Food Recipes Instant Pot Corned Beef and Cabbage 2.0 (2) 2 Reviews This easy corned beef recipe feeds a crowd and requires minimal effort. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Updated on January 27, 2023 Print Rate It Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 1 hrs 10 mins Servings: 8 Jump to Nutrition Facts Jump to recipe This comforting corned beef and cabbage recipe 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 each plate and a shower of fresh parsley. Then, top off your meal with a traditional Irish dessert such as Irish soda bread. 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 ⅔ 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 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. 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. 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. Meanwhile, stir together sour cream, horseradish, lemon zest and juice, 1 tablespoon parsley, and 1⁄2 teaspoon pepper in a small bowl. 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. Antonis Achilleos Rate it Print Nutrition Facts (per serving) 443 Calories 25g Fat 29g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.