St. Patrick’s Day is around the corner. So you know what that means? Corned beef and cabbage. This is my first time using my Instant Pot for corned beef and cabbage. I threw some carrots into the mix, too. And oh boy was it delicious! Pressure cooking gives such an amazing taste to the meat. I will probably never cook corned beef and cabbage any other way again!
Calories: 377 Fat: 20G Net Carbs: 10G Protein: 31G
I purchased my corned beef at Costco. This is usually my go-to spot for large cuts of meat. I usually get my hams and brisket for other holidays at Costco as well.
Growing up, we ate cabbage pretty often. By often, I mean during a lot of Sunday dinners and also on most holidays. I am no stranger to it. Throughout my adult years, I was introduced to corned beef brisket. I am originally from Omaha, Nebraska (GO BIG RED), but I have lived in Kansas City, Missouri for some time now.
We are BIG on beef brisket here. I have had it prepared so many different ways. We are definitely famous for our barbecued beef brisket. So it is only natural that I have grown accustomed to eating corned beef and cabbage as well.
Are corned beef and brisket the same thing? The short answer is no. Corned beef is brisket that is cured/brined/seasoned first. Corned beef is also used in Reuben sandwiches. Traditional brisket looks like a huge roast and is generally smoked, as I noted above.
Over the years I have also learned that corned beef and cabbage is not a truly authentic Irish dish for St. Patrick’s Day. However, that does not stop most of us from eating it! In the past, I have also prepared this recipe with an added half of a bottle of Guinness beer. Don’t knock it until you try it! 😉
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Pin this recipe for later here.
Instant Pot Corned Beef and Cabbage
- 3-4 pound corned beef brisket
- 1 head green cabbage chopped into 5-6 chunks
- 3 cups baby carrots
- 2-3 cups low-sodium chicken stock I used 3
- 2-3 garlic cloves chopped
- 1/2 onion sliced
- Place the trivet in the Instant Pot. This is the metal component that comes with the Instant Pot
- Add the corned beef, chicken stock, and garlic to the pot.
- Place the lid on the Instant Pot and seal. Cook for 90 minutes on Manual > High-Pressure Cooking.
- Do not perform a quick release when the Instant Pot indicates it is finished. Allow the steam to release naturally for 10 minutes.
- Release the steam. Open the pot and remove the beef. Set aside.
- Keep the liquid from the beef in the pot. Add the sliced onions, carrots and cabbage to the pot. Cook for 5 minutes on Manual > High-Pressure cooking.
- Quick release the steam when the pot indicates it is finished.
- Serve the corned beef with the cabbage and carrots.