Go Back
Classic corned beef and cabbage made in the Instant Pot
Greta

Instant Pot Corned Beef with Vegetables (Gluten-Free)

Tender corned beef brisket with perfectly cooked vegetables, all made in your Instant Pot. This gluten-free version uses broth instead of beer for the same rich, savory flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 28 minutes
Natural release 15 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Corned Beef:
  • 6 large cloves garlic peeled and minced
  • 2 small or 1 medium yellow onions, chopped
  • 2 bay leaves
  • 2 cups chicken or beef broth preferably organic
  • 1 cup water
  • 2½-4 pound corned beef brisket with spice pack
  • Sea salt and black pepper to taste
For the Vegetables:
  • 5 large carrots cut into strips
  • 1 lb. red potatoes quartered
  • ½ large cabbage head sliced

Equipment

  • Instant Pot at least 6 qt
  • Instant Pot Trivet comes with your instant pot

Method
 

  1. Add garlic, onion, and bay leaves to your Instant Pot and pour in the broth and water. Place the trivet inside with the handles positioned up for easy removal later.
  2. Place the brisket fat-side down on the trivet. Season with salt and black pepper, then sprinkle the included spice packet over the top.
  3. Lock the lid into place, set the vent to “Sealing,” and choose Manual/Pressure Cook on High for 85 minutes.
  4. When the timer goes off, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Using potholders, carefully lift the trivet out by the handles and transfer the brisket to a platter. Keep warm.
  5. Return the trivet to the pot and add the carrots, potatoes, and cabbage on top. Lock the lid, set vent to “Sealing,” and cook on Manual/High for 3 minutes.
  6. Allow pressure to release naturally for 5 minutes, then quick release the rest.
  7. Transfer vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately.