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Instapot Corned Beef and Cabbage

Makes 6 Servings

Macros: 444 cal, fat 25g, carbs 14g, protein 30g, fibre 2g


  • 2 pounds trimmed, lean corned beef brisket

  • 3 medium carrots, peeled and cut into 1-inch chunks

  • 1 cup frozen pearl onions

  • 1/4 cup chopped fresh parsley

  • 2 bay leaves

  • 1/8 tsp whole peppercorns

  • 1 medium head cabbage, cut into 6 wedges


  • Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.

  • Cover and cook on high pressure 1 1/2 hours. Natural release then open.

  • Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.

  • Remove meat and slice into 6 pieces.

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