Instant Pot Corned Beef & Cabbage

Corned beef has a soft, tender texture with a balance of flavorful pickling spices & subtle saltiness. This Instant Pot Corned Beef & Cabbage meal is complimented by flavorfully steamed vegetables on the side

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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 it doesn’t impart enough flavor in our opinion.  We add a tablespoon of The Spice Apothecary’s Pickling Spice as well as 2 whole garlic cloves,&  2 bay leaves.

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 Pickling Spice, the included spice packet, garlic cloves and the bay leaves

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

Yum!!!

Serve with the cabbage and carrots

What else can you serve with this meal?

And we typically serve our Corned Beef & Cabbage dinner with Loaded Baked Potato Casserole or mashed potatoes rather than boiled.  Entirely up to what you and your family prefer!

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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Enjoy!

The Spice Apothecary’s Pickling Spice ~ is a perfect blend of herbs and spices for a delicious corned beef and is the basis for so many pickled vegetable recipes.  Visit www.TheSpiceApothecary.com to view this spice blend, plus many more!

Tools used to make this recipe

Lodge Cast Iron Pan

Simply Bamboo Cutting Board

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece/>

Anchor Hocking 8 Cup Measuring Cup

Presto 16-Quart pressure Canner

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