🍀 Learn how to make tender, juicy Corned Beef and Cabbage in the Instant Pot! Perfect for St. Patrick’s Day or any time you crave a hearty, comforting meal. This easy step-by-step recipe uses simple ingredients and cooks in a fraction of the time thanks to the Instant Pot.
1 (3 to 4 pounds) corned beef brisket (with spice packet)
4 cups beef broth (or water)
1 pound baby potatoes (or regular, cut in half)
4 large carrots, peeled and cut into chunks
1 small cabbage, cut into large wedges
Place the corned beef in the Instant Pot. Add the beef broth (or water), onion, garlic, and the spice packet.
Seal the lid. Cook on High Pressure for 90 minutes.
Once done, allow a natural release for 15 minutes, then quick release the remaining pressure.
Remove the beef, cover it with foil to keep warm.
Add the potatoes, carrots, and cabbage into the broth.
Cook on High Pressure for 5 minutes.
Quick release the pressure. Slice the corned beef and serve with the vegetables.
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