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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.
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Instant pot corned beef and cabbage

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.
Prep Time5 minutes
Cook Time1 hour 45 minutes
Servings: 4 people
Calories: 543kcal

Equipment

  • Instant pot

Ingredients

  • 2-3 lbs corned beef brisket with seasoning packet
  • 1 cup water
  • 5 large carrots
  • 3 large russet potatoes
  • 1 small green cabbage

Instructions

  • 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.

Notes

Nutrition Facts (per serving, recipe makes 4 servings): 543 calories, 28 g fat, 32 g total carbs, 5 g fiber, 34 g protein