Tender Instant Pot Corned Beef Recipe with Cabbage and Potatoes Made Easy
You know, sometimes you just want a recipe that feels like a warm hug, ya know? I mean, who wants to fuss all day in the kitchen when you can use an Instant Pot to whip up a delicious meal in no time? So, I’ve gotta share my go-to recipe for tender Instant Pot corned beef with cabbage and potatoes. This dish is not only easy to make but also brings that delightful comfort many of us crave. Plus, it’s perfect for a family dinner or a nice Sunday meal.
Ingredients You’ll Need
Now, let’s talk ingredients. I promise they’re simple—and most of them should be super easy to find.
- 3 to 4 pounds corned beef brisket (preferably with seasoning packet included)
- 4 cups water
- 1 large yellow onion, peeled and quartered
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 3 medium carrots, peeled and cut into chunks (optional, but highly recommended)
- 1.5 pounds small red potatoes, halved or quartered
- 1 medium head green cabbage, cut into wedges
- Dijon mustard or spicy brown mustard for serving (optional, but who doesn’t love mustard?)
So here’s the story. When I went to the store last week, I couldn’t find a brisket smaller than 4 pounds. I mean, do grocery stores expect me to feed an army? But I digress. I think 3 pounds is probably just right, but some love a little extra to make sandwiches later. And about the veggies—if you’ve got some leftover Brussels sprouts or sweet potatoes languishing in your fridge, toss ‘em in, too. Cooking is about being creative!
Oh, and did I mention my 8-year-old? He refuses to eat anything green—just doesn’t work for him. But somehow, this corned beef dish wins him over, probably thanks to all the potatoes. 🤷♀️
Cooking Instructions: Step-by-Step
Let’s dive into this cooking adventure, shall we? Here’s how to make this mouthwatering dish.
Remove the corned beef brisket from its packaging and rinse it under cold water to wash away excess brine. Pat dry with paper towels. This step? Super important. Trust me.
Pour 4 cups of water into your Instant Pot. Add the quartered yellow onion, smashed garlic cloves, bay leaves, and whole black peppercorns. Stir gently. The aroma wafting up? Heavenly.
Now, here’s the key—lay that brisket in the pot, fat side up if possible. Some folks say it helps it stay juicy.
Seal the Instant Pot lid and set it to high pressure for 90 minutes. If you’re working with a 3-pound brisket, I’ve found that 80 minutes does the trick just fine, but you do you.
Once the timer goes off, let the pressure release naturally for 15 minutes. Patience! You’ll need it.
Open the lid carefully. Add the halved red potatoes and carrot chunks around the brisket. This part is kind of fun! Just make sure the potatoes aren’t too crowded. Close the lid and cook on high pressure for an additional 5 minutes.
Quick release the pressure. Then, here’s the magical moment—add those cabbage wedges on top. Gently push ‘em down if needed. Replace the lid and steam on high pressure for 3 minutes more.
Quick release the pressure again (don’t skip this step!). Use tongs to pulling the cabbage, potatoes, and carrots out first, then slice the corned beef against the grain. Serve with mustard on the side if desired.
And can I just say? The first time I pulled this out, I was a little worried it might turn into a complete disaster. But when I saw that glistening corned beef, all my anxieties vanished.
Personal Tips and Kitchen Wisdom
So, here are a few tips I’ve picked up along the way—I’ll call this portion “Chaotic Wisdom.”
If you find yourself with burnt garlic (been there, done that last Tuesday), know it’s easily avoidable. Just keep an eye on things, or call that neighbor of yours to hold back from chatting for five minutes. 😉
One tool I swear by? A good pair of tongs! Honestly, I don’t know how I survived without ‘em.
Servings? I usually double this amount when family’s involved. And don’t even get me started on leftovers. They’re everything. My neighbor Sarah swears a corned beef sandwich at lunch the next day is life-changing.
Anyway, while you’re at it, consider whipping up some soda bread, too. Heavenly, let me tell you.
The key to making this process smooth? Prep! Have your water and veggies ready before you start. This way, it’s all zen and you’re not running in circles, which I sometimes do.
Final Thoughts
Honestly, this dish reminds me of Sunday mornings at grandma’s house when the whole family piled around the table. And despite the chaotic cooking process, I know you’ll feel like a culinary master when you plate this up.
Let me know how yours turns out! Have you ever tried tackling this awesome combo of flavors? I’d love to hear your stories or any tweaks you make. Until next time, happy cooking and enjoy every tender bite! 😊
Tender Instant Pot Corned Beef with Cabbage and Potatoes
Ingredients
Method
- Remove the corned beef brisket from its packaging and rinse it under cold water to wash away excess brine. Pat dry with paper towels.
- Pour 4 cups of water into your Instant Pot. Add the quartered yellow onion, smashed garlic cloves, bay leaves, and whole black peppercorns. Stir gently.
- Lay that brisket in the pot, fat side up if possible.
- Seal the Instant Pot lid and set it to high pressure for 90 minutes (80 minutes for a 3-pound brisket).
- Once the timer goes off, let the pressure release naturally for 15 minutes.
- Open the lid carefully, add the halved red potatoes and carrot chunks around the brisket, making sure the potatoes aren’t too crowded.
- Close the lid and cook on high pressure for an additional 5 minutes.
- Quick release the pressure, then add the cabbage wedges on top. Push them down gently if needed, close the lid again and steam on high pressure for 3 minutes more.
- Quick release the pressure again. Use tongs to pull out the cabbage, potatoes, and carrots first, then slice the corned beef against the grain. Serve with mustard on the side if desired.