Instant Pot Corned Beef & Cabbage

Instant Pot Corned Beef & Cabbage

corned beef & cabbageHappy St. Patrick’s Day!  Well it will be in a couple of days.  So what’s for dinner on St. Paddy’s Day?  Why Corned Beef & Cabbage of course!

You don’t have to be Irish to celebrate St. Paddy’s Day or love Corned Beef & Cabbage.  I suppose you could say that every year on March 17th.  we’re all Irish, if only for a day!  And you don’t have to wait for St. Patrick’s Day to enjoy some Corned Beef & Cabbage, you can have it any day of the year.  But you might notice that most markets don’t always stock corned beef year round, and if they do it’s very expensive.  So do what I do and pick up several packages of corned beef when they’re on sale around St. Patrick’s Day.  Just toss them in your freezer they’ll keep for months and thaw them out when you feel like having a bit of Irish during the year!

I used to make my Corned Beef & Cabbage in my crock pot, the corned beef part at least.  Then I’d boil the veggies on the stove just before serving.  Believe me you don’t want to cook your cabbage with the brisket in the crock pot; you’ll end up with mush!

Anyway since I got my handy dandy new Instant Pot last Christmas I’ve been making Corned Beef & Cabbage in there!  Now just like you don’t want mushy veggies when you use a crock pot, you don’t toss in the veggies into the Instant Pot with the brisket; but you don’t need to cook them on the stove either (that’s just one more pot to wash in my opinion!)

Today I’ll tell you how to make Corned Beef & Cabbage in your Instant Pot!  Not only do you use just one pot, you can get the meal done in less than 2 hours!  How easy is that?

Not only is making Corned Beef & Cabbage quicker and easier in the Instant Pot, it comes out better too!  We all agreed that the corned beef comes out more tender without falling apart like it does when cooked in a slow cooker.  The meat also comes out with a very nice appealing texture and it’s very tasty too!  So without further ado here’s my recipe for Instant Pot Corned Beef & Cabbage!

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Ingredients

3-4 Lbs. Corned Beef Brisket – you might need 2 packages

Seasoning Packet included in the Brisket

1 Large Onion – Diced

6 Cloves Garlic – Peeled and cut into halves

1 Bottle of Guinness or Dark Beer

6 Yukon Gold Potatoes – Peeled and cut in half

1 Large Head of Cabbage – Cut into large wedges

2 Cups Baby Carrots

Directions

Remove corned beef brisket or briskets from packages and rinse with cold water

Place in Instant Pot Fat side down

Rub contents of seasoning packet or packets on the corned beef brisket

Add Onions & Garlic to the Instant Pot

Pour in beer being careful not to wash seasonings off the brisket

Seal the lid making sure the steam release valve is set to sealing

Set the Instant Pot on Manual and adjust time to 90 minutes

Once the pot turns off let it release the steam naturally for 10 minutes then carefully turn the valve to release the pressure

Open the lid and remove the corned beef brisket from the pot.  Place it on a serving dish and let rest.  Spoon some of the broth over the brisket to keep it from drying.

Leave the remaining broth in pot and place veggies inside.

Seal the lid making sure the valve is back on sealing.

Set the pot on manual and adjust time to 3 minutes.

When the pot turns off carefully manually release the pressure.

Open lid and place veggies on platter with corned beef.

Store left over corned beef in some of the broth to keep it from drying out.

corned beef & cabbage
Instant Pot Corned Beef & Cabbage
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corned beef & cabbage
Instant Pot Corned Beef & Cabbage
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Ingredients
Servings:
Instructions
  1. Remove brisket or briskets from package and rinse with cold water
  2. Place brisket into Instant Pot fat side down
  3. Rub contents of seasoning packet or packets on brisket
  4. Add Onions and Garlic
  5. Carefully pour in Guinness or beer being careful not to wash off seasonings
  6. Secure lid making sure valve is set to sealing position
  7. Turn pot on manual and adjust time to 90 minutes
  8. When pot turns off allow to release steam naturally for 10 minutes
  9. Carefully turn valve to release and let steam out.
  10. Open lid and remove brisket. Place brisket on to serving dish and let rest. Spoon some broth over brisket to keep it from drying out.
  11. Keep remaining broth in pot and place veggies into pot
  12. Seal the lid making sure the valve is back on sealing position
  13. Set pot to manual and adjust time to 3 minutes
  14. When pot turns off carefully release the pressure
  15. Transfer veggies to serving dish and serve
  16. Store leftover brisket with some of the broth to keep it from drying out.
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Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef StewLast Christmas one of my daughters gifted me an Instant Pot Lux80.  (There it is in the box.) I have to admit it looked intimidating; took me almost a month before I took it out of the box, and only after watching videos and reading lots of internet articles.  Now what exactly is an Instant Pot you may ask.  The best answer would be that it’s a crockpot on steroids.  It can do just about everything a crockpot does but it does it faster.  That’s why it takes only 35 minutes to make Instant Pot Beef Stew!

35 minutes to make tender falling apart beef stew!  Yes I kid you not the actual cooking time for Instant Pot Beef Stew is 35 minutes!  And yes the meat, you can use even the least expensive cuts, are literally falling apart!  Ok, the actual time I spent making Instant Pot Beef Stew was closer to an hour, that included chopping, browning, AND cooking and venting.  So really dinner was ready in about an hour.  Sure beats cooking stew in your crockpot all day!

Can you tell yet what I first made in my handy dandy new gadget?  Yup, you got it I made Instant Pot Beef Stew!  And the best part is it doesn’t take a lot of planning.

When I made beef stew in my old crockpot I had to thaw out the beef the night before then get up early to chop veggies and brown the beef on the stove top.  I had to do all that before I could toss it all in the crockpot and press cook.  Now it wasn’t that big a deal, that is until I realized what my new Instant Pot could do!  I didn’t have to thaw meat the night before, I could actually toss semi-frozen meat in the pot if I wanted to!

instant pot beef stew

Did I mention that my Instant Pot Beef Stew turned out amazing?  My family raved about it!  In fact I had made a big pot – the model I have is 8 quarts – and we had the left overs for dinner the next day!  So without further ado here’s my recipe!  Hope you love it as much as we do!

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Ingredients:

3 Lbs. Beef Cut into 1″ cubes – you can use any cut of beef you want, I usually use a chuck roast

2 Tbs.  Olive Oil

1 Tbs. Italian Seasoning

1/4 Cup Worcestershire Sauce

2 Tbs. Minced Garlic

1 Large Onion Cut in large pieces

2 Cups Baby Carrots

2 Cups Baby Potato Medley

2 Cups Celery Cut in large pieces

3 Cups Beef Broth

1 Cup Tomato Sauce

Salt & Pepper to taste

1/4 Cup Corn Starch

1/4 Cup water

Directions:

instant pot beef stewPrep ingredients – Cut all the meat & veggies to size

Separate Beef from the veggies as you will be using it first and you don’t want the veggies sitting in raw beef juices

Add olive oil to Instant Pot and set on Sauté

When pot is hot enough place cubed beef into pot

 

Instant pot beef stewBrown all the sides of the beef

Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well

Switch pot off and add veggies, beef broth, and tomato sauce

Stir well making sure to scrape off any meat or seasoning at the bottom of the pot

Set Instant Pot on Manual and adjust time to 35 minutes

Secure lid making sure the valve is on the sealing position

When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure

Meanwhile dissolve cornstarch in water

When pressure has been completely released remove pot lid

Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.

Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!

Left overs can be stored in the fridge for a day or so, stew always tastes better the next day!  Or for longer storage place stew in freezer safe containers, label with date, and freeze until needed.  It will keep in the freezer for about 2-3 months.  Reheat in the microwave or stove top.

 

 

 

 

instant pot beef stew
Instant Pot Beef Stew
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instant pot beef stew
Instant Pot Beef Stew
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Ingredients
Servings:
Instructions
  1. Prep ingredients - Cut all the meat & veggies to size Separate Beef from the veggies as you will be using it first and you don't want the veggies sitting in raw beef juices
    instant pot beef stew
  2. Add olive oil to Instant Pot and set on Sauté When pot is hot enough place cubed beef into pot Brown all the sides of the beef  Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well
    Instant pot beef stew
  3. Switch pot off and add veggies, beef broth, and tomato sauce Stir well making sure to scrape off any meat or seasoning at the bottom of the pot Set Instant Pot on Manual and adjust time to 35 minutes Secure lid making sure the valve is on the sealing position
  4. When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure Meanwhile dissolve cornstarch in water When pressure has been completely released remove pot lid Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.   Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!
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The Best Crock Pot Beef Stew

The Best Crock Pot Beef Stew

Crock Pot Beef Stew
I babysit my twin grandbabies 3-4 days a week, and they are adorable handfuls!  They keep me so busy that it’s hard to find the time to make dinner, that’s about when they get a wee bit fussy.  Many days my husband and son pick-up dinner on their way home, but there’s really nothing like a home cooked meal.

To keep us fed and the twins happy I’ve turned to my crock pot.  It makes my life so much easier, it’s a great way to multi-task.  I toss ingredients in it in the morning before the twins arrive and have dinner ready in the evening.  My crock pot is even big enough to cook food for my son and his wife, so I pack some up to go.  I just have to keep reminding them to bring back the containers if they want more home cooked meals!

Beef Stew is one of the best things to cook in a crock pot.  The slow cooking process makes the meat tender and tasty so you don’t have to use the more expensive cuts of meat.  I’ve made stews on the stove, most of the recipes I’ve come across involves dredging the meat in flour, just an extra messy step in my opinion.  My crock pot stew doesn’t involve dredging, I just toss all the ingredients in the pot and my stew comes out just as good, if not better.

Beef stew is just one of those comfort foods that I need every so often, specially when it’s chilly outside.  I know that sounds weird if you know I live in Hawaii, but has been getting quite chilly at my house, at least for me.  I wear a sweater when the temperature drops to 60!
My family, like most folks in the islands, eat stew with steamed white rice.  You can serve this stew with rice, or any other starch you prefer.  Hope your family loves it the way my family does!  Enjoy!
The Best Crock Pot Beef Stew
Serves 4-6
Ingredients:
3 1/2 lbs. chuck roast
1 lb. bag baby carrots
3 large celery stalks
6 small or medium sized potatoes ( I prefer Yukon Gold or the Red Skinned ones)
1 large onion
2 cups vegetable broth
1 1/2 cups beef broth
1/2 cup balsamic vinegar
1 tbls. rosemary (dried or fresh)
1 tbls. oregano (dried or fresh)
3 tbls. cornstarch
sea salt to taste
Crock Pot Beef Stew
Directions:
1.  Cut roast into 1″ chunks trimming off fat.
2.  Wash celery stalks and slice into 2″ sections.
3.  Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
4.  Toss everything, including baby carrots, into the crock pot.
5.  Sprinkle with spices.
6.  Pour vegetable broth and 1 cup beef broth over all.
7.  Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
8.  Stir everything together making sure the cornstarch mixture is well distributed.
9.  Cover pot and set on slow cook for 8-10 hours.
Serve when ready.  Store leftovers in airtight container in the refrigerator.  Believe me you’ll want to make extra just for leftovers, it tastes even better the next day!
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Ingredients
Servings: People
Instructions
  1. Cut roast into 1" chunks trimming off fat.
  2. Wash celery stalks and slice into 2" sections.
  3. Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
  4. Toss everything, including baby carrots, into the crock pot.
  5. Sprinkle with spices.
  6. Pour vegetable broth and 1 cup beef broth over all.
  7. Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
  8. Stir everything together making sure the cornstarch mixture is well distributed.
  9. Cover pot and set on slow cook for 8-10 hours.
  10. Serve when ready.
Recipe Notes

Store leftovers in airtight container in the refrigerator. Believe me you'll want to make extra just for leftovers, it tastes even better the next day!

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Italian Herb Pot Roast

Italian Herb Pot Roast

If you’ve a yen for some comfort food nothing is more comforting than this Italian Herb Pot Roast.  It’s delicious, filling, and oh so easy to make!

I make this Italian Herb Pot Roast in the crockpot.  All you have to do is toss in all the ingredients, including the veggies, set the pot to slow cook, and when you come home your dinner’s ready!

What makes my Italian Herb Pot Roast different from all the other pot roast recipes out there?  I add lots of garlic and a bit of Balsamic Vinegar to give it extra flavor.  And since you’re throwing everything in the pot it’s really a complete meal.  Best of all I use chuck roast, one of the least expensive cuts of meat.  This meal isn’t only easy to make, it’s easy on the budget too!

Italian Herb Pot Roast is the perfect comfort food for rainy or snowy days.  Served with a loaf of fresh crusty bread or even garlic knots it’s simply a delicious meal the whole family will enjoy!

So the next snowy or rainy day, or just because you feel the need for some good old fashioned comfort food haul out your crockpot and make some Italian Herb Pot Roast.  Here’s the recipe!

Ingredients:

2-3 Lbs.  Chuck Roast

4  Large Potatoes scrubbed clean and cut in quarters

2  Cups Baby Carrots

1 Large Onion cut into large chunks

6 Cloves Garlic finely minced

1 Tbls. Italian Seasoning

1 Tsp.  Oregano

1 Tsp.  Rosemary

1/2 Tsp.  Thyme

2 Cups Beef Broth

1/2 Cup Balsamic Vinegar

Directions:

Toss all the ingredients into a crock pot.

Stir gently making sure to get some of the liquid on top of the roast.

Set the pot to low – about 8 hours.

Serve when done!

Italian Herb Pot Roast
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Italian Herb Pot Roast
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Ingredients
Servings:
Instructions
  1. Toss all the ingredients into a crock pot.
  2. Stir gently making sure to get some of the liquid on top of the roast.
  3. Set the pot to low - about 8 hours.
  4. Serve when done!
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Italian Herb Slow Cooker Pot Roast

Italian Herb Slow Cooker Pot Roast

It seems like everyone’s lives are so busy these days, I know mine is.  Finding time to cook can be challenging when I’m busy chasing after the 2 year old twins, Harper and Sadi.  Actually keeping them safely out of the kitchen so I can cook is the biggest challenge!  But now that my daughter Jenny and her sons, Dion and Devon, have moved back home with me preparing meals is a must.  I usually cook dinner at least 4 nights a week, but now that they’re back we prepare 3 meals a day almost everyday.

In my life my Slow Cooker or Crock Pot has been a lifesaver!  It really makes cooking dinner that much easier, toss everything in the pot in the morning, forget about it, and serve for dinner! One of my family’s favorite slow cooker dinners is Pot Roast.

It’s really the best way to make pot roast  in my opinion.  You can toss in just about any cut of meat, I like to use chuck roasts, and it turns out tender and juicy.  For a bit of variety I like to add different herbs and spices to my pot roast.  One of our favorites is this Italian Herb Pot Roast.  We eat it with steamed white rice, but really it’s hearty enough to serve by itself, specially if you toss in lots of potatoes and other veggies.

Fresh herbs and Balsamic vinegar is the secret to this tasty pot roast.  It’s a great way to use some of the herbs in my kitchen garden!  If you don’t grown your own herbs you can buy some at your local farmer’s market or grocery store.

Here’s the recipe!

Ingredients:

3-4 Pound Chuck Roast

3 Cups Beef Broth

1 Cube Beef Broth – crush and stir into the liquid in the pot

2 Cups Baby Carrots

1 Large Onion – cut in chunks

6-8 Small Yukon Gold Potatoes – scrubbed clean, cut in half

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

2 Sprigs Fresh Oregano

3 Cloves Fresh Garlic – minced

1/2 Cup Balsamic Vinegar

1 Tbs. Sea Salt

Directions:

Place all ingredients into a crock pot.

Cook over low heat for 8-10 hours.

 

Italian Herb Slow Cooker Pot Roast
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Italian Herb Slow Cooker Pot Roast
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Ingredients
Servings:
Instructions
  1. Place all ingredients in a crock pot
  2. Cook over low heat for 8-10 hours
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