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Instant Pot Corned Beef Cabbage

Instant Pot corned beef and cabbage family meal on a white platter
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This recipe transforms a classic, all-day comfort food into a quick and easy weeknight meal. Tender corned beef and perfectly cooked vegetables come together in under two hours using your pressure cooker, delivering all the nostalgic flavor with minimal effort.

Ingredients

Scale
  • 1 (3 to 4 pound) corned beef brisket, with its included spice packet
  • 1 tablespoon olive oil or butter
  • 1 large yellow onion, cut into large wedges
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1 pound baby potatoes
  • 4 large carrots, peeled and cut into 3-inch chunks
  • 1 small head green cabbage, cut into 6-8 wedges
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Rinse the corned beef brisket under cold water and pat dry. Discard any loose fat but keep the spice packet.
  2. Set the Instant Pot to Sauté function (Normal/Medium). Add oil or butter. Cook onion wedges for 3-4 minutes until slightly softened. Add garlic and cook 30 seconds until fragrant. Cancel Sauté.
  3. Place the rinsed brisket, fat-side up, on top of the onions and garlic. Sprinkle the entire spice packet over the meat. Pour in the beef broth.
  4. Secure the lid, set valve to Sealing. Select Manual/Pressure Cook on High Pressure for 90 minutes. The pot will take 10-15 minutes to come to pressure.
  5. Once cooking is done, allow a 15-minute natural pressure release. Then carefully turn the valve to Venting to release any remaining pressure. Open the lid.
  6. Add the baby potatoes and carrot chunks to the pot, nestling them into the liquid. Carefully place the cabbage wedges on top.
  7. Secure the lid again, set valve to Sealing. Cook on High Pressure for 4 minutes.
  8. Once the 4-minute cycle is done, perform a quick pressure release by turning the valve to Venting. Open the lid carefully.
  9. Transfer the brisket to a cutting board and let it rest for 5-10 minutes. Slice the beef against the grain.
  10. Serve the sliced corned beef with the cabbage, potatoes, carrots, and onions. Ladle some cooking broth over everything. Garnish with parsley if desired.

Notes

Always rinse the corned beef to remove excess surface salt. Keep the core intact on the cabbage wedges so they don't fall apart. Letting the beef rest before slicing ensures it stays moist and tender.

Nutrition

Find it online: https://www.stacksipsnack.com/instant-pot-corned-beef-cabbage-2/