Description
Instant Pot Corned Beef and Cabbage is a comforting dish that combines tender, savory corned beef with vibrant cabbage and hearty vegetables. This easy-to-make recipe captures the essence of tradition while delivering incredible flavors and aromas that will fill your home with warmth. Perfect for St. Patrick’s Day or any cozy meal, this dish promises to be a family favorite that sparks joy and nostalgia at every bite.
Ingredients
Scale
- 3 lbs brisket corned beef
- 1 medium head green cabbage, cut into wedges
- 4 medium carrots, chopped
- 4 Yukon Gold potatoes, quartered
- 4 cups low-sodium beef broth
- 1 spice packet (included with corned beef)
- 2 tbsp Worcestershire sauce
Instructions
- Rinse corned beef under cold water to remove excess brine. Chop cabbage into wedges, dice carrots, and quarter potatoes.
- Place the corned beef in the Instant Pot first, then layer potatoes, carrots, and cabbage on top.
- Pour in enough beef broth to cover half of the meat and add the spice packet and Worcestershire sauce.
- Close the lid and set the Instant Pot to pressure cook on high for 90 minutes.
- After cooking, let the pressure release naturally for 15 minutes before switching to quick release.
- Carefully open the lid, remove meat and vegetables, let rest briefly before slicing against the grain.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg