instant pot corned beef and cabbage recipe
The Best instant pot corned beef and cabbage recipe
I have been making corned beef and cabbage in my Instant Pot for years now and it is the best way to get that tender, flavorful meat without spending all day in the kitchen. My kids actually ask for this meal, which says a lot because they can be picky. The Instant Pot makes the brisket perfectly soft and the cabbage comes out just right, not mushy. It is a great meal for St. Patrick’s Day or any cold evening when you want something hearty and comforting. Plus, corned beef is a good source of protein and iron, and cabbage is packed with vitamins, so it is a dinner that makes me feel good about what I am feeding my family.
Instant Pot Corned Beef and Cabbage
A classic one-pot meal made easy with your Instant Pot. Tender corned beef brisket, potatoes, carrots, and cabbage cook together for a comforting and satisfying dinner.
🥘Ingredients
For the Corned Beef
For the Vegetables
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Corned Beef and Cabbage Works
This Instant Pot corned beef and cabbage recipe is a true weeknight winner that feels like a special occasion meal. It is so simple to throw together and the results are always impressive, making it perfect for family dinners or when you have guests over. I know you will love how easy and delicious this is.
❓ Frequently Asked Questions About Instant Pot Corned Beef and Cabbage
1. Do I need to rinse the corned beef before cooking?
Yes, rinsing the corned beef helps remove some of the surface salt and brine. Pat it dry afterwards so it browns well when seared.
2. Can I use a different cut of beef?
Corned beef is specifically brisket that has been cured. You can use a point cut or flat cut brisket, but do not substitute with a different uncured cut of beef as the flavor and texture will be very different.
3. Why did my cabbage turn out mushy?
If you cook the cabbage for too long, it will get mushy. That is why we add it at the end and only cook it for 3 minutes under pressure. It should be tender but still have a bit of crunch.
4. Can I make this recipe without the spice packet?
Yes, you can use your own spices. A typical mix includes black peppercorns, mustard seeds, coriander seeds, bay leaves, and allspice. Use about 2 tablespoons of the mix.
5. How do I store leftovers?
Store leftover corned beef and vegetables separately in airtight containers in the refrigerator for up to 4 days. The meat can also be frozen for up to 3 months.
