Instant Pot Corned Beef and Cabbage
Enjoy corned beef and cabbage made in the Instant Pot, done QUICKLY compared to traditional cooking methods and with just as much flavor! The meat turns out super juicy and tender. The cabbage, carrots and potatoes complement this delicious dinner perfectly. Enjoy for Saint Patrick’s Day or any time of the year!
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Servings: 8 servings
Calories: 538kcal
Equipment
- Instant Pot
Ingredients
- 4 cups beef broth or water, or a combination of the two
- 3-4 lb corned beef brisket spice packet included
- 1 head green cabbage cut into wedges
- 8-10 baby red potatoes quartered
- 5 carrots peeled, halved lengthwise and cut into 2-inch chunks
Instructions
- Pour water (or broth) into pot. Place brisket on the trivet (fat side up) and lower into Instant Pot. Sprinkle the seasoning packet over the top.
- Place the cover on the pot and set timer to 90 minutes on high pressure (meat setting). It will take the IP around 17 minutes to build up pressure before it begins cooking.
- When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover (press cancel button). Remove trivet and meat from Instant Pot and place on a cutting board. Cover with foil to keep warm.
- Add cabbage wedges, potatoes and carrots to the Instant Pot and place cover on pot. Set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
- When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover.
- Place brisket on a serving platter and spoon the vegetables around it. Serve immediately!
Nutrition
Calories: 538kcal | Carbohydrates: 44g | Protein: 32g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 2602mg | Potassium: 1854mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6495IU | Vitamin C: 108mg | Calcium: 98mg | Iron: 5mg
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