Instant Pot Corned Beed & Cabbage
Instant Pot corned beef and cabbage is a faster way to make the classic Irish meal. Perfect for St. Patrick’s Day, this features all the traditional flavors of the Emerald Isle in an easy to prep dinner.
We love celebrating St. Patrick’s Day even though we don’t have a drop of Irish in us.
And Ireland is definitely on my bucket list of places to visit so I do it sort of vicariously through the food.
What’s more Irish than corned beef and cabbage?
Why is it called corned beef?
Corned beef doesn’t actually have corn in it contrary to what my kids thought when they were little.
It gets its name from the way it is prepared with large pieces of rock salt or corns of salt.
Why do you eat cabbage with corned beef?
Cabbage was a vegetable that was more available in Ireland during the fall and winter.
When Irish immigrants came to America, cabbage was more available year round here.
And the immigrants added the veggie to their corned beef for a hearty meal that also served as a nostalgic taste of home.
Ingredients
To make this you’ll need:
- Corned beef– Salt cured beef brisket. It’s available in most grocery stores around St. Patrick’s Day.
- Beef broth– You could use chicken or vegetable broth but it won’t be as rich tasting.
- Onion– Peeled and quartered.
- Garlic– Whole garlic cloves
- Spices– Bay leaves, allspice peas, and mixed peppercorns
- Potatoes– Diced
- Cabbage– White cabbage, roughly chopped.
- Carrots– Peeled and chopped
How to Make Corned Beef and Cabbage in the Instant Pot
The Instant Pot turns corned beef and cabbage into an easy to make meal!
To do it, put the inner liner into the Instant Pot.
Then, just put the corned beef in the inner liner of the Instant Pot with the onion, garlic, spices and bay leaf.
Pour the beef broth into the pot liner, secure the lid on the Pot and pressure cook for 70 minutes.
When the Pot beeps, then wait for the pressure to release naturally about another 20 minutes.
Then, remove the corned beef from the liner and set aside.
Strain the broth and pour it back into the Instant Pot.
Put the potatoes, cabbage and carrots into the broth in the pot liner.
Secure the lid again and pressure cook for 5 minutes while the beef rests.
After 5 minutes, do a quick release.
Cut the corned beef into slices and transfer it to a serving plate along with potatoes, cabbage, and carrots.
Sprinkle on fresh herbs if desired.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers make delicious sandwiches or can be reheated if desired.
Tips and Tricks
- Do not quick release the pressure when you are cooking the corned beef. The natural release helps make sure the beef is not only cooked properly but also nice and tender.
- Let the beef rest until the vegetables are done to give the juices a chance to distribute and the proteins a chance to relax.
- Add any fresh herbs you like at the end. We like chopped parsley.
Other St. Patrick’s Day Recipes
Instant Pot corned beef and cabbage is a delicious Irish recipe to celebrate St. Patrick’s Day with.
Make it and enjoy!
Looking for other St. Patrick’s Day recipes?
Try these:
If you’ve tried this INSTANT POT CORNED BEEF AND CABBAGE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Corned Beed & Cabbage
Ingredients
- 2 lbs corned beef
- 2 cups beef broth
- 1 large onion peeled and quartered
- 3 garlic cloves
- 3 bay leaves
- 4-5 allspice peas
- 1 tsp mixed peppercorns
- 2 lbs diced potatoes
- 1 lb white cabbage roughly chopped
- 2 carrots chopped
Instructions
- Put the corned beef in the pan, as well as the onion, garlic, spices and bay leaf.2 lbs corned beef, 1 large onion, 3 garlic cloves, 3 bay leaves, 4-5 allspice peas, 1 tsp mixed peppercorns
- Pour the beef broth into the pot, close the lid and cook under pressure for 70 minutes, then wait for the pressure to release naturally (another 20 minutes).2 cups beef broth
- Remove the corned beef from the pan and set aside. Strain the broth and pour it back into the instant pot.
- Transfer potatoes, cabbage and carrots to the broth.2 lbs diced potatoes, 1 lb white cabbage, 2 carrots
- Close the lid and cook under pressure for 5 minutes, then release the pressure gently.
- Cut the corned beef into slices, transfer to a plate along with potatoes, cabbage and carrots. Sprinkle with chopped herbs.
Notes
- Do not quick release the pressure when you are cooking the corned beef. The natural release helps make sure the beef is not only cooked properly but also nice and tender.
- Let the beef rest until the vegetables are done to give the juices a chance to distribute and the proteins a chance to relax.
- Add any fresh herbs you like at the end. We like chopped parsley.
Nutrition
