Instant Pot Low Carb Keto Corned Beef and Cabbage
This Low Carb Keto Corned Beef and Cabbage recipe is made quickly in the Instant Pot or use the slow cooker, whichever you prefer, directions for both are provided! Just 7 g net carbs and 35 grams of protein per serving.
Corned Beef and Cabbage
Whether you are Irish or not, when St. Patrick’s day comes around during the month of March, Corned Beef and Cabbage can be found in abundance in all supermarkets. It makes for the ultimate satisfying Sunday dinner!
Being Italian we never ate corned beef and cabbage meal, but once I met my husband and married 19 years ago, it was a must for him, especially at this time of the year and I fell in love with this tasty beef brisket.
What is Corned Beef?
There is no corn involved in making corned beef. It got it’s name from the curing of the beef in salt sometimes called, ‘corns’ of salt.
You can cure your own beef but for this very simple recipe, and around this time of year in March, in the United States, you can easily find corned beef in most local grocery stores.
This classic cabbage recipe for St Patrick’s day just needed a little tweak to make it lower in carbs. Just by removing the potatoes typically in this recipe, it is much lower carb and a keto-friendly meal.
Of course, if carbs are not a problem for you and you’re not on a keto diet, just add them back into the mix of veggies I’ve used here.
Even my kids who aren’t too keen on boiled veggies especially soft cabbage, of course they prefer a larger portion of the corned beef brisket as opposed to the veggies, but it’s all good to me.
It’s a winning recipe for my whole family! I always just throw away the seasoning packet.
But my kids do also love my Reuben Cabbage Rolls and Reuben Calzone!
Sides to Serve with Corned Beef
Add some Irish Soda Bread or Irish Soda Muffins to make these a full meal!
Best Instant Pot Corned Beef and Cabbage
Some of you may not have an Instant Pot which is basically a pressure cooker, that is certainly fine as I’ve provided directions for making this in a crock pot or slow cooker as well.
Both taste equally delicious, but the Instant Pot cuts the cook time down by half if you were making this on the stove top in a Dutch oven.
Whichever method you choose to use to cook this scrumptious meal, I’m sure you won’t have any complaints from the family. It’s tasty and comforting!
Even my picky hubby who is a meat and potatoes man but recently is eating low carb recipe, didn’t complain there were no potatoes in this. That is a little miracle to me to be honest with you!
How to Make Low Carb Instant Pot Corned Beef and Cabbage
This classic Irish Corned Beef Dish is made in half the time when you pressure cook it but down below in the recipe card you will also find instructions for an alternate cooking method for making this in your slow cooker.
Nutritional information is also located at the bottom of the printable recipe card.
Simple Ingredients
Corned beef brisket
Black peppercorns
Garlic
Dried mustard or mustard seeds
1 large head of cabbage
Onions
Carrots
Celery
Optional: red pepper flakes
Instructions
Place beef brisket into the pot. Discard the spice packet that comes with the meat.
Cover the beef with cold water, add enough water to cover the meat in the pot.
Add the spices into the pot.
Cover and set on “Meat/Stew” for 60 minutes cooking time on high pressure.
Hit Cancel then use the Natural Release method, about 20 minutes.
Remove cover carefully, watch for steam, remove brisket and keep warm.
Add the vegetables to the pot and press “Soup” setting for 15 minutes.
Use the Quick Release method.
Uncover and add the beef back to the pot to warm through.
Enjoy immediately!
How to Store
Store any leftover corned beef and cabbage in an airtight container after it’s been cooked and cooled and refrigerate for up to 3 days.
The next day, if it seems a bit dry, warm cuts of meat with chicken broth.
More Low Carb Keto Instant Pot Recipes
Instant Pot White Chicken Chili
Instant Pot Keto Corned Beef and Cabbage
Instant Pot Low Carb Corned Beef and Cabbage
Ingredients
- 4 pounds corned beef brisket
- 6 cups water
- 2 tsp black peppercorns
- 4 cloves garlic
- 2 tsp dried mustard
- 1 cabbage cut into wedges or 8 cups
- 1 cup onions sliced
- 1 cup carrots sliced into thirds
- 1 cup celery stalks chopped
Instructions
- Place beef brisket into the pot. Discard the spice packet that comes with the meat.
- Cover the beef with water, add more to cover if needed.
- Add the spices into the pot.
- Cover and set on “Meat/Stew” for 60 minutes on high.
- Hit Cancel then use the Natural Release method, about 20 minutes.
- Remove cover carefully, watch for steam, remove brisket and keep warm.
- Add the vegetables to the pot and press “Soup” setting for 15 minutes.
- Use the “Quick” Release method.
- Uncover and add the beef back to the pot to warm through.
- Enjoy immediately!
Slow Cooker Directions:
- Add all ingredients into the crock pot except the cabbage. Make sure the meat is fat side up.
- Cook on low 6 hours or until vegetables are tender.
- In the last hour add the cabbage.
- Enjoy!
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
thanks for sharing the crock pot version as well I don’t like instant pot. Meat should be well cooked.
it’s looking delicious, surely gonna try it, thanks for sharing it.
Hey Brenda!
It’s Mouthwatering!
Definitely going to try this. Thanks for sharing.
Thanks so much for sharing this!! We are very excited about doing this. Thanks again
Hello Brenda, love the recipe. I’m gonna try it. Hopefully won’t mess it up. Love your bio “Rocking at 40’s”
Hello. Your recipe is excellent! I had this for lunch today.
I made this in my instant pot, the meat was delicious, but the veggies are extrememly mushy and probably could have done with half the cook time. I’m not sure if that is how you like your veggies, but maybe add an edit so that those of us who prefer a slightly more al dente veg can adjust our cook time?
Thanks I will!
I can’t seem to find the directions for slow cooker. Where may I find it? Otherwise, I’ll try recipe ingredients and guess for the cooking time in crock pot.
Right under the ingredients are the directions then the slow cooker directions.
THANK YOU! You saved my dinner party. I was about to make all the same mistakes as you listed. What a gift you have given us. Blessings on you in return.
On Green Day, I will take Shepherds pie instead.
I’m new to using the IP….so I was a little confused by your time frame. You said whole thing takes an hour and a half including prep time. So if it cooks for an hour releases for 20 and then 15 for veggies, that’s an hour and 35 mins, NOT including prep time. What am I misunderstanding? Sorry…still a little intimidated by mine and perhaps I’m not using releases correctly 🙂
I missed adding in the release time. All set now.
Instant Pot time was way off. Need to put it in more like 1:30, then let natural release fully.
It’s in the instapot right now! Can’t wait to try it. Using radishes instead of potatoes
Do you put the radishes in at the same time with the other veggies (excluding the cabbage)?
Thanks,
Kim
Do I still need to use 6 cups of water in the crock pot?
Maybe not, as long as your corned beef is covered for the most part.
I highly suggest a low, slow roast of meat and when done a high roast of veggies! You will never boil again!!
I agree – that’s how i do mine. I think it intensifies the flavor. 🙂
How do you do the roast? In the instapot?
I can’t seem to find the directions for slow cooker. Where may I find it? Otherwise, I’ll try recipe ingredients and guess for the cooking time in crock pot.
it’s right at the bottom of the directions
just curious, why do we disregard the spice packet that comes with it?
It’s usually full of sugar.
What size Instant Pot do you use for this? Is the 6-quart large enough for four pounds of meat plus a head of cabbage and all the other ingredients?
That’s what I have.
My corned beef is in the instant pot! Curious: final nutritional info says serving size is 5.5g….what is that supposed to be?
my recipe plug in had a glitch. Should be 5.5 ounces.
Where do you live that your Costco has Grassfed GF Corned Beef?!?
I’ll try your recipe this week! I’d figured to use chunks of turnips instead of potatoes. Parsnips sound like a good option, but I don’t see them often in the market. I just now thought golden beetroot would be a good pairing…not red!!!
Have a great, healthy, St. Patrick’s Day!
Thank you!
Do you know where you can find corned beef that doesn’t include sugar?
Your recipe is excellent! I had this for lunch today. But paired with a side of roasted cabbage instead cooked with avocado oil and seasoned with salt and pepper. Thanks for sharing.
So glad you liked it thanks!
Im guessing there is no need for broth or anything of that sort because everything else combined is gonna make it’s own broth and flavor for the meats and veggies, yeah?
right, the water added is enough and the spices used.
I often substitute broth when recipe calls for water. Simply use either beef, chicken or vegetable broth as appropriate to the recipe.
I’ve been subbing rutabagas for potatoes. Lower carbs, my husband can’t tell the difference.
LOL!!! Good idea, Judy.
Smart!
I was just going to see if anyone had suggested turnips instead of potatoes. I have a problem with rutabaga spiking my blood sugar but turnips are usually ok, so I’m going to give that a shot. Got to add them at the right time, though, so they don’t turn to mush. I might even consider roasting them and adding them at the end of cooking the brisket. Thanks for the recipe! Love your site!
I have started using Jerusalem Artichokes fro potatoes. They are a great alternative and are low carb. It you can’t find them for sale, they are super easy to grow in a pot, bucket or anything. But Turnips are a great alternative as well and I like them better than potatoes.
I substitute radishes, I swear they taste like potatoes. They turn white and plump