Pressure Cooker New England Boiled Dinner is a plain, delicious, stick to the ribs, piece of meat with colorful vegetables dug from the earth.
My family has always enjoyed New England Boiled Dinner/Corned Beef and Cabbage all year round. The corned beef cooks away on the stove for hours and then veggies are added and it cooks even more.
You will almost always find corned beef and cabbage in any Jewish restaurant and deli. My tribe loves the stuff! 🙂
What is New England Boiled Dinner?
New England Boiled Dinner is just a big ole platter of food with the corned beef in the middle and various root veggies colorfully sprawled all around. It’s good food, which is not fancy, just down right delicious, comforting and satisfying.
President Cleveland claimed it the best dinner he had in months, after taking over as president from President Arthur in 1885.
You see, President Arthur enjoyed fancy food, like foie gras and charlotte russe. He was even known to add oysters to mac and cheese to fancy it up.
We’ve got the plainest, squarest, clunkiest, and most wonderful meat and potatoes meal in America he proclaimed!
Ingredients for Instant Pot New England Boiled Dinner
- New England Corned Beef – they grey one if possible, but red is fine
- Potatoes, Turnips, Rutabaga, Carrots, Beets
- Pickling Spices – if your corned beef brisket does not come with a packets of spices, you will need to get Pickling Spices
- Peppercorns, Whole Cloves
- Beets, if you like
My Instant Pot Corned Beef and Cabbage recipe is very similar to Instant Pot New England Boiled Dinner, but does not include a slew of root vegetables and definitely not beets! Perfect for St. Patrick’s Day!
Instant Pot New England Boiled Dinner is the most delicious and the quickest way to make this Vermont traditional meal. No more pot on the stove to make sure water did not boil over!!!
Just Take Me To the Best New England Boiled Dinner Recipe Ever!
I get so many comments and questions on my posts, so I try to provide as much information as possible about the recipe to help you, my readers.
I try to provide as many tips and tricks and answer anticipated questions, so your recipe will be the best, the very first time, including how and why my methods work. This extra bit of information should help to provide you with a perfect cooking experience every time.
If you would rather skip right to the recipe, please scroll to the bottom of this page, where you will find the full and complete printable recipe.
Another delicious vegetable that would be great as a side dish is my Low Carb Brussels Sprouts Alfredo Sauce. It’s creamy and pairs nicely with corned beef.
What to Make with Leftover New England Boiled Dinner
- Egg Rolls, totally, seriously, you must buy extra corned beef, just to make my Air Fryer Pub Style Corned Beef Egg Rolls with White Wine Brandy Mustard Sauce, the next day! These are truly amazing! Thousand Island dressing makes a nice dipping sauce too for a Reuben egg roll.
- Reuben sandwiches. So much yum here. Rye bread, corned beef, cabbage and Thousand Island dressing.
- My famous Instant Pot Reuben Pasta. Wait until you taste all the deliciousness.
For a change of pace, try my Pressure Cooker Corned Beef with White Wine Brandy Mustard Sauce.
It is quite delicious and the White Wine Brandy Mustard Sauce is great to toss over your eggs the next morning.
Traditionally, if cooking on the stove, the corned beef is first put into a pot with water and simmered for about five minutes. This is the way I have made this since I was a child. The meat will shrink a lot!
How Much Corned Beef to Buy?
- Corned Beef is a fatty cut of meat. which has been cured with salt.
- The corned beef will shrink quite a bit after the parboil stages, so plan on buying about double the amount.
You will need to rinse out the pot and remove the scum and add the corned beef back to a clean pot.
Why Parboil Corned Beef?
- Corned Beef is a very fatty cut of meat.
- When doing a quick parboil, much of the fat will loosen and scum will be released.
- The final cooking water Instant Pot New England Boiled Dinner will be clear and scum free.
- As corned beef is a cured brisket, parboiling helps to release the excess salt from the curing process.
- For the Instant Pot, Mealthy MultiPot or Pressure Cooker version, the salt and scum quickly is removed.
Another recipe where parboiling to remove impurities, like scum is my Instant Pot Vietnamese Spare Ribs. It is a quick method and preferred over soaking the meat or bones for hours. This same process is used in my Instant Pot Vietnamese Pho recipe. Pho is a noodle soup.
How to Season Instant Pot New England Boiled Dinner.
The pickling spices add goof flavor and peppercorns and whole cloves are enough to give great flavor.
The flavors of all the vegetables combined makes this a wonderful meal.
What Vegetables go in Pressure Cooker New England Boiled Dinner?
- Potatoes – Rutabaga – Turnips – Carrots – Cabbage – Onions – Beets
Use whichever veggies you like. I generally skip the beets, but it does color the water nicely, along with the other veggies.
Keeping the core on the cabbage in tact, will help keep the cabbage together during pressure cooking.
You can also cook the cabbage after cooking the root veggies since cabbage cooks so quickly.
If you are only using a few potatoes and a small cabbage, you can leave the corned beef in the pot, if you like.
Since the liquid is already screaming hot, you won’t need much time for the turnips, rutabaga, carrots, potatoes and cabbage to cook.
Don’t forget to make extra as Corned Beef Sandwiches on Rye Bread is the bomb. Plus, I have a fabulous Air Fryer Pub Style Corned Beef & Cabbage Egg Roll recipe for your leftovers.
More Instant Pot Cabbage Recipes to Make:
- Instant Pot Crack Slaw [Low Carb Egg Roll Bowls]
- Instant Pot Corned Beef and Cabbage
- Pressure Cooker Cabbage and Sausage
- Instant Pot Egg Roll Bowls [Low-ish Carbs]
The full and complete recipe is found below on the Recipe Card.
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
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Here is the handy printable recipe:
- 4 pounds Corned Beef (with pickling spices packet)
- 1 medium Yellow/Brown Onion quartered
- 1-2 Tablespoons Pickling Spices (if packet is not included w/corned beef)
- 10 Peppercorns
- 2 Whole Cloves
- 3 cups Fresh Water (or enough to cover meat)
- 1 pound Turnips peeled/cut into 2 inch chunks
- 1 pound Rutabaga peeled/cut into 2 inch chunks
- 4 Carrots cut in half
- 1 pound Red Potatoes (do not cut)
- 1 Large Cabbage (cut into 4 wedges)
- 1/2 pound Beets peeled and quartered
- Remove pickling packet (or scrape picking spices off of corned beef) and rinse under cool water to remove the slime and excess salt.
- Remove pickling packet and place Corned Beef into pressure cooker cooking pot and add just enough fresh water to cover the corned beef.
- Lock on lid and close pressure valve. Choose LOW PRESSURE and set pressure time to "0" minutes.
- When Beep sounds, wait 5 minutes, then release the rest of the pressure.
- Drain the water and remove corned beef from the cooking pot. Wash out any scum and return corned beef to cooking pot.
Cook Corned Beef
- Place corned beef, onion, pickling spices, peppercorns and cloves into cooking pot.
- Pour in enough water to cover meat. Add bay leaf.
- Lock on lid and close pressure valve. Cook at high pressure for 65 minutes. When beep sounds, wait 15 minutes and then release the rest of the pressure.
- Remove corned beef to a dish and ladle on a scoop of braising liquid. Cover corned beef and allow to rest.
- Add all vegetables in order listed, to cooking pot, with cabbage to go in last. Cabbage does not have to be immersed in liquid.
- Lock on lid and close pressure valve. Cook at high pressure for 4 minutes (see notes). When beep sounds, slowly release the rest of the pressure.
- Slice corned beef against the grain and place on serving platter with vegetables placed all around. Ladle a little braising liquid over corned beef.