Summary:
Faster and easier than traditional methods, this 4-ingredient Instant Pot Corned Beef recipe with cabbage and carrots uses pressure cooking to produce melt-in-your-mouth tender meat. Pair this with low carb Shepherd's Pie for your St. Patrick's Day dinner.
INGREDIENTS
- 3 pounds corned beef (Note 1)
- 1 small head green cabbage, cut into 8 wedges
- 2 cups baby carrots
- 5 cups water
INSTRUCTIONS
- Add Beef: Place corned beef into
pressure cooker with at least 6 quart capacity (Note 2), including juices that separated from meat and any included flavorings. Add water to pressure cooker pot so that water level is even with top of corned beef, about 5 cups. If beef is partially protruding out of water, push it down. - Pressure Cook: Cover and seal lid. Cook at high pressure for 90 minutes, followed by quick pressure release. Uncover, and check if fork can easily pierce thickest part of beef; if not, cook for another 10 minutes and test again.
- Add Vegetables: Without removing corned beef from pressure cooker, add cabbage wedges and carrots, pushing down to fill the space. Don't overfill past maximum capacity of pressure cooker.
- Pressure Cook: Cover and seal lid. Cook at high pressure for 5 minutes, followed by quick pressure release. Uncover, then drain vegetables and corned beef.
- Slice & Serve: Slice corned beef against grain (perpendicular to muscle fibers) into thick slices, and serve with cabbage and carrots. Save leftovers (Note 3).
NUTRITION
| Makes 4 Servings |
| Amount Per Serving: |
| Calories 570 (47% from fat) | |
| Total Fat 30g | 45% |
| Saturated Fat 12g | 59% |
| Cholesterol 162mg | 54% |
| Sodium 2060mg | 86% |
| Net Carb 5.5g | |
| Total Carb 8g | 3% |
| Dietary Fiber 2.5g | 11% |
| Sugars 4.5g | |
| Protein 57g |
PHOTOS
OMG! This was the best corned beef recipe ever! I took out corned beef and covered with foil to keep warm and put in cabbage, carrots, onion in separate because I wanted more room for the more cabbage and cooked on high for 6 minutes. Yum Yum!
It was melt in our mouths awesome! However, my Instant Pot rebelled against me by not letting me close the top to complete the veggies! I think is a safety thing if it gets too hot. The recipe was spot on!!
This turned out perfect!! We had a much larger corned beef and cooked half in the oven (not good) and the rest following this recipe. The corned beef was just falling apart and the carrots were perfect. The cabbage was a bit too soggy and I would probably wait to add until the very end (after the pressure cooking or cook separately).
Can you use a crockpot instead of a pressure cooker?
That would work, Michelle. It would take a lot longer to cook until tender, like 4-5 hours on high or 8-9 hours on low.
Have you added potatoes to this recipe?
I haven’t tried adding potatoes, but that sounds like a delicious idea!
Do you think it will change the veggie cooking time?
I think you can keep the veggie cooking time the same. Depending on the size of your pressure cooker and how many potatoes you’re using, it may be a tight fit so you might want to decrease the amount of cabbage.
Your corned beef/cabbage dish looks and sounds so amazing. I can’t wait to try my hand at it. I’ve never used the pressure cooking part of my Instant Pot (always been leery) so, here’s hoping I meet the challenge.
Thanks Linda! I was a bit hesitant about pressure cooking for a while, but once I tried it for the first time and saw how easy and fast it was, I’ve been using it all the time now. 🙂