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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

  1. quarter onions; put half aside
  2. chop carrots into 2″ sections; put 5 carrots aside
  3. cut celery into 2″ sections
  4. crush 3 cloves of garlic
  5. place onions, carrots, celery, and 3 crushed cloves of garlic in Instant Pot
  6. place corned beef fat side down on top of vegetables in Instant Pot (including the juices from bag)
  7. empty spice packet on top of brisket
  8. add water to cover the brisket
  9. ensure the venting knob is in the venting/release position; secure lid, then turn venting knob to sealing position
  10. cook on High Pressure for 70 minutes (plus 15 minutes natural release)
  11. while brisket is cooking, mince the remaining garlic cloves, quarter the potatoes and cut the cabbage into 8 wedges
  12. release pressure after 15 minutes of natural release by turning venting know to release position; open lid carefully
  13. remove brisket and set aside to rest on a plate
  14. empty Instant Pot, keeping about 2 cups of the hot cooking liquid
  15. put the remaining carrots and onions in the Instant Pot; add potatoes, minced garlic, and cabbage
  16. pour the hot cooking liquid on tops of the vegetables
  17. ensure the venting knob is in the venting/release position; secure lid, then turn venting knob to sealing position
  18. cook on High Pressure for 2-3 minutes
  19. slice the meat while the vegetables are cooking
  20. do a quick release (turn the venting knob to release as soon as the 2-3 minutes is done)
  21. open lid carefully and serve

Find it online: https://silverlininghomeplace.com/2022/03/instant-pot-corned-beef-cabbage/