Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Idaho® Potatoes
This classic Irish corned beef and cabbage recipe is cooked in your pressure cooker, saving time and hassle. The Idaho® potatoes are made extra delicious by smothering them in butter and parsley after cooking.
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Ingredients:
- 3 pounds corned beef brisket (more if you want leftovers for sandwiches or hash) with spice packet
- 2 cloves garlic, roughly chopped
- 4 cups water
- 1 pound carrots, peeled and cut into 2-3" in length
- 1.5 pounds small red Idaho® potatoes, halved or quartered, depending on size
- 1 large head cabbage, cored and cut into 8-10 wedges
- 4 tablespoons butter
- 1/4 cup fresh chopped parsley, plus more for garnish
Directions:
- Place onions, garlic, corned beef, and water in your pressure cooker. Sprinkle spice packet seasoning on top. Set pressure to manual on high for 70 minutes. Quick release the pressure when it's done and wait for float valve to drop before opening.
- Meanwhile, prep the vegetables.
- Remove corned beef to a bowl along with most of the looking liquid. Leave about 2 cups in the pressure cooker.
- Add the potatoes on one side of the pressure cooker in the rest of the liquid, the carrots on the other. Place the cabbage wedges on top. Set pressure to manual on high for 3 minutes. Quick release the pressure and wait for float valve to drop before opening.
- Remove the carrots and cabbage.
- Place potatoes in a bowl and add the butter and parsley, stirring until butter is melted and coats every potato. (see notes)
- Cut the corned beef against the grain into slices and serve with the vegetables, buttered potatoes, some cooking liquid drizzled on top, and a garnish of fresh parsley.