Description
This Instant Pot Corned Beef and Cabbage recipe offers a classic Irish-inspired meal that’s hearty and flavorful. Tender corned beef is pressure-cooked to perfection alongside a medley of vegetables including potatoes, carrots, and cabbage, making for an easy, one-pot dinner ready in just 1.5 hours. The combination of garlic, sugar, and vinegar in the cooking liquid enhances the savory flavors, resulting in a deliciously comforting dish perfect for any occasion.
Ingredients
Scale
Broth and Seasoning
- 2 cups water
- 5 cloves garlic, finely minced
- 2 Tbsp. sugar
- 2 Tbsp. apple cider vinegar (or white wine vinegar)
- 1 ½ Tbsp. pickling spice (homemade or spice packet)
- ¾-1 tsp. salt, to taste
- ¼ tsp. black pepper, to taste
Main Ingredients
- 3 ½ lbs. corned beef
- 1 medium sweet onion, quartered
- 1 lb. red potatoes, cut into 1-inch chunks
- 5 large carrots, peeled and cut into 1 to 2-inch pieces
- 1 small head cabbage, cut into wedges
Instructions
- Prepare the Base: Pour 2 cups of water into a 6-quart Instant Pot. Whisk in the finely minced garlic, sugar, and apple cider vinegar until well combined.
- Add Corned Beef: Rinse the corned beef thoroughly under water to remove excess brine. Place it in the Instant Pot fat side down. Tuck the quartered onion pieces along the sides of the pot, then sprinkle the pickling spices evenly over the top of the beef.
- Pressure Cook the Beef: Close the Instant Pot lid and ensure the pressure release valve is sealed. Set the Instant Pot to manual mode at high pressure for 80 minutes. When the cooking cycle ends, perform a quick pressure release immediately.
- Prepare Vegetables: While the beef cooks, cut the red potatoes into 1-inch chunks, peel and cut the carrots into 1-2 inch pieces, and cut the cabbage into 3-inch wedges.
- Add Vegetables and Cook: Carefully remove the corned beef and set aside. Add the potatoes, carrots, and cabbage into the cooking liquid in the Instant Pot. Place the corned beef back on top, making sure it is partially submerged in the liquid. Close the lid again, seal the valve, and pressure cook on high for an additional 2 minutes. Quickly release the pressure when done.
- Serve: Slice the corned beef against the grain for maximum tenderness. Season the cooked vegetables with salt and pepper to taste. Serve the corned beef alongside the vegetables and enjoy your hearty meal!
Notes
- Rinsing the corned beef helps reduce excess saltiness from the brine solution.
- Adjust salt quantity according to the saltiness of your corned beef and personal preference.
- Use fresh pickling spice or a spice packet specifically meant for corned beef for the best flavor.
- Quick pressure release keeps vegetables from overcooking and becoming mushy.
- Leftover corned beef can be refrigerated for up to 3-4 days and is great for sandwiches or hash.
