Instant Pot Corned Beef and Cabbage

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.

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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!