Instant Pot Corned Beef And Cabbage is perfect for St. Patrick’s Day or any other day of the year. Instant Pot infuses the liquid into the meat. This not only enhances the flavor, but makes your corned beef so incredibly tender that it falls apart when you cut it.
The beef brisket is buttery tender and falls apart in your mouth. Combined with cabbage, potatoes, onion and carrots, this is a one-pot meal that will feed the whole family. Nothing else is needed except for maybe a good wine pairing or dark beer. In a slow cooker or in a roasting pan it can take up to 8 hours to get the same results. With this recipe, you can pressure cook the vegetables in the same pot along with the corned beef. No need for dirtying more than one pot. Corned beef is made from beef brisket. It is called corned because the beef is treated with large-grained rock salt, commonly called “corns” of salt. It gives the meat a really distinct flavor that tastes great paired with cabbage, carrots, potatoes and onion.
Instant Pot Corned Beef And Cabbage Recipe
Ingredients:
- 1 large onion (sliced)
- 4 cloves garlic (lightly smashed)
- 2 tbsp pickling spice
- 2.5 cups water
- 4 pound corned beef brisket (rinsed)
- 12 ounces lager-style beer (nothing too bitter)
- 1 pound tiny potatoes or red-skinned potatoes
- small head cabbage, cut in fourths or sixths
- 1 pound baby carrots
- 1 tbsp chopped fresh parsley (for garnish)
- 2 tbsp unsalted butter (melted, optional)
- whole grain mustard (for serving, optional)
Preparation:
Combine onion, garlic, pickling spices, and water in the insert of an Instant Pot. Place the corned beef brisket, fat side up, on a rack on top of the onions. Pour beer over the brisket. Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure. Remove corned beef and place on a dish or a cutting board, spooning a bit of the cooking liquid over the top. Cover with foil to keep warm. Strain cooking liquid and discard solids. Return 1-1/2 cups of liquid to the Instant Pot and add potatoes, carrots and cabbage wedges.
Reserve remaining cooking liquid. Seal lid and set the unit to HIGH pressure for 3-4 minutes, depending on how soft you like your vegetables. Do a quick release and remove vegetables from Instant Pot with slotted spoon. Carefully remove corned beef and serve, spooning some of the remaining liquid over the top. Sprinkle parsley over the vegetables and if desired, drizzle with melted butter. Serve corned beef with mustard.
