Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage with potatoes, carrots, and Guinness stout beer is a flavorful complete dinner recipe that cooks up in no time and is perfect for St. Patrick's Day.
Servings: 8 servings
Equipment
- Instant Pot
- ladle
Ingredients
- 3 pounds corned beef marinated uncured round flat roast, Trader Joe's recommended
- 4 cups beef broth
- 12 ounces stout beer I used Guinness
- 1 large onion quartered
- 4 cloves garlic
- 2 bay leaves
- 1 pound small potatoes halved (quarter if medium sized), red or gold potatoes recommended
- 4 large carrots peeled and cut into 2-inch pieces
- 1 small head green cabbage cut into 6 wedges with core removed
Instructions
- Cook meat: Using a metal colander or strainer, thoroughly rinse the marinated corned beef. Put the rinsed 3 pounds corned beef along with any of the remaining pickling spices, 4 cups beef broth, 12 ounces stout beer, 1 large onion, 4 cloves garlic, and 2 bay leaves into the pressure cooking pot. Lock the lid in place. Select "High Pressure" and set the timer for 90 minutes. Once done, allow a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure.
- Set aside roast: Remove the roast from the pressure cooking pot and transfer to a plate. Loosely cover the corned beef with aluminum foil until ready to serve. Scoop all of the solids out of the pot and discard, leaving only the broth.
- Cook potatoes: Add the 1 pound small potatoes to the cooking pot, cover, lock lid in place, and cook on high pressure for 3 minutes. Instant release pressure so you can open the lid, add the 4 large carrots and 1 small head green cabbage. If you like them soft, cook on high pressure for 1-2 minutes. Quick release pressure when done. If you like the cabbage and carrots soft enough to eat but still pretty firm, simply stir them into the hot liquid and wait a few minutes for them to soften before serving.
- Serve: To serve, arrange the cabbage, potatoes, and carrots on a platter. Slice the corned beef against the grain and add to the platter. Ladle the cooking liquid into a gravy boat and serve alongside the meal.
Notes
- If your roast is too big for your Instant Pot, you can cut it into smaller chunks.
- The carrots and cabbage will cook fast. If you like them soft, follow my directions to cook them for a couple minutes. Otherwise, just adding them to the hot cooking liquid will soften them.
- If you have any leftovers, you'll want to make corned beef hash!
Nutrition
Calories: 96kcal | Carbohydrates: 17g | Protein: 3g | Sodium: 488mg | Potassium: 530mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6050IU | Vitamin C: 21.7mg | Calcium: 46mg | Iron: 1mg