Instant Pot Corned Beef and Cabbage is an Irish tradition.
Did you know that Corned Beef and Cabbage comes from the Irish tradition of bacon and cabbage? Corned Beef took the place of bacon in the 19th century by Irish Immigrants.
With St. Patrick’s Day on the horizon now is the time that we see flat cut corned brisket on sale at every grocery store.
I like to make carrots, potatoes and cabbage with my corned beef for a great and filling meal. If you want to add a little something to the side I would make some Irish Soda bread.
To make this delicious corned beef and cabbage you will need flat cut corned beef brisket, garlic, onion, guinness beer (or additional broth), beef broth, water, baby carrots, baby red potatoes, cabbage, bay leaves, coriander seed, and mustard seed.
Put the garlic and onion in the pressure cooker and saute for 1 or 2 minutes. Add the brisket on top of the onions and garlic. Sprinkle your spices and the spice packet included over the brisket.
Slowly pour the beer, broth, and water in the pot.. Watch so that you don’t wash off the spices from the meat. Add the lid to the pot and lock in place.
Press the Manual button cook on high pressure for 90 minutes. Allow a 15 minute natural release. Manually release the remaining steam.
Open the lid. Using tongs carefully remove the meat to a dish. Using a large spoon remove some of the juices and pour it over the brisket.
Cover the brisket and juices with foil allowing it to rest. Add the carrots, potatoes to the pot. Close the lid again, and set it to sealing.
Set the manual, high pressure, set for 3 minutes. Quick release when the cook cycle is complete. Add the cabbage to the pot. Close the lid again, and set it to sealing.
Set the manual, high pressure, set for 2 minutes. Quick release when the cook cycle is complete. Put both the meat and vegetables in a serving platter.
Add the juices by pouring it directly over the meat and vegetables to ensure that it is moist and juicy.
You don’t have to wait until St. Patrick’s day to make this delicious meal for your family. You can make it any day of the week! The Instant Pot really takes a lot of the work out of making this dish.
Our family loves this a few times a year and it’s always a hit. I love that it is a full meal in one pot loaded with vegetables and protein with a delicious flavorful broth. I’ve been known to thicken the broth with a little flour to make a delicious gravy. Ya’ll know I’m from the south, and we love gravy on everything!
If you want to make a gravy, you will turn your Instant Pot back onto Saute after you remove the meat and vegetables but while the juices are still in the pot. You will add a small amount of flour mixed with water to make a slurry then add the slurry to your juice and heat until it thickens.
What are your family’s favorite traditions?
Instant Pot Corned Beef and Cabbage
Equipment
- Pressure Cooker/Instant Pot
Ingredients
- 2 tablespoon garlic minced
- 1 White onion quartered
- 4 lb. corn beef brisket rinsed, approx
- 12 oz Guinness Beer
- 2 Cups beef broth
- 2 Cups water
- 16 oz baby carrots 1 small bag
- 12 Baby red potatoes small cut in half
- 1 Head cabbage cut into 6th
- 2-3 Bay leaves
- 1 tablespoon coriander seed
- 2 teaspoon mustard seed
Instructions
- Put the garlic and onion in the pot.
- Saute for 1-2 minutes.
- Add brisket in the pot on top of the onions and garlic.
- Sprinkle spices over and around the brisket including the seasoning packet.
- Slowly pour the beer, broth, and water in the pot.
- Watch so that you don't wash off the spices from the meat.
- Add the lid to the pot, lock in place.
- Press the Manual button, high pressure, to 90 minutes.
- Then allow a 15 minute natural release.
- Manually release the remaining steam.
- Open the lid.
- Next using tongs carefully remove the meat to a dish.
- Using a large spoon remove some of the juices and pour it over the brisket.
- Cover the brisket and juices with foil allowing it to rest.
- Add the carrots, potatoes to the pot.
- Close the lid again, and set it to sealing.
- Set the manual, high pressure, set for 3 minutes.
- Quick release when the cook cycle is complete.
- Add the cabbage to the pot.
- Close the lid again, and set it to sealing.
- Set the manual, high pressure, set for 2 minutes.
- Quick release when the cook cycle is complete.
- Put both the meat and vegetables in a serving platter.
- Add the juices by pouring it directly over the meat and vegetables to
- ensure that it is moist and juicy.
- Enjoy!
Notes
Nutrition
