Instant Pot Corned Beef & Cabbage
This Instant Pot corned beef and cabbage is tender, flavorful, and ready with minimal effort. A classic comfort meal the whole family will love.
Equipment
- Instant Pot
Ingredients
- 3-4 lb Corned Beef Brisket with seasoning packet
- 4 cups Water
- 1 cup Beer or additional Water
- 1 lb Baby Potatoes, halved
- 4 large Carrots, cut into 2-inch pieces
- 1 medium Head Green Cabbage, cut into wedges
- 1 medium Onion, quartered
- 4 cloves Garlic, smashed
- 2 Bay Leaves
- 1 tablespoon Whole Grain Mustard, for serving
Instructions
- Place the corned beef brisket fat-side up in the Instant Pot. Sprinkle the included seasoning packet over the top. Add the quartered onion, smashed garlic, and bay leaves around the meat.
- Pour in the water and beer. The liquid should come about halfway up the brisket.
- Lock the lid, set the valve to sealing, and cook on high pressure for 90 minutes.
- When done, allow a natural pressure release for 15 minutes, then quick release the remaining pressure. Carefully remove the corned beef to a cutting board and tent it loosely with foil to keep warm.
- Remove and discard the bay leaves. Add the halved baby potatoes and carrot pieces to the cooking liquid in the pot. Place the cabbage wedges on top.
- Lock the lid again, set the valve to sealing, and cook on high pressure for 4 minutes. Quick release the pressure as soon as the cooking time is done.
- Slice the corned beef against the grain into thin slices. Serve alongside the potatoes, carrots, and cabbage wedges with a drizzle of the cooking liquid and whole grain mustard on the side.
Nutrition
Serving: 1servingCalories: 356kcalCarbohydrates: 24gProtein: 28gFat: 16g
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