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instant pot corned beef and cabbage

Savory Instant Pot Corned Beef and Cabbage in 90 Minutes

This Instant Pot Corned Beef and Cabbage is a cozy, flavorful dish, perfect for quick weeknight meals or festive gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Natural Release Time 15 minutes
Total Time 2 hours
Course dinner
Cuisine Irish-American
Servings 6 servings
Calories 350 kcal

Equipment

  • - Instant Pot

Ingredients
  

For the Beef

  • 3 pounds Corned Beef Rinse to reduce saltiness.
  • 4 cups Beef Broth Homemade or low-sodium.

For the Vegetables

  • 1 large Onion Provides sweetness; can substitute shallots.
  • 4 cloves Garlic Always use fresh for best aroma.
  • 1.5 pounds Red Potatoes Or use parsnips for lower-carb option.
  • 1 pound Baby Carrots Can substitute with regular carrots.
  • 1 head Cabbage Savoy or green cabbage works.

For the Cream Sauce

  • 4 tablespoons Butter Substitute with olive oil for dairy-free.
  • 1/4 cup Flour Use gluten-free flour as an alternative.
  • 1 cup Milk Use almond or oat milk for non-dairy.
  • 2 tablespoons Wholegrain Mustard Dijon mustard can be used instead.
  • 2 tablespoons Flat-Leaf Parsley Chives can be an alternative garnish.

Seasonings

  • 1 teaspoon Garlic Powder Substitute with fresh garlic if desired.
  • to taste Salt Adjust based on the saltiness of the broth.

Instructions
 

Preparation

  • Add sliced onion and crushed garlic to the bottom of your Instant Pot. Pour in the beef broth.
  • Rinse the corned beef, pat dry, and place it on top of the onion-garlic mix. Sprinkle the seasoning packet over the beef.
  • Seal the lid, set to HIGH PRESSURE, and cook for 90 minutes.
  • Once done, let the Instant Pot naturally release pressure for 15 minutes, then vent any remaining steam.
  • Remove the beef, add potatoes, carrots, and cabbage to the pot. Seal and cook on HIGH PRESSURE for 5 more minutes.
  • Quickly release the pressure and serve the beef and veggies on a platter, drizzling with the cream sauce.

Cream Sauce Preparation

  • Melt butter in a saucepan over medium-high heat, whisk in flour and cook for 1 minute to create a roux.
  • Gradually whisk in milk and cook until the sauce thickens, about 5-7 minutes.
  • Stir in mustard, salt, and chopped parsley for one more minute before removing from heat.

Notes

For best texture, slice beef against the grain. Store leftovers in airtight containers for up to 4 days.
Keyword cabbage, comfort food, corned beef, Instant Pot, Keto