Instant Pot Corned Beef and Cabbage

black platter with sliced Instant Pot Corned Beef with cabbage and potatoes

Instant Pot corned beef and cabbage is pressure cooker version of the classic Irish-American recipe. Make perfectly tender corned beef for dinner any night of the week!

Course Main

Cuisine American

Keyword corned beef instant pot, corned beef pressure cooker, instant pot corn beef, instant pot corned beef, instant pot corned beef and cabbage

Prep Time 10

Cook Time 1 50

Total Time 2

Servings

Calories 466kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

Corned Beef and Cabbage

1 medium Onion cut into slices
3 cloves Garlic crushed
3 cups Beef broth
3 pounds Corned Beef with seasoning packet
8 Red potatoes quartered
8 ounces Baby carrots
½ large Cabbage cut into quarters

Parsley Cream Sauce

1 ounce Butter
1 tablespoons Flour
1.5 cups Milk
2 tablespoons Finely chopped flat-leaf parsley
1 tablespoon Wholegrain Mustard
½ teaspoon Garlic powder
Salt to taste

Instructions

Corned Beef and Cabbage

Place onion and garlic in the bottom of the Instant Pot and pour in the beef broth.
Rinse corned beef in cold water and pat dry with a paper towel and sit it in the bottom of the pot on top of the onions. Pour the seasoning packet over the beef and spread it around so it coats the beef.
Lock the lid in place and turn the valve to SEALING. Set the Instant Pot to HIGH PRESSURE for 90 minutes.
While the beef cooks make your parsley cream sauce.
When the timer goes off press CANCEL and let the Instant Pot do a natural release for 15 minutes. After 15 minutes turn valve to VENTING to release any remaining pressure.
Remove the beef from the pot and set aside. Add the potatoes, carrots and cabbage to the liquid.
Lock the lid in place and turn valve to SEALING. Set to HIGH PRESSURE for 5 minutes.
When timer goes off do a quick release, turning the valve to VENTING and releasing the pressure from the pot.
Place the corned beef on a large serving dish and add the cooked vegetables around it.
Serve immediately with parsley cream sauce for dipping.

Parsley Cream Sauce

In a small saucepan over medium high heat add the butter and let it melt.
Add flour to the butter and keep whisking to cook the flour for about a minute.
Add the milk and whole grain mustard whisking the whole time. Cook for 5-7 minutes or until mixture begins to thicken.
Salt to taste.
Add the parsley and continue to stir and cook for another minute then remove from heat and let cool slightly before serving.

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