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Instant Pot Corned Beef with Cabbage and Root Vegetables

This Instant Pot corned beef with cabbage and root vegetables is a comforting, well-balanced dinner made with tender brisket, sweet root vegetables, and perfectly cooked cabbage. By pressure cooking each component in stages and finishing with a savory strained broth, this recipe delivers deep flavor without heaviness. It is ideal for weeknight dinners, meal prep, or a classic comfort meal prepared with modern efficiency.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Pressure build and natural release time 30 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 311
Ingredients Method Notes

Ingredients
  

Corned Beef
  • 1 kg corned beef brisket with included spice packet
  • 2.5 liters water enough to fully cover the meat
Vegetables
  • 1 medium green cabbage cut into 8 wedges with core intact
  • 3 medium carrots cut into large chunks
  • 1 medium rutabaga peeled and cubed
  • 1 medium turnip peeled and cubed
For Serving
  • 2 cups cooked quinoa optional

Method
 

Cook the Corned Beef
  1. Place the corned beef brisket into the Instant Pot and add the included spice packet.
  2. Pour in enough water to completely cover the meat, then seal the lid.
  3. Cook on High Pressure for 90 minutes, then allow a full natural pressure release.
  4. Remove the corned beef from the pot and set aside. Strain the cooking liquid and reserve the broth.
Cook the Root Vegetables
  1. Return the strained broth to the Instant Pot and add the rutabaga, carrots, and turnip.
  2. Seal the lid and cook on High Pressure for 5 minutes.
  3. Quick release the pressure and remove the vegetables. Set aside.
Cook the Cabbage
  1. Add the cabbage wedges to the remaining broth in the Instant Pot.
  2. Cook on High Pressure for 5 minutes, then quick release the pressure.
  3. Carefully remove the cabbage wedges and drain briefly.
To Serve
  1. Slice the corned beef against the grain into even pieces.
  2. Serve the beef with cabbage and root vegetables, spooning the reserved broth generously over the top.
  3. Serve with cooked quinoa on the side if desired.

Notes

  • Cooking the vegetables in stages prevents them from becoming mushy.
  • Rutabaga adds natural sweetness and works well as a potato alternative.
  • Extra broth can be saved and used to cook grains or vegetables later.