Forget hours of simmering on the stovetop! This Instant Pot Corned Beef and Cabbage recipe delivers that classic, melt-in-your-mouth brisket and tender, flavorful vegetables in a fraction of the time. It’s the perfect, no-fuss way to celebrate St. Patrick’s Day or enjoy a hearty, comforting meal any night of the week. Get ready for a dish so simple and delicious, it’s destined to become a new family tradition!
Ingredients
• 4 lbs / 1.8 kg Corned Beef Brisket (with spice packet, if included)
• Water, as needed
• 10-15 Black Peppercorns
• 4 cloves Garlic, smashed
• 2 tsp / 10g Ground Mustard
• 30 oz / 850g Cabbage, cut into wedges
• 8 oz / 225g Onions, cut into wedges
• 4 oz / 115g Carrots, cut into 1-inch chunks
• 4 stalks Celery, cut into 1-inch chunks
Instructions
1. Directions
2. Place the corned beef brisket into the inner pot of your Instant Pot. Add the black peppercorns, garlic cloves, and ground mustard (and the included spice packet, if you have one). Pour in just enough water to cover the meat.
3. Secure and lock the lid, ensuring the steam release valve is in the ‘Sealing’ position. Select the ‘Meat/Stew’ or ‘Pressure Cook’ function and set the timer for 60 minutes at high pressure.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure. Carefully transfer the brisket to a cutting board to rest.
5. Add the cabbage wedges, onion, carrots, and celery to the flavorful cooking liquid left in the pot.
6. Secure the lid again, set the valve to ‘Sealing,’ and select the ‘Pressure Cook’ function for 4 minutes at high pressure.
7. While the vegetables are cooking, slice the rested corned beef against the grain into half-inch (1.25 cm) slices.
8. When the vegetables are done, perform a quick release. Serve the sliced brisket immediately with the tender vegetables and a ladle of the cooking broth.
Nutritional Information
• (Per Serving) Calories: 334 | Total Fat: 22.8g | Net Carbs: 5.5g | Protein: 23.7g | Fiber: 2.6g
Pro Tips
• Slice Against the Grain: For the most tender slices, look for the lines of the muscle fibers in the cooked brisket and slice perpendicular to them.
• Don’t Overcook the Veggies: A quick 3-4 minute pressure cook is all you need for tender-crisp vegetables. Any longer and they can become mushy.
• Let It Rest: Allowing the brisket to rest for at least 10-15 minutes before slicing is crucial. This lets the juices redistribute, ensuring every bite is moist and flavorful.
• Add a Flavor Boost: For a richer broth, substitute one cup of the water with a dark beer like a stout or porter when cooking the brisket.
FAQ
Q: How long do I cook a 4 lb corned beef in the Instant Pot
A: For a 4 lb corned beef brisket, you should pressure cook it for 60 minutes at high pressure, followed by a 15-minute natural pressure release.
Q: Should I cook the vegetables with the corned beef
A: No, to prevent mushy vegetables, cook the corned beef first. Then, remove the meat and cook the cabbage, carrots, onions, and celery in the remaining liquid for 4 minutes at high pressure.
Q: How do you get the most tender corned beef slices
A: The key to tender corned beef is to let the brisket rest for 10-15 minutes after cooking. This allows the juices to redistribute. Then, make sure to slice the meat against the grain.
Q: What if my corned beef did not include a spice packet
A: This recipe is designed to work perfectly without a spice packet. It calls for black peppercorns, smashed garlic, and ground mustard to create a delicious and flavorful broth for the meat.
