Classic Corned Beef with Cabbage and Potatoes
By :Beef It's What's For Dinner
Print Recipe
Votes: 49
Rating: 4.69
Rate this recipe!
Course Main Course
Cuisine English
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Cabbage, Corned Beef Hash, Potatoes
Prep Time 10 minutes
Cook Time 70 minutes
Servings
6-8 servings
Ingredients
  • 2 1/2 -3 1/2 pounds Corned Beef Brisket boneless
  • 1 cup Water
  • 1 medium head cabbage cut into 8 wedges
  • 8 ounces Yukon gold potatoes cut into 8 wedges
  • 8 ounces carrots cut into 1-inch pieces
  • 2 tablespoons butter melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Course Main Course
Cuisine English
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Cabbage, Corned Beef Hash, Potatoes
Prep Time 10 minutes
Cook Time 70 minutes
Servings
6-8 servings
Ingredients
  • 2 1/2 -3 1/2 pounds Corned Beef Brisket boneless
  • 1 cup Water
  • 1 medium head cabbage cut into 8 wedges
  • 8 ounces Yukon gold potatoes cut into 8 wedges
  • 8 ounces carrots cut into 1-inch pieces
  • 2 tablespoons butter melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Votes: 49
Rating: 4.69
Rate this recipe!
Instructions
  1. Place Corned Beef Brisket and 1 cup water in the Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added.
  2. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; adjusting time to 70 minutes.
  3. When time is up, use the quick release feature to release pressure; carefully remove lid. Remove beef.
  4. Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
  5. Use beef, stew or high-pressure setting, adjusting time to 3 minutes. Use the quick release method again once time is up.
  6. Remove fat from brisket, if desired. Carve brisket into thin slices across the grain.
  7. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables. Enjoy!
36 replies
  1. BrookelynTurner
    BrookelynTurner says:

    More of a question than a review. The ingredients call for 5 cups of water, divided. But the instructions only use 1/2 cup. When does the other 4-1/2 cups come in?

  2. Jolenewb
    Jolenewb says:

    I should have trusted the liquid. I didn’t think it was enough so i put in 2 cups. I ended up boiling my vegies. The taste however was great! I will come back to this recipe again and trust the liquid. 🙂

  3. MetalMatty69
    MetalMatty69 says:

    I don’t know where you’re getting 5 cups of water in this recipe I followed the recipe just like it and it came out fine. Clearly 1 cup of water

  4. Tlos
    Tlos says:

    This was so easy and delicious! Followed the directions exactly. Loved that everything was done in one pot and the Veggies were seasoned well!

  5. Yellowjps
    Yellowjps says:

    Best corned beef and cabbage i have ever made. Make sure to tent meat while cooking veggies or it will dry out.

  6. kittiegug
    kittiegug says:

    This was our favorite recipe so far that we’ve made in the Instant Pot. The beef fell off the fork and the vegetables were terrific. Great recipe!

  7. Realtor_vickie
    Realtor_vickie says:

    I made this with a 4.5lb Corned Beef and instead of water I used vegetable broth. Cooked for 90 minutes on the meat/stew setting and it was fabulous! Absolutely the most tender/juicy corned beef ive ever had or made. The potatoes, carrots and cabbage took 10 minutes, howver soaked up the flavors from the corned beef and were delicious. Definitley recommend.

  8. babsinfv
    babsinfv says:

    Happy St. Patrick’s Day!
    The family LOVED it! I thought their might be leftovers… I was wrong!
    We will be making this again.

  9. GmaCcooks
    GmaCcooks says:

    3.5 lb. corned beef. Upped time to 75 min. Should have listened to original directions. Meat fell apart. Super tasty and tender. Veggies perfect. Doubbled carrots and made mashed potatoes on the stove. Will make again!!

  10. Sunsetdollars
    Sunsetdollars says:

    I followed the recipe to the T and the corned beef came out tough and the carrots are potatoes were mush. The only thing that was edible was the cabbage..

  11. Jt8762@yahoo.com
    Jt8762@yahoo.com says:

    Absolutely delicious!!!! Now I can have corn beef more often, it takes half the time to make it with the Insta pot!!!

  12. Booklover1019
    Booklover1019 says:

    Very good. Cabbage and carrots were so well seasoned. Better than when I boiled them. I saved the broth to use as a soup starter

  13. Cotton
    Cotton says:

    This is the only one that called for just 1 cup of water….others called for4 which is ridiculous. Turned out great!!

  14. Wirebuilt
    Wirebuilt says:

    Followed the recepe to the t and it was great, 2.5lb corned beef 70min cooking time and 3 min veggies after. All cooked through, delicious meal. Will make again soon, hubby was so happy called me bonnie lass 🙂

  15. Rhubble
    Rhubble says:

    Cooked a 1.5 lb slab with extra garlic and a few shallots with 1 1/2 cups of water. Finished with veggies x 5 mins HP. Could not believe the incredible tastes. Bit of salt and butter to finish things off. Will be putting this on my list of favorites.

  16. Sigh1342
    Sigh1342 says:

    Could have used a couple more minutes for the beef, but otherwise it was excellent!

    Veggies were perfect at 3 minutes.

    Tent the meat while waiting for the veggies!

  17. baraldi
    baraldi says:

    You need far more than one cup of water. Cover the corned beef with water. Otherwise the corned beef will be much too salty.

  18. Alij625
    Alij625 says:

    So easy! Made a 4.5 lb roast so I bumped up the time to 90 min and I probably couldve used another 5-10 minutes. The vegetables turned out amazing!

  19. bamcmahan75
    bamcmahan75 says:

    The best corned beef I have had. From home or restaurant. Trimmed some fat before cooking. Next tim I’ll trim more. I cooked it 80 minutes instead of 70. Full head of cabbage, pound of baby carrots, four large potatoes in 1/8s for 10 minutes which filled the pot. This is a kust for the Irish!

  20. Marlene99
    Marlene99 says:

    This was great. Better than Slow Cooking because Meat could be sliced accross the grain. Followed recipe exactly but did few things extra. Trimmed most of fat from Brisket (Glad I did!!). Fat adds flavor but too much fat ruins the dish. Put Trivet that came with I.P. in bottom which made it safe & easy to remove meat from hot broth. Be sure to COVER meat with foil while Vegetables are cooking in I.P. Cook time shown is short, so allow EXTRA time for 2 quick releases & prep.

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