Corned Beef and Cabbage
A classic comfort dish featuring tender corned beef, sweet cabbage, and hearty vegetables, perfect for family dinners or celebrations.
Ingredients
Main Ingredients
- 4 cups water
- 3-4 pound corned beef brisket (includes spice packet)
- 1 medium yellow onion (cut into quarters)
- 1-2 pieces russet potatoes (cut into 1-inch chunks)
- 6 medium carrots (peeled and cut into uniform 1-2 inch chunks)
- 1 head cabbage (cut in half, remove core, cut into medium-sized wedges)
Instructions
Preparation
- Pour 4 cups of water into the Instant Pot.
- Place the corned beef brisket in the pot, fat side up, and sprinkle the included spice packet over the meat.
- Add the quartered onion, potato chunks, and carrot pieces around the brisket.
Cooking
- Lock the Instant Pot lid in place and set to high pressure for 75 minutes.
- Once the cooking time is up, allow the pressure to release naturally for 10-15 minutes, then quick-release any remaining pressure.
- Carefully remove the corned beef and veggies from the pot and place on a serving platter.
- Add the cabbage wedges to the pot and cook on high pressure for an additional 5 minutes. Quick-release the pressure again.
- Slice the corned beef against the grain and serve with the cabbage and vegetables.
Notes
Consider adding fresh herbs like thyme or bay leaf to the water while cooking. Customize your vegetables by adding turnips or parsnips for extra flavors. Serve leftovers in hearty sandwiches or chopped into a savory hash for breakfast.