Instant Pot Corned Beef {With Cabbage + Potatoes}

4.75 from 4 votes

Instant Pot Corned Beef {With Cabbage + Potatoes}

This Instant Pot Corned Beef is so easy - make it a complete meal with a side of cabbage, potatoes and carrots or slice it up for sandwiches!

Prep Time10

Cook Time1 25

Total Time1 35

Course: Main Course

Cuisine: American

Keyword: corned beef, instant pot corned beef

Servings:

Calories: 590kcal

Author: Taylor Stinson

Ingredients

For the corned beef:

3 lb corned beef brisket
1 large yellow onion, quartered
6 cloves garlic, crushed
3 cups water
1 bay leaf
2 tbsp apple cider vinegar
1 spice packet

For the vegetables:

1 small head green cabbage, quartered
1 lb carrots, large chop
1 lb baby potatoes, red or yellow
parsley, for garnish

Instructions

Place onion, garlic, water, bay leaf, and apple cider vinegar into the instant pot. Place corned beef brisket on top. Sprinkle with the spice packet. If your corned beef brisket did not come with a spice packet, see the notes on how to make your own.
Close the Instant Pot and cook on high pressure for 1 hour and 20 minutes.
After the time is up, quick release the pressure.
Remove the corned beef brisket, onion, and bay leaf. Retain 1 cup of liquid in the pot.
Place trivet into the Instant Pot and add in the cabbage, carrots, and potatoes. Close the lid and cook on high pressure for 3 minutes. Quick release the pressure after the time is up.
Arrange the corned beef and vegetables on a platter and serve.

Notes

Most store-bought corned beef comes with a spice packet. If yours did not come with one, you can use a mix of mustard seeds, allspice berries, coriander seeds, cloves, brown sugar, and ground black pepper.

Rinse the beef before cooking to remove any excess salt.

You can store any leftovers in the fridge for up to 4 days, then reheat in the oven at 350° Fahrenheit.

Freeze this recipe wrapped in aluminum foil in freezer-safe Ziploc bags for up to 3 months. Thaw in the fridge overnight then reheat in the oven.

Nutrition