This Instant Pot Corned Beef with Cabbage is a St. Paddy's Day and New Year's Eve tradition, but it's so easy to make in the Instant Pot, we have it year round. The flavors go together perfectly. Find the corned beef in the packaged meat section in most supermarkets. So delicious!
3lbcorned beef brisket3 - 4 lbs, with spice packet
1lbpotatoesbaby red, quartered
1lbcarrots3 to 4 large, peeled, cut into 1" pieces
1smallgreen cabbagecut into 6 wedges
Place the garlic and corned beef into the Instant Pot.
Add the water and sprinkle the contents of the spice packet over the top.
Secure the lid on the Instant Pot, move the valve to SEAL and select the MEAT/STEW setting on HIGH PRESSURE for 55 minutes.
Let pressure release naturally for 30 minutes.
Remove the lid and carefully transfer beef to a carving board and tent with foil.
Remove 2 cups of the water from the Instant Pot and set aside. Carefully discard the remaining water (use oven mitts to do this).
Add the 2 cups of water back into the Instant Pot.
Place a steamer basket in the pot and add the potatoes, then carrots, then cabbage, in that order.
Secure the lid on the Instant Pot and STEAM on HIGH for 5 minutes.
Perform a Quick Release and remove the veggies from the Instant Pot.
Slice the beef against the grain and place the vegetables around the meat.
Lightly salt and pepper the veggies. Serve at once!
The cooked corned beef is wonderful the following day. The beef and vegetables will keep in the refrigerator for up to 1 week. The brisket will freeze for up to 2 months. We don't recommend freezing the vegetables as they will break down during the freezing process.