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Corned Beef and Cabbage on a White Plate
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Instant Pot Corned Beef and Cabbage

Celebrate St Patrick's day with this Instant Pot corned beef and cabbage, got a makeover to make it really easy with just 5 ingredients. This corned beef just takes 10 minutes hands-on time and is done in about 2 hours. It's an easy and hands off dinner.
Course dinner, Main Course
Cuisine Irish
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 8 people
Author Rebecca

Equipment

  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • Instant Pot
  • tongs

Ingredients

  • 6 cups water
  • 3-4 pounds corned beef with spices
  • 1 small head green cabbage
  • 1 pound red or yukon gold potatoes
  • 1 pound carrots

Instructions

  • Place 3-4 lbs corned beef in bottom of instant pot, pour spices over beef. Add 6 cups of water, or enough to cover beef. Secure lid and set Pressure Release to SEALING. Select the MEAT/STEW setting and set cooking time for 60 minutes on high pressure. 
  • Let pressure release naturally after cooking. Don't open the pressure release. Beef will continue to cook and will become even more tender. It will take about 30 minutes to release pressure. Remove beef if ready to eat, you can leave it in to be kept warm for up to 10 hours. Keep 2 cups of the cooking liquid to cook vegetables in. Discard remaining cooking liquid
  • Before serving, chop up 1 small head of green cabbage, 1 lb carrots, and 1 lb red or yukon gold potatoes into similar sized pieces. About an inch thick. Cabbage can be wedged. 
  • Remove beef from pot. Cover with tin foil to keep warm while vegetables are cooking. Place steamer basket in pot, layer potatoes, then carrots, then cabbage into pot. Secure lid and set pressure release to SEALING. Press CANCEL button to reset the system. Select the STEAM setting, and set the cooking time to 3 minutes on high pressure. 
  • Once vegetables are done, open pressure release to VENTING to quick release pressure.
  • Carve corned beef into thin slices, and serve with vegetables. Keep cooking liquid to store leftover corned beef in as it will keep the beef moist. Store for up to 5 days in an air-tight container)

Notes

  • This recipe takes about 2 hours from start to finish
  • Use the spices that come with your corned beef.
  • Roast veggies (with olive oil, salt & pepper) for 15-20 minutes at 400 degrees if you don't like these veggies steamed.
  • Cook vegetables separately or they'll get too mushy if you cook them with the corned beef.
  • Do not stand directly over Instant Pot (lots of steam will be released, and it's hot!)