Instant Pot Corned Beef and Cabbage

Make Instant Pot Corned Beef and Cabbage: braise brisket in Guinness for tender slices, glazed potatoes, and steamed cabbage.

Ingredients

• 1 (3-pound) corned beef brisket (plus pickling spice packet or 1 1/2 tablespoons pickling spice)
• 1 medium onion (sliced)
• 3 cloves garlic (chopped)
• 1 (14.9 ounce) can Guinness beer
• 1 cup beef broth
• 1 pound new potatoes
• 3 large carrots (cut into 3-inch pieces)
• 1 head Savoy cabbage (cut into 2-inch wedges)
• Kosher salt and freshly ground pepper (to taste)
• 2 tablespoons whole grain mustard
• 2 tablespoons chopped fresh parsley leaves

Instructions

Step 1: Rinse and Dry the Brisket

Rinse the corned beef brisket under cold water to remove excess brine, then thoroughly pat it dry with paper towels. This first action tones down the saltiness and prepares the meat’s surface so the pickling spices and aromatics cling better. Lay the brisket on a sheet of butcher paper or a shallow tray while you slice the onion and chop the garlic so everything is ready to layer into the pot.

Step 2: Layer the Aromatics and Add the Brisket

In the bottom of the Instant Pot set-up, arrange the sliced onion, chopped garlic and the pickling spice (or the contents of the included packet) into a small mound — this base aromatizes the braising liquid. Gently place the dried brisket on top of that onion mixture so the meat sits above the aromatics rather than being buried, and have your beer and beef broth measured and standing by in glass vessels.

Step 3: Braise Under Pressure

Pour the Guinness into a small glass measuring jug and add the beef broth from another clear vessel, carefully tipping both into the pot just enough to come around the brisket. Seal and cook on high pressure for the long braise so the brisket becomes fork-tender and infused with that dark, malty richness.

Step 4: Release, Rest, and Reserve the Cooking Liquid

After the pressure cycle completes, quick-release according to the manufacturer’s directions. Remove the brisket to a warm resting surface and keep it covered to retain juices. Remove and discard the spent onion mixture from the pot, but carefully measure and reserve about 1 1/2 cups of the deeply flavored cooking liquid — this glossy, spiced braising liquid will moisten and flavor the vegetables that follow.

Step 5: Cook the Vegetables in the Reserved Braise

Stir the baby potatoes and carrots into the reserved cooking liquid in the pot so they nestle and begin to absorb the braise, then lay the cabbage wedges on top so they steam in the same flavorful bath. Season lightly with kosher salt and freshly ground black pepper to taste, remembering the brine has already seasoned the dish.

Step 6: Finish the Vegetables Quickly Under Pressure

Bring the vegetables up to pressure briefly so the potatoes turn tender, carrots take on a glossy coat of the braising liquid, and the cabbage becomes soft but still holds its wedge shape. Quick-release again; you should have brightly colored carrots, creamy cabbage wedges and fork-tender potatoes that glisten with the reduced cooking liquid.

Step 7: Slice and Plate Warm

Thinly slice the rested corned beef against the grain into even, succulent slices that show the rosy interior and a seasoned edge. Arrange the slices on a shallow oval serving platter alongside the glazed carrots, golden baby potatoes and the cabbage wedges. Place a small bowl of whole-grain mustard nearby and scatter chopped fresh parsley over the potatoes for brightness, then serve immediately so everything is warm and inviting.

Notes

• Rinse the brisket well to remove excess brine before cooking.
• Reserve 1 1/2 cups of cooking liquid to flavor the vegetables and for reheating.
• Slice the brisket against the grain for the most tender servings.
• Store leftovers with a splash of braising liquid to keep meat moist.
• Reheat gently in a low oven or microwave with a damp paper towel to avoid drying.