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This Instant Pot Corned Beef and Cabbage Stew is the perfect option if you want to add a little twist to your traditional corned beef and cabbage recipe. Deliciously buttery corned beef stewed with chunks of cabbage and potato in a flavorful broth will leave you feeling warm and satisfied!
March is here.
And do you know what that means?
Corned beef. And cabbage. And potatoes.
But seriously guys, if you like your traditional corned beef, you are going to love, love , LOVE this incredibly quick and easy Instant Pot corned beef and cabbage stew.
It only takes 20 minutes to make this super easy corned beef and cabbage stew.
Got some leftover corned beef? Or maybe you’ve got that corned beef brisket still in the freezer and haven’t decided what you’re going to do with it yet.
This is your recipe.
If you haven’t made your corned beef yet, and need a quick and easy option, check out this recipe for Instant Pot Corned Beef.
And guys, don’t forget you’re going to need dessert. My friend Angie over at Indulge Your Inner Foodie made these awesome single serving Guinness Chocolate cakes. Get the recipe here for these delicious morsels of chocolaty goodness!
I could not get enough of this stew. I feel like I could eat it for days.
Sopping up all the stewy deliciousness with a crusty piece of butter slathered bread….I’m getting excited just thinking about it.
Good thing I had some leftovers….
I can’t stress how easy this corned beef stew is to make guys.
If you don’t have an Instant Pot yet, read my complete review to decide if it’s for you? Sold? Buy one here! (affiliate link – I receive a small commission if you buy through these links). Read my complete review
We start by turning our Instant Pot to saute, and heating the bacon fat. You can also use butter or cooking oil, I just LOVE the flavor that bacon fat adds.
Saute your cabbage for about 2-3 minutes, or until it starts to sweat, then add all your other ingredients.
Turn the IP to pressure and cook on high for 15 minutes.
Your corned beef and cabbage stew is done.
Add some salt to taste and get that crusty bread buttered!
The Instant Pot is the most amazing invention. I have loved creating quick and easy recipes, like these, with my new IP!
Did you make this recipe? Rate it and leave a comment below to let me know how it turned out!
- 4 cups cooked corned beef (2-3 lbs. raw corned beef brisket)
- 3 carrots chopped
- 2 russet potatoes peeled and cubed
- 1/2 head cabbage chopped
- 6 cups chicken broth
- 2 tsp. black pepper
- 1/2 can (6 oz. can) tomato paste (or 3 oz.)
- Salt to taste
- 1 tbsp. bacon fat (butter or cooking oil can be substituted)
- Heat the bacon fat in the Instant Pot on the highest saute setting. Add the cabbage and saute for 2-3 minutes.
- Add all remaining ingredients.
- Set the Instant Pot to pressure cook on high for 15 minutes.
- Let the pressure release naturally for 10 minutes, then open the release valve to finish depressurizing.
- Season with salt to taste and serve with crusty buttered bread.