Instant Pot Corned Beef and Cabbage
Instant Pot Corned Beef & Cabbage (Fast & Flavorful!)
Cut your cook time in half and still get juicy, tender corned beef with this easy Instant Pot version of the classic Irish comfort food. Paired with hearty root veggies and a spicy horseradish sauce, this is a meal that satisfies your soul and your gut.
This version of corned beef and cabbage isn’t just faster—it’s cleaner and better for your gut, thanks to nourishing bone broth, detoxifying cabbage, and anti-inflammatory garlic and mustard seeds. Whether it’s St. Patrick’s Day or just a cozy Sunday night, this one’s a keeper.
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Why We Love This Instant Pot Classic
- Cuts cook time from 6+ hours to under 2
- High in protein and naturally gluten-free
- Loaded with immune-boosting veggies and spices
- Leftovers are even better the next day
Functional Nutrition Highlights
- Cabbage: Rich in fiber, vitamin C, and sulfur compounds that support liver detoxification.
- Garlic + Apple Cider Vinegar: Naturally antimicrobial and help with digestion.
- Bone Broth: Adds gut-healing collagen and minerals while infusing the beef with deep flavor.
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This Instant Pot Corned Beef is classic comfort food with a modern wellness twist. You get all the satisfaction of the traditional dish—with better digestion, less effort, and zero post-meal slump.
Make it for the holiday or a hearty meal prep—either way, it’s a recipe you’ll return to year-round.
Recipe: Instant Pot Corned Beef & Cabbage
Ingredients:
For the Corned Beef:
- 3–4 lb corned beef brisket (with seasoning packet)
- 4 cups beef broth or water
- 1 tbsp apple cider vinegar
- 1 tbsp whole-grain mustard
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 bay leaves
- 3 cloves garlic, minced
- 1 onion, quartered
For the Veggies:
- 4 large carrots, cut into chunks
- 3–4 Yukon gold potatoes, halved
- 1 small head green cabbage, cut into wedges
Instructions:
- Prep the Corned Beef: Rinse under cold water to remove excess brine. Place fat-side up in the Instant Pot.
- Pressure Cook: Add broth, vinegar, mustard, peppercorns, mustard seeds, bay leaves, garlic, and onion. Lock the lid, set valve to Sealing, and cook on High Pressure for 90 minutes. Let naturally release for 15 minutes, then manually release the rest.
- Cook the Veggies: Remove beef and cover to rest. Add carrots, potatoes, and cabbage to the pot. Cook on High Pressure for 4 minutes, then quick release.
- Slice & Serve: Slice corned beef against the grain. Serve with cooked veggies and a spoonful of broth.
Lucky Tip: Broil sliced corned beef for 2–3 minutes for crispy edges!
Creamy Horseradish Sauce (Spicy & Bold)
Perfect with corned beef!
Ingredients:
- ¼ cup dairy-free mayo (or Greek-style DF yogurt)
- 2 tbsp prepared horseradish (or more for extra spice)
- 1 tsp Dijon mustard
- ½ tsp apple cider vinegar or lemon juice
- ¼ tsp garlic powder
- Salt & pepper to taste
Instructions:
- Whisk all ingredients until smooth.
- Let sit 10 minutes to allow flavors to meld.
- Serve with corned beef and veggies.
Enjoy this cozy, craveable meal—and feel good knowing it’s rooted in real nourishment!
XO,
Dr Sheena
