Instant Pot® Classic Corned Beef with Cabbage & Potatoes

Classic Corned Beef is an ideal entree for Saint Patrick's Day. We give you two ways to cook it...in an Instant Pot/pressure cooker or in the oven.

Classic Corned Beef

Ingredients

  • 1 (2 1/2 - 3 1/2 pound) boneless Corned Beef Brisket
  • 5 cups water, divided
  • 1 medium head cabbage (about 2 pounds), cut into wedges
  • 8 ounces Yukon Gold potatoes, cut into 8 wedges
  • 8 ounces carrots, cut into 1-inch pieces
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Instant Pot/Pressure Cooker Method

  1. Place Corned Beef Brisket and 1/2 cup water in a 6-quart electric pressure cooker/Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added. Close and lock pressure cooker lid.
  2. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer.
  3. Use quick-release feature to release pressure; carefully remove lid. Remove beef; keep warm.
  4. Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
  5. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer.
  6. Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.

Oven Method

  1. Heat oven to 350 degrees F.
  2. Place Corned Beef Brisket and 3 cups water in large stockpot, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350 degrees F oven for 2 1/2 to 3 hours or until fork-tender.
  3. Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.
  4. Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket.) Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
  5. Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.

Yield: 6 to 8 servings

Nutrition information per serving: 300 Calories; 19 g Total Fat; 7 g Saturated Fat; 9 g Monounsaturated Fat; 91 mg Cholesterol; 1020 mg Sodium; 15 g Total carbohydrate; 18 g Protein; 2.5 mg Iron; 3.1 mg Niacin; 0.4 mg Vitamin B6; 74.2 mg Choline; 1.4 mcg Vitamin B12; 4.2 mg Zinc; 28.3 mcg Selenium; 4.2 g Fiber

Recipe and photo used with permission from: Texas Beef Council