This Instant Pot Corned Beef and Cabbage is a cozy dish that’s full of flavor! The beef gets tender and juicy while the cabbage adds a nice crunch. Perfect for a hearty meal!
Honestly, there’s nothing like pulling that beef apart with a fork—it practically begs for a tasty bite! I love serving this with a dollop of mustard for some zing. Yum!
Ingredients & Substitutions
Corned Beef Brisket: This cut is essential for flavor. If you can’t find brisket, you might try a round roast, but it will be leaner and less flavorful. I love using a brisket with the spice packet to keep it traditional.
Beef Broth or Water: While broth adds depth, water works too. You could also use vegetable broth if you’re looking to save some calories. Just bear in mind it will slightly alter the taste.
Cabbage: Green cabbage is best for this dish. If you prefer a sweeter taste, try Savoy or Napa cabbage instead. They’re softer and cook quickly.
Vegetables: Baby potatoes, carrots, and onions are classic options. For variety, parsnips or turnips would work as good substitutes. Just keep the cooking times in mind!
Garlic: Fresh garlic gives a nice flavor, but if you’re out, garlic powder can work, though it won’t have the same punch. Use 1 teaspoon for every clove.
How Do I Ensure My Corned Beef Is Tender and Flavorful?
The key to a tender and flavor-packed corned beef lies in rinsing and cooking it correctly. Start by rinsing the brisket under cold water to wash away excess salt. This helps balance the flavors and makes it less salty.
- Place the brisket in the Instant Pot with the fat side up to keep it moist during cooking.
- Use the spice packet or substitute with bay leaves, black peppercorns, and mustard seeds to add depth.
- Don’t forget to allow the natural pressure release for 15 minutes; this step is crucial for that tender texture!
How to Make Instant Pot Corned Beef and Cabbage
Ingredients You’ll Need:
Main Ingredients:
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 small head green cabbage, cut into wedges
Vegetables:
- 1 pound baby potatoes, rinsed
- 4 large carrots, peeled and cut into chunks
- 1 large onion, peeled and quartered
- 4 cloves garlic, smashed
Optional Flavor Enhancers:
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds (optional)
- Fresh chopped parsley or chives (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 90 minutes for cooking, plus a little extra time for the quick release. You’ll have delicious corned beef and veggies ready in around 2 hours!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water to get rid of any excess salt. This step helps balance the flavors. After rinsing, pat it dry with paper towels.
2. Set It Up in the Instant Pot:
Place the brisket into the Instant Pot with the fat side facing up. Don’t forget to sprinkle in the spice packet that comes with it! If you don’t have a spice packet, toss in the bay leaves, black peppercorns, and mustard seeds for added flavor.
3. Add Liquid:
Pour the beef broth or water into the pot, ensuring that it partially covers the brisket. This will help in cooking it perfectly and infusing it with flavor.
4. Cook the Corned Beef:
Seal the Instant Pot lid and set it to cook on high pressure for about 90 minutes for a 3- to 4-pound brisket. Sit back and relax while it cooks!
5. Release the Pressure:
Once the cooking is complete, let the pressure naturally release for 15 minutes. After that, carefully quick release any remaining pressure to finish. Be cautious while doing this—safety first!
6. Set Aside the Brisket:
Once the pressure is fully released, take the brisket out of the pot and set it aside. Cover it loosely with foil to keep it warm.
7. Add the Veggies:
Now, toss the baby potatoes, carrots, onion, and smashed garlic into the Instant Pot with the cooking liquid still inside. Put the cabbage wedges right on top of the vegetables.
8. Cook the Vegetables:
Seal the Instant Pot lid again and cook on high pressure for just 5 minutes. This will steam the veggies to perfection!
9. Quick Release Again:
After the timer goes off, do a quick release of the pressure. Use a slotted spoon to carefully remove the cooked vegetables—you don’t want to lose any flavor!
10. Slice the Corned Beef:
Slice the corned beef against the grain into thin slices. This helps it stay tender and easy to chew.
11. Serving Time:
Plate the sliced corned beef alongside the cabbage, potatoes, and carrots. It’s a feast for the eyes and the belly!
12. Add Some Garnish:
Top with fresh chopped parsley or chives for a pop of color and flavor. If you like, serve with prepared mustard or horseradish sauce on the side for that extra kick!
Enjoy your hearty and delicious Instant Pot Corned Beef and Cabbage!
Can I Use a Different Cut of Meat?
Yes! While corned beef brisket is traditional, you can substitute with a corned beef round if you prefer. Just note that it may be less fatty and tender.
What If I Don’t Have Beef Broth?
No problem! Water works just fine, but for added flavor, consider using vegetable broth or a combination of both. Just keep the overall liquid content in mind!
Can I Cook This Recipe Without an Instant Pot?
Absolutely! You can cook the corned beef and vegetables in a large pot on the stovetop. Just simmer covered for about 3 hours, adding more liquid as needed to keep everything covered.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and add a little broth if the meat seems dry!
