Pressure Cooker (Instant Pot) Corned Beef and Cabbage
Instant Pot Corned Beef and Cabbage with potatoes, carrots, and stout beer is a flavorful dinner recipe perfect for St. Patrick's Day.
Put the corned beef, beef broth, stout, onion, garlic, and bay leaves in to 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.
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.
Add the potatoes to the cooking pot, cover, and cook on high pressure for 3 minutes. Release pressure so you can open the lid, add the carrots and cabbage, and then cook on high pressure for 2 minutes. Do a quick release of the pressure.
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 along side meal.
Cooking tips for perfect results:
- 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!
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