, and potatoes straight into the cooking liquid, then place the cabbage over top. Season with lots of salt and pepper. Seal the lid and set the unit to HIGH pressure for 3 minutes, depending on how soft you like your vegetables. Quick release the pressure.
In a small bowl, make the optional butter sauce. Melt the butter in the microwave, then add minced parsley, and a pinch of salt and pepper to taste. Mix together and spoon it over the veggies!
Slice corned beef against the grain. Spoon a little bit of the reserved cooking liquid over the corned beef slices. Drizzle the veggies with the melted butter sauce and more parsley if desired. Serve with stone ground mustard. Enjoy!
Store leftovers in an airtight container in the fridge for 4-5 days. To reheat, you can use a microwave, an oven, or a stovetop. Add a bit of broth or water to keep the meat moist and prevent it from drying out. To freeze, all the leftovers to cool at room temperature before transferring them to a freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight, then reheat.

Notes

Cut the brisket against the grain for the most tender bite.
Don't overcook the cabbage. Cook for just a few minutes until it's tender but still has a bit of crunch.
Don't overcook the vegetables. Adding the veggies later ensures they don't turn to mush! The Instant Pot cooks things very quickly, so you will want to add them later.
Don't skip the natural release! Allow the Instant Pot to natural release for 20 minutes, then carefully turn the venting knob to quick release to get rid of the remaining pressure. Letting the Instant Pot natural release for a while helps ensure it's safer to open the venting knob without getting sprayed with hot steam and liquid, and to make the corned beef even more tender!
Use a slotted spoon to remove the cooked corned beef and cabbage from the Instant Pot to prevent excess liquid from getting on your plate.
Don't discard the cooking liquid, you can use it as a base for a soup or stew!
Enjoy the leftovers! These leftovers are even better the next day, and can be made into corned beef hash or a reuben casserole.

Nutrition