Instant Pot Corned Beef and Cabbage Recipe
Easy Instant Pot corned beef and cabbage recipe with potatoes for St. Patrick's Day or any other day of the year! Moist and tender corned beef brisket cooked in your pressure cooker.
Servings: 6
Equipment
Ingredients
- 2-3 lb corned beef flat cut is best
- 2 medium potatoes cut in half
- 1 medium onion sliced
- 12 oz beer or water or beef broth
- 1/2 head cabbage
Instructions
- Cut baking potatoes in half and place at bottom of your Instant Pot or pressure cooker with the cut side down. (could use 4 red potatoes to and use those as trivets)
- Remove your piece of corned beef from it's package and set it on top of the potatoes (so it's like a trivet, make sure it's flat so it doesn't fall over). Have the fat side facing up.
- Pour your beer, beef broth or water on top.
- Sprinkle corned beef seasoning packet on top of meat and close lid and steam valve.
- Set to manual, pressure, high for 90 minutes. (timing good for a 3 lb piece)
- Do a natural release for 10 minutes, then let rest of steam out.
- Open lid and remove corned beef, set aside covered.
- Quarter your onion and put into pot with liquid.
- Cut your cabbage head in half so you are using the top half and bottom half with core is left over.
- Separate leaves and place on top of potatoes and onions. If you test potatoes and don't want them softened further then remove them at this time and put cabbage in liquid with onions.
- Put lid on, close steam valve, and set to manual, pressure, high for 3 minutes.
- Do a quick release, cut meat, and serve vegetables on the side. Pour some broth inside pot on top of everything when serving.
Video
Nutrition
Serving: 4oz | Calories: 383kcal | Carbohydrates: 16g | Protein: 25g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 1863mg | Potassium: 909mg | Fiber: 3g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 78mg | Calcium: 69mg | Iron: 5.3mg