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Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage | 31Daily.com

Instant Pot Corned Beef and Cabbage may be my new favorite way to make this iconic St. Patrick’s Day meal. The corned beef is incredibly tender and flavorful and its reserved juices make the meat and veggies… perfect. Softly cooked in the pressure cooker and infused with the corned beef spices that make it a stand-out favorite.

This recipe is written using a 6-quart Instant Pot and a 4-pound Corned Beef Brisket.

Scale

Ingredients

1 large onion, sliced
4 cloves garlic
2 tablespoons pickling spice
31/2 cups water
4-pound corned beef brisket, rinsed
1 pound small red potatoes, halved
medium-sized head of cabbage, cut into 8 wedges
2 bunches organic carrots, peeled
whole grain mustard, for serving (optional)

Instructions

Combine onion, garlic, pickling spices, and water in the bottom of an Instant Pot or electric pressure cooker. Place the rack on top of the onions and water and then transfer the rinsed brisket, fat side up, to the rack.

Seal the lid and manually set the cooker to high pressure for 85 minutes. Once cooked, natural release the pressure for 20 minutes before quickly releasing any remaining pressure. Using the rack, remove the corned beef to a dish or cutting board to rest while cooking the veggies. Spoon some of the cooking juices over the brisket and cover with foil to keep it warm.

Strain the cooking juices, discard the solids and reserve.

For the Cabbage, Potatoes, and Carrots:

To the Instant Pot, add 1 cup of the reserved cooking liquid. Then add the red potatoes, cabbage wedges and carrots. Seal lid, make sure the valve is set to “sealing” and set manually set the cooker to high pressure for 2 to 3 minutes, depending on how soft you want the veggies to be. I prefer 2 minutes of cooking time. Quick release the pressure once the veggies are cooked.

Slice the corned beef against the grain and spoon a bit of the reserved cooking juices over the brisket. Transfer to a serving platter along with the cooked potatoes, cabbage wedges and carrots. Serve with a whole grain mustard on the side if desired.

Notes

I love cabbage. So much so that I tend to select very large cabbages at the market and cut the wedges equally large. Sometimes this doesn’t allow a lot of room in the Instant Pot for carrots. In those cases, I will cook the carrots in a covered skillet on the stovetop while the potatoes and cabbage is cooking in the Instant Pot. They are done at the same time.

An alternative if you find yourself in the same position is to substitute baby carrots for the organic long carrots.

Keywords: Corned Beef and Cabbage, Instant Pot Corned Beef and Cabbage, Pressure Cooker Corned Beef and Cabbage

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