Instant Pot Corned Beef and Cabbage (With Potatoes + Carrots) features tender brisket cooked under pressure with savory broth, then paired with soft potatoes, sweet carrots, and cabbage wedges for a hearty family meal.
Ingredients
3 to 4 pound corned beef brisket with spice packet
4 cups beef broth
1 tablespoon apple cider vinegar
1 medium yellow onion, halved
3 cloves garlic, smashed
1 1/2 pounds baby red or Yukon Gold potatoes, halved
4 large carrots, cut into large chunks
1 small head green cabbage, cut into wedges
Fresh parsley for garnish, optional
Instructions
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Rinse corned beef under cool water and pat dry.
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Place onion and garlic in the Instant Pot and set the trivet on top.
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Pour in beef broth and apple cider vinegar.
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Place brisket on trivet and sprinkle with spice packet.
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Seal lid and cook on High Pressure for 90 to 100 minutes depending on size.
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Allow 15 minutes natural pressure release, then vent remaining steam.
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Remove brisket and tent with foil to rest.
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Add potatoes and carrots to pot and cook on High Pressure for 5 minutes. Quick release.
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Add cabbage wedges and cook on High Pressure for 2 to 3 minutes. Quick release.
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Slice brisket against the grain and serve with vegetables and broth.