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.

5 from 10 votes

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Pressure Cooker Corned Beef and Cabbage

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

Course Main Course

Cuisine Irish Comfort Food

Prep Time 15 minutes

Cook Time 1 hour 40 minutes

Total Time 1 hour 55 minutes

Servings 8

Calories 484 kcal

Author The Foodie Eats

Ingredients

• 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

Instructions

1. Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves and seasoning packet.
2. Lock lid, seal vent valve, and set the manual cook time to 60 minutes.
3. Once cook time is complete, allow pressure to release naturally (about 40 minutes). Then remove brisket from pot, and allow to rest.
4. Using a fine mesh strainer, pour liquid into separate container, then return to Instant Pot.
5. Add cabbage, carrots, and potatoes to pot. Lock lid, seal vent valve, and set the manual cook time for 5 minutes.
6. Once cooking is complete, quick release pressure, remove, and serve with brisket.

Recipe 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 Facts

Pressure Cooker Corned Beef and Cabbage

Amount Per Serving (4 oz.)

Calories 484 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 8g 40%

Cholesterol 91mg 30%

Sodium 2168mg 90%

Potassium 1443mg 41%

Total Carbohydrates 31g 10%

Dietary Fiber 5g 20%

Sugars 7g

Protein 31g 62%

Vitamin A 105.1%

Vitamin C 123.4%

Calcium 9.2%

Iron 26.4%

* Percent Daily Values are based on a 2000 calorie diet.

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