Instant Pot Corned Beef and Cabbage ✅

Ingredients

• 2 ½ pound corned beef brisket with seasoning packet
• 2 ½ cups of beef broth
• 1 ½ cups V-8 juice
• 1 large onion, quartered
• 8 cloves of garlic
• 6 medium red potatoes, quartered
• 3 large carrots, cut into 2-inch pieces
• ½ cabbage, cut into wedges

Steps

1. Rinse the corned beef under cold water to remove excess salt and gel.

2. Put the seasoning packet, beef broth, V-8 juice, onion and garlic in to the instant pot. Put a rack in the pot, and place corned beef on rack, fat side up.

3. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Do a quick pressure release, and when valve drops carefully remove lid.

4. Remove the rack and brisket from the pressure cooking pot. Cover the corned beef with aluminum foil until ready to crave.

5. Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 or 4 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they’re not tender enough, just select sauté cook them until they’re the desired tenderness.)

Notes