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Instant Pot Corned Beef and Cabbage

Tender, flavorful corned beef with perfectly cooked vegetables, ready in under 90 minutes using your pressure cooker.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Holiday, Irish-American
Calories: 520

Ingredients
  

For the Corned Beef & Broth
  • 1 (3-4 lb) corned beef brisket with spice packet
  • 4 cups low-sodium beef broth or water
  • 1 (12 oz) bottle dark beer or stout optional
  • 1 medium yellow onion peeled and quartered
  • 4 cloves garlic peeled and smashed
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
For the Vegetables
  • 1.5 lbs baby potatoes yellow or red, halved if large
  • 4 large carrots peeled and cut into 3-inch chunks
  • 1 small head green cabbage cored and cut into 6-8 wedges
For Serving (Optional)
  • Fresh parsley chopped
  • Whole grain mustard

Equipment

  • Instant Pot / Pressure Cooker
  • Cutting board
  • Chef’s knife
  • Tongs
  • Slotted spoon

Method
 

  1. Rinse corned beef brisket under cold water and pat dry. Place trivet in Instant Pot. Add onion, garlic, peppercorns, bay leaves, and spice packet. Pour in broth and beer.
  2. Place brisket fat-side up on trivet. Lock lid, set valve to Sealing. Select Manual/Pressure Cook on HIGH for 70 mins (3 lb) or 85 mins (4 lb).
  3. Once cooking cycle ends, allow pressure to release naturally for 15 minutes, then carefully switch valve to Venting to release remaining pressure.
  4. Transfer brisket to cutting board, tent with foil. Remove trivet and large aromatics from pot. Add potatoes and carrots to broth.
  5. Lock lid, seal valve. Pressure cook on HIGH for 4 minutes. Perform a Quick Release.
  6. Push veggies to sides, add cabbage wedges to broth. Lock lid, seal valve. Pressure cook on HIGH for 0 (zero) minutes. As soon as pot beeps (at pressure), perform a Quick Release.
  7. Slice rested brisket against the grain. Use slotted spoon to plate vegetables. Serve brisket over veggies, garnished with parsley and mustard on the side.

Notes

Natural pressure release is crucial for tender meat. Rinsing the brisket helps prevent a 'Burn' warning. Leftover cooking broth makes excellent soup.