Cabbage Corned Beef Potatoes Instant Pot

This Instant Pot Corned Beef recipe is super simple to make and is full of flavor! The meat is melt-in-your-mouth tender with a sweet mustard glaze on top. The beef is served up with the classic pairings of cabbage, potatoes, and carrots and the best part is it can be ready from start to finish in about 2 hours.

I like to serve this dish in celebration of St Patrick's Day as it's a very popular dish this time of year. It's exactly the kind of comfort food I'm looking for in the wintry months and I love that it's an entire meal made in one pot. Pressure cooker corned beef is so easy and quick to make, plus it has amazing flavor! You might want to add this great recipe to your weekly dinner roster any time of the year!

The high pressure of the instant pot lets you cook the beef quickly without losing moisture, resulting in a juicy corned beef brisket every time. I just know you're going to love this recipe as much as I do!

Why You'll Love this Dish

1. Full of Flavor.Corned beef is traditionally made by brining the beef in a pickling solution. In this recipe, all you have to do is place the brisket into your Instant Pot, sprinkle over some pickling spices, add beef broth and veggies and let the Instant Pot do all the work. You'll have juicy, flavorful beef every time!

2. Quick Cooking. Corned beef is often cooked long and slow in either the oven or slow cooker.  Because you're using an Instant Pot for this recipe, your cooking time will be much less AND your beef will still be fall-apart tender.

3. Great Leftovers. Corned beef brisket leftovers are delicious served cold, at room temperature, or hot. The brisket is very versatile, and you can use it in casseroles, hashes, soup, and more! One of my favorite ways to use the leftovers in my Reuben Sandwich or to make Reuben Egg Rolls.

Ingredients You'll Need to Make this Recipe

Complete list of ingredients and amounts can be found in the recipe card below.

• Beef stock/broth: Use either homemade or store-bought stock/broth in this recipe. You need the liquid to create the steam which will pressure cook the beef.
• Corned beef brisket: Look for a brisket that is around 3 lbs.  Make sure you trim the excess fat and pat the beef dry with paper towels before adding it to the Instant Pot.
• Pickling spice: You can use the pickling spice packet that comes with the corned beef brisket, or you can buy a premade one from your local grocery store.  Most pickling spices are a blend of spices and seasoning including mustard seeds, cinnamon, coriander, and pepper.
• Garlic: You will mince the garlic for this recipe. You can do this with a knife or use a garlic press if you have one.
• Yellow onion: Yellow onions provide a mellow flavor to the dish.
• Bay leaves: Bay leaves provide a subtle bitterness to dishes and are excellent to include in anything pickled.
• Baby potatoes: Look for waxy potatoes, such as yellow or red potatoes, as they won't break down too much while cooking. Try to avoid russet (baking) potatoes as they will become mushy during the cooking process.
• Carrots: I prefer using slices of carrots as opposed to baby carrots, as they seem to soak up more of the delicious cooking liquid.
• Head cabbage: Look for green cabbage here and roughly chop it before adding it to the pot.
• Fresh parsley: I prefer to use flat-leaf parsley, but you can use the curly kind if that's your preference.

For the Glaze

• Dijon mustard: This mustard has a more intense flavor than regular yellow mustard and the mustard seeds are visible.
• Brown sugar: The brown sugar combines with the mustard to create a glaze with sweet heat.

How to Make Corned Beef

Follow the steps and timings below to make this easy Irish recipe.

1. Prepare Instant Pot. I use a 6 quart instant pot for this recipe. First, place a metallic trivet in the instant pot. Instant Pots usually come with one, but you can purchase a trivet if you need an extra one.
2. Fill Instant Pot. Next, add the beef stock to the bottom of the pot and lay the brisket on top of the trivet.  Then, sprinkle over the minced garlic, seasoning packet, onion, and bay leaves.
3. Cook the brisket.Secure the lid of the Instant Pot and set the vent to SEALING. Select the PRESSURE COOK/MANUAL-HIGH setting and set the cooking time for 70 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to naturally release for 10 minutes, then quickly release the rest of the steam.
4. Remove corned beef. Carefully remove the lid of the Instant Pot and gently lift out the corned beef and place it on a plate.  Next, tent the beef with foil to keep it warm while you cook the vegetables.

Tip!

Tenting the beef (or any meat once it's been cooked) allows the meat to rest and the juices to redistribute throughout the entire piece of meat.

5. Cook vegetables. Remove the trivet from the Instant Pot and add the potatoes, carrots, and cabbage. Next, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL-HIGH setting and set the cooking time for 3 minutes at high pressure. When the cooking program ends, quickly release the steam.
6. Make glaze. While the veggies are cooking, combine the mustard and brown sugar in a small bowl and brush it over the corned beef.
7. Serve. Once the vegetables have cooked, slice the corned beef against the grain and remove the vegetables from the pot to serve alongside the beef. Lastly, chop some parsley and scatter it over the dish.

Tip!

Cutting against the grain means you're cutting across the muscle fibers which makes them much shorter and easier to bite into.

While this recipe is a full meal in one, I sometimes like to serve it with colcannon mashed potatoes on the side.  The mashed potatoes soak up the lovely juices from the meat and taste simply heavenly!

Tips for Making the Best Corned Beef and Cabbage

• Slice the brisket across the grain. To get the most tender forkful, slice the brisket across the grain.  To do this, look at the direction that the grains naturally run and cut across them in the opposite direction. This will shorten the grains which will help to maintain the beef's tenderness and make it easier to chew.
• Cut your brisket to fit. If your portion of brisket doesn't fit into your Instant Pot in one piece, just slice it in half so you can easily arrange it inside the pot.
• Store in an airtight container. Leftover corned beef can be stored in the fridge in an airtight container for up to 5 days.  You can enjoy the delicious leftovers cold straight from the fridge, or warm them up in the oven or microwave.

FAQs

What is corned beef?

Corned beef is traditionally made by preserving beef in salty pickled brine. The word 'corn' doesn't have anything to do with the vegetable corn, but instead is an old English word meaning a small grain, such as salt. Typically, brisket is used to make corned beef.

Is corned beef really Irish?

Not exactly! Corned beef has become a St. Patrick's Day staple in America, due in part to Irish immigrants substituting it for bacon which was scarce in the 19^th century. The custom became a part of the Irish-American culture and is a traditional meal many look forward to enjoying every March!

Can I make homemade pickling spice?

You can use the pickling spice packet that comes with your brisket, or you can buy a pre-made mix from the grocery store. It's often more convenient to use one that is already made for you, and I like to save time where I can!
You can make your own spice if you prefer. Feel free to add your own mix of spices, but the ones you probably want to include are mustard seeds, black peppercorns, and crushed bay leaves.  From there, you can add a selection of your favorite spices such as coriander seeds, dill seed, allspice berries, red pepper flakes, ground ginger, cloves, or cinnamon.  Experiment until you find a blend that you love!

You'll be delighted by how easy it is to make this Instant Pot corned beef! I hope you enjoy the recipe and don't forget to save it and share it for others to enjoy as well!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Instant Pot corned beef is a flavorful 90-minute one-pot meal complete with fall-apart beef, veggies, and a simple sweet and tangy glaze to smother on top!

Instant Pot corned beef is a flavorful 90-minute one-pot meal complete with fall-apart beef, veggies, and a simple sweet and tangy glaze to smother on top!

• ▢ 3 ½ cups beef stock/broth
• ▢ 3 pound corned beef brisket excess fat trimmed, patted dry with paper towels
• ▢ 1 tablespoon pickling spice or use spice packet provided
• ▢ 3 cloves garlic minced
• ▢ 1 medium yellow onion quartered
• ▢ 2 bay leaves
• ▢ 1 pound baby potatoes
• ▢ 3 carrots sliced
• ▢ ½ head cabbage quartered
• ▢ Fresh parsley chopped for garnish

For the glaze:

• ▢ 3 tablespoons coarse ground dijon mustard
• ▢ 2 tablespoons brown sugar

• 6 or 8 quart Instant Pot

• Trivet

• Place metallic trivet in the instant pot, add the stock to the bottom of the pot. Then place the brisket over the trivet. Add garlic, pickling spice, garlic, onion, and bay leaves.

• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL-HIGH setting and set the cooking time for 70 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to naturally release for 10 minutes, then quickly release the rest of the steam.

• Carefully remove the lid, and remove the corned beef onto a plate. Tent with foil to keep it warm.

• Remove the trivet from the instant pot, then add the potatoes, carrots, and cabbage. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL-HIGH setting and set the cooking time for 3 minutes at high pressure. When the cooking program ends, quickly release the steam.

• Meanwhile, as the vegetables are being cooked make the mustard glaze by combining mustard with sugar and brush it over the corned beef.

• Remove the cooked vegetables from the instant pot, and serve with the beef. Garnish with chopped parsley.

• Slice the brisket across the grain. To get the most tender forkful, slice the brisket across the grain.  To do this, look at the direction that the grains naturally run and cut across them in the opposite direction.  This will shorten the grains which will help to maintain the beef's tenderness and make it easier to chew.
• Cut your brisket to fit.  If your portion of brisket doesn't fit into your Instant Pot in one piece, just slice it in half so you can easily arrange it inside the pot.
• Store in an airtight container. Leftover corned beef can be stored in the fridge in an airtight container for up to 5 days.  You can enjoy the delicious leftovers cold straight from the fridge, or warm them up in the oven or microwave.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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