Instant Pot Corned Beef and Cabbage is a 19th century Irish American meal traditionally enjoyed on St. Patrick's Day in North America.....and loved by Jews all year round!
Corned beef shrinks so much, so figure that in when you count your guests and servings. A four pound corned beef will shrink by at least half and with the cabbage and potatoes, will serve four people. Base the amount of potatoes on the amount of people.
Note on beer: The alcohol will subside and evaporate after the lid is removed. Please research and decide for yourself if you are comfortable using beer with kids. Most places will add beer, so chances are, they've already had corned beef and cabbage braised in beer.
If you want to parboil, rather than soaking here is what you do:
- 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.
What to Serve with Instant Pot Corned Beef and Cabbage.
- Spicy Brown Mustard
- Yellow Mustard
- Irish Soda Bread
Timing for Type of Potatoes Used
- If using small new potatoes (1- 1.5 inches), reduce cook time to 1 minute.
- If using the standard red potatoes (3-3.5 inches), place potatoes into cooking pot first and place cabbage on top of potatoes. Cook for 3-4 minutes.
Size of corned beef, water and veggies should be altered depending on size of pressure cooker used. The larger the pressure cooker, the more potatoes and cabbage can be used.
If following a low carb, keto diet, use chunks of turnips and radish instead of potatoes.
What to Serve with Instant Pot Corned Beef and Cabbage
So as you can see, mustard MUST be served. I like traditional brown or yellow, but the other choices are great as well.
Tips and Tricks for Instant Pot Corned Beef and Cabbage.
- The triangle shaped corned beef is fattier than the "flat" cut. Both are delicious, so try both and see which your family prefers.
- Either parboil or soak the corned beef to remove salt, nitrates, scum.
- Buy at least double the amount of corned beef needed, as the corned beef shrinks about 50% during cooking.
- Figure about one potato per person, so use the amount you think you will need. For a four pound corned beef, four medium potatoes with a large head of cabbage should fee four people.
- Allowing the corned beef to naturally release ensures that it is nice and tender.
- Cut the corned beef against the grain and at a slight slant.
- Make sure lots of mustard is available.
[Reposting of March 7, 2016 original recipe to include updated photos and a video!]