Imagine transforming a traditional Irish classic into a tender, flavor-packed meal that practically cooks itself! This Instant Pot Corned Beef and Cabbage recipe is about to revolutionize your dinner game, delivering restaurant-quality results with minimal effort. Whether you're celebrating St. Patrick's Day or simply craving a hearty, comforting meal, this recipe will have your family and friends begging for seconds – and wondering how you became such a culinary genius in record time!
Prep Time: 10 mins
Cook Time: 90 mins
Total Time: 100 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 3-4 lb corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, smashed
- 4 cups beef broth
- 1 head of cabbage, cut into wedges
- 4 carrots, cut into chunks
- Salt and pepper to taste
Instructions
- Remove the corned beef brisket from its packaging and pat dry with paper towels. If the brisket came with a seasoning packet, set it aside.
- Place the quartered onion and smashed garlic cloves in the bottom of the Instant Pot, creating a flavorful base for the meat.
- Place the corned beef brisket on top of the onions and garlic, fat side up. If a seasoning packet was included, sprinkle it over the meat.
- Pour the beef broth around the brisket, ensuring it does not completely cover the meat. The liquid should come about halfway up the sides of the brisket.
- Close the Instant Pot lid, set the valve to sealing, and select the Pressure Cook or Manual setting. Cook on high pressure for approximately 75-90 minutes, depending on the size of the brisket (about 15 minutes per pound).
- Once the cooking time is complete, allow for a natural pressure release for 15 minutes, then carefully do a quick release of any remaining pressure.
- Gently remove the corned beef and set it aside to rest, tenting with foil to keep warm.
- Add the prepared carrot chunks and cabbage wedges to the remaining liquid in the Instant Pot. Close the lid and cook on high pressure for 3-4 minutes.
- Perform a quick release and remove the vegetables once they are tender but still slightly crisp.
- Slice the corned beef against the grain into thin slices and arrange on a serving platter with the cooked vegetables.
- Season with additional salt and pepper to taste, and serve hot with some of the cooking liquid spooned over the meat.
Tips
- Meat Selection: Choose a high-quality corned beef brisket with good marbling for maximum flavor and tenderness.
- Fat Side Up: Always place the brisket fat side up in the Instant Pot to help keep the meat moist during cooking.
- Timing is Key: Use the 15 minutes per pound rule for cooking time, but adjust slightly based on the exact size of your brisket.
- Natural Release Matters: Allow for a 15-minute natural pressure release to help the meat remain juicy and tender.
- Slice Against the Grain: When serving, always slice the corned beef against the grain to ensure the most tender, easy-to-eat pieces.
- Don't Overcook Vegetables: The cabbage and carrots cook quickly, so stick to the 3-4 minute pressure cook time to avoid mushy vegetables.
- Save the Cooking Liquid: The broth left in the Instant Pot is packed with flavor – use it as a sauce or for additional seasoning.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't be afraid to prepare it in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
