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Instant Pot Corned Beef and Cabbage Keto

An easy corned beef brisket and cabbage recipe that's perfect for St. Patrick's Day and keto friendly.

I'm so glad you're here to try out this easy Instant Pot corned beef and cabbage recipe.

This is a delicious meal that's wonderful to serve any time of the year and is an especially good cabbage dinner recipe for St. Patrick’s Day.

Close up of corned beef and cabbage with carrots on a blue Pioneer Woman serving platter with a silver serving fork

If you're also looking for an Instant Pot ham and cabbage meal that's full of a delightful cabbage flavor this is my favorite. It's another of my easy instant pot recipes.

Looking for a Low Carb Keto Corned Beef Option?

It's simple to convert this classic Irish corned beef dish to a low carb recipe if that's your personal preference by simply omitting the carrots in this recipe all together.

The carrots, however, are acceptable on a soul-warming keto diet in moderation as they are a slow burning complex carb, that helps to keep your blood sugar more level over time.

For carb lovers like me, I add some baby potatoes at the same time I add the carrots and cabbage and, by using an electric pressure cooker, I have a full meal including sides in a fraction of the time of a traditional corned beef brisket. Add some Irish soda bread and this perfect dish is complete.

Why you'll love it!

  • It's a simple corned beef recipe and using the Instant Pot it's an easy way to make what can be a somewhat tough cut of beef fall apart delicious!
  • The leftover corned beef can be used in other recipes such as this Creamy Rueben Dip.
  • The leftover broth can be used to make cabbage soup.

First things first, Always Rinse the Corned Beef Before Cooking It!

Corned Beef is infused deeply with salt and pickling spices during the curing process. This is what gives it its distinct flavor, but also means there is more than likely excess salt remaining on the surface of the meat.

Most recipes don't call for this rinsing extra step but I think it is worth it so that your meal isn't saltier than you intended.

The best way to do this is to simply rinse the uncooked meat under cool running water several times to remove any residual salt. I like to place mine in a metal colander and rotate the meat so that it gets completely rinsed.

This does not affect the flavor at all and there is no need to dry the meat since you'll be covering it with liquid for the cooking process.

Overhead view of package of corned beef brisket with an onion, garlic gloves, and a head of cabbage - ingredients used to make Instant Pot Corned beef and Cabbage

Ingredients

This is an overview of the ingredients used. You can find detailed instructions in the printable recipe card at the bottom of the page.

Instructions

This is an overview of the instructions. You can find full instructions, including nutritional information, in the printable recipe card at the bottom of the page.

After rinsing the corned beef place it on the wire rack in your Instant Pot.

Overhead view of corned beef brisket, garlic cloves, and onion in the bottom of an Instant Pot

Top with onion wedges and garlic.

Add liquid (water, broth, or beer).

Front view of Instant Pot set to cook for 1 hour and 30 minutes

Close and lock the lid. Select high pressure and set timer for 90 minutes.

When the corned beef is done cooking use a natural release for 30 minutes doing a quick-release of any remaining pressure after the cook time is complete according to the manufacturer's directions.

Unlock and remove the lid.

Using tongs, remove brisket and place on baking sheet and cover with aluminum foil.

While the corned beef rests, we'll cook the vegetables.

Place the cabbage and carrots and potatoes (if desired) into the Instant Pot using the liquid that the corned beef cooked in and close and lock the lid once again.

Cook on the manual setting on high mode and set the cooking time for 5 minutes. Once done, do a quick release.

Use a slotted spoon to transfer the vegetables to a serving bowl or platter.

Close up view of corned beef sliced against the grain on a blue Pioneer Woman platter

Slice the corned beef across the grain and serve with the vegetables.

Equipment

Storage

Corned beef leftovers should be stored in an airtight container and refrigerated within 2 hours of cooking. Leftovers should be used within 3 to 4 days or can be frozen for up to 2 months.

Variations

  • In place of the low-sodium beef broth cold water can be used.
  • 12 ounces of beer can be added in place of 1 ½ cups of the water or broth. Cooking the corned beef with Guinness beer or an Irish Stout will dramatically increase the blend of delicious flavors but is not necessary.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

Instant Pot Corned Beef and Cabbage Keto Recipe

An easy corned beef brisket and cabbage recipe that's perfect for St. Patrick's Day and keto friendly.
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Instant Pot Corned Beef and Cabbage on a blue serving platter
Prep Time:15 mins
Cook Time:1 hr 45 mins
Total Time:2 hrs

Ingredients

  • 3 pound flat cut corned beef brisket
  • 1 small to medium onion cut in chunks
  • 4 cloves of garlic minced or sliced
  • 4 cups of cold water OR 4 cups of low-sodium beef broth
  • 1 head of cabbage cut into large wedges
  • 1 pound baby carrots

Instructions

  • After rinsing the corned beef place it on the wire rack in your Instant Pot.
  • Top with onion wedges and garlic.
  • Add liquid (water, broth, or beer).
  • Close and lock the lid. Select high pressure following your particular model's directions and set timer for 90 minutes.
  • When the corned beef is done cooking let the use a natural release for 30 minutes doing a quick-release of any remaining pressure after the cook time is complete according to the manufacturer's directions.
  • Unlock and remove the lid.
  • Using tongs, remove brisket and place on baking sheet covering with aluminum foil.
  • While the corned beef rests, we'll cook the vegetables.
  • Place the cabbage and carrots and potatoes (if desired) into the Instant Pot using the liquid that the corned beef cooked in and close and lock the lid once again.
  • Cook on the manual setting on high mode and set the cooking time for 5 minutes. Once done, do a quick release.
  • Use a slotted spoon to transfer the vegetables to a serving bowl of platter.
  • Slice the corned beef across the grain and serve with the vegetables.

Nutrition

Calories: 534kcal | Carbohydrates: 18g | Protein: 39g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 3141mg | Potassium: 1465mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10574IU | Vitamin C: 121mg | Calcium: 108mg | Iron: 5mg
Servings: 6
Calories: 534kcal
Author: Mary Beth
Cost: $25.00

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2 Comments

  1. Delicious! Thank you so much for this easy recipe.

    1. Mary Beth says:

      You're welcome, Angelina!