Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage isn't just for St. Patrick's Day! Enjoy tender, tangy beef and flavorful cabbage any time of year with this simple and speedy recipe!
Servings 6 servings
- 2-3 pounds corned beef brisket
- 3 cups beef broth
- 4 cloves garlic crushed
- 1 pound small red potatoes cut in half
- 2 cups carrots cut into 1-2" pieces
- 1 head cabbage coarsely cut into large pieces
Remove corned beef brisket from packaging and rinse well. Remove seasoning packet (if included) and set aside. Discard any remaining juices from packaging.
Place corned beef in Instant Pot, fatty side down and add beef broth and crushed garlic. Open seasoning packet and sprinkle evenly over the top.
Place lid on Instant Pot and seal. Set tab to "sealing". Push the "manual" setting, set to "high pressure" and increase time to 90 minutes.
When time is up, do a quick release. Remove lid and add potatoes, carrots, and cabbage.
Place lid back on Instant Pot, seal, and set to "manual" for 4 minutes on high pressure.
Do a quick release and remove vegetables from Instant Pot with slotted spoon. Carefully remove corned beef and serve, spooning some of the remaining liquid over the top.
Calories: 419kcal | Carbohydrates: 26g | Protein: 27g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 2357mg | Potassium: 1260mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7275IU | Vitamin C: 105.8mg | Calcium: 104mg | Iron: 4.2mg