Instant Pot Corned Beef
aka Pressure Cooker Corned Beef and Cabbage
St. Patrick’s Day is right around the corner. I make it a point to have corned beef and cabbage every year. But this is the first year I’ve made pressure cooker corned beef and cabbage. My life will never be the same. And I will never go back to the darkness. Instant Pot corned beef from here on out…
Here’s a look at my old way of cooking this dish
One of my favorite tools in the kitchen is my Dutch Oven. It’s basically a cast iron pot with a ceramic lining. But as you can see, the meat has already started to take on a grayish color. And while it still tastes great, it is not nearly as appealing to look at; or tender for that matter.
Two Christmases ago, my wife and I received the best gift ever: An Instant Pot!
There are several things that I now cook with this tool. And I will never go back to the old way. Instant Pot corned beef and cabbage is one of them! The color is stunning. And the meat itself is ridiculously tender. Plus, the sauce is so flavorful that your cabbage will possibly be the best you’ve ever had.
The only real modification I made for the pressure cooking method is the amount and type of liquid I used. I always used water for the stovetop version, but I switched to chicken broth for this version. Since there is not a lot of time to develop flavor, I highly recommend this.
Pressure Cooker Corned Beef and Cabbage
The most tender and flavorful corned beef and cabbage you may ever eat.
- 3-4 pound corned beef brisket with seasoning packet - cut in half if needed
- 4 cups low sodium chicken broth
- 1 medium yellow onion roughly chopped
- 3 garlic cloves
- 7-8 fresh thyme sprigs
- 2 bay leaves
- 1 large head of cabbage roughly chopped
- 4-5 large carrots peeled and chunked
- 2 pounds small red potatoes halved
Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves and seasoning packet.
Lock lid, seal vent valve, and set the manual cook time to 60 minutes.
Once cook time is complete, allow pressure to release naturally (about 40 minutes). Then remove brisket from pot, and allow to rest.
Using a fine mesh strainer, pour liquid into separate container, then return to Instant Pot.
Add cabbage, carrots, and potatoes to pot. Lock lid, seal vent valve, and set the manual cook time for 5 minutes.
Once cooking is complete, quick release pressure, remove, and serve with brisket.
Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.
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