Instant Pot Corned Beef and Cabbage
Make this easy Instant Pot Corned Beef and Cabbage recipe for St. Patrick's Day! Tender, juicy beef brisket and classic accompaniments.
Make this easy Instant Pot Corned Beef and Cabbage recipe for St. Patrick's Day! Tender, juicy beef brisket and classic accompaniments.
- 1 teaspoon coriander seeds
- 3 leaves
- 1 medium onion (quartered)
- 4 cups water (cold)
- 2 pounds corned beef (1.5 inches in thickness)
- 4 cloves (crushed)
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns (whol)
- 1/2 teaspoon allspice (whole)
- 3 cloves (whole)
- 1/2 teaspoon ginger (ground optional)
- 6 carrots (peeled cut to 2.5 inches length)
- 4 red potatoes (quartered)
- 1 cabbage (cut into 8 wedges)
- Carbohydrate 0.422155 g
- Cholesterol 0 mg
- Fat 0.223765 g
- Fiber 0.262050005912781 g
- Protein 0.180365 g
- Saturated Fat 0.011755 g
- Serving Size 1 1 -6 serving (236g)
- Sodium 0.1825 mg
- Sugar 0.160104994087219 g
- Trans Fat 0.016925 g
- Calories 4 calories
Step-by-step
- Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
- Add rinsed corned beef, quartered onion, crushed garlic cloves, pickling spices seasoning, and 4 cups of cold water into the Instant Pot.
- Close lid and pressure cook on Manual at High Pressure for 70 minutes followed by Natural Release for about 15 minutes. If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
- While the pressure cooker is natural releasing, prepare the vegetables as described.
- Set aside cooked corned beef and 3 cups of the hot liquid in a large serving bowl. There should be about 1 1/2 to 2 cups of liquid left in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.
- Close lid and pressure cook on Manual at High Pressure for 2 – 3 minutes, followed by a Quick Release. Open the lid carefully.
- On a chopping board, cut Corned Beef against the grain into 1/8 inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy!
Pressure Mechanics and Equipment Capacity
Electric pressure cookers require strict adherence to maximum fill lines, which means a standard six-quart unit safely accommodates a brisket weighing up to three pounds alongside four cups of liquid. If your cut exceeds this thickness or weight, trim the edges so the lid seals properly without blocking the float valve. Maintaining adequate headspace prevents foaming starches from clogging the steam release pipe during the initial seventy-minute cooking phase.
Staging Dense Vegetables
Root vegetables and brassicas disintegrate under prolonged pressure, necessitating a two-stage cooking method where the meat is removed before the potatoes, carrots, and cabbage go into the pot. Once the initial high-pressure cycle finishes and the natural release completes, extract the brisket and reserve three cups of the spiced cooking liquid to maintain moisture. Dropping the cut vegetables into the remaining hot broth and cooking them for precisely two to three minutes ensures they retain structural integrity instead of turning to mush.
Slicing Against the Grain
Maximizing tenderness relies entirely on blade orientation during final plating, requiring you to locate the direction of the muscle fibers and slice perpendicular to them. Cutting through the long protein strands into uniform one-eighth-inch portions shortens the muscle fibers, yielding a melt-in-the-mouth texture that contrasts sharply with fibrous, improperly cut beef.
