A corned beef and cabbage recipe in the Instant Pot without beer! This recipe is chocked full of corned beef brisket, cabbage, carrots and potatoes – yum!
Now don’t get me wrong – I freaking love beer. But making this version of my Corned Beef and Cabbage recipe means I can share all the food love with my gluten free friends and family.
Plus, this cut of meat cooks up tender and delicious.
I think we’ll all agree, food tastes better when it’s shared with others!
I love making corned beef & cabbage of course, on St. Patricks Day. But we try to enjoy it several times a year.
We’re lucky enough to have a freezer full of the beef that we raise. We usually have a brisket and cut it into two portions, one of them being a point cut.
I love that this recipe can be made in my newest favorite appliance, an Instant Pot. Now, Instant Pot is just a brand name for an electronic or programmable pressure cooker.
It’s kinda like how we call everything in our house a “kleenex” when the real term should be facial tissues. But I think we all know that no one calls it facial tissues.
Note: I may use referral or affiliate links for the products I love.
I could go down a real rabbit hole here, but I’ll get back on track!
Corned Beef and Cabbage Recipe Instant Pot
I love the convenience of cooking corned beef and cabbage in the Instant Pot. Corned beef and cabbage has a very distinct smell and although I love to eat it, I don’t like to smell it for three days.
To make this recipe, you’ll need a six or eight quart Instant Pot. I’m just calling it that because it seems to be “the” term that everyone uses it.
My Instant Pot is a little on the older side and the trivet that came with it is just a flat, footed metal piece. Word on the street is that the newer models have a container with handles that can flip up.
If you have an Instant Pot like me, we can easily remedy this problem with an Instant Pot sling. Don’t worry, it’s not a one-trick pony!
You will need it for things like Instant Pot lasagna and Instant Pot cheesecake too.
The point is, we’re gonna start by placing a trivet with handles in your pot.
So let’s get started…
How to Make Instant Pot Corned Beef & Cabbage
Add the trivet with handles to your Instant Pot.
Add garlic cloves, onion, and bay leaves to your container. Add the broth.
Place the brisket fat-side down on the trivet and season with salt and black pepper. I like to go light on the salt because corned beef is generally on the salty side.
Sprinkle the pickling spices packet that came with the brisket on top.
Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button.
Set the cook time to cook on high pressure for 85 minutes.
This is the perfect time to prep your carrots, potatoes, and cabbage. I’m allllll about time saving, friends!
Speaking of which, you can save time by using a bag of baby carrots instead of peeling carrots, if you like.
When the cook time is complete, let the pressure release naturally for about 10 minutes. Basically, just let it hang out.
Then, do a quick release by turning the spigot to venting to let any other pressure out.
Remove the corned beef brisket by carefully lifting the trivet out by the handles. Be sure to use potholders because it’s gonna be hot! Put the corned beef on a platter and set somewhere to keep it warm.
I set mine in the microwave but maybe that’s totally weird. I don’t know!! 😉
Return the trivet to the Instant Pot and add the carrots, potatoes, and cabbage on top. You’ve got them ready to go, don’t you!?! GO YOU!!!
Cover and lock lid the lid back into place. Set the vent to “Sealing” and select the “Manual” button. Adjust the cook time down to 3 minutes.
When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release for the remaining pressure.
Transfer the cooked vegetables to the serving platter with the corned beef. Tent with foil for several minutes.
Slice the beef against the grain and serve immediately along with the vegetables.
This is a great recipe and the leftovers are delicious, too!
Other Instant Pot Recipes:
P.S. Do you suffer from Instant Pot fear? Check out this post about my first Instant Pot experience. Also, check out my favorite Instant Pot accessories!
- 6 large cloves garlic, peeled and minced
- 1 medium yellow onion, chopped
- 2 bay leaves
- 2 cups low sodium chicken broth
- 1 cup water
- 2½ - 4 pound corned beef brisket with spice pack
- salt and black pepper
- 5 carrots, cut into strips
- 1 pound red potatoes, quartered
- ½ cabbage head, sliced
TO MAKE IN THE INSTANT POT
- Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal. Add garlic, onion, and bay leaves to Instant Pot® container and pour the broth and water on top.
- Place the brisket fat-side down on the trivet and season with salt and black pepper. Sprinkle the spice packet that came with the brisket on top.
- Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Set the cook time to 85 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release for any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.
- Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release for the remaining pressure.
- Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables.
Time-Saving Tip: Prep the carrots, potatoes, and cabbage while the beef is cooking.
Nutrition calculated using low sodium chicken broth and a 3.5 pound corned beef brisket.
Serving Size1 grams
Amount Per Serving Calories 641Total Fat 40gSaturated Fat 13gUnsaturated Fat 0gCholesterol 143mgSodium 3309mgCarbohydrates 25gFiber 5gSugar 7gProtein 44g