Happy 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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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
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.