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Simply Sundays

Instant Pot Corned Beef & Cabbage

Corned beef has a soft, tender texture with a balance of salt & subtle spice. This Instant Pot Corned Beef & Cabbage meal is complimented by flavorfully steamed vegetables on the side
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Natural pressure release 20 minutes
Servings: 8
Ingredients Equipment Method

Ingredients
  

For the corned beef
  • 2 pound corned beef
  • 2 garlic cloves
  • 2 bay leaves
  • 1 tablespoon The Spice Apothecary's Pickling Spice
  • 3 cups water
For the cabbage
  • 1 head savoy cabbage
  • 1 large onions
  • 3 large carrots
  • 3 cups reserved cooking liquid from corned beef

Equipment

  • Instant Pot

Method
 

For the corned beef
  1. Wash the corned beef very well to remove brining liquid. 
  2. Add 3 cups water to the pressure cooker, place one corned beef on top of the trivet and add in The Spice Apothcary's Pickling Spice, the garlic cloves, & bay leaves
  3.  If the corned beef has an included spice packet, sprinkle over the beef as well.
  4. Set the Instant Pot for 90 minutes on high pressure and natural release the pressure for 15 minutes
  5. Slice the corned beef against the grain
For the cabbage
  1. Peel off the outer layers of the cabbage; cut the cabbage in half, then cut a "V" in the bottom to remove the core
  2. Cut the onions & carrots into large chunks nestle down in the pan; add in 2 cups of cooking liquid from the corned beef.
  3.  Steam the veggies, covered, on medium high heat for 12-15 minutes or until the carrots are tender
  4. Serve the corned beef with the cabbage and carrots