Instant Pot Corned Beef & Cabbage on a platter with rye bread on the side

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is an easy go-to recipe for many American's who like to celebrate the flavors of St. Patrick's Day.
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Course: Instant Pot, Main Course
Cuisine: Irish
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 30 minutes
Servings: 4
Calories: 854kcal
Author: Katie's Cucina

Equipment

  • Instant Pot

Ingredients

  • 2.5 lbs Corned Beef + spice packet or 1 tablespoon pickling spices
  • 2 onions quartered
  • 3 cloves garlic smashed
  • 4 cups water
  • 2 lbs. mini potatoes
  • 2 lbs. baby carrots
  • 1 cabbage head cored and quartered

Instructions

  • Place the corned beef in the Instant Pot fat side up. Add the onion, garlic, and water. Close lid and pressure cook on "Meat" setting for 70 minutes. Allow a  Natural Release for 15 minutes. Then, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully (always away from your face).
  • Remove the corned beef from the Instant Pot and drain half of the liquid from the pot.
  • Place the mini potatoes, baby carrots and cabbage in the Instant Pot. Close lid and pressure cook on Manual at High Pressure for 2 – 3 minutes, followed by a Quick Release. Open the lid carefully away from your face.
  • Slice the Corned Beef in half-inch thick pieces cutting against the grain. Divide evenly among plates and enjoy.

Nutrition

Serving: 1c | Calories: 854kcal | Carbohydrates: 66g | Protein: 53g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 3706mg | Potassium: 2791mg | Fiber: 19g | Sugar: 20g | Vitamin A: 31498IU | Vitamin C: 196mg | Calcium: 275mg | Iron: 15mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!