Instant Pot Corned Beef and Cabbage
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Instant Pot Corned Beef and Cabbage

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!
Prep Time20 mins
Cook Time1 hr 15 mins
Pressure Release20 mins
Total Time1 hr 35 mins
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: All types, Irish American, St. Paddy's Day, St. Patrick's Day
Servings: 4 servings
Calories: 709kcal
Author: Jill Selkowitz

Ingredients

  • 4 pounds Corned Beef flat or point
  • 1 medium Yellow/Brown Onion cut in half
  • 2-3 cloves Fresh Garlic crushed
  • 1 bottle Guinness Stout Beer (or water)
  • 1 Tablespoon Pickling Spices (should be included with corned beef)
  • 1 Bay Leaf
  • 1 pound Red Potatoes medium (figure one serving per person)
  • 3 cups Fresh Water (approximately)
  • 1 large Cabbage quartered

Optional Glaze Topping

Instructions

  • Remove corned beef from package and set aside package of pickling spices.  Rinse corned beef under cold water to remove gel. Soak corned beef in water for 1 hour to remove excess salt.
  • Place corned beef into cooking pot and toss in onion, garlic, pickling spices and bay leaf.
  • Add beef and enough water to just barely cover meat.
  • Cook at high pressure for 65 minutes. When beep sounds, wait until pressure releases (about 15-20 minutes) naturally and then remove lid. (Pressure can be manually released after 15, if need be.)
  • Remove corned beef to a deep platter/plate and spoon over some of the liquid (about half a cup). Cover with lid or foil to keep warm.
  • Add red potatoes into liquid in cooking pot. Place cabbage on top. Cabbage does not need to be submerged.
  • Cook at high pressure for 2 minutes. When beep sounds, carefully release the pressure.
  • Slice corned beef against the grain.  Place potatoes and cabbage onto serving platter and drizzle a little more liquid over beef to keep it moist.
  • Serve with your favorite mustard and a cold beer or your beverage of choice.

To Make Glaze

  • Mix together brown sugar and mustard until well combined. Remove some of the fat from top of corned beef and slather on glaze. Place in air fryer or under broiler until glaze begins to bubble. Watch it closely, as it easily goes from perfect to burned.

Video

Notes

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:

Parboil Method

  • 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.

  1. The triangle shaped corned beef is fattier than the "flat" cut. Both are delicious, so try both and see which your family prefers.
  2. Either parboil or soak the corned beef to remove salt, nitrates, scum.
  3. Buy at least double the amount of corned beef needed, as the corned beef shrinks about 50% during cooking.
  4. 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.
  5. Allowing the corned beef to naturally release ensures that it is nice and tender.
  6. Cut the corned beef against the grain and at a slight slant.
  7. Make sure lots of mustard is available.
[Reposting of March 7, 2016 original recipe to include updated photos and a video!]

Nutrition

Calories: 709kcal | Carbohydrates: 66g | Protein: 75g | Fat: 68g | Saturated Fat: 21g | Cholesterol: 244mg | Sodium: 5756mg | Potassium: 2930mg | Fiber: 12g | Sugar: 22g | Vitamin A: 6.4% | Vitamin C: 312.8% | Calcium: 21.6% | Iron: 61.6%