Easy Instant Pot Corned Beef and Cabbage With Balsamic Reduction

We love using our Instant Pot and we also love making corned beef and cabbage during this time of year. It is perfect for St. Patrick's Day or really for just an easy tasty meal at home. Because of our love for both things, we decided to put together the recipe we use to make tasty corned beef and cabbage in a super simple way using our Instant Pot. I made a video tutorial to watch below, but you can also keep reading to see the detailed written recipe. Have fun and I hope your family loves this as much as mine does!

Ingredients:
3 lbs. corned beef
1 corned beef seasoning pack
4 cloves of Garlic, chopped
1 white onion cut into eight pieces
5 Carrots peeled and cut into 2 inch chunks
1 small head of cabbage cut into six pieces
15 mini potatoes
4 cups combined, stout beer and water or beef broth
1 cup balsamic vinegar
2 Tbsp. sugar

Directions:
1. Rinse corned beef and pat dry. Place trivet in bottom of Instant Pot. Pour four cups combined of stout beer, water, and beef broth. Place corned beef on trivet. Add seasoning, garlic, and onions. Put lid firmly on and set Instant Pot on manual high for 70 minutes on high pressure. Once Instant Pot is done, allow 15 minutes for natural release. Open lid carefully.

2. Take out corned beef and leave about two cups of liquid in Instant Pot. Cover corned beef to let rest. Add potatoes, carrots, and cabbage to Instant Pot. Close lid and cook for 3 minutes on high pressure. While vegetables are cooking, make balsamic reduction.

3. Combine balsamic vinegar and sugar in sauce pan. Stir together and bring to a boil. Reduce heat to medium low and simmer until mixture is reduced by half and has a thick consistency.

4. When vegetables are done, use quick release and take out immediately.

5. Slice corned beef, drizzle with balsamic reduction, and serve with vegetables.

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