Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage is a quick, salty, tangy, fall apart, melt in your mouth, delicious corned beef is the perfect weeknight dinner whether you’re celebrating St. Patrick’s Day or a good meal.
Servings: 6 servings
Calories: 556kcal
Equipment
- Instant Pot
Ingredients
- 1 medium Yellow Onion peeled and quartered
- 3 lbs Corned Beef Brisket
- 1 tablespoon Pickling Spice
- 16 ounces Beer choose an ale or lager
- 4 Carrots trimmed
- 1/2 lb Baby Dutch Potatoes halved
- 1/2 Cabbage sliced
Instructions
- Place the corned beef brisket, onion, and pickling spice in the Instant Pot. Pour the beef over it and close the lid. Set the vent on the lid to “sealing.” Press the MANUAL button and set the timer to 90 minutes. The pressure will build and then it will begin counting down.
- Once finished quickly release the pressure by turning the vent to “venting" for about 10 minutes.
- Turn off the heat and remove the lid. Add the carrots, potatoes, and cabbage and press MANUAL. Set the timer to 5 minutes (check to make sure the vent is turned back to sealing). Again, quick release the pressure by turning the vent dial to “venting.”
Notes
Once fully cooked the corned beef will be fall-apart so use a slotted spoon to scoop out the ingredients into bowls and then spoon some of the remaining juices on top.
The TOTAL time for preparing the recipes does not include the amount of time it takes for your Instant Pot to reach the needed pressure.
Nutrition
Serving: 1serving | Calories: 556kcal | Carbohydrates: 20g | Protein: 36g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2809mg | Potassium: 1149mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6868IU | Vitamin C: 101mg | Calcium: 78mg | Iron: 5mg