Instant Pot Corned Beef and Cabbage
Corned Beef and Cabbage made in the pressure cooker is super tender and amazing!
Servings: 10 servings
Calories: 475kcal
Ingredients
- 1 2 to 5-lb corned beef
- 4 cups beef broth
- 1 large head cabbage chopped in quarters
- 5 large carrots peeled and chopped into 2-inch chunks
Optional Add-ins:
- 4 bay leaves
- 2 cinnamon sticks
- 2 Tbsp pickling spices
Instructions
- Remove corned beef from its packaging and rinse well.
- Plug in your Instant Pot and pour in the beef broth. If you're adding any spices, do so now and stir. Insert the wire rack on the bottom so that the beef is suspended.
- Transfer the corned beef to the Instant Pot and secure the lid. Press Manual and set the time for 90 minutes.
- Once Instant Pot has run its course, allow it to naturally release for 10 to 30 minutes. Manually release any remaining pressure.
- Use tongs to carefully transfer beef to a cutting board and cover in foil while you prepare the vegetables.
- Leaving the liquid in the bottom of the Instant Pot, place the vegetables on top of the wire rack. Press Manual and set time for 5 minutes.
- Once Instant Pot has completed its course, manually release the pressure.
- Cut the beef against the grain and serve with vegetables. Drizzle the juices over the beef and veggies for a real good time!
Nutrition
Serving: 1of 10 | Calories: 475kcal | Carbohydrates: 6g | Protein: 75g | Fat: 16g | Sugar: 6g