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instant pot releasing steam on a marble board

Instant Pot Corned Beef and Cabbage

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Prep Time 15 minutes
Cook Time 1 hour 25 minutes

Equipment

  • Instant Pot or other electric pressure cooker
  • Trivet or steamer basket
  • cutting board
  • knife
  • slotted spoon
  • aluminum foil

Ingredients
  

  • 3 lb corned beef brisket with spice packet
  • 2 yellow onions diced
  • 4-6 garlic cloves peeled
  • 3 cups beef broth
  • 1 small head of cabbage cut into wedges
  • 3-4 carrots or baby carrots, cut into chunks
  • 4-6 yellow or red potatoes halved
  • Salt and pepper to taste

Instructions
 

  • Place the trivet in the bottom of the Instant Pot. Add diced onions and garlic cloves on top.
  • Rinse the corned beef under cool water and place it fat side up on top of the onions.
  • Pour in 3 cups of beef broth and stir in the spice packet. Make sure there’s enough liquid to cover about halfway up the brisket.
  • Secure lid, set sealing position, and cook on high pressure for 80 minutes.
  • Allow natural pressure release for 20 minutes, then carefully release the remaining pressure.
  • Remove the beef roast with a slotted spoon and place it on a cutting board. Cover loosely with foil to rest.
  • Strain the cooking liquid, setting onions and garlic aside. Return 2 cups of the broth to the pot.
  • Add cabbage wedges, carrots, and potatoes. Season lightly with salt and pepper.
  • Secure lid again and cook for 5 minutes on high pressure. Perform a quick release.
  • Slice corned beef against the grain and serve with vegetables. Ladle rest of the broth over the top for best results.