I LOVE corned beef and cabbage! This is a very basic recipe..no bells and whistles! Just good, tender, juicy corned beef!
I literally hunt down restaurants that serve corned beef and call ahead to make sure that they have it before going to the restaurant. Why is corned beef soooo good? There is no reason that you should only eat this delicious cut of meat around St. Patrick’s day or at a restaurant. You can make corned beef and cabbage on a more regular basis at home!
Usually, I am super impatient and cannot seem to wait long enough to eat it….because it takes sooo long to cook! I have always made corned beef and cabbage in the crock pot and it took about 8 hours to fully cook it until tender.
I have great news for anybody else that is impatient when it comes to corned beef…..you can cook it in the Instant Pot……to all of its tender goodness….in only 90 minutes! What??? For real? Yes!!!!
The best way to cook corned beef is in the Instant Pot. It turns out more flavorful and tender than even a crock pot makes it.
Tips for this recipe:
1.Be patient! Be sure to natural release the pressure. If you quick release the pressure, the corned beef will not be as tender.
2.Add in the vegetables at the end. If you add the vegetables and cook for the full 90 minutes, they will be overcooked.
3.Don’t forget to slice the corned beef diagonal across the grain of the meat. If you slice the meat with the grain, it will be chewy and stringy.
4.When cooking the vegetables, place the cabbage on top of the potatoes and carrots. The steam will cook the cabbage and it will not be overcooked from being in the water.
5.Save your leftover corned beef and make corned beef hash for breakfast!! Seriously- do this. Oftentimes I make corned beef and cabbage just so that I can make corned beef hash for breakfast!!
How good does our homemade corned beef hash look?? You seriously need to try this with any leftover corned beef that you might have…..or do what I do and just make an extra corned beef!!! Yummmm!! Check out our recipe here!
How to make this recipe:
1.Place trivet in pot.
2.Place corned beef on top of trivet- I rinse my corned beef first.
3.Pour in 4 cups of water.
4.Sprinkle spice packet on top of corned beef.
5.Top corned beef with garlic and spread around on the top.
6.Close pressure cooking lid-set valve to “seal” and cook on high pressure for 90 minutes.
7.When timer beeps, natural release pressure for 10 minutes.
8.Open lid and remove corned beef- set aside.
10.Add potatoes, carrots and cabbage to remaining water in the Instant Pot.
11.Close pressure cooking lid-set valve to “seal” and cook on high pressure 2-4 minutes based on your preference.
12.When timer beeps, quick release pressure and open lid. It’s time to eat! Enjoy!
Ingredients:
- Pre-packaged corned beef with spice packet- any size will do. I used a 3 pound corned beef
- 6-8 large carrots-cut into 3 inch pieces
- 1 head of cabbage- quartered
- 6 red potatoes-quartered
- 1 tablespoon of garlic-minced
- 4 cups of water or beef broth
Instant Pot Corned Beef and Cabbage- Basic Recipe
Rate this Recipe Print Recipe Pin RecipeIngredients
- Pre-packaged corned beef with spice packet- any size will do. I used a 3 pound corned beef
- 6-8 large carrots-cut into 3 inch pieces
- 1 head of cabbage- quartered
- 6 red potatoes-quartered
- 1 tablespoon of garlic-minced
- 4 cups of water or beef broth
Instructions
- Place trivet in pot.
- Place corned beef on top of trivet- I rinse my corned beef first.
- Pour in 4 cups of water.
- Sprinkle spice packet on top of corned beef.
- Top corned beef with garlic and spread around on the top.
- Close pressure cooking lid-set valve to "seal" and cook on high pressure for 90 minutes.
- When timer beeps, natural release pressure for 10 minutes.
- Open lid and remove corned beef- set aside.
- Add potatoes, carrots and cabbage to remaining water in the Instant Pot.
- Close pressure cooking lid-set valve to "seal" and cook on high pressure 2-4 minutes based on your preference.
- When timer beeps, quick release pressure and open lid.
- It's time to eat! Enjoy!
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I made this last night for st patty’s day and it was delicious! I couldn’t believe how tender it came out. This is probably a silly question, but I’m still somewhat new to using my IP. After you did natural release for 10 minutes after cooking the corned beef did you do a quick release before opening the lid? I did this time and then the pot had to pressurize again before I could cook the veggies. I didn’t know if I took an unnecessary step so was curious. Thanks for the great recipe!
I’m so glad you liked it! That’s not a silly question at all. When the timer beeps you do nothing for at least 10 minutes and let the pressure just release on its own. Then move the valve to release any additional steam that there might be. Once all of the steam is released open the pot. After you put the veggies in you’ll put the lid back on and the pot will take a few minutes to get to pressure. The reason that the veggies only need 2-4 minutes to cook is because they will start to cook while the pot is getting up to pressure again. 😀
I’ve never made corn beef and cabbage and have always been a bit intimidated. This was so simple and AMAZING. My husband and sister in law loved it! I didn’t change a thing. Thank you for your simple instructions. Definitely a do over.
I’m so glad that you liked it! We make it all the time and just can’t believe how easy it is!
Hello and thank you for the recipe, what if you don’t have a trivet? Is it ok to sit on the bottom?
Yes you can. I have done it both ways but prefer it on the trivet. If you have a silicone sling you can use that too.
Delicious! I cooked 3 3/4 pound corned beef and added 7 minutes to cook time. It was perfect!
I have never made corned beef does it come with a spice packet? Or what spice packet do you use?
The corned beef usually comes with a seasoning packet. If your corned beef didn’t come with a spice packet you can add your own spices. There are a ton of different variations for the spice combination. The majority recommend using bay leaves, mustard seeds, peppercorns and a variety of other spices.
5 stars!
I just recently got the 8 quart now too (the 6 doesn’t fit everything I do) so I will try this when I make corned beef next time! We make 2 large ones so it might take the 8 to fit it all haha 🙂
Usually I boil them in my stockpot and get impatient waiting for it to be done too. It smells so good when it is cooking!
I have been able to fit 2 small ones in my 6 quart. I did just upgrade to the 8 quart too though. I also get VERY impatient when I cook it on the stove or in the oven. I find myself nibbling on it the entire time it cooks and then I eat it all before it’s nice and tender. The pressure cooker is for sure the way to go! Enjoy!!
What about doubling the meat 2. 3lb.. Were having a group. Would I need to adjust the time..?
You can double the meat as long as it fits in the pot. I make big ones and small ones. 90 minutes is the perfect amount of time every time! 🙂
Can you use beer or apple juice in place of water and if so, how much?
Can you use Apple Juice instead of water?
Sure! Any liquid can be used. Both beer and apple juice would add good flavor!