Instant Pot Corned Beef and Cabbage

1. Stage

Rinse the meat: If there is a spice packet, set it aside. Rinse the corned beef under cold running water.

2. Stage

Soak the meat: Place the corned beef in a large bowl and cover with cold water. Place in the fridge and leave to soak for at least 12 hours or up to 24 hours.

3. Stage

Pressure cook the meat: Transfer the corned beef to the Instant Pot, fat side up, and add 6 cups water. Add the spice packet to the water if there is one. Secure the lid and set the pressure release valve to its sealing position. Select the Meat/Stew or Manual setting on your pressure cooker and set the cooking time for 55 minutes at high pressure. The pot will take about 20 minutes to come up to pressure before the cooking program starts. When the cooking program ends, let the pressure release naturally, completely. This will take about 40 minutes. A natural pressure release will ensure the most tender corned beef. At this point, you can either open the pot right away to continue with the recipe, or leave the corned beef in the pressure cooker on its “Keep Warm” setting for up to 10 hours.

4. Stage

Transfer the beef and prepare the pot for vegetables: Using tongs, gently transfer the corned beef to a carving board and tent it with aluminum foil. Wearing heat-resistant mitts, lift out the inner pot and pour out all but 1 cup of the cooking liquid (or 1 1/2 cups if using an 8-quart IP), and return it to the housing.

5. Stage

Cook the vegetables: Place a wire mesh steamer basket inside the pot. Place the carrots and potatoes in the steamer basket, and layer the cabbage on top so that it will fit in the pressure cooker when the lid is on. It’s okay if the vegetables are slightly above the 2/3 “max fill” marking inside the pot, but they should not be piled far above the rim of the pot where it could block the pressure valve mechanisms in the pressure cooker lid. Secure the lid and set the pressure release valve to its sealing position. Cancel the cooking program, then select the "Steam" program for 4 minutes at high pressure. The pot will take about 15 minutes to come up to pressure before the cooking program starts. When the cooking program ends, perform a quick pressure release by moving the pressure release valve to its venting position right away, taking care not to get burned by the steam.

6. Stage

Plate the vegetables: Open the pot and, using tongs, gently transfer the cabbage, carrots, and potatoes to a serving platter. Or, if you like, toss the vegetables in butter, parsley, and 1/2 teaspoon salt, then transfer to the serving platter.

7. Stage

Carve the beef and serve: Carve the corned beef to the thickness you prefer (I like about 1/3 -inch thick slices) and arrange it on the serving platter. Pour a little bit of the cooking liquid over the beef and vegetables and serve right away. Did you love the recipe? Give us some stars and leave a comment below!