Instant Pot Corned Beef and Cabbage

Ingredients

• 3–4 lb corned beef brisket (with spice packet)

• 4 cups beef broth or water

• 1 onion, quartered

• 4 garlic cloves, smashed

• 4–5 carrots, cut into chunks

• 3–4 potatoes, quartered

• 1 small head green cabbage, cut into wedges

• 1 tsp black peppercorns

• Optional: 1–2 bay leaves

Instructions

1. Prep Instant Pot: Place onion, garlic, carrots, potatoes, and peppercorns in the Instant Pot.

2. Add corned beef: Place brisket on top of vegetables, fat side up. Pour broth over. Sprinkle the spice packet (if included).

3. Pressure cook: Close lid and set valve to sealing. Cook on High Pressure for 90 minutes for a 3–4 lb brisket.

4. Natural release: Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.

5. Cook cabbage: Add cabbage wedges to the pot. Cover and cook on High Pressure for 3 minutes. Quick release.

6. Serve: Slice corned beef against the grain. Serve with cooked vegetables and spoon some broth over top.