Description

Indulge in the comforting flavors of tender corned beef and buttery cabbage, all cooked perfectly in your Instant Pot. This easy one‑pot meal brings classic Irish comfort to your kitchen, delivering melt‑in‑your‑mouth beef with vibrant vegetables in under two hours. Ideal for busy weeknights or festive gatherings, this recipe is simple, flavorful, and sure to become a family favorite.

Ingredients

Scale

2 pounds 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
1 medium head cabbage, cut into 6 wedges

Instructions

Place the trimmed corned beef brisket in the Instant Pot and add 1 cup water.
Add the carrots, frozen pearl onions, chopped parsley, bay leaves, and peppercorns.
Arrange the cabbage wedges on top of the meat.
Seal the lid and set to High Pressure for 90 minutes; allow a natural release for 15 minutes.
Remove the beef, slice against the grain, and serve with the vegetables.

Notes

Tip: For a milder flavor, rinse the brisket before cooking. Substitute carrots with parsnips or add potatoes for extra heartiness. Leftovers store well in the fridge for up to 4 days and reheat gently on the stove or in the microwave. This dish also freezes beautifully for up to 3 months.

Prep Time: 20
Cook Time: 90
Category: B
Method: Pressure Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 6
Sodium: 800
Fat: 15
Saturated Fat: 5
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 25
Fiber: 4
Protein: 20
Cholesterol: 70

Keywords: corned beef, cabbage, instant pot, comfort food