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Tender slices of corned beef with apricot glaze.

Instant Pot Corned Beef and Cabbage

This perfectly cooked Instant Pot Corned Beef and Cabbage cooks up in minutes in your electric pressure cooker with shredded sautéed cabbage, Irish mashed potatoes, and topped with an apricot glaze.
Servings: 8 servings
Chef Alli
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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes

Ingredients
 

For the Corned Beef

  • 3 lb. corned beef brisket flat may substitute a corned beef point, if desired
  • 1 cup water or beer

For the Apricot Glaze

  • 1 cup apricot jam
  • 1-2 Tbs. bourbon
  • 1-2 Tbs. spicy brown mustard
  • 1-2 tsp. prepared horseradish or to taste

For the Cabbage and Irish Potatoes

  • 6 large Yukon Gold potatoes, halved or quartered no need to peel
  • 3-4 cups finely shredded green cabbage
  • 1/2 cup chicken or vegetable broth
  • ½ cup sour cream
  • 1 large egg, beaten
  • 1-2 tsp. prepared horseradish or more to taste
  • good splash of heavy cream
  • kosher salt and freshly ground black pepper, to taste
  • 3-4 strips bacon, chopped optional

Instructions
 

Prepare the Corned Beef

  • Removed the corned beef brisket from the packaging and rinse very well. Add 1 cup water to the Instant Pot followed by the corned beef. If there's a spice packet included within the corned beef packaging, you can add that to the Instant Pot as well.
  • Cover the Instant Pot, locking the lid into place, making sure the valve is set to the sealing position. Use the manual button to choose High Pressure for 60 minutes (20 minutes of cooking time per pound of corned beef brisket), bringing the Instant Pot to full pressure. **If your corned beef is larger or smaller, you can adjust the cooking time accordingly.
  • When the timer sounds, use a nice, long natural release to let pressure in the Instant Pot come down naturally on it's own. This step is absolutely key for a tender and wonderful corned beef brisket, so please don't rush the process.
  • Once all the pressure has naturally released from the Instant Pot, carefully remove the lid and use a fork to check the tenderness of the brisket.  If the fork inserts easily into the corned beef and the meat begins to fall apart when you twist the fork, the meat is ready to eat.
  • If you insert the fork into the corned beef and it meets resistance, this means the corned beef needs to cook longer.  Lock the Instant Pot lid into place, making sure the valve is set to the sealing position.  Use the manual button and choose high pressure for 20 more minutes, bringing the Instant Pot to full pressure once again.
  • When the timer sounds, again use a second natural release to allow the corned beef to rest and relax as the pressure comes down on its own.  Once all the pressure is removed, unlock the lid and test the corned beef with the fork once more.  In all likelihood, the corned beef will be perfectly tender and ready to go. **Don't worry if the corned beef doesn't look to appetizing at this point! It's been doing a lot of work in the Instant Pot.
  • Carefully remove the corned beef to a large cutting board.  Trim any excess fat, then use a sharp carving knife to slice the corned beef across the grain into nice, fat slices.

Prepare the Apricot Glaze

  • In a small sauce pan over low heat, combine the jam, bourbon, mustard and horseradish until smooth; simmer until thickened slightly, then reserve and keep warm.

Prepare the Irish Potatoes

  • Instant Pot: Place the broth and potatoes into the Instant Pot. Cover the Instant Pot, locking the lid into place, making sure the valve is set to the sealing position. Use the manual button to choose High Pressure for 7 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to immediately remove all pressure from the Instant Pot.
  • Stove Top: Place the potatoes in a large Dutch oven and cover with broth. Over medium high heat, bring the broth to a boil, then reduce the heat to medium and simmer the potatoes until fork-tender, approx. 20-25 minutes.
  • Meanwhile, as the potatoes are cooking, place a skillet over medium heat. Add the chopped bacon, cooking until browned and crispy; remove to a paper towel-lined plate and reserve.
  • In the bacon drippings in the skillet, cook the cabbage over medium to medium-high heat until softened and golden brown.
  • Drain the potatoes very well, then use your favorite potato masher (or an electric mixer) to cream the potatoes. Add the sour cream, beaten egg, horseradish, and a splash of cream to the mashed potatoes, combining well, adding more cream as needed to get the potatoes to a nice, creamy consistency. Season to taste with salt and pepper.

To Serve

  • To serve, place the potatoes onto each plate, top with the cooked cabbage and bacon; add the slices of corned beef; drizzle with the prepared apricot glaze. Enjoy at once!

Notes

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Nutrition

Calories: 590kcalCarbohydrates: 44gProtein: 30gFat: 32gSaturated Fat: 11gCholesterol: 125mgSodium: 2255mgPotassium: 1154mgFiber: 4gSugar: 16gVitamin A: 237IUVitamin C: 84mgCalcium: 63mgIron: 4mg
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