Description
Experience the warmth of home with this Instant Pot Corned Beef and Cabbage recipe. Tender, flavorful corned beef pairs beautifully with vibrant cabbage, sweet carrots, and creamy potatoes. Perfect for St. Patrick’s Day or any cozy dinner, this dish promises to be a family favorite with its melt-in-your-mouth goodness and delightful aroma.
Ingredients
Scale
- 3 to 4 lbs corned beef brisket
- 1 medium head of green cabbage (about 2 lbs), cut into wedges
- 4 large carrots, peeled and cut into chunks
- 4 medium Yukon Gold or red potatoes, cut into quarters
- 4 cups low-sodium beef broth
- 2 tablespoons pickling spice
Instructions
- Rinse the corned beef under cold water to remove excess salt.
- Chop cabbage into wedges, then slice carrots and potatoes into large chunks.
- Place the corned beef in the Instant Pot, fat side up. Layer with cabbage, carrots, and potatoes.
- Pour beef broth over ingredients until just covered; sprinkle pickling spice on top.
- Seal the lid and set to high pressure for 90 minutes. Allow natural pressure release.
- Check for tenderness; if necessary, cook under pressure for an additional 10-15 minutes.
- Slice against the grain and serve with vegetables, drizzled with broth.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1/6 of recipe (approx. 350g)
- Calories: 410
- Sugar: 5g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 80mg