Instant Pot Corned Beef and Cabbage

5 from 1 vote

Tender corned beef brisket cooked in the Instant Pot with cabbage, carrots, and potatoes. This easy gluten free comfort food recipe is perfect for St. Patrick’s Day or a simple family dinner.

Course Main Course

Cuisine Irish

Keyword paleo corned beef and cabbage, paleo instant pot corned beef and cabbage

Servings

Calories 513kcal

Ingredients

2 cups beef broth
3 lbs corned beef brisket
3 lbs red potatoes
1 head cabbage
8 carrots peeled
1 onion quartered
5 cloves garlic
1 tsp oil optional, I like olive or avocado
pinch salt and pepper

Instructions

Put your onions and garlic in the instant pot
Place the steam rack on the bottom of the Instant Pot on top of the onions.
Place your rinsed brisket on top of it.
Pour the beef broth on top and sprinkle in the corned pepper seasoning that came with the brisket.
Cook on high pressure for 90 minutes.
Release the pressure and add the carrots, cabbage and potatoes.
Drizzle the oil on the cabbage and then sprinkle the salt and pepper.
Cook on high pressure for 4 minutes and serve.

Notes

• If your corned beef brisket is larger than 3 pounds, increase the cook time slightly.
• Always slice the corned beef against the grain for the most tender texture.
• For the best vegetable texture, cook the cabbage, carrots, and potatoes after the corned beef finishes cooking.
• If you prefer softer vegetables, you can cook them slightly longer in the Instant Pot.
• Leftover corned beef is delicious in hash, sandwiches, or breakfast scrambles.

Nutrition