Instant Pot Corned Beef Recipe

Sliced corned beef, carrots, cabbage, and potatoes on a grey plate over an orange napkin.

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This Instant Pot Corned Beef and Cabbage is so tender and delicious, and one pot makes for an easy cleanup. I call that a win.

Prep Time10

Cook Time1 15

Resting time20

Total Time1 45

Course: Dinner

Cuisine: Irish

Servings: people

Calories: 696kcal

Author: Kelly Stilwell

Ingredients

Corned Beef Ingredients

2 lbs corned beef
2 cups beef broth
1 onion cut into 4 pieces
3 garlic cloves
3 bay leaves
4-5 allspice peas
1 tsp mixed peppercorns

Vegetable Ingredients

2 lbs diced potatoes
1 lb white cabbage cut into pieces
2 carrots chopped
1 cup of chopped parsley

Instructions

Place the corned beef in the pan along with the onion, garlic, spices, and bay leaf.
Cover the corned beef with the beef broth, close the instant pot lid, and cook under pressure for an hour and ten minutes. Wait about 20 minutes for the pressure to release naturally before opening the lid.
Take the corned beef out of the Instant Pot and set aside. Strain the broth with a fine mesh strainer. Pour the broth back into the instant pot.
Add the potatoes, cabbage, and carrots to the broth.
Close the lid of the instant pot and cook under pressure for 5 minutes, then release the pressure gently.
Slice the corned beef and plate it along with potatoes, cabbage, and carrots. Sprinkle with chopped parsley.

Notes

Store the leftover cooked corned beef and vegetables in an airtight container. The fridge will keep them for 3-4 days. This tasty leftover cabbage meal tastes even better the next day. Warm it in the microwave or reheat it in a skillet on the stovetop.

You can also freeze the leftover meat. Place it in a freezer-friendly container and freeze for 2-3 months. Then, thaw in the fridge overnight or defrost straight from the freezer.

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