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 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
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.
Margaret Parrett
This is the only time of year we were allowed to be Irish. My mom was Irish but my dad was Italian.
Alex
Used this recipe last night for St. Patty's day and it was fantastic. This was the first time I've cooked a corned beef and I was a bit nervous about doing it in the Instant pot but it turned out great. I would like to share a couple of tweaks I made/additional comments. I used a 3.29lb cut of meat and set the time for 1 hour and 15 minutes. It was falling apart around the edges but the middle was still a bit tough. I felt it could have gone a little longer (definitely a personal preference though). I did the natural release for 20 mins like suggested. The veggies were a bit mushy so if you like a bit of crunch, definitely reduce the time here. One other change I made was I cooked the onions with the meat. When I took the meat out, I took the onions out as well and discarded them before adding the cabbage, carrots and celery. At this time I also took out two cups of the liquid and used it to make a low carb gravy. I paired this dish with a cauliflower mash and some sauerkraut! Thank you for this wonderful recipe, this is definitely one I will be using again! 🙂
Thai heath
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?
Brenda
Well the 6 cups of water is enough because the meat cooks and flavors the water.