Did you know you can make instant pot corned beef and cabbage in just under two hours from start to finish? It’s true! Paleo, gluten-free, dairy-free.
The instant pot makes this corned beef and cabbage super easy and quick to make!
Corned beef is something I don’t make too often, unless I am making brisket with it. But corned beef and cabbage is something I only make once a year, if that.
It’s a recipe that takes all day in the slow cooker, and I have a terrible habit of forgetting to set the crock pot mid-morning for a dinner recipe. I generally don’t even think about dinner until 5 pm rolls around.
So if you work out of the house all day, or just can’t be bothered to set a crockpot to cook all day, then this instant pot corned beef and cabbage is the perfect recipe for you!
The corned beef takes just around an hour and a half to cook, and then the veggies take an additional 5 minutes in the crockpot. So if you start this after you get home from work, you should have dinner on the table around 6:45!
You can’t beat that for a recipe that normally takes 5+ hours to make!
You only need several simple ingredients to make this tasty meal.
You’ll first need to pick up a corned beef brisket between 2-3 lbs. Place the corned beef into the instant pot, along with two cups of water or broth, and sprinkle the seasoning packet that comes with the meat over top of it.
Turn the instant pot to pressure cook on high for 1 hour 30 minutes. Once done, manually vent the steam and allow it to come back down to zero pressure. Remove the lid and carefully take the brisket out and place it onto a plate.
Add the cabbage, carrots and potatoes to the broth mixture and pressure cook on high for 5 minutes. Once done cooking, release pressure manually.
Slice the brisket and serve with the veggies and a nice big slice of soda bread. Serve right away, or store in the fridge in an air-tight container for up to 4 days.
Do I need to use the seasoning packet?
Nope, this is an optional ingredient. If you don’t want to use it, I definitely recommend seasoning the corned beef with at least salt and pepper. Feel free to add in your favorite seasoning!
Can I eliminate one of the veggies, if I don’t like it?
You sure can. Just use a bit more of one of the other veggies, if you’d like enough food to still serve four people.
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Instant pot corned beef and cabbage
- Instant pot
- 2-3 lbs corned beef brisket with seasoning packet
- 1 cup water
- 5 large carrots
- 3 large russet potatoes
- 1 small green cabbage
- Add corned beef brisket to the bottom of the instant pot with 1 cup of water. Pour the seasoning packet that came with the brisket on top of the meat. Tighten lid down and set to pressure cook on high for 1 hour 30 minutes.
- Once done cooking, switch lever to vent, and allow pressure to come back to zero. Remove lid carefully, and place corned beef on a plate. Add in chopped carrots, potatoes and cabbage, in with the juice from the corned beef. Set to pressure cook for 5 minutes on high.
- Switch lever to vent again, once done cooking. Scoop out the veggies and slice up the corned beef. Serve immediately, or store in an air-tight container in the fridge for 4-5 days.