Description
This Instant Pot Corned Beef and Cabbage features tender corned beef brisket infused with a flavorful spice mix, paired with perfectly steamed carrots and cabbage. It’s a simple, hearty meal ideal for celebrations like St. Patrick’s Day or any family gathering. Enjoy a delicious, comforting dish that’s easy to prepare and sure to impress!
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon crushed red pepper flakes
- 4 cups beef broth (or water)
- 1 large onion, quartered
- 4 cloves garlic, minced
- 4 medium carrots, peeled and cut into 2-inch pieces
- 1 small head of cabbage, cut into wedges
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse the corned beef brisket under cold water to remove excess salt and brine. Pat dry with paper towels.
- Set aside the spice packet that comes with the corned beef (if available). If not, use the whole spices listed above.
- In a small bowl, combine black peppercorns, mustard seeds, coriander seeds, and crushed red pepper flakes to create a spice mix.
- Rub the spice mix all over the corned beef brisket, ensuring its evenly coated.
- Pour 4 cups of beef broth (or water) into the Instant Pot.
- Add the quartered onion and minced garlic to the pot.
- Place the seasoned corned beef brisket into the pot, fat side up.
- Secure the lid on the Instant Pot and set the valve to sealing.
- Set the Instant Pot to cook on high pressure for 90 minutes.
- Once cooking is complete, allow the pressure to release naturally for 15 minutes, then switch the valve to venting to release any remaining pressure.
- Check the corned beef; it should be fork-tender. If not, seal the lid and cook for an additional 10-15 minutes.
- Remove the corned beef from the Instant Pot and set aside to rest.
- Add the carrots and cabbage wedges to the pot. Add more beef broth if needed.
- Place the lid back on and set to cook on high pressure for 5 minutes.
- Perform a quick release of the pressure once cooking is complete.
- Slice the corned beef against the grain into thin slices.
- Remove the vegetables and place them on a serving platter alongside the sliced corned beef.
- Drizzle apple cider vinegar over the vegetables (optional) and season with salt and pepper to taste.
Notes
- For best results, ensure the corned beef is cooked until fork-tender for optimal flavor and texture.
- Adjust the amount of apple cider vinegar based on your taste preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 95 minutes