Instant Pot Corned Beef and Cabbage Recipe

Corn beef is a cut of beef that’s been cured in brine (salt water) mixed with herbs and spices. The most popular version is made from brisket, but other cuts such as round or silverside can also be used.

• 6 large garlic cloves, peeled and minced
• 2 small (or 1 medium) yellow onions, chopped
• 2 bay leaves
• 2 c. beef broth
• 1 cup of water
• 2½ – 4 pound corned beef brisket with pickling spices
• Sea salt and black pepper, to taste
• 5 large carrots, cut into strips
• 1 lbs. red potatoes, quartered
• ½ large cabbage head, sliced into large wedges

Mince the garlic and dice the onion. Add them with the bay leaves to the bottom of the instant pot. Pour broth and water on top.

Place trivet inside the container with the handles positioned up for easy removal.

Place brisket with the fat side down on the trivet and season with salt and black pepper, to taste. Sprinkle spice packet on top of the brisket.

Add the lid and lock into place. Set the vent to “Sealing” and select the manual release button. Adjust to the “High” setting and set timer to 85 minutes.

While your corned beef is cooking, prep the carrots, baby potatoes, and cabbage.

When your corned beef is finished cooking, using the trivet, lift it out of the instant pot. Transfer to a platter, set aside and keep warm by covering with aluminum foil.

Add the trivet back into your instant pot and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.

Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain on a cutting board and serve immediately along with the vegetables.

Yes. A good rule of thumb is to cook your frozen meat with a 50% longer cooking time.

Refrigerate leftover corned beef in an airtight container. The whole family can enjoy leftovers in the from of beef hash or on a sandwich with swiss cheese and mustard seed.

This meal typically consists of corned beef brisket cooked in a savory herb broth with cabbage and potatoes. But there are many other side dishes that can be served with corned beef and cabbage. Here are some ideas:

• Roasted vegetables such as carrots, parsnips, Brussels sprouts
• Rye bread or Irish soda bread
• Green salad

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