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    Home » Instant Pot

    Pressure Cooker Corned Beef and Cabbage

    Published January 22, 2020. Last modified January 23, 2020 By Gary White

    9.4K shares
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    sliced corned beef brisket on serving platter with cabbage, potatoes, and carrots.
    sliced corned beef brisket on serving platter with cabbage, potatoes, and carrots.
    sliced corned beef brisket on small plate with cabbage, potatoes, and carrots with platter in background.
    Pressure cooker corned beef and cabbage image for Pinterest
    Sliced pressure cooker corned beef on plate with cabbage, potatoes and carrots
    Instant Pot corned beef image for Pinterest
    Instant Pot corned beef image for Pinterest

    This pressure cooker corned beef and cabbage is the most tender and flavorful you may ever eat. The mix of aromatics seasons the brisket and veggies to perfection. This is classic Irish-American comfort food, with a method that takes out all the guesswork to nail it every time!

    sliced corned beef brisket on serving platter with cabbage, potatoes, and carrots.

    (Originally posted in February 2017; Updated on content, tips, FAQs and pictures on January 23, 2020)

    St. Patrick's Day is right around the corner. I make it a point to have corned beef and cabbage every year. This will be the fourth year I've made pressure cooker corned beef and cabbage. It was literally the first thing I ever cooked in my Instant Pot, after it sat in the box for 2 months post-Christmas. Well, my life was never the same. And I will never go back to the darkness. Who knew that two years later, I would have written over 100 Instant Pot recipes?!

    Is corned beef Irish or not?

    It's funny how traditions become traditions sometimes; and how things are thought of in ways that are not actually accurate. To some degree, this is the case with corned beef. In a nutshell, the corned beef we think of in America and associate with St. Paddy's Day is really not Irish at all. In fact, it's more of a Jewish brisket cooked with cabbage. 

    In this article, they explain that the early Irish immigrants to America began eating Kosher beef once they reached the states; something they did not do in Ireland. 

    The Old Way

    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. And let's not even get started on the time!

    Corned beef brisket cooking in Dutch oven

    Ingredients You'll Need

    Here's a quick snapshot of what you will need to make this dish. You gotta love an ingredient list with 10 or less things on it! I definitely do my best to choose the leanest brisket possible. Unlike many cuts of beef, where fat content will add flavor (especially when cooking with dry heat - like smoking or grilling), I'm of the belief that this corned beef recipe is so highly seasoned that you will not miss the fat. There can be so much waste (up to 25%) with the fattier pieces. 

    As for the spice packet... It will be included with your corned beef when you buy it and is essentially a pickling spice blend and will vary by brand. They are mostly made up of peppercorns, bay leaves, mustard seeds, and dill seeds. 

    all ingredients needed for pressure cooker corned beef and cabbage

    How to Make Pressure Cooker Corned Beef and Cabbage

    uncooked corned beef brisket in Instant Pot

    Place brisket in pot (fat side down)...

    uncooked corned beef brisket topped with chicken broth and aromatics

    ...with broth, onions, garlic, thyme, and seasoning packet. Lock lid and cook at high pressure for 75 minutes.

    Cooked corned beef brisket submerged in broth in Instant Pot.

    Once cook time is complete, allow pressure to release naturally (about 40 minutes).

    Aluminum foil covering corned beef brisket.

    Then remove brisket from pot, cover with foil to keep warm, and allow to rest.

    Aromatics in fine mesh strainer with broth in pot beneath.

    Using a fine mesh strainer, pour liquid into separate container...

    broth in Instant Pot

    ...then return to pot. Discard the aromatics.

    Broth in pot with bay leaves, carrots, and red potatoes.

    Add carrots, potatoes, bay leaves, and salt to pot...

    Cabbage wedges on top of broth and other veggies.

    ...then top with cabbage wedges. Lock lid and set timer for 0(zero) minutes. 

    cooked cabbage wedges sitting in broth in Instant Pot

    Once cook time is complete, quick-release pressure.

    cooked cabbage wedges and carrots sitting in broth in Instant Pot with ladle

    Do not stir, but carefully remove each cabbage wedge individually onto your serving dishes, followed by other veggies.

    corned beef brisket sliced on cutting board

    When it’s time to serve, be sure to cut the brisket across the grain to keep it from becoming chewy. Serve together and enjoy!

    Expert Tips

    1. The single most important part of cooking corned beef and cabbage is choosing a good cut of meat. In my opinion, you want to choose the leanest piece of brisket possible. While many cuts of beef benefit from having fat to help season the meat (especially when cooking with dry heat - like smoking or grilling), this recipe is so highly seasoned that you will not miss it. Otherwise, you will waste all of the inedible fat, which can be up to 25% of the total weight.
    2. Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.
    3. Leftover corned beef can be stored in the fridge for 3 to 4 days or freeze for 2 to 3 months.

    FAQs

    Which cut should I use, point or flat? I've done it with both. I prefer flat.

    When doing a natural pressure release, do I turn off the pressure cooker, or leave it on keep warm? Leave it on keep warm!

    Are you using the prepackaged, pre-seasoned corned beef brisket or are you using a plain brisket? For this recipe, we are using pre-seasoned briskets.

    Do I have to allow pressure to release naturally? Can't I just do a quick release? I find that a quick pressure release causes meat texture to change – becoming tough and chewy. According to this article by The Kitchn, you should use a natural release when cooking meat, dried beans and legumes, rice, soup, and other foods that are mostly liquid.

    Is zero minutes really correct for the veggies? Yes. They will cook as the pressure cooker is coming up to pressure. They will be fully cooked and tender, but not mushy, once the pressure cooker beeps. 

    More Instant Pot Entrée Recipes

    • Pot Roast
    • Baby Back Ribs
    • Meatloaf with Brown Sugar Glaze
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    • Pickle Chicken
    • Ham with Apple Cider and Brown Sugar

    ★ Did you make this Pressure Cooker Corned Beef? Please give it a star rating below! ★

    sliced corned beef brisket on serving platter with cabbage, potatoes, and carrots.

    Pressure Cooker Corned Beef and Cabbage

    The most tender and flavorful corned beef and cabbage you may ever eat. The mix of aromatics seasons the brisket and veggies to perfection, with a method that takes out all the guesswork to nail it every time!
    4.95 from 50 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Irish Comfort Food
    Prep Time: 5 minutes
    Cook Time: 1 hour 55 minutes
    Total Time: 2 hours
    Servings: 12
    Calories: 256kcal
    Author: Gary White

    Ingredients

    • 4 lb. corned beef brisket with seasoning packet - cut in half if needed
    • 4 cups chicken broth
    • 1 large yellow onion roughly chopped
    • 6 garlic cloves peeled
    • 8 thyme sprigs
    • 2 bay leaves
    • 1 head of cabbage chopped into wedges
    • 1 lb. carrots peeled, chunked
    • 2 lbs. red or gold potatoes roughly chopped
    • 1 tsp. sea salt

    Instructions

    Method 1 - Lean

    • Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, and seasoning packet. 
    • Lock lid and cook at high pressure for 75 minutes.
    • Once cook time is complete, allow pressure to release naturally (about 40 minutes). Then remove brisket from pot, cover with foil to keep warm, and allow to rest.
    • Using a fine mesh strainer, pour liquid into separate container, then return to pot. Discard the aromatics.
    • Add carrots, potatoes, and salt to pot, then top with cabbage wedges. Lock lid and cook for 0 (zero) minutes at high pressure. Once cook time is complete, quick-release pressure.
    • Do not stir, but carefully remove each cabbage wedge individually onto your serving dishes, followed by other veggies.
    • When it’s time to serve, be sure to cut the brisket across the grain to keep it from becoming chewy. Serve together and enjoy!

    Method 2 - Luscious with Crispy Top

    • Add one sliced onion, 6 thyme sprigs, and a bay leaf to the pot. Then, put the trivet on top of them. Place the brisket on the trivet (fat side up).
    • In a small bowl combine 3 cloves of minced garlic, 1 teaspoon of course black pepper, and the contents of the spice packet included with the corned beef. Spread the spice blend evenly over brisket.
    • Pour in 4 cups of chicken broth along the sides of the pot. There are two goals in this step: 1- to avoid washing the spices off of the brisket; 2- to add just enough broth that the beef is about halfway submerged.
    • Lock lid and cook at high pressure for 75 minutes.
    • Once the cooking time is complete, allow the pressure to release naturally (will take about 40 minutes). Then transfer the brisket to a baking sheet. Turn on your oven's broiler and set it to high. (You can also use an air fryer lid for this next step. And obviously you would not remove the brisket from the pot).
    • Place the corned beef on the bottom rack of your oven and broil for 7-10 minutes. Once the fat renders and begins to crisp, the process will go really fast. So after about 5 minutes, keep a close eye on it to avoid burning.
    • Once the brisket has reached your prefered char level, set it aside and allow it to rest for at least 10 minutes before slicing. Always slice against the grain for maximum tenderness.

    Video

    Notes

    As of March 13, 2021, you will see that there are now two methods to this recipe - and here's why. As a recipe developer, it's in my nature to keep trying to make things better. However, my first method for corned beef is so delicious and so popular that it makes no sense to just do away with it. I would hate to ruin someone's day who is not about change like I am.
    So I chose to add a new method rather than replace the old one. Method 1 removes the fat layer for a leaner cut and lighter meal, while method 2 uses the fat layer to create a crispy layer. It really is just a matter of preference. I will update the entire post soon with new process shots, but the video now shows both methods.

    Expert Tips

    1. The single most important part of cooking corned beef and cabbage is choosing a good cut of meat. In my opinion, you want to choose the leanest piece of brisket possible. While many cuts of beef benefit from having fat to help season the meat (especially when cooking with dry heat - like smoking or grilling), this recipe is so highly seasoned that you will not miss it. Otherwise, you will waste all of the inedible fat, which can be up to 25% of the total weight.
    2. Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.
    3. Leftover corned beef can be stored in the fridge for 3 to 4 days or freeze for 2 to 3 months.

    FAQs

    Which cut should I use, point or flat? I've done it with both. I prefer flat.
    When doing a natural pressure release, do I turn off the pressure cooker, or leave it on keep warm? Leave it on keep warm!
    Are you using the prepackaged, pre-seasoned corned beef brisket or are you using a plain brisket? For this recipe, we are using pre-seasoned briskets.
    Do I have to allow pressure to release naturally? Can't I just do a quick release? I find that a quick pressure release causes meat texture to change – becoming tough and chewy. According to this article by The Kitchn, you should use a natural release when cooking meat, dried beans and legumes, rice, soup, and other foods that are mostly liquid.
    Is zero minutes really correct for the veggies? Yes. They will cook as the pressure cooker is coming up to pressure. They will be fully cooked and tender, but not mushy, once the pressure cooker beeps. 

    Nutrition

    Serving: 4oz. | Calories: 256kcal | Carbohydrates: 22g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 997mg | Potassium: 909mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6425IU | Vitamin C: 59.1mg | Calcium: 66mg | Iron: 2.6mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE, VISIT OUR DISCLOSURE PAGE.

     

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    Reader Interactions

    Comments

    1. Vanessa Carter

      March 26, 2017 at 8:01 am

      5 stars
      DELICIOUS!!! This meal tasted so much better than when I used my slow cooker and it had WAY MORE FLAVOR. It was also so much easier than any other method I have used in the past. The meat was fork tender and veggies cooked to perfection. Hands down the best corned beef and cabbage I've ever had.

      Reply
      • Chef Gary

        March 26, 2017 at 10:29 am

        Thank you! I'm so glad you enjoyed it!

        Reply
        • Alexandria Stailey

          May 05, 2019 at 10:16 am

          4 stars
          I never remove the fat!

          Reply
          • Molly smith

            June 03, 2020 at 5:12 am

            5 stars
            I never remove the fat.

            Reply
    2. Wendy

      May 25, 2017 at 3:43 pm

      I'll be trying this too. I love me some Corned Beef and Cabbage. Thanks for the tips and recipes. I purchased me a Electric Pressure Cooker about 4 months ago and LOVE IT!

      Reply
      • Chef Gary

        May 26, 2017 at 4:36 pm

        Yeah, this is one of my favorites. For sure!

        Reply
    3. NeeNee

      February 05, 2018 at 6:59 am

      Can't wait to do tHis in my Instant Pot. I don't even think m going to wait for St Paddy's Day. Which cut do you use, point or flat?

      Reply
      • Chef Gary

        February 10, 2018 at 3:10 pm

        I’ve done it with both. I prefer the flat.

        Reply
        • Racquel Martinez

          March 17, 2019 at 3:33 pm

          5 stars
          Absolutely loved this method. I have cooked corn beef and cabbage for years in the oven, stove top and in the slow cooker but hands down this is my favorite method. Meat was so tasty and fork tender and vegetables were just right. Thank you much.

          Reply
    4. Charles

      February 18, 2018 at 2:07 pm

      Do you cook this for 60 minutes on the manual high or low setting?

      Reply
      • Chef Gary

        February 18, 2018 at 2:39 pm

        High pressure.

        Reply
    5. Marie

      February 23, 2018 at 5:06 pm

      I just purchased Instant pot can’t wait to do my corn beef and cabbage

      Reply
    6. Judd Adams

      February 23, 2018 at 8:26 pm

      5 stars
      Cooking it right now, the IP just beeped saying the 60 minutes has started :-). My only question is on the NPR for the meat, do you keep it in warming mode or just turn it off? Looking forward to dinner tonight.

      Reply
      • Chef Gary

        February 23, 2018 at 9:14 pm

        Keep it on warm. Hope you enjoy it!

        Reply
        • Judd Adams

          March 17, 2018 at 12:45 pm

          5 stars
          It was excellent and am making it again today - thanks for posting such an excellent set of recipes. Next on the list is to try the Ratatouille Frittata. Just received our mandoline slicer and am hoping not to slice my finger tips off 🙂

          Reply
    7. Irish Pat

      March 06, 2018 at 3:32 pm

      about how many people will this serve?thanks

      Reply
      • Chef Gary

        March 13, 2018 at 10:40 am

        I think that will depend on how large your brisket is. I usually estimate about 1/2 pound per person.

        Reply
      • Ed

        March 08, 2019 at 6:06 pm

        Receipe says 75 min see people cooking 60

        Reply
        • Gary

          March 09, 2019 at 2:33 pm

          We’ve adjusted the cook time since originally posting the recipe because we found that larger pieces needed 75 minutes to be fully tender. We tested it and found that smaller pieces will not overcook in 75, so it’s a win win.

          Reply
          • Danielle Cantone

            March 11, 2019 at 7:33 am

            Hello, can’t wait to try this recipe today.. I only have a 3 pound flat cut. Do I adjust the cooking time or leave it in for 75 mins? Also, do I have to cook it flat side down, all off my IP recipes always say fat side up to keep the meat juicy.

            Reply
            • Gary

              March 11, 2019 at 7:52 am

              I think 75 should still be okay. You can cook it flat side up if you like, but I prefer the other. There's no worry about it being juicy. It will be either way!

        • Gary

          March 11, 2019 at 7:59 am

          When we first posted this recipe, the recipe said 60. But we've since modified it to 75. That 15 minutes made a LOT of difference.

          Reply
    8. Marilee Kinsella

      March 10, 2018 at 2:54 pm

      I just bought a 4lb flat cut. Never did anything like this in my Multicooker, so I’ll start with your recipe. The only change I have to make is sub Brussels sprouts for the cabbage, because I don’t have any ? thanks for the recipe.

      Reply
      • Marilee Kinsella

        March 10, 2018 at 2:58 pm

        I think this recipe is going to be worth homemade broth, so I just took some out to defrost. Can’t wait ?

        Reply
        • Chef Gary

          March 10, 2018 at 4:39 pm

          Please let us know how it comes out! We love it!

          Reply
          • Marilee Kinsella

            March 13, 2018 at 11:18 am

            5 stars
            Nice recipe, thanks! The flavors were spot on. I left out the Brussels sprouts this time because I needed them for something else. I also ran the potatoes and carrots under the broiler for a few minutes. We ate it for a couple days and made great Reuben sandwiches last night. Wish I could post my pics ?

            Reply
        • Carole Audley

          March 17, 2019 at 5:00 pm

          5 stars
          5 starrs...thumbs up....best corn beef & cabbage I have ever cooked...This recipe is so easy & very time saving. Thank you for making cooking such a joy😃

          Reply
      • Chef Gary

        March 10, 2018 at 4:40 pm

        Ooo... Brussels sprouts is a fantastic idea! Now I think I'm gonna cook this YET AGAIN. Hope my wife doesn't mind. Lol...

        Reply
    9. Sharon

      March 10, 2018 at 9:23 pm

      Can I use 2 corned beef pieces? I also have to increase the amount of veggies. Cooking for 10 in a 6qt IP

      Reply
      • Chef Gary

        March 11, 2018 at 11:41 am

        I think that should be just fine. Just make sure you add enough stock to cover both pieces.

        Reply
    10. Lisa

      March 11, 2018 at 6:04 pm

      I have 8lb of corned beef in my IP LUX, It's the 8 or 10 qt, biggest one.. I hippie they come out tender.

      Reply
    11. David Jensen

      March 15, 2018 at 9:03 pm

      5 stars
      I'm going to try this St. Patrice day. Sounds good, do you add spices to top of corned beef our to the broth?

      Reply
      • Chef Gary

        March 17, 2018 at 9:41 am

        I would add the spices to the broth. Hope you enjoy it!

        Reply
        • Wayne Ennist

          March 09, 2019 at 10:48 am

          I am cooking a 7 pound corned Breton a stove top pressure cooker. Will 1 hour and a half be ok? And still 3 minutes for the vegetables? Going to start today in an hour.

          Reply
          • Gary

            March 11, 2019 at 7:58 am

            For a brisket that large, I would probably do 90 minutes with a NPR. Sorry couldn't get back to you sooner, crazy busy weekend. How did it turn out?

            Reply
            • Wayne

              March 14, 2019 at 2:41 pm

              I did 90 minutes but should have cooled it right away. I waited 20 minutes them cooled it. It was overdone but delicious. I use Guinness and O’Doughls so the vegetables taste delicious as well. Cooked them for 3 minutes and cooled them immediately. Thank you for the help. Going to eat someone else’s corned beef and cabbage tomorrow.

    12. Karen

      March 16, 2018 at 3:33 pm

      5 stars
      I made this today. The meat is delicious and perfectly done. The veggies were a bit over cooked for our liking,but now we know. I don’t have an Instant Pot, just a plain stove-top pressure cooker that I’ve used for years. I never tried corned beef in it before, but I’ll make it like this from now on. So tender and juicy. Thank you.

      Reply
      • Chef Gary

        March 16, 2018 at 6:57 pm

        Glad you enjoyed it!

        Reply
    13. Joanna Sawyer

      March 16, 2018 at 9:05 pm

      Would this work in a 3qt instant pot? Just bought a 3 qt duo plus. I bought a 3 lb corned beef, but could cut it smaller?

      Reply
      • Chef Gary

        March 17, 2018 at 9:40 am

        You might be able to cut it into two pieces then stack them. Just make sure that it's covered by the broth. Good luck! Let us know how it comes out.

        Reply
        • Ashley

          March 22, 2018 at 3:17 pm

          It turned out delicious! Only complaint(totally my fault) was the veggies got too mushy because I didn’t quick release right away because I didn’t hear the beep when it finished cooking. Thanks for the great recipe!

          Reply
    14. Ashley

      March 17, 2018 at 3:17 pm

      For a 5lb corned beef how much time should I add?

      Reply
      • Chef Gary

        March 18, 2018 at 9:33 pm

        I would keep the cook time the same.

        Reply
    15. Megan M

      March 17, 2018 at 3:36 pm

      5 stars
      Thinking of adding some beer to the broth...

      Reply
    16. Cyndi

      March 17, 2018 at 5:18 pm

      5 stars
      We followed your recipe exactly today to make this dish for the first time for St. Patty's day. The meat is delicious! I tossed in a dash of apple cider vinegar and a chopped slice of bacon to the cabbage cooking.....so far so good...5 more minutes! Thanks chef

      Reply
    17. Douglas

      March 18, 2018 at 6:44 am

      Followed your recipe to a tee, turned out very good, thanks for the recipe, will use again. It'd be nice to find a way to enhance the flavor level or is all Irish food on the bland side?

      Reply
      • Reina

        July 28, 2018 at 3:17 pm

        The seasoning packets are never enough, which is why it's bland. If you buy a bottle of pickling spice and shake it liberally over the fatty side of the meat, then cook fat side up, it makes a world of difference.

        Reply
    18. Marie

      March 22, 2018 at 10:37 am

      5 stars
      I tried out the recipe and it turned out amazing! Although I would like to add that you have mentioned 15 minutes as the preparation time. But cutting all those vegetables took me a little more time than that. But that may be because i'm slower than most cooks.

      Reply
    19. Jeanne

      April 04, 2018 at 11:44 pm

      5 stars
      I was very happy to see a recipe with a cooking time with a natural release which I think is better for meat. I have a 3 qt. mini and used a smaller cut of corned beef and a little less veggies etc but worked perfectly.

      Reply
      • Chef Gary

        April 05, 2018 at 8:57 am

        Thanks Jeanne! Very glad it worked on a scaled-down version too! And yes... natural pressure release is the ONLY way to do meat, IMO.

        Reply
    20. Carolynne

      April 29, 2018 at 10:12 am

      5 stars
      Oh my goodness! My hubby LOVED this? Thankyou for this wonderful recipe! I’d best leave that pressure cooker on the counter as well be having this more than just on St Patty’s Day.
      Easy Peasy and delish❤️

      Reply
      • Chef Gary

        April 29, 2018 at 10:18 am

        Thanks Carolynne! Sounds like your husband and I had the same reaction to this. It’s sooo good!

        Reply
    21. JanJasMommy

      December 30, 2018 at 8:40 pm

      5 stars
      Turned out great in the Ninja Foodie! Thank you!!

      Reply
    22. Carol H Mandel

      January 26, 2019 at 7:06 pm

      5 stars
      This was absolutely perfect. I have one question...I usually cook my corned beef in beer but something in the back of my mind said no beer (carbonated liquid) in a pressure cooker. Is that true? Irregardless, I will definitely be making this again. Thank you!

      Reply
      • Gary

        January 27, 2019 at 11:49 am

        There's no truth the carbonated thing, that I know of. There are plenty of recipes that use beer. Glad you liked the corned beef!

        Reply
        • Beverly Eide

          February 04, 2019 at 1:01 pm

          The instructions say 75 Min for the meat but some of the comments say 60 Min, Clarification please?

          Reply
          • Gary

            February 04, 2019 at 2:33 pm

            We've adjusted the cook time since originally posting the recipe because we found that larger pieces needed 75 minutes to be fully tender. We tested it and found that smaller pieces will not overcook in 75, so it's a win win.

            Reply
    23. Beverly Eide

      February 04, 2019 at 12:57 pm

      4 stars
      I plan to try this soon but I will be adding parsnips.

      Reply
    24. DIANE

      March 01, 2019 at 4:45 pm

      I love this recipe! Do you put the meat on the trivet or just in the pot?

      Reply
      • Gary

        March 02, 2019 at 1:57 pm

        No trivet; place it straight in the pot.

        Reply
    25. David

      March 05, 2019 at 1:33 am

      I cooked my four-pound brisket for 75 minutes in my stovetop pressure cooker then let it release pressure on its own, about 15 minutes. It's moist and tender alright, but its bordering on mushy and not very flavorful. Maybe it's my brisket. Bought it on sale at Aldi. As for the flavor of the broth, I'm not inclined to want to cook my vegetables in it.

      Reply
      • Gary

        March 05, 2019 at 8:07 am

        Personally, I do not prefer meats from Aldi. I find that I am often disappointed.

        Reply
        • Ann

          March 17, 2019 at 6:05 pm

          5 stars
          This is the best corned beef, cabbage, carrot, cauliflower I've ever made! I got a 2 1/2 lb from Aldi's. The only thing I changed was the potatoes & I replaced 12 oz of the broth with a bock beer.

          Reply
    26. Stephanie Larsen

      March 05, 2019 at 9:44 pm

      5 stars
      This was easy to follow and it turned out so good! The brisket was my favorite by far! Thanks for the wonderful recipe

      Reply
    27. Lisa

      March 08, 2019 at 1:01 pm

      Are you using the prepackaged, preseasoned corned beef brisket or are you using a plain brisket?? I saw a recipe that requires you to brine a plain brisket for 2 weeks then cook it. Can I follow that recipe then cook in the instant pot or does the instant pot brine it for you with this recipe? Thanks!!

      Reply
      • Gary

        March 11, 2019 at 8:00 am

        For this recipe, we are using pre-seasoned briskets. So I think your idea will work. Let us know!

        Reply
    28. Diane Lesher

      March 12, 2019 at 4:11 am

      5 stars
      This was second time I made this recipe.I give it 5 stars.It was awesome! Thank you.

      Reply
      • Gary

        March 12, 2019 at 12:43 pm

        Glad you enjoyed it!

        Reply
    29. Nina

      March 17, 2019 at 10:41 am

      My Nesco pro says to put roasts on the rack instead of the bottom of the cooker. Is that ok?

      Reply
      • Gary

        March 17, 2019 at 1:12 pm

        Yes, that should be okay.

        Reply
      • Jon Richards

        August 20, 2019 at 3:52 pm

        The NPR of 40 minutes seems excessively long. I would think that all the pressure would be gone after 10 - 15 minutes.

        Reply
        • Gary White

          August 20, 2019 at 8:32 pm

          The more liquid in the pot, the longer it takes to come to pressure, the more pressure is built up, the longer it takes for the pressure to release.

          Reply
    30. Nina

      March 17, 2019 at 12:57 pm

      5 stars
      I left the rack in and the corned beef was very tender and moist. Best tasting corned beef I've ever made! five stars*****

      Reply
    31. Michael Konrad Lechner

      March 17, 2019 at 7:40 pm

      5 stars
      I made two of these today -- one in an Instant Pot and one in a standard stovetop pressure cooker (PC).
      It was my first head-to-head competition!
      The stovetop pressure cooker came up to pressure 12 minutes faster and dropped to ambient much quicker too.
      That worked out well as I could cook the veggies in the stovetop PC while the IP continued the natural depressurization.
      Great recipe! I did get the corned beefs from my butcher rather than a supermarket brand.

      Reply
    32. Grace

      March 17, 2019 at 8:25 pm

      5 stars
      This was very tasty, good texture & color, albeit a bit salty. I used beer & chicken broth, so maybe my fault.

      Reply
    33. Mary Bain

      March 17, 2019 at 8:57 pm

      5 stars
      I made this for the first time in my electric pressure cooker. I have another brand than an Instant Pot. We had guests for St. Patrick’s Day and this meal was a great hit. Thank you for sharing. Even my husband, who is not a big fan of corned beef, are with gusto. 🥰

      Reply
    34. Donald MaMannis

      March 17, 2019 at 9:15 pm

      5 stars
      This is the best corned beef that I have made. Yummm

      Reply
    35. Mary

      March 17, 2019 at 9:32 pm

      5 stars
      This recipe was awesome! I did a lot of cabbage so I had to give the vegetables an additional 3 minutes. I didn’t strain the broth before adding the vegetables to it to cook because I like the texture of the onions, et.. I simple removed the basil leaves then squished the cooked garlic before adding the vegetables. The meat was super tender & everything was extremely flavorful. Thanks for the great recipe...it’s a keeper!

      Reply
    36. Joanne

      March 25, 2019 at 12:30 am

      5 stars
      Made this for a little late because I got held up so I was not able to have it for dinner tonight when I made it. I made corned beef and cabbage last year using a different recipe and this one is far better. My corned beef was small, maybe 2 1/2 pounds but I still used all the ingredients as directed. I did not have tyme sprigs so I just put some looseleaf on top with the spices and the bay leaves. It really added an additional flavor that I enjoyed. So all I had were a few bites of everything and it was delicious. I couldn’t believe how long it took for the steam to release after cooking the vegetables! Looking forward to having this for dinner tomorrow.

      Reply
    37. ELENA SIMONI

      March 27, 2019 at 9:47 pm

      5 stars
      The BEST Corned Beef I have ever had or made!
      Super easy! Not making it any other way anymore. Made it in my old fashioned pressure cooker.

      Reply
    38. John

      January 08, 2020 at 8:09 pm

      5 stars
      Corned beef was very tender and had so much flavor!

      Reply
    39. Nicole

      January 23, 2020 at 5:07 pm

      4 stars
      The meat came out really tender but there was the part about adding the veggies and cabbage. It said set timer to 0 minutes ?? I don’t think that was correct??

      Reply
      • Gary White

        January 23, 2020 at 5:26 pm

        Hi Nicole. Yes, zero minutes is correct. The liquid will begin to boil before the pressure cooker comes up to pressure. This will be enough to fully cook the veggies. They will be tender, but not mushy.

        Reply
    40. Rebecca

      January 23, 2020 at 5:33 pm

      5 stars
      Delicious!

      Reply
    41. Damian Chango

      February 07, 2020 at 4:09 pm

      I have the instant pot duo plus. 4 cups is entirely too much water. I did a corned beef brisket last month's, with a full 12 oz beer, and had vapor and beer leaking out all over the place, even overflowing the overflow reservoir.

      Reply
      • Gary White

        February 08, 2020 at 9:04 am

        Beer and chicken broth are not interchangeable. We make this often in a 6qt Instant Pot Duo using 4 cups of broth. We have never had a problem with liquid leaking out.

        Reply
    42. Donnalee Dodson

      March 16, 2020 at 8:37 pm

      5 stars
      I made this last night and it was superb! Great tips and good directions and video. I'm going to try and convert it for my mini instant pot now.

      Reply
    43. Alexis

      August 24, 2020 at 7:24 pm

      I got a 6lb corned beef, how long should I pressure cook for?

      Reply
      • Gary White

        August 25, 2020 at 7:37 am

        I would do 90 minutes with a natural release. Hope you like it!

        Reply
    44. AJ

      March 14, 2021 at 6:59 pm

      5 stars
      Awesome! I have yet to make a positive comment using my IP but U definitely get STARS in my book. Thank U for sharing your recipe 👍

      Reply
      • Gary White

        March 14, 2021 at 8:02 pm

        Glad you enjoyed it!

        Reply
    45. Jodie

      March 17, 2021 at 8:37 pm

      5 stars
      I made this for St. Patrick’s day today and it was outstanding! My husband raved about it and said it was the best corned beef and cabbage he’s ever had. This will be my go to recipe from now on. Thank you for sharing!

      Reply
    46. Bobbie

      March 19, 2021 at 6:36 pm

      5 stars
      Perfect every time I make it. This is my go-to recipe for St Paddy’s Day.

      Reply
    47. Jon

      May 14, 2021 at 6:55 am

      Hi,
      I'm John living in Dublin Ireland all my life,
      What I'm going to tell you is you are wrong saying that corned beef wasn't a thing Irish people ate before emigrating to America,
      Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century, the English named the Irish salted beef "corned beef".

      Reply
    48. Elcee

      March 21, 2022 at 6:34 am

      5 stars
      Fantastic results! Thank you for all the great recipes you have shared. Like your other recipes, this did not disappoint. I cooked the corned beef for 85 minutes only because my IP tends to undercook every recipe ever tried. The veggies came out perfect using 0 minutes. I used the luscious method and it definitely lived up to the method name!

      Reply

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