Description
This Instant Pot Corned Beef and Cabbage is the easiest way to enjoy a classic Irish-inspired meal with tender, flavorful beef and perfectly cooked veggies. With minimal prep and fast cooking time, it’s a no-fuss dish that’s perfect for St. Patrick’s Day or a cozy family dinner.
Ingredients
- 2.5–3 pound corned beef brisket, with seasoning packet
- 2 tablespoons brown sugar
- 2 bay leaves
- 4 cups water
- 2 pounds small potatoes, peeled and quartered
- 8 medium carrots, peeled and cut in half down the middle
- 1 medium head of lettuce, cut into wedges
Instructions
- Place a rack in the bottom of your Instant Pot. Add the brisket to the pot and top with seasoning packet and brown sugar. Pour 4 cups of water over the meat.
- Cook in manual mode on high pressure for 90 minutes. When the cooking is finished, allow to sit 5 minutes, then carefully do a quick release of the valve.
- Remove the meat to a platter and cover with foil. Set aside.
- Add the vegetables to the Instant Pot (leave the water in the pot) and cook on high pressure for 5 minutes. Carefully quick release the valve when it is done cooking.
- When vegetables are done, slice the brisket against the grain and serve with the veggies.
Notes
If you have a brisket too large for the Instant Pot, cut it and cook in batches or use our stovetop Corned Beef and Cabbage recipe in a large stockpot instead.
If your brisket is much larger than 3 pounds and you can still fit it in your Instant Pot, simply add an extra cup of water to the mix before cooking.
Depending on the size of your veggies/cabbage, you may need to cook the vegetables in batches. Do not overfill the Instant Pot past the Max line on the inside of the pot.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: main course
- Method: pressure cooking
- Cuisine: Irish
Nutrition
- Serving Size:
- Calories: 542
- Sugar: 9.7 g
- Sodium: 2400.1 mg
- Fat: 28.9 g
- Carbohydrates: 38.3 g
- Fiber: 8.1 g
- Protein: 32.4 g
- Cholesterol: 102.2 mg