Description
A quick and easy recipe for a tender corned beef and cabbage dinner made in the Instant Pot, perfect for St. Patrick’s Day or a cozy meal any day.
Ingredients
- 4 cups water
- 3–4 pound corned beef brisket + spice packet
- 1 yellow onion, cut into quarters
- 1–2 russet potatoes, cut into 1-inch chunks
- 6 medium carrots, peeled and cut into uniform 1–2 inch chunks
- 1 head of cabbage, cut in half, core removed, cut into medium wedges
Instructions
- Place the trivet inside the Instant Pot. Pour in 4 cups of water.
- Set the corned beef on the trivet, fat side up. Sprinkle the spice packet evenly over the meat.
- Close the lid and set the valve to SEAL. Cook on HIGH pressure for 70 minutes.
- Let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure.
- Remove the corned beef to a platter and tent with foil to rest for at least 10 minutes.
- Keep the remaining liquid and the trivet in the pot. Add the onion quarters, potato chunks, carrot pieces and cabbage wedges on top of the trivet.
- Close the lid, set the valve to SEAL, and cook on HIGH pressure for 2–3 minutes.
- Quick-release the pressure. Lift out the trivet and vegetables.
- Slice the rested corned beef and serve with vegetables and a spoonful of cooking liquid or melted butter.
Notes
To make it gluten-free, ensure the spice packet is gluten-free. For firmer potatoes, use Yukon Gold. Store leftovers properly and reheat safely.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish