• Erik

Corned Beef & Cabbage in the Instant Pot


Here is a very fast and easy way to prepare a complete Corned Beef meal in only a few hours. Using your Instant Pot not only speeds up the cooking process, but it is very easy to do.


Ingredients:


3 pound Corned Beef Brisket with spice/seasoning pack

1 medium onion cut into wedges

1 tablespoon crushed garlic

1 ½ cups (12 fluid ounces) of Guinness beer (or beef broth)

Red Potatoes (1 1/2 pound in weight)

4 large carrots, peeled and cut

1 head of cabbage, cut into 6 wedges


Insert the trivet into the Instant Pot. Add the onion and garlic to the Instant Pot distributing it evenly on the bottom. Place the Corned Beef in the Instant Pot on the trivet with the handles facing up. Sprinkle the seasonings evenly on top of the brisket and around it in the pot. Pour in the beer around the edges of the Instant Pot (to keep the spices on the brisket in place)



Secure lid, select “Manual” or “Pressure Cook” High Pressure for 70 minutes (If you want it even more tender, go up to 90 minutes. 70 minutes will give it a GREAT flavor and nice firm, perfect texture). If cooking more then 3 lbs of corned beef, add an additional 5-10 minutes of cooking time per pound (based on the 70 minutes for 3 lbs, do 75-80 minutes for 4 lbs and so on…) When done, do a natural release of the pressure for 15 minutes, then finish with a quick release.




Using the trivet’s handles, remove the corned beef. Cover loosely with foil and allow to rest. Add the potatoes (on the bottom) and carrots (on top of the potatoes) and cabbage wedges (on top) to the Instant Pot. It’ll be packed to the brim, but it should work fine! Secure lid and select “Manual” or “Pressure Cook” High Pressure for 5 minutes (it will take a good 10 mins or so to come to pressure)



When the veggies are done, do a Quick Release and remove vegetables with a slotted spoon (and I suggest using tongs for the cabbage wedges)



Slice and enjoy!


Watch my video below to see how I made this recipe step by step.