Instant Pot Corned Beef and Cabbage
Keto-friendly pressure cooker corned beef and cabbage made in an Instant Pot. Tender brisket cooks for 90 minutes, then cabbage wedges finish in the cooking liquid for 5 minutes. The meat is sliced against the grain and served with buttered cabbage. No rinsing required—the spice packet seasons the broth.
Ingredients
- 2 ½ pounds corned beef brisketpork brisket or beef chuck1:1
- ½ head cabbage, wedged, core removedBrussels sprouts or broccoli0.75:1
- ½ onion
- 2 cloves garlic
- 6 cups water, tap
- butter, for servingghee or coconut oil1:1Full guide →
- spice packet, from corned beef package(optional)
Instructions
- 1
Remove corned beef from package without rinsing. Add to Instant Pot with trivet and any juices from bag. Add spice packet if included.
- 2
Pour 6 cups tap water into pot with corned beef.
- 3
Set Instant Pot to meat setting and cook for 90 minutes. Manually release pressure when done, then transfer corned beef to platter and cover. Reserve cooking liquid.
- 4
Wedge cabbage and remove core. Add cabbage wedges to cooking liquid in pot along with onion and garlic.
- 5
Set Instant Pot to meat setting and cook for 5 minutes. Manually release pressure when done.
- 6
Remove cabbage and discard onion and garlic. Drain cabbage.
- 7
Slice corned beef against the grain and serve with hot buttered cabbage.
Tips
Do not rinse the corned beef before cooking to preserve the seasoning.
Manual release is gentler on the vegetables than quick release.
Slicing against the grain ensures tender, bite-sized pieces.
Good to Know
Refrigerate cooked corned beef and cabbage separately in airtight containers for up to 4 days. Reheat gently on stovetop with a splash of reserved broth.
Cook corned beef and cabbage up to 1 day ahead. Store separately and reheat before serving. Do not freeze the cabbage as it becomes mushy when thawed.
Serve hot corned beef sliced against the grain with buttered cabbage on the side. Pour reserved broth over top if desired.
Common Mistakes
Rinsing the corned beef before cooking removes the seasoning spices—skip this step.
Quick releasing pressure instead of manual release can cause vegetables to become mushy and splatter.
Overcooking cabbage results in mushy texture—stick to the 5-minute cooking time.
Slicing with the grain instead of against it creates tough, chewy pieces.