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Instant Pot Corned Beef and Cabbage Without Beer
Prep Time
15 mins
Cook Time
1 hr 30 mins
Natural Release Time
15 mins
Total Time
2 hrs
 

An easy, gluten-free recipe for corned beef and cabbage.

Course: Main Course
Servings: 4
Ingredients
  • 6 Garlic Cloves Peeled and minced
  • 2 Small Yellow Onions Chopped
  • 2 Bay Leaves
  • 2 Cups Chicken or Beef Broth
  • 1 Cup Water
  • 2 1/2 - 4 Pounds Corned Beef Brisket with Spice Packet
  • Salt and Pepper To taste
  • 5 Large Carrots Peeled and cut into strips
  • 1 Pound Red Potatoes Quartered
  • 1/2 Large Cabbage Head Sliced
Instructions

  1. Add the garlic, onion, and bay leaves to the Instant Pot Container. Add in the broth and water on top.

  2. Place the Instant Pot trivet inside the container with the handles up so you can easily remove it.

  3. Place the brisket on the trivet, fat-side down, and season with the salt and pepper to taste. Sprinkle the spice packet that came with the corned beef on the top as well.

  4. Cover with the lid and lock into place. Set the vent to “sealing” and select the “manual” button. Adjust to high and set the cook time to 85 minutes.

  5. When the cook time has completed, allow the pressure to naturally release for 10 minutes and then do a quick release on the remaining pressure.

  6. Remove the brisket by carefully lifting the trivet out with potholders. Keep warm.

  7. Return the trivet to the Instant Pot and add the carrots, onions, and cabbage. Cover and lock the lid. Set the vent to “sealing” and select the “manual” button. Set the cook time to 3 minutes.

  8. When the cook time has completed, allow the pressure to naturally release for 5 minutes and then do a quick release for any remaining pressure.

  9. Slice the corned beef against the grain. Transfer everything to a platter to serve.