Famed as an Irish meal, instant pot corned beef and cabbage is another delicious variation to add to the week’s menu. Corn beef is basically a cut of brisket, which is a tough cut, cured in salt and spices such as mustard seeds, bay leaf and coriander seeds. This salty brine combined with the pickling spices produce a curing process to make a tender brisket and with much flavor.
We associate this particular meal with St. Patrick’s day however in Ireland very few people eat corned or drink green beer. Irish immigrants who settled in New York began buying beef from Jewish butchers, who sold their version of corned been, not like the traditional Irish corned beef. The term “corned” is derived from an old English word referring to the size of the salt used to cure the meat. Many traditional corned beef recipes utilize dark beer as the cooking liquid. However, this gluten-free version relies on chicken or beef broth instead.
No need to wait until Saint Patrick’s day to cook up this easy instant pot corned beef dinner! Any time of year is perfect for some fork tender corned beef and vegetables!
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 6 large garlic cloves, peeled and minced
- 2 small (or 1 medium) yellow onions, chopped
- 2 bay leaves
- 2 cups chicken or beef broth, preferably organic
- 1 cup water
- 2½ – 4 pound corned beef brisket with seasoning packet
- Sea salt and black pepper, to taste
- 5 large carrots, cut into strips or baby carrots
- 1 lbs. red potatoes, quartered
- ½ large cabbage head, sliced
Equipment
- Instant Pot
- Cutting board and knife
Instructions
- Add garlic, onion, and bay leaves to Instant Pot® container and pour the chicken broth or beef stock and water on top. Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal.
- Place the brisket fat side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.
- Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.
- When cook time is complete, allow the high pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.
- Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage wedges on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.
- Transfer the cooked vegetables to the serving platter with the cooked corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!
Cooking Tips
- Prep the carrots, potatoes, and cabbage after the beef is already cooking.
Storage Instructions
Store any leftover corned beef in an airtight container and refrigerate for up to 3 days.
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Instant Pot Corned Beef and Cabbage
Famed as an Irish meal, instant pot corned beef and cabbage is another delicious variation to add to the week's menu. Corn beef is basically a cut of brisket, which is a tough cut, cured in salt and spices such as mustard seeds, bay leaf and coriander seeds. This salty brine combined with the pickling spices produce a curing process to make a tender brisket and with much flavor. We associate this particular meal with St. Patrick’s day however in Ireland very few people eat corned or drink green beer. Irish immigrants who settled in New York began buying beef from Jewish butchers, who sold their version of corned been, not like the traditional Irish corned beef. The term "corned" is derived from an old English word referring to the size of the salt used to cure the meat. Many traditional corned beef recipes utilize dark beer as the cooking liquid. However, this gluten-free version relies on chicken or beef broth instead.
Ingredients
- 6 large garlic cloves, peeled and minced
- 2 small (or 1 medium) yellow onions, chopped
- 2 bay leaves
- 2 cups chicken or beef broth, preferably organic
- 1 cup water
- 2½ - 4 pound corned beef brisket with seasoning packet
- Sea salt and black pepper, to taste
- 5 large carrots, cut into strips or baby carrots
- 1 lbs. red potatoes, quartered
- ½ large cabbage head, sliced
Instructions
- Add garlic, onion, and bay leaves to Instant Pot® container and pour the chicken broth or beef stock and water on top. Place the trivet that comes with the Instant Pot® inside the container with the handles positioned up for easy removal.
- Place the brisket fat side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.
- Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.
- When cook time is complete, allow the high pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.
- Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage wedges on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.
- Transfer the cooked vegetables to the serving platter with the cooked corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!
Notes
- Prep the carrots, potatoes, and cabbage after the beef is already cooking.
