Are you tired of the same old corned beef and cabbage recipe? Look no further than this Instant Pot version that will revolutionize your St. Patrick’s Day dinner! This recipe will take you on a culinary journey through Ireland with its rich and savory flavors that will have everyone asking for seconds.
Using an Instant Pot cuts down cooking time and eliminates the worry of having tough, chewy beef. The pressure cooker allows the meat to cook evenly while keeping all the juices inside, resulting in a tender and succulent beef brisket.
This recipe is not just for St. Patrick’s Day, though. It’s a hearty and comforting meal that can be enjoyed any day of the year. And if you’re looking to switch things up, substitutions are welcome! Feel free to add your favorite vegetables or experiment with different spices.
But enough talking about it – it’s time to start cooking! Get ready for a delicious corned beef and cabbage dinner that’ll leave you feeling satisfied and comforted.
Why You’ll Love This Recipe
Get ready to fall in love with this delicious and flavorful Instant Pot Corned Beef and Cabbage recipe. This dish is an excellent choice for those who love tender, juicy meat, along with fresh and healthy vegetables. And who doesn’t love a one-pot meal that can be cooked quickly?
Firstly, this recipe provides a perfect balance of flavors that satisfies your taste buds from the first bite until the last. The tender corned beef is seasoned with savory ground ginger, whole cloves, bay leaves, whole allspice, black peppercorns, and yellow mustard seeds, which all come together for a mouth-watering aroma that will get you drooling.
Secondly, this Instant Pot Corned Beef and Cabbage recipe saves you time and energy as it can be done in just a fraction of the time it would take to cook traditionally. By using an Instant Pot (pressure cooker), you can have this dish on the table within a couple of hours without compromising flavor or texture!
Thirdly, this recipe uses only natural and wholesome ingredients such as head of cabbage, carrots, garlic cloves, onion pickling spices and corned beef brisket. So not only will your taste buds thank you for the scrumptiousness of this dish but your body will appreciate it too – guilt-free eating without compromising taste!
Lastly, this one-pot-wonder is not only perfect for St. Patrick’s Day but also for any dinner occasion when you want to impress your guests. Served piping hot with slow-cooked potatoes and tender cabbage creates a hearty and satisfying meal that is perfect for sharing.
In conclusion, you’ll love this Instant Pot Corned Beef and Cabbage recipe because it’s quick, easy but also delicious! With fewer dishes to clean up after dinner is finished and leftovers for days in case anyone wants more!
Here’s what you’ll need to cook this Instant Pot Corned Beef and Cabbage Recipe:
- 3-4 lb corned beef brisket with seasoning packet
- 1 head of cabbage, cut into wedges
- 6 carrots, peeled and sliced
- 10 small potatoes (yellow or red), halved or quartered
- 1 large onion, quartered
- 1 tablespoon ground ginger
- 2 teaspoons whole cloves
- 2 bay leaves
- 1 teaspoon whole allspice
- 1 tablespoon black peppercorns
- 1 tablespoon yellow mustard seeds
- 6 garlic cloves, peeled
- 4 cups water
Note: You can use canned corned beef instead of beef brisket but the taste and texture could be different.
The Recipe How-To
Now, let’s get down to business and cook up some delicious Instant Pot Corned Beef and Cabbage using my easy-to-follow recipe.
- 4 lb corned beef brisket
- 4 cups water
- 1 head of cabbage, cut into wedges
- 8 carrots, peeled and cut into large pieces
- 1 large onion, quartered
- 2 garlic cloves, crushed
- 2 bay leaves
- 1 tsp whole cloves
- 1 tsp whole allspice
- 1 tsp black peppercorns
- 1 tsp yellow mustard seeds
- 1/2 tsp ground ginger
Step 1 – Prep the Instant Pot
Place the corned beef brisket, fat side up, in the Instant Pot. Add the quartered onion, crushed garlic cloves, bay leaves, cloves, allspice, peppercorns, mustard seeds, and ground ginger to the pot. Pour 4 cups of cold water over everything.
Note: Be sure to fill the Instant Pot only to the “max fill” line, or the “liquid” line if your pot has it.
Step 2 – Beef Cooking Cycle
Place the lid on the Instant Pot and make sure it’s locked in place. Cook on high pressure for 85 minutes.
Once finished, let the pressure release naturally for at least 10 minutes before manually releasing any remaining pressure.
Step 3 – Cabbage Cooking Cycle
Open up the Instant Pot and remove the corned beef from it with a slotted spoon. Arrange cabbage wedges around where the corned beef was sitting. Add in your peeled and cut carrots.
Close and lock Instant Pot lid again.
Cook again on High Pressure for another 7 minutes or until cabbage is tender but still slightly firm.
Step 4 – Serve Your Corned Beef and Cabbage
When cooking time is complete, carefully release the pressure of Instant Pot, open the lid and remove vegetables with a slotted spoon. Slice the beef against the grain and serve with vegetables on the side.
Your Corned Beef and Cabbage in Instant Pot is now done!
Substitutions and Variations
The Instant Pot Corned Beef and Cabbage recipe can be customized to your liking with a few substitutions and variations. Here are some options to consider:
– Vegetables: While the traditional recipe calls for cabbage, carrots, and potatoes, you can switch it up with other vegetables like parsnips, turnips, or rutabaga.
– Beef: If you can’t find a corned beef brisket, you could use a regular beef brisket and add your own pickling spices to the cooking liquid.
– Spices: The recipe includes ground ginger, whole cloves, bay leaves, whole allspice, black peppercorns, yellow mustard seeds, garlic cloves, onion, and pickling spices. Feel free to adjust the amounts and add or remove any spices based on your taste preferences.
– Slow cooker: If you don’t have an Instant Pot or pressure cooker, you can make this recipe in a slow cooker. Just cook on low for 8-10 hours or high for 4-6 hours.
– Canned corned beef: In a pinch, you could use canned corned beef instead of fresh beef. It won’t have the same texture as slow-cooked beef brisket but is still tasty.
– St. Patrick’s Day twist: For a festive twist on this classic Irish-American dish, serve it with beer-battered onion rings or Guinness-braised brussels sprouts.
With these substitutions and variations in mind, feel free to put your own spin on this Instant Pot Corned Beef and Cabbage recipe.
Serving and Pairing
This Instant Pot Corned Beef and Cabbage recipe is a hearty and comforting dish that is perfect for serving at any dinner party. The tender corned beef brisket, paired with the soft and buttery cabbage, makes for a delicious and satisfying meal.
When it comes to serving this dish, you can place the corned beef brisket on a large platter and surround it with the cooked cabbage, carrots, and potatoes. This not only looks visually appealing but makes it easy for your guests to serve themselves.
For pairing, a traditional Irish stout or a robust red wine is a great choice to compliment the rich flavors of the corned beef brisket. Additionally, if you’re looking for something non-alcoholic, opt for ginger beer or apple cider as they add an extra layer of flavor to the dish.
This meal can be served throughout the year, but it’s especially fitting for St. Patrick’s Day. You can also enjoy any leftovers by making a classic Reuben sandwich or hash with the remaining meat and vegetables.
Overall, this dish is perfect for any occasion where you want a hearty meal that satisfies everyone’s appetite.
Make-Ahead, Storing and Reheating
The Instant Pot Corned Beef and Cabbage recipe is a great dish to make ahead of time, and it’s also easy to store and reheat. You can prepare the dish up to 3 days in advance and store it in the refrigerator until you’re ready to serve. Simply let it cool down to room temperature before placing it in an airtight container.
When you’re ready to reheat, simply remove the corned beef from the cooking liquid and slice it against the grain into thin pieces. Place the slices on a microwave-safe plate, cover with a damp paper towel, and microwave for 30-second intervals until heated through.
To reheat the vegetables, you can either microwave them or place them in a saucepan with a bit of the cooking liquid and heat over medium-low heat until heated through. Be sure not to overheat them or they’ll get mushy.
If you have any leftovers, they can be stored for up to 4 days in an airtight container in the refrigerator. You can also freeze the corned beef and vegetables separately for up to 3 months. When you’re ready to serve, simply thaw them in the fridge overnight and reheat as directed above.
Overall, this meal is perfect for make-ahead dinners or leftovers for lunch. So don’t hesitate to make extra so that you can enjoy this delicious beef brisket recipe throughout the week!
Tips for Perfect Results
Here are some tips to make sure you get tender and succulent corned beef and cabbage every time using an Instant Pot:
First, don’t overcrowd the Instant Pot. Ensure that there is enough space for the steam to circulate around the ingredients comfortably. You can do this by placing the larger ingredients at the bottom of the pot and the smaller ones on top.
Second, remove excess fat from the brisket before cooking. Leaving excess fat on the brisket can affect its texture because it will be chewy rather than tender.
Third, never fill your Instant Pot beyond the suggested liquid line. The recommended amount of liquid is usually four cups, which is enough for most recipes.
Fourth, allow for natural pressure release time; you have to wait between 15 and 20 minutes to take off the lid after completing your chosen recipe. Rushing this process can result in tough, chewy meat.
Fifth, add vegetables towards the end of cooking to prevent overcooking. Veggies like cabbage and carrots cook quickly under high pressure and should only be added during the last few minutes of cooking.
Lastly, ensure that you use a quick release method that will help to maintain the texture of your beef. Coldwater or ice baths are ideal for this purpose, so make sure always to release pressure this way when cooking tender meals like this corned beef and cabbage.
Follow these tips, and you’ll have delicious, succulent corned beef and cabbage with minimum effort required from you.
Now that you’ve learned how to make this succulent Instant Pot Corned Beef and Cabbage Recipe, it’s time for some frequently asked questions. Read on to clear any doubts and be confident enough to create a fantastic dinner for your family and friends.
Why is my instant pot corned beef tough?
To achieve the perfect texture for corned beef, it’s important to avoid cooking it on high heat for an extended period of time. Rather, cooking it slowly with low heat is the key to making it tender and soft.
Do you use the liquid in the corned beef package?
When starting to prepare the corned beef, it’s crucial to open the sealed package directly over the slow cooker to ensure the brine mixes into the cooking liquid. It’s important not to discard the brine. Once opened, gently place the meat into the cooker and add sufficient cold water to cover the entire piece of meat.
Do you rinse corned beef before cooking?
When preparing corned beef, it’s beneficial to rinse it prior to cooking. This process can assist in eliminating excess salt, preventing the meal from becoming overwhelmingly salty. However, rest assured that rinsing the beef will not result in the loss of flavor.
Can you overcook corned beef and cabbage?
Cooking corned beef over high heat for an extended period of time is a common mistake that can make it tough and chewy, ruining the meal you were anticipating.
When boiling a corned beef do you put the fat side up or down?
When preparing corned beef in a liquid base such as water, beer or cider, it is commonly suggested to cook it with the fat side facing upwards to ensure an evenly cooked and tender meat. It is crucial to keep the meat completely covered with liquid to prevent dry and chewy areas along the surface. Additionally, corned beef can also be prepared through baking with the fat side facing up.
In conclusion, the Instant Pot Corned Beef and Cabbage recipe is a delicious and easy-to-prepare meal that you can enjoy with your loved ones. It is perfect for any occasion or even for a regular dinner night. By using the Instant Pot, you can save time and effort while still getting the same tender and juicy meat that slow cooker or oven method provides.
I highly recommend using high-quality ingredients such as fresh vegetables and whole spices for the best flavor. You can also experiment with different variations and substitutions to create your own unique twist on this classic recipe.
Finally, don’t be afraid to make a big batch of corned beef and cabbage, as it stores well in the fridge and freezer. You can use any leftovers for sandwiches or salads the next day.
So go ahead and give this recipe a try! I am sure that you will love it as much as I do.
Instant Pot Corned Beef and Cabbage Recipe
- 2 lbs corned beef
- 4 cups water (cold)
- 1 medium onion, quartered
- 4 garlic cloves, crushed
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seed
- 1/2 teaspoon whole allspice
- 3 bay leaves
- 3 whole cloves
- 1/2 teaspoon ground ginger
- 6 carrots, peeled and cut into 2 1/2 inch lengths (I used baby carrots)
- 4 red potatoes, quartered
- 1 head of cabbage, cut into 8 wedges
- Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
- Add rinsed corned beef, quartered onion, crushed garlic cloves, picking spices seasoning, and 4 cups of cold water in the instant pot.
- Close lid and pressure cook on manual at high pressure for 70 minutes followed by natural release for about 15 minutes.
- If the floating valve doesn't drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
- While the pressure cooker is natural releasing, prepare the vegetables as described.
- Set aside cooked corned beef and 3 cups of the hot liquid in a large serving bowl.
- There should be about 1 1/2 to 2 cups of liquid left in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.
- Close lid and pressure cook on manual at high pressure for 2 to 3 minutes, followed by a quick release. Open the lid carefully.
- On a chopping board, cut corned beef against the grain into 1/8 inch slices. Serve with cabbage wedges, red potatoes, and carrots.
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