Instant Pot Corned Beef and Cabbage
- Instant Pot Corned Beef and Cabbage
- Recipe
- Ingredients
- Instructions
A fast track corned beef dinner made in your pressure cooker! No brine, no fuss. The IP will do all the work for you!
I had no idea that St. Patrick’s Day was such a big deal here in Chicago.
I mean, did you know that the Chicago River has been dyed green on St. Patrick’s Day every year since 1962?
I’m not much of a history buff but the dyeing of the river is pretty stinking cool. Butters and I will be sure to check it out, but only if it’s over 25 degrees F.
After we take a peak at the green river, we are going to eat all of the corned beef we possibly can.
Because now we can make a complete St. Patrick’s day dinner in just a fraction of the time. There’s no brine and there’s no fuss here.
Nope. Everything gets thrown in the IP, and you can let the IP take care of all the hard work for you.
Not to mention, the brisket comes out perfectly tender and juicy, paired beautifully with the potatoes, carrots and cabbage, which are also cooked in the IP in just 4 minutes in all the corned beef juices.
Serve with Guinness beer for a complete meal.
Recipe
Yield: 6 servings
Prep: 30 minutes
Cook: 1 hour
Total: 2 hours
Ingredients
Instructions
1. Rinse brisket with cold water and thoroughly pat dry.
2. Place onion, garlic and pickling spice into a 6-qt Instant Pot®. Gently place brisket on top of the onion mixture. Top with beer and beef broth.
3. Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4. Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®.
5. Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.
6. Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
7. Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and parsley, if desired.
