Corned beef has a soft, tender texture with a balance of salt & subtle spice. This Instant Pot Corned Beef & Cabbage meal is complimented by flavorfully steamed vegetables on the side
We have always celebrated St. Patrick’s Day with a traditional corned beef & cabbage dinner
My Mom would boil the corned beef in a pot with cabbage, carrots and potatoes
When I started to make my own St. Patrick’s Day dinner, I used the crock pot
Now, I have evolved to the Instant Pot so we don’t have to wait all day for our dinner!
Rinse the beef thoroughly. This is VERY important or else you’ll have salty beef!
What’s the best cut of corned beef to buy?
I choose flat cut over point cut because flat cut is less fatty and cooks more evenly
The package of corned beef usually comes with a little spice packet, which I use, but I add some enhancements to it. Let’s add 2 whole garlic cloves, 2 bay leaves and 1/2 teaspoon each of black peppercorns and coriander seeds
Oh, and 3 cups of water
Pour the water into the Instant Pot, add in the trivet and place the meat on top of the trivet. Top with the spice packet, garlic, bay leaves, peppercorns and coriander
Set the Instant Pot on 90 minutes on high pressure
Let’s move on to the veggies
I’m using a head of savoy cabbage, 3 large carrots and a large onion
I like savoy cabbage because it’s a little more tender than traditional green cabbage, but either will work just fine
We’re not fans of mushy cabbage, so the Simply Sundays twist on this cabbage is that we steam it in the cooking liquid from the corned beef instead of boiling
First step is to peel off the outer layers of the cabbage
Cut the cabbage in half, then cut a “V” in the bottom to remove the core
You’ll also need to cut the onions into large chunks
I’m using a large cast iron pan (surprise, surprise) and placing the cabbage and onion chunks in a single layer
Next, cut the carrots into even chunks. Arrange in a layer in a large pan and now let’s wait for the corned beef to finish cooking because we’re going to use some of the liquid in the pressure cooker to braise our veggies in
90 minutes later and after 15 minutes of natural pressure release, we have our corned beef
Add 2 cups of the cooking liquid to the pan with the veggies, cover and cook over medium high heat for 12 -15 minutes or until the carrots can be pierced by a sharp knife
Allow the meat to rest before slicing and slice against the grain
Serve with the cabbage and carrots
What else can you serve with this meal?
We also serve this with our Simply Sunday’s Irish Soda Bread which in my opinion, is the best part of the meal!
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Instant Pot Corned Beef & Cabbage
- Instant Pot
For the corned beef
- 2 pound corned beef
- 2 garlic cloves
- 2 bay leaves
- 1/2 teaspoon peppercorns
- 1/2 teaspoon coriander seeds
- 3 cups water
For the cabbage
- 1 head savoy cabbage
- 1 large onions
- 3 large carrots
- 3 cups reserved cooking liquid from corned beef
For the corned beef
- Wash the corned beef very well to remove brining liquid.
- Add 3 cups water to the pressure cooker, place one corned beef on top of the trivet and add in the garlic cloves, bay leaves, peppercorns and coriander.
- If the corned beef has an included spice packet, sprinkle over the beef as well.
- Set the Instant Pot for 90 minutes on high pressure and natural release the pressure for 15 minutes
- Slice the corned beef against the grain
For the cabbage
- Peel off the outer layers of the cabbage; cut the cabbage in half, then cut a "V" in the bottom to remove the core
- Cut the onions & carrots into large chunks nestle down in the pan; add in 2 cups of cooking liquid from the corned beef.
- Steam the veggies, covered, on medium high heat for 12-15 minutes or until the carrots are tender
- Serve the corned beef with the cabbage and carrots
Tools used to make this recipe
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