Instant Pot Corned Beef & Cabbage - Ready in HALF the Time!

Ingredients

• 3.5 lb Corned Beef Brisket (uncooked, trim excess fat if needed)
• 2 cup Water (for pressure cooking; can substitute half with beef broth or dark beer for extra flavor)
• 2 tbsp Apple Cider Vinegar (adds acidity; white vinegar works as a substitute)
• 2 tbsp Granulated Sugar (balances acidity; honey or maple syrup can be used)
• 5 clove Garlic (finely minced)
• 1 Small Sweet Onion (peeled, quartered, keep root and stem intact)
• 2 tbsp Yellow Mustard Seeds (part of homemade pickling spice)
• 1 tbsp Black Peppercorns (whole, for pickling spice)
• 1 tbsp Coriander Seeds (whole, for pickling spice)
• 1 tsp Allspice Berries (whole, for pickling spice)
• 4 Bay Leaves (crushed, for pickling spice)
• 1 tsp Red Pepper Flakes (for pickling spice)
• 4 Cloves (whole, crushed for pickling spice)
• 0.5 tsp Ground Ginger (for pickling spice)
• 1 lb Red or Yukon Gold Potatoes (cut into 1‑2 inch chunks)
• 5 Carrots (peeled, cut into 1‑2 inch pieces)
• 1 Cabbage (small head, cut into 3‑inch wedges)
• Salt (to taste, for vegetables)
• Black Pepper (to taste, for vegetables)

Instructions

1. Make Homemade Pickling Spice

   Combine mustard seeds, peppercorns, coriander seeds, allspice berries, crushed bay leaves, red pepper flakes, crushed cloves, and ground ginger in a small bowl. Whisk until evenly mixed.

   Time: PT5M

2. Prepare the Beef

   Rinse the corned beef brisket under cold running water to remove surface salt. Pat dry, then trim excess fat if desired.

   Time: PT5M

3. Mix Cooking Liquid

   In the mixing bowl, whisk together 2 cups water, 2 tbsp apple cider vinegar, 2 tbsp sugar, and the minced garlic until the sugar dissolves.

   Time: PT2M

4. Assemble in the Instant Pot

   Place the trimmed brisket fat‑side down in the Instant Pot. Add the quartered onion around the meat, pour the prepared liquid over everything, and sprinkle 1½ tbsp of the homemade pickling spice over the top.

   Time: PT5M

5. Pressure Cook the Beef

   Seal the lid, set the valve to Sealed, select Manual/Pressure Cook on High, and set the timer for 80 minutes (adjust 70‑90 min based on thickness).

   Time: PT80M

6. Quick Release & Remove Beef

   When the timer ends, perform a quick pressure release. Once the float valve drops, open the lid, remove the brisket with tongs, and set aside on a cutting board.

   Time: PT2M

7. Prep the Vegetables

   While the pot is depressurizing, cut the potatoes into 1‑2 inch chunks, peel and cut the carrots similarly, and quarter the cabbage into 3‑inch wedges.

   Time: PT10M

8. Add Vegetables & Finish Cooking

   Return the brisket to the pot, place the potatoes, carrots, and cabbage around it, making sure some of the cooking liquid covers the veg. Seal the lid again, set to High Pressure for 2 minutes.

   Time: PT2M

9. Final Quick Release

   Perform another quick pressure release once the 2‑minute timer finishes. Open the lid carefully.

   Time: PT2M

10. Slice and Serve

    Slice the corned beef against the grain into ¼‑inch slices. Season the vegetables with salt and black pepper to taste, then plate everything together.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g