Instant Pot Corned Beef Brisket Recipe with Cabbage, Potatoes & Carrots

March 14, 2020Van

Prep time: 10 minutes

Cook time: 75 minutes

Serves: 4

It’s time for one of the most underrated culinary events of the year—St Patrick’s Day! This Mid-March holiday typically involves parades and beer—but in my house we spend the day at home feasting on our favorite Irish American Dish—Corned Beef and cabbage.

We go all out on the 17th. My husband spends the day teaching our girls about his Irish Heritage—which also includes copious amounts of Irish butter on homemade Irish potato bread (my husband’s grandmother’s secret recipe) while we prep the star of the show—our corned beef.
If you’ve never had a proper corned beef you’re in for a treat. You’ll be amazed how similar it is to great, thickly sliced pastrami. Don’t forget to save some leftovers to make Corned Beef Hash!

Instant Pot Corned Beef Brisket Recipe

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Instant Pot Corned Beef Brisket Recipe

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Instant Pot Corned Beef Brisket Recipe with Cabbage, Potatoes & Carrots

March 14, 2020 Van

Prep time: 10 minutes
Cook time: 75 minutes

Serves: 4

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Ingredients

3.5 Pounds Brined Corned Beef Brisket
2 Garlic Cloves, peeled and sliced in half
1 Onion, peeled and quartered
1 Cabbage, cut into large wedges
1 Pound Carrots, peeled and sliced into 3 inch pieces
1 Pound Small Red or Creamer Potatoes
Chopped Parsley for garnish

Method

1)
Rinse off the the brined Corned Beef Brisket. Add 2½ Cups of Water to the Instant Pot. If your corned beef came with a packet of spices, you can add it to the pot. Place the brisket into the pot and toss in 2 Garlic Cloves and the quartered Onion. Seal the lid and choose High Pressure for 75 minutes, when the timer is up wait 25 Minutes before switching the knob to venting. When the pin drops, open the lid. Carefully remove the brisket and wrap it well with foil.

***4 lbs Brisket would need 85 Minutes High Pressure
2)
Reserve 2 Cups of the cooking liquid and drain out the rest. Place the Carrots and Red Potatoe in first and stack the Cabbage wedges on top of them. Seal the lid and choose High Pressure for 3 Minutes (or 4 mins if you like your veggies softer), when the timer is up immediately switch the knob to venting and when the pin drops open the lid and strain the veggies. Place the brisket fat side up on a cutting board, sprinkle on some ground black pepper and slice against the grain and serve with the potatoes, carrots and cabbage – garnish with chopped parsley. Enjoy!