Even though I don’t have a lick of Irish in me, I enjoy St. Patrick’s Day. I like making Irish dishes such as Irish stew and Corned beef and cabbage, at least once a year. But, this year I did something different. I used my Instant Pot to make Corned Beef & Cabbage. It came out so well, I had to share the recipe with you!
Instant Pot Corned Beef & Cabbage
If you haven’t taken the plunge and gotten on the Instant Pot train, I won’t judge you. You apparently have several hours to cook a corned beef. And, that’s awesome! I mean, if it’s just once a year, I suppose I wouldn’t mind it. But, when you compare 50 minutes a pound to 20 minutes a pound? That’s a significant difference. You can cook up a delicious corned beef, using your Instant Pot, for a little over an hour.
By the way, this is the model that I have. The Instant Pot Duo 7-in-1. That means it has seven features, but honestly? Just like your microwave, you eventually end up putting in the approximate times, manually! (So, I rarely use any other feature.) The 6-Quart is the perfect size for a small family. It retails at $139. (Currently, Amazon has the best deal at $89.99)
First thing you need to do is prepare your “pickling” spices. Unless, your corned beef comes with a packet (be sure to check) it’s very simple to make. Some of the basic ingredients would be black pepper corns, coriander seeds, mustard seed, allspice, and a bay leaf. (Some packets also include cinnamon, cloves, ginger, and/or red pepper flakes.) You may want to experiment to see how you like your Corned Beef seasoned, the best.
I used prepared stone ground dijon mustard. (Because, it’s what I had on hand!) It created more of a pasty blend. Which I gently rubbed on top of the meat, prior to cooking.
Of course, I added fresh garlic, and onion slices. Followed by some lager beer and water.
The beef was so tender after removing from the Instant Pot!
After straining the liquid, I added baby potatoes, baby carrots, and cabbage to the pot. Then, poured half of the remaining liquid back in. I manually set it for 5 minutes. Next time, I’d do 4 minutes because the veggies were really soft!
Before serving, I sliced the corned beef. You can slice it as thick or as thin as you like. You can even use a fork to create more of a chunky beef cut.
After plating it, you’ll want to sprinkle the veggies with fresh parsley. And, serve it with a dollop of stone ground mustard!
I may not be Irish. And, I may be better at Italian cooking. But, I will say that this Corned Beef and Cabbage dish was very delicious and pretty quick to make! Let me know what you think, or how you like to prepare your corned beef, in the comment section!