This tender, flavor-packed Corned Beef and Cabbage Recipe is made in the Instant Pot. It's perfect for St. Patrick's Day Dinner and can be on the table in just 1 hour and 30 minutes.
Prep Time15minutes
Cook Time1hour30minutes
Servings6
Calories615kcal
AuthorThe Idea Room
Ingredients
3lbscorned beef
4clovesof garlic
4cupsof water
2bay leaveswhole
1/2tspmustard seeds
1/2tspwhole allspice
salt and pepper to taste
2lbsof potatoesquarters
2cupscarrots
1head of cabbagecut into slices or wedges
Instructions
Place rack in the Instant Pot and place corned beef on top of the rack.
Pour the water into the pot.
Add the garlic cloves, bay leaves, mustard seeds, allspice, salt and pepper to the top of the beef.
Seal the Instant Pot lid and the valve.
Cook on high pressure for 90 minutes.
Do a quick release and release all the pressure before opening the lip.
Take out the corned beef and wrap in tinfoil and set aside.
Add the bay leaf and garlic cloves back to the juice if needed (off the top of the beef).
Place potatoes, cabbage and carrots into the pot.
Shut the lid and seal.
Cook for 5 minutes on high pressure.
Do a quick release and open the lid.
Serve immediately with the corned beef.
Recipe Notes
You can use the spice packet if your corned beef comes with one, for extra flavor, but you don't need to because of the spice already added in the recipe.
Nutrition Facts
Instant Pot Corned Beef and Cabbage Recipe
Amount Per Serving (1 g)
Calories 615Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Cholesterol 122mg41%
Sodium 2844mg124%
Potassium 1763mg50%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 8g9%
Protein 38g76%
Vitamin A 7285IU146%
Vitamin C 132.9mg161%
Calcium 112mg11%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.