Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage
Why you’ll love this
- Made entirely in the Instant Pot for hands-off cooking.
- Two-stage pressure cooking: brisket first, then vegetables.
- Includes potatoes, carrots, and cabbage for a full meal.
- Clear timing options for vegetable doneness.
Ingredients
Equipment
Method
- Put the water in the Instant Pot first and then add your onions, garlic, pickling spice, and thyme. Give this a stir. Now, add your corned beef brisket to the pot.
- Place the lid on the Instant Pot and seal. Press the pressure cook button, set to “manual, more”. Set the timer for 85 minutes. When the time is up, press the quick release button and release all the pressure. When the pin drops, it’s safe to open the top. Take the brisket out and let it rest on a platter.
- Now, discard all but 2 cups of the liquid in the pot (you can strain this if you like). Add the potatoes, carrots, and cabbage to the 2 cups of liquid in the Instant Pot. Seal the instant Pot. Press the pressure cooker button and set for “manual, more” for 5 minutes. When the time is up, quick release and you’re ready to serve. I like to cut my brisket into ½” slices and serve with the veggies all around. Also, don’t forget to spoon some of that cooking liquid over the meat and veggies. This is so good!
- Note: the veggies were very soft and tender. If you like your veggies with a bit more structure, pressure cook for only 4 minutes.
Video
Tried this recipe?
Let us know how it was!Why this two-stage Instant Pot method works
This method cooks the corned beef first and then uses a short second pressure cycle for the vegetables. Brisket needs a long, moist-heat cook to become tender, while potatoes, carrots, and cabbage take only a few minutes under pressure. Cooking the meat first lets the brisket become tender and flavor the cooking liquid; removing it and keeping about 2 cups of that liquid before adding the vegetables limits how long the veg are exposed to heat so they don’t overcook.
What pickling spice is (and why it matters)
Pickling spice is a pantry blend often used for brines and slow-cooked meats. Common components include whole mustard seed, coriander seed, bay leaf, allspice, and peppercorns, with occasional warmer notes such as cinnamon or cloves. In corned beef cooking, pickling spice contributes warm, aromatic flavors that complement the beef and vegetables without adding multiple separate seasonings.
How to tell when your corned beef is done and how to slice it
Doneness is a matter of tenderness: the brisket should be fork-tender and pull apart easily. After removing the brisket, let it rest on a platter before slicing; resting helps the juices redistribute so slices hold together better. When you slice, identify the grain (the direction of the muscle fibers) and cut across it — the recipe suggests about 1/2-inch slices — which shortens the fibers and yields more tender bites.
Watch Dr. J Make Instant Pot Corned Beef and Cabbage
Watch Dr. J make Instant Pot Corned Beef and Cabbage and see how it comes together.
