Easy Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is a delicious and hearty meal that is ready to serve in far less time than the traditional roasting method.

Course Dinner

Cuisine American, Western

Prep Time 10

Cook Time 1 33

Total Time 1 35

Servings

Calories 493kcal

Remove corned beef brisket from the package and reserve the spices.
Place meat directly in the bottom of the Instant Pot insert.
Add spices, minced garlic, water and beer (or substitute ½ cup water for the beer) to the Instant Pot.
Close the lid, turn the vent to sealing position and set to high pressure, manual/pressure cook for 60 mins for firmer meat, or up to 90 mins for tender succulent meat.
When done, allow for a full Natural Pressure Release (NPR). Test the corned beef, if it is not cooked to your liking, turn back on and cook for a further 10 mins.
Next, take out the corned beef along with 4-6 tbsp of the broth, and remove any spices stuck to the meat. Set aside.
Add the cabbage and carrots to the Instant Pot, close the lid, turn the vent to sealing position and set to high pressure, manual/pressure cook for 3 mins. When done perform a Quick Pressure Release (QPR) and immediately remove the vegetables.
Slice the beef against the grain and drizzle the broth on top to moisten. Sprinkle with parsley and serve alongside the vegetables.

For those following gluten-free, low carb, and keto diets, substitute either beef stock or additional water for the beer.
Use a food thermometer to make sure the corned beef has been fully cooked before removing it from the Instant Pot. The internal temperature should reach at least 145 degrees F.
For even more great flavor, add some caramelized onions and crushed garlic to the cabbage and carrots.
When preparing this recipe using extra water instead of beer, there are 10 Blue Plan SmartPoints in one serving.