Instant Pot Corned Beef And Cabbage
Corned beef and cabbage cooked in the instant pot couldn't be easier or faster. The instant pot pressure cooker makes the meat so tender it will flake with a fork.
Print
Pin
Save
Servings: 6 servings
Calories: 269kcal
Ingredients
- 1 3 to 4 pound corned beef brisket with the spice packet
- 4 cups chicken broth
- 1 onion cut into large chunks
- 2 bay leaves
- 2 whole garlic cloves
- 3-4 whole cloves
- 1 cabbage sliced into 2 to 3-inch wedges
- 1 pound red potatoes cut into 3-inch chunks
- 4 carrots cut into 3-inch pieces
Instructions
- Place the corned beef brisket in the instant pot along with the spice packet that came with the brisket. You may need to cut the brisket in 2 or 3 pieces to get it to fit.
- Add the chicken broth, onion, bay leaves, garlic, and whole clove spice.
- Close the lid and set the pressure cooker to high for 1 hour 10 minutes (set the timer for 1 hour 35 minutes if you have a 4 pound brisket).
- Quick release the pressure and remove the lid.
- Remove the corned beef and set it on a cutting board to rest. Add the cabbage, potatoes, and carrots to the broth in the pressure cooker then replace the lid and cook at high pressure for 4 minutes.
- Quick release the pressure and transfer the vegetables to a serving platter then slice the meat and place on the serving platter.
Notes
If you slice the vegetables larger than 3 inches, you will need to cook them a little longer. If they are not tender enough replace the lid and cook them for 1 to 2 more minutes.
Nutrition
Serving: 1 | Calories: 269kcal | Carbohydrates: 22g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 673mg | Fiber: 3g | Sugar: 5g