Corned Beef and Cabbage Instant Pot® – Instantly Delicious



There is something so comforting about a plate of boiled ​Corned Beef and Cabbage. ​I think about it throughout the year, even though I only eat it on St. Patrick’s Day. It holds many fond childhood memories, and I like to think that I am passing along similar ones to my family. St. Patrick’s Day is still 5 days away, but I think most people do their celebrating the Saturday before. Unofficial St. Patrick’s Day, perhaps?  Tonight, we are celebrating too. Traditional ​Corned Beef and Cabbage cooked in the ​Instant Pot® ​is on the menu.  ​This was so delicious and fast that we might celebrate again on the official holiday, next Thursday.


​I love the​​Instant Pot® pressure cooker, and use it to make my life easier in many ways, however this is the perfect ​ application. After only 90 minutes in the pressure cooker, one of the toughest cuts of beef is tender and delicious. I even cooked my vegetables in the ​Instant Pot® ​after removing the corned beef, but you could boil or roast them separately, while you are waiting for the brisket to finish cooking. 

My mom boils and rinses her corned beef, something like 3 times before she actually cooks it.  I do it at least once, using the saute feature.  This removes some of the salt from the corned beef. Feel free to repeat this step as many times as you prefer.
Corned Beef and Cabbage (and carrots and potatoes)
​Serves 6


Ingredients:
​1-3 pound corned beef brisket, flat cut
​1 onion, chopped
​1 tablespoon pickling spice (this often comes with the corned beef)
water to cover
​1 medium head cabbage, thickly sliced
​3 carrots, thickly sliced
​4 potatoes, thickly sliced
​salt, to taste

Directions:
​​1. Remove corned beef from packaging.  Rinse thoroughly.  Place on cutting board and using a knife, remove as much fat as possible.

2. Place corned beef into the ​Instant Pot®. Cover so that water reaches about an inch over the top of the corned beef (in my pot the water came to the 10 cup line). Set to saute and let it boil for 5 minutes.  Drain and rinse corned beef.

​3. Place corned beef, onion, and pickling spice into the​ Instant Pot®. ​Cover with about an inch of water.  Set to meat/stew- high pressure for 90 minutes, making sure the valve is set to sealing.  When finished, allow the pressure to vent naturally.  Remove corned beef from the pot and tent with foil.

​4.  Add the cabbage, carrots, and potatoes into the cooking liquid.  Set the pressure cooker to manual – high pressure for 4 minutes, making sure the valve is set to sealing. When finished, do a quick pressure release by setting the valve to venting.  Drain the vegetables and season to taste.

​5. Trim as much of the remaining fat from the corned beef and slice.  Serve with prepared vegetables and your favorite Irish Stout.

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.


​Enjoy,

​Julie




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