Guinness Corned Beef & Cabbage
This delicious St. Paddy’s dinner comes together in just a few hours in the Instant Pot! If you have any leftovers of this Guinness corned beef & cabbage, use it to make the most amazing Reuben sandwiches!
I’m in the minority at our house when it comes to corned beef. Even the beer in this recipe wasn’t enough to sway Matt to try it. “I’ve had corned beef. I didn’t care for it.” “But you didn’t HATE it?” “No, babe.” “You always say you don’t like something and then when I make it I convert you.” “It didn’t work with the lamb and it won’t work for corned beef. Boundary.”
And no, he’s not a villain. This is part of the unicorn .01% of the things he won’t test out for me. He did try a potato, though!
“I forgot that was sitting in the corned beef juice! AHHHHH!” “But you can taste the beer, right???” “Not enough to redeem my mouth!” “But I WUV YOU!!!!”
Anyways…potato drama aside, this Guinness corned beef & cabbage is one of MY favorite Instant Pot recipes. It amazes me how I can make something like a brisket in less than half the time it would normally take.
What’s better? At the end, you get an insanely tender, flavorful brisket and a pile of perfectly cooked veggies to go with. AND the leftover juices are perfect for drizzling over the meat, too. I like to save any leftover broth from the Instant Pot and dip my Reuben sandwiches. SO GOOD!!
Guinness Corned Beef & Cabbage
- Prep Time: 10 minutes
- Cook Time: 1 hour + 45 minutes
- Total Time: 2 hours
- Yield: 2 lbs finished brisket 1x
- Category: Dinner, Beef
- Method: Instant Pot
- Cuisine: American, Irish
Description
This delicious St. Paddy’s dinner comes together in just a few hours in the Instant Pot!
Ingredients
- 2 cups beef broth
- 12 oz bottle of stout beer
- 4 cloves garlic, minced (or 1 TB garlic paste)
- One 3 lb corned beef brisket with the spice packet
- 1 cup light brown sugar
- 1 1/2 lbs baby red potatoes, halved
- 1/2 head green cabbage, sliced
- 3–4 large carrots, peeled and sliced into 1 inch thick slices
- 1 medium yellow onion, chopped
- 2 tsp fresh thyme, minced
Instructions
- Add the beef broth, beer and garlic to the insert of your Instant Pot and set the trivet inside.
- Rub the corned beef brisket with the brown sugar on all sides and set onto the trivet. Sprinkle the spice packet evenly over the top.
- Select the high pressure setting on your Instant Pot and be sure that the knob at the top is set to “sealing.” Follow your cooker’s instructions to set the timer for 90 minutes. The Instant Pot will preheat and build pressure for about 15-20 minutes before beginning the cooking time.Β
- After the cooker is finished, carefully release the pressure manually and keep clear of the valve as the steam will burn you. After all the pressure has been safely released, remove the lid from the pressure cooker and carefully lift out the brisket. Set it onto a cutting board, tent it with foil and allow the brisket to rest while the vegetables cook. You won’t need the trivet after this step.
- Add the potatoes, cabbage, carrots, onion and thyme to the liquid in the Instant Pot and stir to mix before locking the lid back on. Be sure to return the valve to the “sealing” position. Select high pressure and set the timer for 15 minutes.
- After 15 minutes, carefully release the pressure manually, make sure to avoid the steam as it comes out. After the pressure has completely released, remove the lid and scoop out the veggies to a serving plate.
- Slice the rested brisket and serve hot with the vegetables. Refrigerate any leftovers for about a week, and use them for Reuben sandwiches!
Equipment
Buy Now β Nutrition
- Serving Size: 4 oz brisket & 4 oz veggies
- Calories: 642
- Sugar: 29.7 g
- Sodium: 1833.2 mg
- Fat: 32.6 g
- Saturated Fat: 10.9 g
- Trans Fat: 0 g
- Carbohydrates: 46.5 g
- Fiber: 4.3 g
- Protein: 34.9 g
- Cholesterol: 166.6 mg
