Instant Pot Corned Beef and Cabbage
Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick's Day!
Servings 6
Ingredients
- 5 lbs red or yellow potatoes
- 2-3 lb corned beef - the kind with all the seasonings inside the package
- 2 cups water - you can also use beef broth
- 1 tbsp granulated garlic
- 1 tbsp minced onions
- ½ head of cabbage - rough chopped
Instructions
- Wash the potatoes and cut them in half.
- Place the potatoes in the bottom of the pot - they will serve as a trivet for the meat.
- Remove the meat from the package - letting all of the seasonings drip into the pot. Place the meat on top of the potatoes. If you want to reduce the salt, rinse the meat first and do not let the extra juices drip into the pot.
- Sprinkle the peppercorns and seasonings that are included with the meat on top.
- Add the granulated garlic and minced onions.
- ADD THE WATER
- Close the lid, set the valve to sealing. Set to manual high pressure for 1 hour and 10 minutes. (70 minutes) if you want to slice it. Do 90 minutes if you want it to be "fall-apart" tender.
- Once it is done, allow for a natural release for 10 minutes before doing a quick release of the remaining pressure.
- When the pin drops, remove the lid.
- Remove the meat, set it aside to rest.
- Check the potatoes. If they are as tender as you want them to be, remove them too. If not, they can stay in the bottom of the pot for now.
- Place the cabbage in the pot. Close the lid and valve, set for manual high pressure for 2 minutes.
- Once done, do a quick release of the pressure.
- Slice the meat and serve the veggies either on the side or spooned on top along with a little bit of the broth if desired.