How do you cook corned beef and cabbage in an Instant Pot?

The best way to make corned beef and cabbage in a pressure cooker is to cook the beef and the veggies separately. Place the rack in the bottom of the Instant Pot and top it with the corned beef brisket, garlic, spice packet, bay leaves, and 4 cups water or other liquid. Seal the lid and close the pressure gasket. Set to cook on High for 20 minutes per pound of brisket (60 to 80 minutes - may need up to 90 minutes). When the time is up, quick release the pressure, then remove the brisket to a cutting board (if the brisket is not tender yet, pressure cook it for another 10-20 minutes). Cover the brisket with foil while you cook the veggies. Add the onion, carrots, potatoes, and cabbage to the Instant Pot, submerging them in the same liquid in the pot from cooking the brisket. Seal the lid and cook on High pressure for 10 to 12 minutes. Quick release the pressure.

Is flat-cut or point-cut corned beef brisket better?

Honestly, either one of them will work and taste great. Which one I use is usually a matter of what I can find at your local grocery store. A flat-cut brisket is leaner and more rectangular, which makes it easy to cut into uniform-size slabs. The point-cut has a higher fat content and pulls apart into chunks, similar to a beef pot roast .

Is corned beef made with corn?

No, despite its name, there is no corn in corned beef or most corned beef recipes. The name comes from large grains of salt (which resemble corn kernels) that are used to cure the corned beef.

Slow Cooker Corned Beef and Cabbage

Servings: 6 servings 1x

Ingredients

1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet*), fat cap removed
1 large white or yellow onion, thickly sliced
4 garlic cloves, minced
2 dried bay leaves
1 ½ pounds small red potatoes (1½- to 2-inches diameter), cut in half if large
8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
1 ½ cups liquid (use low-sodium chicken broth, beef broth, water, or a stout beer, such as Guinness. Use 2 ½ cups liquid if preparing in the oven – see notes below)
1 small or ½ medium green cabbage, cut into thin wedges
Optional for serving: chopped fresh parsley, coarse grain mustard, horseradish sauce

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Instructions

Remove the corned beef from its packaging and rinse well under cold running water. Pat dry with paper towels and set aside.
In the bottom of a large 6- to 8-quart slow cooker, spread out the sliced onions and garlic.
Place the corned beef brisket, fat side up, over the onions. Sprinkle the included seasoning packet over top of the corned beef, and top with the bay leaves.
Add the potatoes and carrots around the corned beef.
Pour liquid of choice (broth, water, or beer) into the slow cooker over the vegetables.
Cover and cook on the low setting for 8 to 10 hours.
When about 2 hours of cooking time remains, remove the lid and arrange the cabbage wedges over the beef and vegetables.
Replace the lid and continue cooking for 2 hours, until the brisket is fork tender.
To serve, remove the corned beef to a cutting board and allow it to sit for 5-10 minutes while you use a slotted spoon to transfer the vegetables to a serving platter.
Slice the corned beef against the grain and arrange slices on the platter with the vegetables. Spoon some of the cooking liquid from the slow cooker over the beef and vegetables.
If desired, garnish with chopped fresh parsley and serve with coarse grain mustard or horseradish sauce on the side.
Store leftovers in an airtight container in the fridge for up to 5 days. Leftover sliced corned beef can be used to make a delicious Reuben sandwich or corned beef hash.

Notes

Volume: This recipe makes 1 ½ lbs cooked meat (from 3 ½ lbs brisket) and 12 cups of cooked veggies.

DIY spice packet: If your corned beef didn’t come with a spice packet, you can make your own. In a medium skillet over medium heat, toast 1 tablespoon coriander seeds, 1 tablespoon mustard seeds, 2 teaspoons black peppercorns, and 2 teaspoons dill seeds for 2-3 minutes until fragrant and toasted. Place the toasted seeds in a spice grinder (or use mortar and pestle) along with 2 crushed bay leaves and 4 whole cloves; grind into a coarse texture. Mix the spice mix with ½ to 1 teaspoon red pepper flakes. Sprinkle 1 tablespoon on the spice mixture over the corned beef in Step 3. Store leftover spice mixture in an airtight container in the pantry for up to 6 months.

Oven cooking method:

Preheat the oven to 350℉.
Rinse and pat the brisket dry with paper towels.
Add the onions and garlic to the bottom of a 6-quart Dutch oven (or larger) and place the corned beef brisket on top.
Arrange the potatoes and carrots around the brisket.
Sprinkle with the contents of the spice packet (if included – if you do not have a spice packet, refer to the notes above about making your own) and top with bay leaves.
Pour your liquid of choice (broth, beer or water) over the vegetables. The brisket will not be fully submerged.
Place the cabbage wedges alongside the brisket and sprinkle these with salt and pepper.
Place the lid on the Dutch oven and cook in the preheated oven for 3 hours or until the meat and vegetables are very tender.
Remove the corned beef brisket from the Dutch oven to a cutting board. Slice to desired thickness.
Using a slotted spoon, remove the vegetables to a serving plate or platter and top with sliced corned beef.

Nutrition Information

Serving Size: 4 oz meat and 2 cups veggies
Calories: 409
Fat: 25 g
(Sat Fat: 10 g)
Sodium: 895 mg
Carbohydrate: 11 g
(Fiber: 5 g
Sugar: 6 g)
Protein: 35 g
Cholesterol: 112 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Whole30

Recipe By: Jessica Beacom