Dinner

Instant Pot Corned Beef and Cabbage

Tender corned beef brisket melts into juicy slices alongside sweet carrots and pearl onions, all bathed in a fragrant broth scented with parsley, bay, and pepper. Soft cabbage wedges finish the plate with gentle freshness and satisfying bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Instant Pot Corned Beef and Cabbage
Total
1 hr 38 min
Prep
5 min
Cook
1 hr 33 min
Serves
6

Nutrition per Serving

Calories
360
Protein
25g
Carbs
13g
Fat
23g
Fiber
5g
Sugar
7g
Sodium
1892mg

Ingredients

  • 2 lb trimmed (lean corned beef brisket)
  • 3 medium carrots (peeled and cut into 1-inch chunks)
  • 1 cup frozen pearl onions
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns
  • 3 cup water
  • 1 medium head cabbage (cut into 6 wedges)

Instructions

  1. Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.
  2. Cover and cook on high pressure 1 1/2 hours. Natural release then open.
  3. Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
  4. Remove meat and slice into 6 pieces.