There’s something uniquely heartwarming about the aroma of corned beef and cabbage simmering away, especially when it fills your kitchen on a chilly evening. I remember the first time I made this dish for my family. We gathered around the table, and as I served up generous portions, I saw smiles spreading on their faces. This recipe not only satisfies the palate but also brings everyone together, sparking conversations and laughter. The flavors meld beautifully, making every bite a celebration. Plus, making it in an Instant Pot? It’s a game changer!
Why make this recipe?
You’ll want to give this Instant Pot Corned Beef and Cabbage a try for many reasons. First off, the taste is out of this world. The savory brisket, tender cabbage, and hearty vegetables come together in a way that’s simply irresistible. If you’re looking for a dish that’s both comforting and fulfilling, this is it.
Another great perk is how easy and quick this recipe is. The Instant Pot does all the heavy lifting for you. Overall, you’ll enjoy a delightful meal with minimal effort—perfect for busy weeknights or family gatherings. Plus, this dish is incredibly budget-friendly, and kids usually love the sweet and savory combination of flavors.
Even if you’re a beginner in the kitchen, don’t fret! This recipe is straightforward and doesn’t require any advanced cooking skills. Just follow the steps, and you’ll end up with a dinner that feels like a warm hug.
How to make Instant Pot Corned Beef and Cabbage
Making this mouthwatering dish doesn’t take too much time. You need about two hours from start to finish, including cooking time and natural release. The best part? The Instant Pot simplifies everything! You’ll only need a few essential tools, primarily your trusty Instant Pot and a sharp knife for slicing the brisket.
With such a short cooking time and minimal preparation, you’ll find it hard not to love this recipe. Let’s dive into the ingredients!
Ingredients
- 4 pounds corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon peppercorns
- 1 head of cabbage, cut into wedges
- 4 carrots, chopped
- 2 pounds baby potatoes
Step-by-step directions
Ready to get cooking? Here’s how to make your delicious Instant Pot Corned Beef and Cabbage:
Place the corned beef brisket in the Instant Pot and add the onion, garlic, beef broth, and peppercorns. Close the lid, then set the valve to sealing.
Cook on high pressure for 90 minutes, then allow for natural release. This step is crucial as it lets the meat become tender and flavorful.
After releasing the pressure, carefully remove the brisket and set it aside on a cutting board. Let it rest for a few minutes while you move on to the next step.
Add the cabbage, carrots, and potatoes to the pot. Make sure to layer them evenly for even cooking.
Close the lid again and cook on high pressure for an additional 5 minutes. Trust me; those vegetables will become tender and delicious in no time!
Once the time is up, perform a quick release to vent the pressure.
Slice the corned beef against the grain and serve it with the cooked vegetables.
How to serve Instant Pot Corned Beef and Cabbage?
Serving this dish is a treat! Plate the tender slices of corned beef alongside the vibrant vegetables. A sprinkle of fresh parsley adds a lovely touch of color. If you want a more colorful plate, consider adding some roasted beets or steamed green beans on the side.
Many love to accompany this meal with hearty whole-grain mustard or horseradish, adding a bit of zing to every bite. To drink, a light beer or even a glass of sweet iced tea pairs wonderfully with the dish.
How to store Instant Pot Corned Beef and Cabbage?
If you’re lucky enough to have leftovers (which you probably won’t, but just in case!), you can store them in the fridge for up to 3-4 days. Just place the brisket and vegetables in an airtight container.
If you want to save it for a longer period, pop those leftovers in the freezer. They’ll stay fresh for about 2-3 months. Just make sure to cool everything down before transferring it to freezer bags. Reheating is also a breeze—just warm it up in the microwave or on the stove until heated through.
Tips for perfect Instant Pot Corned Beef and Cabbage
Use a good quality brisket: The quality of the meat can make a big difference in flavor. Look for a brisket that has a nice marbling of fat for the best result.
Let the meat rest before slicing: After cooking, give the brisket a few minutes to rest. This allows the juices to redistribute, making for a juicier slice.
Season to taste: While the corned beef comes with its own seasoning, don’t hesitate to adjust it. Taste and see if you want to add more pepper, garlic, or even some spices!
Check for doneness: If you’re unsure about the texture of your brisket, use a fork to test it. Ideally, it should be fork-tender.
Avoid overcooking veggies: Keep an eye on the timing for the vegetables. You want them soft but still retaining some texture.
Variations
Feel like switching things up? Here are a few easy variations:
Add spices for heat: If you enjoy a little kick, toss in a few red pepper flakes or some sliced jalapeños along with the vegetables.
Substitute vegetables: Swap out the carrots and potatoes for your favorite veggies. Green beans and parsnips work nicely and offer a different flavor.
Make it healthier: Consider using turkey brisket or plant-based protein for a lighter version that still packs a punch in taste.
FAQs about Instant Pot Corned Beef and Cabbage
Can I substitute the corned beef with another cut of beef?
Absolutely! You can use a beef chuck roast or brisket if you prefer. Just remember that cooking times might vary slightly.
Why did my corned beef turn out tough?
Cooking the brisket for too short a time can lead to toughness. Make sure you cook it long enough—90 minutes should get you fork-tender results if cooked at high pressure.
Can I use vegetable broth instead of beef broth?
Yes, you can use vegetable broth for a vegetarian version, but the flavor will differ slightly. If you’re looking for a plant-based option, use hearty vegetables to enhance taste.
By following these steps and tips, you’ll have a delightful meal that brings warmth and comfort to your family table. So, roll up your sleeves, and let’s get cooking!
Print
Instant Pot Corned Beef and Cabbage
- Total Time: 105 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A heartwarming dish of corned beef and cabbage that’s easy to make in an Instant Pot, perfect for family gatherings or busy weeknights.
Ingredients
- 4 pounds corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon peppercorns
- 1 head of cabbage, cut into wedges
- 4 carrots, chopped
- 2 pounds baby potatoes
Instructions
- Place the corned beef brisket in the Instant Pot and add the onion, garlic, beef broth, and peppercorns. Close the lid, then set the valve to sealing.
- Cook on high pressure for 90 minutes, then allow for natural release.
- Remove the brisket and set it aside on a cutting board. Let it rest for a few minutes.
- Add the cabbage, carrots, and potatoes to the pot, layering them evenly.
- Close the lid again and cook on high pressure for an additional 5 minutes.
- Perform a quick release to vent the pressure.
- Slice the corned beef against the grain and serve it with the cooked vegetables.
Notes
Serve with whole-grain mustard or horseradish for extra flavor. Pairs well with light beer or iced tea.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: corned beef, cabbage, instant pot, comfort food, Irish recipes