This Instant Pot Corned Beef and Cabbage recipe is one of my favorite meals. This recipe will show you how easy it is to use your Instant Pot to create a mouth watering corned beef, that will surely bring you go luck.

It is that time of year to make my yearly Corned Beef and Cabbage in celebration of St. Patrick’s Day! We used to live in Chicago, and the city went wild. We didn’t go to work, they died the river green, and every Irish Pub on every corner was open. Great times! Now where we live, it’s a bit quieter, but for the spirit of the Irish, we still celebrate.

I decided this year I was going to make the Corned Beef and Cabbage in my new and never used Breville Pressure Cooker/ Slow Cooker pot. I quickly engaged my husband to start reading the directions, as I begin to chop and prep the food. We finally figured it out, and we were on our way.

How to prepare:

I placed the brisket in the pot with the onions, garlic, bay leaves, etc. After, we set the brisket on top of the onions. We then poured the dark beer and the beef broth over everything. It was now time to start the Pressure Cooker. We closed everything as the directions told us, and set the pressure on high, and the Corned Beef began to cook. We set the timer and waited and watched until the timer beeped off.

Now it was time for the pressure to release. We let the machine do the releasing but got impatient and started releasing some of the pressure ourselves. Next time, I would let the pressure cooker to it manually for the time needed.

The timer beeped, and we took the brisket out and placed it in foil to wait for slicing. It appeared to be very tender. I wrapped it in foil and let it rest before slicing. Next, it was time to put the potatoes, carrots, and cabbage in the pot. We set the timer for four minutes. I was going to be surprised if the veggies would be that tender in four minutes. After the pressure released, they were perfectly cooked. It was time to put everything on a platter and serve our dinner and have our celebration with the two of us!

Instant Pot Corned Beef and Cabbage

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Servings Servings

Ingredients

Ingredients:
1 Corned Beef Brisket – plus pickling spices – 3-4 pounds
2 Bay Leaves
3 Sprigs Fresh Thyme
1 Small Onion – sliced
1 Shallot – sliced
4 Garlic Cloves – smashed and chopped
1 14.9 oz. Dark Beer
1 cup Beef Broth
1 lb. Multi-Color Fingerling Potatoes
4 Large carrots – peeled and cut into 3-inch pieces
1 Head Savory Cabbage – cut into 2-inch wedges
Kosher Salt and Freshly Ground Pepper – to taste
3 tbsp. Whole Grain Mustard
3 tbsp. Fresh Italian Parsley – chopped

Instructions

Place your instant pot in a place where the steam releasing is going into the air, and not towards a cabinet, etc.
Remove the brisket from the packaging and rinse with cold water. With paper towels, thoroughly pat dry.
Place the bay leaves, thyme, onion, shallots, garlic, and pickling spices into at least a 6-qt—Instant Pot. Select the manual setting and adjust the pressure to high, and set the timer for 85 minutes.
When finished cooking, let the release of the pressure to go manually. The pot will release the pressure at a slower rate, allowing the brisket more time to rest in the pot.
Remove the brisket from the Instant Pot/Pressure Cooker; cover with foil and keep warm. Remove and discard part of the onion mixture, reserving 2 cups of the cooking liquid and some onions in the pot. Remove the bay leaves and thyme sprigs.
Place the potatoes and carrots in the bottom of the pot and combine with the remaining liquid and onions. Add the cabbage on top—season with salt and pepper, to taste.
Select the manual setting adjusting the pressure to high, and set the timer for 4 minutes. As with the brisket, follow the above for the release of the vegetables.
Thinly slice the corned beef against the grain and serve with the potatoes, carrots, and cabbage. Serve with the grainy mustard. Sprinkle the Italian Parsley over your platter or individual plates.
Serves 6 to 8