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Instant Pot Corned Beef The Southern Soul Food Way

Southern Corned Beef And Cabbage In The Instant Pot

Tender corned beef, buttery cabbage, and soul-seasoned broth. It's classic Southern comfort made quicker and easier in the Instant Pot!
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Prep Time: 10 minutes
Cook Time: 1 hour 34 minutes
Pressure Release Time: 17 minutes
Total Time: 2 hours 1 minute
Course: Main Course
Cuisine: Southern Food
Servings: 6
Calories: 342kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • Instant Pot electric pressure cooker
  • Instant Pot trivet rack (comes with the Instant Pot)

Ingredients

Ingredients for the corned beef

  • 2-3 pound corned beef brisket
  • 3 cups beef broth
  • 2 garlic cloves minced
  • ¼ head green cabbage chopped
  • ½ cup onion chopped
  • ½ cup carrots chopped
  • 1 cup small red potatoes chopped
  • 1 pack pickling spice (usually comes with the corned beef)

Ingredients for homemade pickling spice (if your corned beef doesn't come with a spice packet)

  • ½ teaspoon yellow mustard seeds
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon coriander seeds
  • 1/2 teaspoon dill weed
  • ½ teaspoon allspice
  • 1 teaspoon whole cloves
  • 2 bay leaves crushed
  • ¼ teaspoon red chili flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Remove the corned beef brisket from the packaging and rinse well.
  • If using the spice packet that comes with the brisket, rub the mixture all over the top, non-fatty side of the corned beef. 
    If your corned beef doesn't come with a spice packet: Mix the seasonings in a small mixing bowl if you make your seasoning per the pickling spices ingredients above (yellow mustard seeds, brown mustard seeds, coriander seeds, dill weed, allspice, cloves, crushed bay leaves, red chili flakes, salt, and pepper). Then rub the mixture all over the top, non-fatty side of the corned beef.
  • Place the Instant Pot steamer trivet rack on the kitchen counter and put the seasoned brisket on top, seasoned-side up and fatty-side down.
  • Open the Instant Pot lid and pour the beef broth and the garlic into the stainless steel inner pot.
  • Then, using the trivet rack handles, place the brisket inside the inner pot.
  • Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 90 minutes.
  • When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
  • To open the Instant Pot lid, move the valve to ‘venting’ and manually release the remaining pressure.
  • Add the cabbage, onion, carrots, and potatoes to the inner pot with the corned beef, sinking the vegetables into the beef broth.
  • Place the lid back on the Instant Pot (make sure the valve is up – in the position for sealing) and pressure cook on high for 4 minutes.
  • When the cooking time is finished, allow a natural pressure release for at least 2 minutes.
  • To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure.
  • Baste the corned beef by spooning the beef broth in the pot over the top of the brisket, then carefully remove the meat using the trivet rack handles.
  • Place the corned beef on a cutting board, slide out the trivet rack underneath it, and then slice the meat. Then, serve with the tender veggies and broth, and enjoy!

Video

Nutrition

Calories: 342kcal | Carbohydrates: 8g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 2500mg | Potassium: 708mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 58mg | Calcium: 52mg | Iron: 3mg
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