Instant Pot Corned Beef, Cabbage, Potatoes & Carrots

5 from 18 votes

Instant Pot Corned Beef, Cabbage, Potatoes & Carrots

This is a hearty meal of humble fare, and the Instant Pot makes it so easy! Tender and flavorful, don't wait for St. Patrick's Day to make this amazing family meal!

Prep Time10

Cook Time1 25

Course: Main Course

Cuisine: American, European

Keyword: corned beef, corned beef and cabbage, corned beef and carrots, corned beef and potatoes, instant pot

Servings: servings

Calories: 1073kcal

Equipment

Instant Pot

Ingredients

4 pounds corned beef
1 onion peeled and quartered
2 cloves garlic smashed
2 bay leaves
1/2 head cabbage cut into wedges
1 pound potatoes cut into 2-3-inch pieces
6 large carrots

Instructions

Set the steamer rack/trivet into the Instant Pot.
Open up the package of corned beef and add the beef and any juices from the package into the Instant Pot. Watch for the little spice package, if it's included. If it is, open it up and add all those lovely spices to the IP.
Add 4 cups of water to the Instant Pot.
Add the onion, garlic, and bay leaves to the pot.
Set the IP on high or the meat setting, whichever your model has. Set it for 1 hour and 15 minutes. Attach the lid and start it.
When the time is up, quick release and lift the corned beef out to a plate. Tent it with foil and let it rest.
Add the peeled carrots, cabbage wedges, and potatoes to the hot cooking liquid in the IP. Make sure the cabbage is fully submerged.
Set it on high or the stew setting for 10 minutes. Put the lid on and start it.
Quick release and fish everything out of the IP.
Slice the meat across the grain in lovely thin slices. Not paper thin, but not too thick. Lay the slices on a pretty platter.
Arrange the cabbage, carrots, and potatoes around the corned beef. Serve with a good mustard and enjoy!

Nutrition