Pressure Cooker Corned Beef and Cabbage

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. This will be the third 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?!

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

And here’s a picture of the first time I cooked it in the IP!

The Process

Place brisket in pot (fat side down)…

…with broth, onions, garlic, thyme, bay leaves 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, and allow to rest.

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

…then return to pot.

Add carrots and potatoes to pot…

…then top with cabbage wedges. Lock lid and cook for 3 minutes at high pressure.

Once cook time is complete, quick-release pressure.

Carefully remove cabbage wedges individually, followed by other veggies.

Gently slice brisket across the grain. Serve together and enjoy!

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Pressure Cooker Corned Beef and Cabbage

The most tender and flavorful corned beef and cabbage you may ever eat.

4.93 from 28 votes

Print Pin Rate

Course: Main Course

Cuisine: Irish Comfort Food

Prep Time: 5 minutes

Cook Time: 1 hour 55 minutes

Total Time: 1 hour 55 minutes

Servings: 12

Calories: 256kcal

Author: The Foodie Eats

Ingredients

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

Instructions

• Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves 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, and allow to rest.
• Using a fine mesh strainer, pour liquid into separate container, then return to pot.
• Add carrots and potatoes to pot, then top with cabbage wedges. Lock lid and cook for 3 minutes at high pressure. Once cook time is complete, quick-release pressure.
• Carefully remove cabbage wedges individually, followed by other veggies.
• Gently slice brisket across the grain. Serve together and enjoy!

Notes

Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.

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

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