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3.92 from 12 votes

Instant Pot Low Carb Corned Beef and Cabbage

Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 8 servings (6 ounces beef, 1 cup cabbage, ¼ each carrots and celery
Calories 499kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 4 pounds corned beef brisket
  • 6 cups water
  • 2 teaspoon black peppercorns
  • 4 cloves garlic
  • 2 teaspoon 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

Net Carbs: 7 g for serving size of 6 ounces beef, 1 cup cabbage, ¼ each carrots and celery
This recipe was first published in March 2016 and updated with video in March 2019.

Nutrition

Serving: 1serving | Calories: 499kcal | Carbohydrates: 11g | Protein: 35g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 2812mg | Potassium: 1000mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2840IU | Vitamin C: 106.1mg | Calcium: 89mg | Iron: 4.6mg