Instant Pot Corned Beef and Cabbage Recipe
- Prep Time: 30 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 People 1x
Ingredients
Scale
Brine (if using a plain brisket)
- 3 Cups Water
- 1 Cup Salt
- 1 Teaspoon Whole Mustard Seeds
- 1 Tablespoon Whole Peppercorns
- 1 Teaspoon Whole Cloves
- 2 Bay Leaves
- 1/2 Teaspoon Ground Ginger
- 1 Tablespoon Pimentos
- 1 Teaspoon garlic (Minced)
Main Dish
- 3 Pounds Beef Brisket (brined and trimmed)
- 3 Large Carrots (Chopped)
- 1/2 Head Green Cabbage (Chopped)
- 2 Cups Small Potatoes (Chopped)
Instructions
Brine
- Combine all brine ingredients in a saucepan and bring to a boil over medium heat.
- Let cool completely before pouring over the brisket and refrigerating.
- Refrigerate for up to one week.
Cook
- Place brisket and one cup of the brine in the Instant Pot.
- Select the meat/stew setting for 40 minutes and natural release.
- When the timer goes off, chop the cabbage, potatoes and carrots into large rustic chunks.
- Add the vegetables to the Instant Pot and select meat/stew for 15 minutes.
- Natural release.
- Shred or slice the corned beef to serve.
Notes
Note: to save time, you can purchase a corned beef brisket. You need at least one day of brining a plain brisket.
