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 minutesmins
Cook Time1 hourhr15 minutesmins
Pressure Release20 minutesmins
Total Time1 hourhr35 minutesmins
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: All types, Irish American, St. Paddy's Day, St. Patrick's Day
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 beer and enough water to just barely cover meat.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to 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
The triangle shaped corned beef is fattier than the "flat" cut. Both are delicious, so try both and see which your family prefers.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.Potatoes and carrots cook so much faster than cabbage and why the cabbage is the last to go into Instant Pot, Mealthy MultiPot or Pressure Cooker and is best not submerged in the liquid. If cooking on the stove, then the cabbage should be submerged, but not when cooking under pressure.I strongly suggest getting this strainer/steamer basket, as you can just lower the basket with the veggies right into the cooking pot. They come in three sizes and this works especially well in 6 quart and larger pots. Four potatoes and a head of cabbage will fit nicely.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.
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.
What to Serve with Instant Pot Corned Beef and Cabbage.
Spicy Brown Mustard
Yellow Mustard
Irish Soda Bread
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.
Tips and Tricks for Instant Pot Corned Beef and Cabbage.
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.
Use a strainer/steamer basket for the vegetables, as you can just lower the basket right into the cooking pot. They come in three sizes and this works especially well in 6 quart and larger pots. Four potatoes and a head of cabbage will fit nicely.
Cut the corned beef against the grain and at a slight slant.
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.[Originally posted March 7, 2016. Reposted on March 18, 2019 to include updated photos and a video!]