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Corned beef and cabbage with carrots and potatoes, sliced beef next to pale green cabbage wedges and orange carrots.

Instant Pot Corned Beef and Cabbage

Make-ahead corned beef and cabbage in the Instant Pot: 5 min prep, 95 min cook, serves 8 at 340 calories. Gluten-free if you use gluten-free beer.
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Prep Time 5 minutes
Cook Time 1 hour 35 minutes
Rest Time 25 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Irish-American
Calories: 340
Ingredients Method

Ingredients
  

Corned Beef
  • 4–5 lb flat corned beef brisket with seasoning packet
  • 5 garlic cloves smashed
  • 2 cups beef broth
  • 1 beer ale or other non-bitter beer
  • 1 bay leaf
  • 1/2 tsp crushed red pepper
Vegetables
  • 1 head cabbage
  • 1 lb carrots
  • 1 lb small white potatoes

Method
 

Corned Beef
  1. Take the corned beef out of its packaging and rinse it well to eliminate extra salt and brine.
  2. Place the beef on the steamer rack inside the Instant Pot, with the fat side facing up. Apply the seasoning packet evenly over the top and distribute the smashed garlic cloves over it.
  3. Introduce the bay leaf and crushed red pepper to the beef. Pour the beer and beef broth over everything.
  4. Cook under high pressure for 90 minutes. Let the pressure come down naturally for 15 minutes, then quick-release any leftover pressure.
  5. Take the beef out of the Instant Pot, allow it to rest for 10–15 minutes, then cut it into slices.
Vegetables
  1. As the beef rests, filter the cooking liquid to eliminate the peppercorns and seasoning, then put the strained liquid back into the Instant Pot.
  2. Put the cabbage, carrots, and potatoes into the Instant Pot and cook under high pressure for 5 minutes.
  3. Quick-release the pressure. Place the vegetables and sliced corned beef on a plate, spoon some of the cooking liquid over them, and serve accompanied by whole grain mustard.