Print
Instant Pot Corned Beef & Cabbage
Ingredients
Units
Scale
- 2 pounds corned beef brisket, with spice packet
- 1 pound red and/or yellow potatoes, quartered
- 2 medium onions
- 6 medium carrots
- 5 cloves garlic (3 crushed; 2 minced)
- 1 head of cabbage
- 3 celery stalks
Instructions
- quarter onions; put half aside
- chop carrots into 2″ sections; put 5 carrots aside
- cut celery into 2″ sections
- crush 3 cloves of garlic
- place onions, carrots, celery, and 3 crushed cloves of garlic in Instant Pot
- place corned beef fat side down on top of vegetables in Instant Pot (including the juices from bag)
- empty spice packet on top of brisket
- add water to cover the brisket
- ensure the venting knob is in the venting/release position; secure lid, then turn venting knob to sealing position
- cook on High Pressure for 70 minutes (plus 15 minutes natural release)
- while brisket is cooking, mince the remaining garlic cloves, quarter the potatoes and cut the cabbage into 8 wedges
- release pressure after 15 minutes of natural release by turning venting know to release position; open lid carefully
- remove brisket and set aside to rest on a plate
- empty Instant Pot, keeping about 2 cups of the hot cooking liquid
- put the remaining carrots and onions in the Instant Pot; add potatoes, minced garlic, and cabbage
- pour the hot cooking liquid on tops of the vegetables
- ensure the venting knob is in the venting/release position; secure lid, then turn venting knob to sealing position
- cook on High Pressure for 2-3 minutes
- slice the meat while the vegetables are cooking
- do a quick release (turn the venting knob to release as soon as the 2-3 minutes is done)
- open lid carefully and serve
