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Slow Cooker Corned Beef and Cabbage taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Corned Beef And Cabbage (Crockpot + Oven + Instant Pot Methods)

A classic comfort meal made easy with multiple cooking methods - crockpot, oven, or Instant Pot.
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Prep Time 15 minutes
Cook Time 1 hour 37 minutes
Total Time 1 hour 52 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 409 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 corned beef brisket 3- to 4-lb, with spice packet, fat cap trimmed off
  • 1 large white or yellow onion thickly sliced
  • 4 cloves garlic minced
  • 2 dried bay leaves
  • 1 ½ pounds small red potatoes halved if large
  • 8 oz carrots peeled and cut into 2-inch pieces
  • 1 ½ cups liquid low-sodium chicken broth, beef broth, water, or stout beer like Guinness
  • 1 small or half a medium green cabbage cut into thin wedges
  • Optional toppings chopped fresh parsley, coarse grain mustard, horseradish sauce

Instructions
 

Instructions

  • Remove the fat cap from your corned beef brisket. Place it fat side up in the bottom of your pressure cooker. Make sure your sealing ring is seated nicely so no steam escapes.
  • Scatter the thick onion slices and minced garlic over and around the brisket. Toss in the bay leaves for that deep, herby flavor boost.
  • Layer in the halved red potatoes and carrot chunks around the meat. You want everything snug but not packed tight to let steam work its way.
  • Pour in your 1 ½ cups of chicken broth, beef broth, water, or stout beer. The liquid's gotta cover about half your ingredients. Check that sealing ring and float valve are good to go.
  • Lock the lid on, set your pressure cooker to high pressure. Wait for the pressure build, watching the float valve pop up. Once steady pressure’s reached, set the timer for 90 minutes.
  • When the timer’s done, carefully use the quick-release method to let out the steam. Open the lid, then add your cabbage wedges on top but don’t mix much.
  • Close the lid back up and cook at high pressure for another 5-7 minutes. That’s just enough to get cabbage tender but still hold some bite.
  • Use the quick release again to release steam. Remove the beef to rest 10-15 mins before slicing against the grain. Serve all the veggies alongside for a big plate of corned beef goodness.

Notes

Optional toppings: serve with chopped parsley, coarse grain mustard, or horseradish sauce.
Store leftovers in airtight containers in the fridge for up to 4 days.