Instant Pot Corned Beef and Cabbage

This easy corned beef recipe feeds a crowd and requires minimal effort. 

Hands On Time:
20 mins
Total Time:
1 hrs 10 mins
Servings:
8

Let your Instant Pot do the heavy lifting in this comforting corned beef and cabbage recipe that comes together in just over an hour. A quick sear of the brisket before locking the lid ensures a flavorful corned beef, and then after 30 minutes, all of the vegetables take a dip into the pot for another five minutes. The finishing touches are a perked-up sour cream sauce to brighten up each plate and a shower of fresh parsley. Whether you're making this satisfying meal on St. Patrick's Day or any other night of the year, you'll feel lucky to have gotten dinner for eight done so effortlessly.

Ingredients

  • 1 3 1⁄2-lb. pkg. uncooked corned beef brisket with spice packet

  • 1 cup unsalted beef broth

  • 1 ½ pounds yellow baby potatoes

  • 4 carrots, sliced into 2-in. pieces (about 2 1⁄2 cups)

  • 1 head green cabbage, cut into 8 wedges, core intact

  • cup sour cream

  • 2 tablespoons prepared horseradish

  • 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)

  • 2 tablespoons chopped fresh flat-leaf parsley, divided

  • 1 teaspoon freshly ground black pepper, divided

Directions

  1. Select sauté setting on a multi-cooker (such as an Instant Pot). Remove brisket from package, reserving spice packet; rinse brisket in cold water and pat dry. Sprinkle both sides of brisket with contents of spice packet.

  2. Place brisket, fat side down, in cooker; cook for 2 minutes. Flip and add broth, using a wooden spoon to scrape up any browned bits. Lock lid and turn steam-release handle to sealing position. Cook at high pressure for 30 minutes.

  3. Quick-release the pressure. Remove lid and add potatoes, carrots, and cabbage in layers on top of brisket. Lock lid and turn steam-release handle to sealing position. Cook at high pressure for 5 minutes.

  4. Meanwhile, stir together sour cream, horseradish, lemon zest and juice, 1 tablespoon parsley, and 1⁄2 teaspoon pepper in a small bowl.

  5. Quick-release the pressure. Remove brisket from pot and thinly slice against the grain. Serve with vegetables, topped with remaining 1 tablespoon parsley and 1⁄2 teaspoon pepper. Serve with sour cream sauce.

    Instant Pot Corned Beef and Cabbage
    Antonis Achilleos

Nutrition Facts (per serving)

443 Calories
25g Fat
29g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 443
% Daily Value *
Total Fat 25g 32%
Saturated Fat 9g 45%
Cholesterol 90mg 30%
Sodium 1817mg 79%
Total Carbohydrate 29g 11%
Dietary Fiber 8g 29%
Total Sugars 10g
Protein 26g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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