Instant Pot Corned Beef and Cabbage (+VIDEO)

Corned Beef and Cabbage is made quickly in the Instant Pot and tastes like it has been simmering on the stove for hours! Bold flavors of ginger, allspice, and clove give this dish an unforgettable flavor.

Easy Instant Pot Corned Beef with Vegetables

There’s a few things I can count on that may kids will eat seconds, thirds, sometimes fourths of… corned beef is one. I can’t blame them, though. This classic Irish dish makes it’s rounds every year, and with much anticipation!

Fresh ginger, aromatic spices, and vegetables simmer with a beef brisket to really lock in that delicious flavor. The result is a tender brisket with deep, warming flavors that will have you hooked.

The best part? This dish traditionally takes hours to cook. With an Instant Pot, you have a full dinner cooked and ready in 90 minutes. Less energy, time in the kitchen, and dishes! Score!

Ditch the spice pack and opt for bolder, more delicious flavor. These flavors cannot be contained in one little spice pack, and you’ll see why!

You’re going to love this Instant Pot corned beef

• It uses less energy. Instead of simmering corned beef for hours on end on a stove top, the Instant Pot will create the same flavor and texture in 90 minutes, creating less energy waste.
• It takes less time to cook. Ninety minutes in the Instant Pot compared to hours of stove top simmering, you do the math.
• The brisket comes out perfectly tender. There is no need to worry whether the Instant Pot will create a perfect tender brisket. The brisket will hold its shape, but will shred easily with a fork.
• The vegetables take only three minutes to cook. After the brisket is done cooking, you can throw in your favorite vegetables into the broth and cook them for an additional 3 minutes.

Corned Beef Ingredients

• Beef Brisket- For this recipe, we will use the corned beef brisket that comes with the spice pack. This corned beef is already brined and ready to be cooked. If you are buying a fresh beef brisket from scratch, you will want to brine it beforehand.
• Produce– Carrots, celery, garlic and onion are added to the process to enhance the flavors of the brisket and the broth that will be used to cook the vegetables in after.
• Spices-Peppercorns, mustard, bay leaves, coriander, ginger, allspice, cinnamon, and ground clove is used to create a deep and aromatic flavor and smell!

How to make Instant Pot Corned Beef with Cabbage

1. Mise en place. Grab all your ingredients and gather around the Instant Pot. Rough chop the celery, carrots, garlic and onion.
2. Add the celery, carrots, garlic and onion to the pot. Toss everything in there, no need for precision on this easy recipe!
3. Place the brisket on top of the vegetables. Lay the brisket fat side facing up on top of the vegetables.
4. Sprinkle the spices on top of the brisket. Add the peppercorns, mustard, bay leaves, coriander, ginger, allspice, cinnamon, and ground clove in to the pot.
5. Cook on high pressure for 90 minutes. Allow 20 minutes for the pressure to build up in the Intant Pot before it starts clocking the 90 minute cook time. The Instant Pot will automatically do this after the lid is closed.
6. Allow the Instant Pot to naturally release the pressure. Do not turn the nozzle to quick release the pressure. Allow for 20 minutes of natural release until you turn the nozzle for a quick release.
7. Remove the brisket from the Instant Pot. Once the brisket is done cooking, remove it and place it on a cutting board to rest.
8. Strain the broth from the vegetables. Save 1 1/2 cup of the broth and return it to the pot.
9. Add the carrots, potatoes, and cabbage wedges to the pot. Pour the broth over them. Add the lid back on to the Instant Pot. Cook the vegetables on high pressure for three minutes, using the quick release method once they are done cooking.
10. Serve and enjoy! Serve this corned beef with vegetables dish with old English mustard, make a gravy with the broth, or just eat it!

How to store corned beef

In the fridge

Place the corned beef and vegetables in a glass container and refrigerate for up to 3-4 days.

In the freezer

Place the corned beef and potatoes and carrots into an airtight glass container and freeze for 2-3 months. It is not recommended to freeze the cabbage, as it will compromise the texture and taste.

How to reheat

Reheat the corned beef and vegetables by heating the oven to 350°F and cooking for 15 minutes.

More Instant Pot Classics

• Instant Pot Beef Ragu
• Italian Stuffed Artichokes + Instant Pot instructions

Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!