Corned beef with cabbage is one of the most popular recipes to make on St. Patrick’s Day, and for good reason. This Irish-American classic has it all. It’s flavorful, filling, nutritious, and it’s not at all complicated to make. This recipe takes about 2 hours to cook, so it does need some lead time but definitely not as much as other recipes that will have you slow-cooking for 6-8 hours. The juicy corned beef is definitely worth the effort, so give this a try for your next potluck.
Easy Instant Pot Corned Beef and Cabbage
Ingredients
- 2 pounds corned beef brisket with spice packet
- 6 cloves garlic, chopped
- 1 large onion, cut into wedges
- 1 12 oz bottle Guinness beer or 1 ½ cups beef broth
- 2 cups water
- 3 medium carrots, cut into large pieces
- 2 medium potatoes, cut into large pieces
- 1 small cabbage, cut into wedges
Instructions
- Rinse the beef brisket.
- Add the garlic and onion in the Instant pot.
- Place the brisket in the pot and sprinkle with spice packet.
- Pour in the beer and water.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 90 minutes.
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Open the lid and remove the brisket from the pot.
- Add the carrots, potatoes and cabbage to the pot.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 3 minutes.
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Slice the brisket.
- Place the brisket on a serving plate with vegetables.
- Pour over the cooking liquid and serve.
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