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Instant Pot Recipe: Corned Beef & Cabbage

Corned Beef and Cabbage (Instant Pot Recipe)


  • 2-3 lbs corned beef brisket
  • 1 large head of green cabbage, sliced into wedges
  • 4 large carrots, sliced
  • 4 large potatoes, diced
  • 1 large onion, sliced
  • 1 Tablespoon, Garlic Mojo Sauce
  • 2 cups beef broth
  • 1 tsp Veggie Blend
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 1 cup water


  1. Rinse the corned beef and place it in the Instant Pot.
  2. Add the sliced onions, garlic mojo, and Veggie Blend to the pot.
  3. Place the peppercorns and bay leaf in a cheesecloth and tie it into a bundle. Add the bundle to the Instant Pot.
  4. Pour in the beef broth and add 1 cup of water.
  5. Secure the lid on the Instant Pot and set the pressure release valve to "Sealing".
  6. Cook the corned beef on manual high pressure for 90 minutes.
  7. After the cooking time has elapsed, let the pressure release naturally for 10 minutes and then release any remaining pressure manually.
  8. Remove the corned beef from the Instant Pot and let it rest for 10 minutes.
  9. Add the sliced cabbage, sliced carrots, and diced potatoes to the pot and place the corned beef on top.
  10. Secure the lid on the Instant Pot and set the pressure release valve to "Sealing".
  11. Cook on manual high pressure for 5 minutes.
  12. Quick release the pressure and remove the lid.
  13. Serve the corned beef and vegetables hot, garnished with chopped parsley if desired.

Enjoy a classic and comforting dish, made easy and convenient with your Instant Pot!

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