Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes
This classic recipe for Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes is a great way to celebrate St. Patrick's Day! It takes half the amount of time as on the stovetop when you use a pressure cooker. The best part is the potatoes, smothered in melted butter and fresh parsley, and the corned beef is perfectly cooked to a fall-apart texture.
Place onions, garlic, corned beef, and water in your pressure cooker. Sprinkle spice packet seasoning on top. Set pressure to manual on high for 70 minutes. Quick release the pressure when it's done and wait for float valve to drop before opening.
Meanwhile, prep the vegetables.
Remove corned beef to a bowl along with most of the looking liquid. Leave about 2 cups in the pressure cooker.
Add the potatoes on one side of the pressure cooker in the rest of the liquid, the carrots on the other. Place the cabbage wedges on top. Set pressure to manual on high for 3 minutes. Quick release the pressure and wait for float valve to drop before opening.
Remove the carrots and cabbage.
Place potatoes in a bowl and add the butter and parsley, stirring until butter is melted and coats every potato. (see notes)
Cut the corned beef against the grain into slices and serve with the vegetables, buttered potatoes, some cooking liquid drizzled on top, and a garnish of fresh parsley.
If your corned beef didn't come with a spice packet, no worries! You can make your own seasoning mix.
Stovetop Instructions: To make this on your stovetop, simmer corned beef in a large covered pot with the spice packet, garlic, onions, and water for 2 hours. Add the potatoes, cabbage, and carrots to the pot on top of the brisket and simmer for 30 more minutes, or until vegetables are very tender. Proceed as instructed above, making sure to reserve some cooking liquid for serving.
Slow Cooker Instructions: To make this in your slow cooker, add corned beef, spice packet, garlic, onions, potatoes, and carrots to the slow cooker. Cook on high for four hours or low for 8 hours. Add the cabbage on top and continue cooking for 45 minutes-1 hour, or until cabbage is tender. Proceed as instructed above, making sure to reserve some cooking liquid for serving.
Storing Leftovers: Corned beef has a tendency to dry out. Store any leftovers with the cooking liquid in order to keep it moist.
Make it dairy-free/paleo: For a dairy-free version, use ghee instead of butter (or omit entirely). For a Whole30/Paleo compliant version, make sure to use a compliant corned beef as well as ghee.
I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.