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Tender Corned Beef and Cabbage in the Instant Pot

Slices of pink corned beef served with cooked cabbage wedges and carrots, the perfect instant pot corned beef and cabbage.
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Cook a flavorful and tender corned beef and cabbage dinner quickly using your pressure cooker. This easy Instant Pot corned beef recipe avoids dryness and delivers classic St Patrick’s Day flavor fast.

Ingredients

Scale
  • 1 (3 to 4 lb) corned beef brisket with spice packet
  • 1 cup beef broth or water
  • 1 large yellow onion, quartered
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 1 small head green cabbage, cut into 4 large wedges
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon black peppercorns

Instructions

  1. Place the trivet inside your Instant Pot liner.
  2. Pour the beef broth or water into the liner. Add the apple cider vinegar and peppercorns.
  3. Place the corned beef, fat side up, on the trivet. Sprinkle the contents of the spice packet over the meat.
  4. Secure the lid and set the vent to Sealing. Cook on High Pressure using Manual/Pressure Cook setting for 70 minutes for a 3 lb brisket (add 10 minutes for each additional pound).
  5. When the cooking time finishes, allow a Natural Pressure Release (NPR) for 15 minutes. After 15 minutes, carefully switch the valve to Venting to release any remaining pressure.
  6. Remove the corned beef and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes. Keep the liquid in the pot.
  7. Add the carrots to the liquid remaining in the pot. Secure the lid and cook on High Pressure for 2 minutes, followed by a Quick Release (QR). Remove carrots and set aside.
  8. Add the cabbage wedges to the liquid. Secure the lid and cook on High Pressure for 1 minute, followed by a Quick Release (QR).
  9. Slice the corned beef against the grain. Serve immediately with the cooked cabbage and carrots.

Notes

  • For the most tender corned beef, always use a Natural Pressure Release for at least 15 minutes before venting.
  • If you prefer a thicker sauce, remove the vegetables, set the Instant Pot to Sauté mode, and whisk 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water into the remaining cooking liquid until it thickens.
  • Serve this meal with strong Dijon mustard or prepared horseradish for the best flavor pairing.

Nutrition

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