A classic Irish meal, corned beef and cabbage is traditional comfort food filled with flavor. When needing a warm and filling meal, this all-in-one dish will fit the bill. With some basic ingredients and the help of your Instant Pot, you can have a delicious dinner that won’t take hours of preparation to put together.
Many traditional corned beef recipes utilize dark beer as the cooking liquid. However, this gluten-free recipe for Corned Beef and Cabbage relies on chicken or beef broth instead.
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🥘 Ingredients
To cook tender corned beef and cabbage with a pressure cooker, you need the following ingredients:
- garlic cloves
- yellow onions
- bay leaves
- chicken or beef broth – I like to use Better than Bullion to make broth for both convenience and savings.
- cold water
- corned beef brisket with seasoning packet
- Sea salt and black pepper
- carrots
- red potatoes
- fresh green cabbage
🔪 Step-by-Step Directions
1. Start by placing garlic, onion, and bay leaves into the Instant Pot container and pour broth and water on top.
2. Place the trivet that comes with the Instant Pot inside the container with the handles positioned up for easy removal.
3. Next, place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.
4. Add the lid and lock it into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer it to a platter. Set aside and keep warm.
5. Return the trivet to the Instant Pot and add the carrots, potatoes, and cabbage on top. Cover and lock the lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
6. When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure. Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!
🍽️ How to Serve Corned Beef and Cabbage
The nice thing about this flavorful corned beef and cabbage is that your meat and vegetables are cooked together and ready at the same time. For a complete meal, try this homemade multigrain bread.
If you’re cooking this dish around St. Patricks Day, you might like this Italian Creme Cake for a delicious spring dessert.
❓ FAQ
Corned beef is a cured and cooked beef brisket which has been salted, boiled, and served either hot or cold. It is traditionally made from brisket.
Corned beef was once made with large grains of salt, known as “corns.” This method of curing meat has been around since ancient times.
Yes, you can freeze leftover corned beef and cabbage. Place the cooked dish in a gallon freezer bag with as much air squeezed out as you can. Store flat in the freezer for up to 3 months.
📖 Recipe
Instant Pot Corned Beef and Cabbage
Ingredients
- 6 cloves garlic peeled and minced
- 2 small yellow onions (or 1 medium) chopped
- 2 bay leaves
- 2 cups chicken broth (or beef broth)
- 1 cup water
- 2½ – 4 corned beef brisket with spice pack
- 5 large carrots cut into strips
- 1 pound red potatoes quartered
- ½ head cabbage sliced
- Sea salt and black pepper to taste
Instructions
- Add garlic, onion, and bay leaves to Instant Pot container and pour the broth and water on top. Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal.
- Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.
- Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.
- Return the trivet to the 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.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick-release on the remaining pressure.
- Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!
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