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Instant Pot Corned Beef and Cabbage

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Course: Main Courses
Ingredients Method Notes

Ingredients
  

  • 1 3- pound corned beef brisket plus pickling spice packet or 1 1/2 tablespoons pickling spice
  • 1 medium onion sliced
  • 3 cloves garlic chopped
  • 1 14.9 oz Guinness beer
  • 1 cup beef broth
  • 1 pound new potatoes
  • 3 large carrots cut into 3-inch pieces
  • 1 head Savoy cabbage cut into 2-inch wedges
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons whole grain mustard

Method
 

  1. Rinse brisket with cold water and thoroughly pat dry.
  2. Place onion, garlic and pickling spice into a 6 qt Instant Pot. Gently place brisket on top of the onion mixture. Top with beer and beef broth.
  3. Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Remove brisket from the Instant Pot; wrap in foil and keep in a warm oven. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot.
  5. Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.
  6. Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  7. Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage
  8. Serve mustard on the side, if desired.

Notes

Try to save a bit for some hash or a sandwich the next day!

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