St. Patrick’s Day falls on a work day this year which makes preparing a traditional corned beef and cabbage dinner hard because you probably don’t have 4-5 hours to let it all simmer gently. This is a challenge that has InstantPot’s name written all over it!
What is an InstantPot?
From the manufacturer’s website… “With multiple sensors and a micro-processor, Instant Pot is an intelligent multi-cooker, capable of completely replacing pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. Most importantly, Instant Pot cooks meals faster with less energy while preserving more nutrients.”
Since I’m all about conserving energy (both mine and the planet’s!) and preserving nutrients, I was sold on the InstantPot in concept right away. But I am also a foodie, so if the food didn’t taste great I wouldn’t use it, much less be recommending you make the same investment. This recipe for a fast version of corned beef and cabbage is a fantastic example of all that is good about the device and I guarantee you will love it too.
Other recipes designed for the InstantPot that you may like:
Last year I shared my recipe for a home cured corned beef, which you need to start at least 5 days ahead of time. At this point, you probably don’t have time for that so run out to your local grocery and pick up a corned beef brisket. Of course, you always want to source the highest quality meat you can but don’t be fooled by the claims of “uncured” meats that only use celery juice.
Notes for healing diets
- Paleo Autoimmune Protocol (AIP) – The Paleo Approach: Peppercorns and allspice are both stage 1 reintroductions and potatoes are a stage 4 reintroduction (nightshade). Both can be omitted if you are in the elimination phase or don’t tolerate them.
- Low-FODMAP – Omit the onions and garlic.
- Specific Carbohydrate Diet (SCD) – Potatoes are not legal and should be omitted. You also need to be careful selecting your corned beef to make sure that it wasn’t cured with sugar or other illegal additives. Your best bet is to cure your own so that you know exactly what is in it.
Pressure Cooker Corned Beef and Cabbage RecipePrint
Corned Beef & Cabbage – In the InstantPot
- Total Time: 2 hours 5 mins
- Yield: 6 servings 1x
This traditional corned beef and cabbage is ready in less than half the time by preparing it in the InstantPot without sacrificing any flavor.
- 1 corned beef brisket (3–4 pounds)
- 4 cups water
- 1 small onion, peeled and quartered
- 3 garlic cloves, peeled and smashed
- 2 bay leaves
- 3 whole black peppercorns
- 1/2 teaspoon whole allspice berries
- 1 teaspoon dried thyme
- 1 1/2 pounds small or medium red potatoes
- 5 medium carrots, peeled and cut into chunks
- 1 head cabbage, cut into wedges
- Place corned beef, water, onion quarters, garlic cloves, peppercorns, allspice, and thyme in InstantPot. Lock lid in place and press “manual” and set time for 90 minutes.
- When cooking is complete, switch pressure cooker off and allow pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the meat from the liquid and transfer to a plate. Cover with tin foil and allow to rest for 15 minutes while you prepare the vegetables.
- Add potatoes, carrots, and cabbage to liquid in InstantPot and lock lid in place. Press “manual” and set time for 10 minutes.
- When cooking is complete, quick release pressure. Use a slotted spoon to remove vegetables and serve with slices of corned beef, using some of the cooking liquid to moisten the meat and vegetables if necessary.
- Prep Time: 5 mins
- Cook Time: 2 hours
- Category: Entree
- Cuisine: Irish
Like this recipe? Get 140 more like it in The Paleo AIP InstantPot Cookbook! Click here to learn more.
26 replies on “Corned Beef & Cabbage (Pressure Cooker)”
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I am considering buying an Instant Pot, and frankly corned beef and cabbage is my favorite meal. How do you fit a flat, rectangular corned beef into the round pot? Do you cut it up, stand it on end, or squish it in?
Great question! I am able to fit the small 3-4 pound cut in the pot by sort of standing it on end and then letting it slump over (if that makes sense!). The beautiful thing about a pressure cooker is that it really doesn’t matter, as long as everything is below the maximum fill line near the top. If I was using a bigger brisket, I would cut it into a couple pieces and just stack the on top of each other.
[…] Corned Beef & Cabbage (Pressure Cooker) […]
When setting the Instant Pot to manual, do you use the high pressure or low pressure setting?
That would be the ‘High’ pressure setting which by pressing the (-)/(+) adjustment buttons located below the red time indicator.
[…] Recipe adapted from: Gutsy By Nature […]
So do you just buy a brisket flat OR a “corned beef” flat? Do you look out for any ingredients in the latter of the two to avoid?
This recipe is for a “corned beef.” It is hard to find a completely clean corned beef, so for this one time a year, I’m willing to make exceptions. I try to avoid anything that says “natural flavors” because that can be pretty much anything, but I’m OK with sodium nitrate and sugar.
Makes complete sense…about what I was thinking…..thanks!
If I can fit two corned beefs in the instant pot to cook at once, would I need to adjust the time?
According to this post, you don’t have to increase the time under pressure, but you should expect that it will take longer to get up to pressure. https://www.hippressurecooking.com/how-to-double-a-pressure-cooker-recipe/
Made this last night and it was perfect! The kids had never had the dish before and kind of had their noses turned up. But after the first bite, they were hooked.
Just to provide tonight’s feedback…I used 5# of gray corned beef. I felt there may have been a bit too much water and I’d cut the allspice in half. The house verdict was mixed. Maybe the gray corned beef was the deal-breaker but I felt it was a bit too salty for my taste and the allspice was overpowering.
Oh, and when I quick-released the InstantPot at the end of the beef cook…it was like a volcano!!!!
I think it’s close but just may need to be tweaked for my family’s tastes
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I made a similar recipe last night. The Corned Beef came out great but my vegetables turned too mush after 7 minutes on high. I had to throw most of the cabbage and potatoes away. Do you think 10 minutes on manual is too much?
I have found 10 minutes to be just right. But you could definitely start with just 5 minutes, check them, and then add more time if necessary.
Can I put a
Frozen corned beef in….add time?
You can put in a frozen corned beef and you don’t need to adjust the cooking time. The pot will take longer to come to pressure than it would if it were not frozen.
I’m cooking a brisket that is just shy of 2 lbs. I’m guessing I should adjust the recipe a little. Maybe less water, and cut down on the time?
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