Description
All the cozy, classic flavors of corned beef and cabbage—ready so fast in the Instant Pot! Juicy brisket, hearty veggies, and a savory broth make this a comforting, crowd-pleasing dish perfect for St. Patrick’s Day or any time you need a warm meal.
Ingredients
Scale
- 10 baby red potatoes, quartered
- 4 large carrots, cut into big chunks
- 1 onion, chopped
- 4 cups water
- 1 (4 lb) corned beef brisket, with spice packet
- 6 oz beer (or more water/broth)
- 1/2 head cabbage, coarsely chopped
Instructions
- Place potatoes, carrots, and onion in the Instant Pot; add water.
- Set brisket on top, pour beer (or more water) over, and sprinkle with spice packet.
- Seal lid, set to high pressure for 85 minutes.
- Allow natural release for 15 minutes; open valve and lid.
- Remove brisket, tent with foil. Add cabbage to pot.
- Cook cabbage on high pressure for 3–4 minutes; quick release.
- Slice brisket against the grain. Serve with veggies and ladle over some broth.
Notes
Use beef broth for extra flavor. Adjust veggie size to control tenderness. Resting the meat keeps it juicy for serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 1180mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 115mg