Instant Pot Corned Beef and Cabbage
A tender corned beef brisket cooked with cabbage, potatoes, and carrots in one pot. A classic Irish-American dinner.
Ingredients
Method
Completed steps 0
Rinse the corned beef thoroughly under cold water.
Place the rinsed corned beef, quartered onion, crushed garlic, mustard seeds, peppercorns, coriander seeds, allspice, cloves, bay leaves, optional ginger, and 4 cups cold water into the Instant Pot. Lock the lid and set the valve to sealing. Pressure cook on high for 70 minutes, then allow pressure to release naturally for about 15 minutes. If the float valve hasn't dropped after 15 minutes, manually release any remaining pressure by switching the valve to venting. Carefully open the lid.
While the pot is releasing pressure, prepare the vegetables. Remove the cooked corned beef and reserve 750 ml (about 1½ to 2 cups) of the cooking liquid in a serving bowl. Leave the remaining liquid in the pot and add the quartered potatoes, carrots, and cabbage wedges. Lock the lid and set the valve to sealing. Pressure cook on high for 2–3 minutes, then quick-release by switching the valve to venting. Carefully open the lid.
Slice the corned beef against the grain into ⅛-inch-thick slices. Serve with the cabbage wedges, potatoes, and carrots alongside the reserved cooking liquid.
Notes
Rinsing the corned beef removes excess salt and the curing spices that come in the package.
If you prefer more tender vegetables, extend the vegetable pressure-cook time to 4 minutes.
Leftover corned beef reheats well; store sliced meat with cooking liquid for up to 4 days.
Calories: 452 kcal · Carbs: 35 g · Protein: 28 g · Fat: 23 g · Sodium: 1948 mg · Fiber: 9 g · Sugar: 11 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.