Instant Pot Corned Beef and Cabbage
This post may contain affiliate links. Please read our Disclosure Policy.
Make this easy corned beef meal all in your instant pot! It’s such a breeze and makes cooking less stressful. Perfect for a St. Patrick’s Day meal for the family.
Instant Pot Corned Beef and Cabbage
Ingredients
- 2 TBSP minced garlic
- 1 White onion quartered
- 4 lb. corn beef brisket rinsed, approx
- keep spice packet
- 12 oz Guinness Beer
- 2 Cups beef broth
- 2 Cups water
- 1 Small bag of baby carrots
- 10-12 Baby red potatoes small cut in half
- 1 Head cabbage cut into 6th
- 2-3 Bay leaves
- 1 TBSP coriander seed
- 2 Tsp mustard seed
Instructions
- Put the garlic and onion in the pot.
- Saute for 1-2 minutes.
- Add brisket in the pot on top of the onions and garlic.
- Sprinkle spices over and around the brisket.
- Slowly pour the beer, broth, and water in the pot.
- Watch so that you don’t wash off the spices from the meat.
- Add the lid to the pot, lock in place.
- Press the Manual button, high pressure, to 90 minutes.
- Then allow a 15 minute natural release.
- Manually release the remaining steam.
- Open the lid.
- Next using tongs carefully remove the meat to a dish.
- Using a large spoon remove some of the juices and pour it over the brisket.
- Cover the brisket and juices with foil allowing it to rest.
- Add the carrots, potatoes to the pot.
- Close the lid again, and set it to sealing.
- Set the manual, high pressure, set for 3 minutes.
- Quick release when the cook cycle is complete.
- Add the cabbage to the pot.
- Close the lid again, and set it to sealing.
- Set the manual, high pressure, set for 2 minutes.
- Quick release when the cook cycle is complete.
- Put both the meat and vegetables in a serving platter.
- Add the juices by pouring it directly over the meat and vegetables to ensure that it is moist and juicy.
- Enjoy!
