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angled front shot of sliced corned beef and cabbage on a white serving platter

Corned Beef and Cabbage

Corned Beef and Cabbage (Slow Cooker or Pressure Cooker) made low and slow in the slow cooker or fast in your pressure cooker or Instant Pot!
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Ingredients

  • 3 1/2 - 4 1/2 lb. corned beef brisket with seasoning packet discard liquid from package
  • 4 cups water
  • 1 lb. baby potatoes
  • 1 bunch carrots about 6, cut into 2" chunks
  • 1 medium head cabbage cut into (8) large wedges
  • Freshly chopped parsley for serving (optional)

Instructions 

Crock Pot Corned Beef:

  • Place corned beef in the slow cooker fat side up, sprinkle with the seasoning packet and add the water. Place the potatoes and carrots around the corned beef and cook on low for 8 hours or until tender. Add the cabbage wedges during the last 40 minutes of cooking time to avoid overcooking. If you prefer firmer vegetables, add the potatoes and carrots halfway through the cooking time.

Instant Pot Corned Beef:

  • Place the corned beef fat side up in the Instant Pot, then sprinkle with the seasoning packet and add the water. Secure the lid and cook at high pressure for 60-90 minutes or until tender. Quick release the pressure and remove the lid when it's safe to do so. Remove all but 1 cup of liquid from the Instant Pot.
  • Place the potatoes and carrots around the corned beef, and place the cabbage wedges on top. Secure the lid once more and cook at high pressure for another 5 minutes, then quick release the pressure.

Assemble the meal:

  • Slice the corned beef against the grain, and arrange on a serving platter with the potatoes, carrots and cabbage.
  • Serve on a platter with freshly chopped parsley, if desired, and enjoy!

Notes

  • Be sure not to add salt to anything as the corned beef has plenty!
  • Cooking time is subject to change, depending on the size of your corned beef. I recommend 90 minutes for a brisket 3 1/2 - 4 1/2 lbs.
  • The baby potatoes may be substituted with larger potatoes -- just cut into quarters.
  • The carrots may be substituted with parsnips, turnips or other root vegetables.
  • Substitute part of the water with Guinness or your favorite beer for more flavor!

Nutrition

Serving: 1g, Calories: 633kcal, Carbohydrates: 14g, Protein: 59g, Fat: 37g, Saturated Fat: 15g, Polyunsaturated Fat: 17g, Cholesterol: 210mg, Sodium: 158mg, Fiber: 2g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!