Instant Pot Corned Beef and Cabbage Recipe

Name: Instant Pot Corned Beef and Cabbage
Prep time: 18 min
Cook time: 87 min
Total time: 135 min
Yield: 6
Ingredients: 4 pounds corned beef (preferably flat-cut); 1 medium onion; 2 tablespoons mixed pickling spices; 2 bay leaves; 4 cups water; 1 1/2 pounds potatoes (red-skinned or fingerlings); 1 pound carrots; 1 head cabbage; Garnish: parsley; Optional: whole grain or spicy brown mustard, for serving

Prep: 18 mins

Cook: 87 mins

Pressure Build/Release: 30 mins

Total: 2 hrs 15 mins

Servings: 6 servings

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The Instant Pot pressure cooker is a fast and easy way to make a complete corned beef and cabbage meal. The beef cooks in less than 90 minutes and the vegetables take only two minutes. Be sure to allow extra time for the cooker to come to high pressure—about 15 minutes for the beef and 10 to 15 minutes for the vegetables—along with an extra 15 minutes of pressure release time. If you simmered the same cut of corned beef on the stovetop, it would take about 3 1/2 to 4 hours to make it perfectly tender. Not only do you save time; you save energy.

Corned beef has been around since the 17th century and it has nothing to do with corn the vegetable. The Old English word "corn" means small, hard particles, such as the coarse salt used to cure the beef. Corned beef is popular in American pubs and Irish restaurants, and has long been a favorite for St. Patrick's Day celebrations.

This recipe was made with a 2-inch-thick, 4-pound flat cut corned beef brisket. If your cut is thicker than 2 inches, add 5 minutes of cooking time for each 1/2-inch over 2 inches.

4 pounds corned beef, preferably flat cut
1 medium onion
2 tablespoons mixed pickling spices
2 bay leaves
4 cups water
1 1/2 pounds potatoes, red-skinned or fingerlings
1 pound carrots
1 head cabbage
Parsley, for garnish
Whole-grain or spicy brown mustard, for serving

Gather the ingredients.

The Spruce / Rachel Riesgraf
Peel and slice onion. Put onions and corned beef in Instant Pot. Add mixed pickling spices and bay leaves, followed by 4 cups of water.

The Spruce / Rachel Riesgraf
Lock Instant Pot lid in place and turn venting knob to "sealing." Choose manual setting and high pressure. Set time to 85 minutes.

The Spruce / Rachel Riesgraf
Meanwhile, scrub and peel potatoes (or leave them unpeeled) and cut them into 1 1/2-inch to 2-inch pieces. Peel carrots and cut into 3-inch lengths. If carrots are quite thick, halve them horizontally. Cut cabbage into six to eight wedges.

The Spruce / Rachel Riesgraf
When time is up, let pressure release naturally for 15 minutes, then carefully move knob to "venting." Remove meat to a cutting board and slice thinly. Transfer meat to a platter and cover with foil to keep warm.

The Spruce / Rachel Riesgraf
Strain liquids into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids to Instant Pot. Add vegetables to pot.

The Spruce / Rachel Riesgraf
Lock lid in place and make sure venting knob is set to "sealing." Choose manual setting, high pressure, and set it for 2 minutes.

The Spruce / Rachel Riesgraf
When time is up, carefully turn knob to "venting" to release pressure quickly. With a slotted spoon, arrange potatoes and carrots around sliced corned beef. Arrange cabbage wedges in a separate bowl. Garnish corned beef, cabbage, and vegetables with parsley and serve with a spicy brown or whole grain mustard.

The Spruce / Rachel Riesgraf

Tips

If you don't have mixed pickling spices, it's easy to make it at home. Combine 1 tablespoon of mustard seeds with 1 teaspoon of whole allspice berries, about 1/2 teaspoon of coriander seeds, 1/4 teaspoon of ground ginger, 1/4 teaspoon of crushed red pepper flakes, and about 1 inch of a cinnamon stick.
Corned beef comes in a few different cuts. The most common corned beef is from the brisket. If you want corned beef that can be neatly sliced, choose the flat cut. For more tender, shreddable corned beef, choose the point cut. If you prefer a much leaner beef, look for a corned eye of round. You might also choose to do it yourself and cure the beef at home.
Corned beef leftovers offer many creative possibilities. Aside from sandwiches, corned beef makes fantastic hash, delicious casseroles, and tasty soups. Or try something a little different, like these corned beef and cabbage rolls or these crescent roll Reuben bites.

Recipe Variations

Add about 1 cup of rutabaga or turnip cubes to the pot along with the vegetables.
For pub flavor, replace 1 1/2 to 2 cups of the water with beer; choose a local IPA or lager.

Nutrition Facts (per serving)
945	Calories
58g	Fat
44g	Carbs
61g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	945
% Daily Value*
Total Fat 58g	74%
Saturated Fat 19g	96%
Cholesterol 296mg	99%
Sodium 3034mg	132%
Total Carbohydrate 44g	16%
Dietary Fiber 9g	32%
Total Sugars 11g
Protein 61g
Vitamin C 98mg	490%
Calcium 182mg	14%
Iron 8mg	42%
Potassium 1692mg	36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.