How to Cook Instant Pot Corned Beef and Cabbage
Cooking corned beef brisket in an instant pot will cut cooking time tremendously than slow cooking on stove top.
Servings 4
Calories 887kcal
Ingredients
- 3 pounds Flat Cut Corned Beef Brisket with spice packet included
- 2 cups water
Other spices added but optional
- 2 bay leaves
- 2 whole cloves
- ¼ teaspoon celery seeds
- ½ teaspoon yellow mustard seeds
- ½ teaspoon freshly ground pepper
Roast Vegetables
- 2 big red potatoes unpeeled & quartered
- 1 – 2 medium carrots peeled & sliced
- 1 big yellow onion quartered
- 1 small cabbage sliced
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Place corned beef brisket, water or beer and spices in inner pot.
- Cover instant pot with lid and turn knob to SEALING.
- Press PRESSURE COOK, set to Normal and time to 40 minutes. This setting is for a 3 pounds meat.
- When done, display will show L000, L001 etc. Press CANCEL to stop the program.
- Wait for Natural Pressure Release (NPR). After a few minutes, float valve will drop.
- Turn knob to VENTING. Now, it is safe to open the pot.
- Transfer corned beef to serving plate and slice across the grain.
- Serve with roasted vegetables.
Roast Vegetables
- Place vegetables in a pan.
- Drizzle with olive oil and season with salt and pepper.
- Bake at 350 degrees F for 40 to 45 minutes.
- Serve with corned beef.
Video
Notes
Roast vegetables while waiting for corned beef to cook.
Nutrition
Calories: 887kcal | Carbohydrates: 35g | Protein: 55g | Fat: 58g | Saturated Fat: 17g | Cholesterol: 184mg | Sodium: 4218mg | Potassium: 1970mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2770IU | Vitamin C: 187mg | Calcium: 140mg | Iron: 8mg