Instant Pot Corned Beef and Cabbage with Potatoes
Corned Beef, cabbage, and potatoes made in the Instant Pot in a fraction of the time as compared to traditional methods.
Servings
6
Servings
6
Ingredients
Instructions
  1. Rinse corned beef under cold water for 1-2 minutes. Pat dry with paper towel and set aside.
  2. Add onion sections to the liner of the Instant Pot. Place the rinsed corned beef on top of the onions. Add the garlic and corned beef spice packet over top of the corned beef.
  3. Pour the water down the side of the Instant Pot and close and lock the lid with the valve in the sealing position.
  4. Pressure cook/Manual on HIGH for 70 minutes. Once the cooking time expires, allow for a Natural Pressure Release for 15 minutes. Manually release any remaining pressure.
  5. Remove the corned beef and 3 cups of the hot liquid to a large bowl and set aside.
  6. Add red potatoes, carrots, and cabbage wedges in the Instant Pot with the remaining liquid (approximately 1-2 cups). Close the lid and place the valve in the sealing position. Pressure cook/manual on High for 3 minutes. Once the cooking time expires, perform a Quick Pressure Release.
  7. To serve, slice corned beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots.
Recipe Notes

Recipe provided by Make Your Meals

Instant Pot Corned Beef and Cabbage with Potatoes and Carrots

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