Recipes Ingredients Meat & Poultry Beef Recipes Instant Pot Corned Beef and Cabbage Be the first to rate & review! By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on March 7, 2022 Rate Print Share Prep Time: 45 mins Total Time: 1 hr 50 mins Servings: 8 Thanks to the pressure-cooker setting on the Instant Pot, you can make this St. Patrick's Day classic in under two hours. The crowd-pleasing dish yields succulent corned beef and tender cabbage every time. Serve with rye or rustic bread for sopping up all the delicious juices. Ingredients 1 teaspoon mustard seeds 1 teaspoon black peppercorns ½ teaspoon juniper berries (about 12) ¼ teaspoon allspice berries (about 6) 2 dried bay leaves 1 flat-cut corned beef brisket (3 to 4 pounds), trimmed of excess fat 1 yellow onion, peeled and quartered 3 cloves garlic, smashed and peeled 1 ½ pounds carrots, peeled and cut into 3-inch pieces 1 ½ pounds small red potatoes ½ head green cabbage (1 ½ pounds), quartered lengthwise Whole-grain mustard, for serving Directions In a mortar and pestle, coarsely crush mustard seeds, peppercorns, juniper, allspice, and bay leaves (alternatively, place in a resealable bag and crush with a rolling pin). Add to the bowl of a multicooker, along with brisket, onion, and garlic. Add enough water to completely cover brisket, about 8 to 10 cups. Secure lid of multicooker. Cook on high "Pressure Cook" setting for 1 hour, 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Using tongs, transfer brisket to a cutting board; tent with foil to keep warm. Add carrots, potatoes, and cabbage to bowl of multicooker. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables; serve with mustard. Bryan Gardner Rate It Print