It’s almost St. Patrick’s Day, and that means Corned Beef and Cabbage, of course! My grandma and grandpa thought it was kind of a silly tradition– growing up in Ireland they said they never ate corned beef and cabbage… so maybe it’s an American-Irish thing? However the tradition started, every single year for decades now, my mom has hosted a big St. Patrick’s Day dinner for family and friends. On the menu? Corned beef and cabbage, always. She’d have giant pots simmering away on the stovetop all day long to feed the crowd that came over. I still try to keep up with the corned beef and cabbage tradition, and this year, it’ll be made in the Instant Pot. Ready in a little more than an hour, and with hardly any clean-up, I’m 100% convinced that my trusty Instant Pot is the way to go for this dish.
Start by adding the roast, spices, a flavorful stock, onions, and garlic to the Instant Pot. If you roast is too big to fit inside, cut it in half and put one piece on top of the other. The Instant Pot doesn’t cook based on volume (you could double this recipe without the need to double the time), but it cooks based on the size and thickness of the meat. This brisket was just under 3 inches thick before cooking. If yours is much thinner or thicker, then you’ll need adjust the cooking time a bit.
Once the meat is cooked, let the release the pressure using NR (natural release). All this means is you do nothing to the pressure valve, just simply wait for all the pressure to dissipate. If you’re in a hurry, you can let it NR for about 10 minutes, then turn the valve to let the steam release quickly (QR). Trust me, at the very least, give it 10 minutes. It allows the meat to rest and will make for much more tender meat.
After you’re done cooking the roast, set it aside with some of the cooking liquid and cover it. The vegetables take only a few minutes to cook, so it’ll stay warm and moist until they’re ready. I strain the liquid using a fine mesh strainer, just to remove all the pickling spices and pieces of onion and garlic. The liquid is full of rendered fat, so it’ll definitely help flavor the vegetables while they cook. Add the potatoes in first, then carrots and finally, cabbage. You only need to cook them for four minutes! Would you believe that? Four minutes to perfectly tender potatoes, carrots, and cabbage. Make sure to QR (quick release) the Instant Pot by turning the vent and allowing all the steam to release quickly. Take the vegetables out immediately using a slotted spoon. You might want to season them with a bit of salt and pepper, but I find you don’t really need much.
And by the way, if you’ve got leftovers, oh man, you’ve GOT to make corned beef hash. We almost never have leftovers though, so I usually buy and cook a second corned beef specifically for corned beef hash. All you need to do is dice the cooked corned beef, potatoes, and carrots, and dice an onion. Sautee everything in a few tablespoons of oil in a large skillet over high heat, turning occasionally, until it’s crisped up and delicious. Top the hash with eggs cooked however you like them best and blammo, you’ve got my favorite breakfast EVER.
Instant Pot Corned Beef and Cabbage
Great for your Paleo, Gluten Free, Whole30 St. Patrick’s Day celebration!
- 1 3 lb corned beef brisket
- 3-4 cloves garlic
- 1 onion
- 2 cup vegetable stock
- 1 lb baby potatoes
- 1 small head of green cabbage
- 8 large carrots
- 1 tsp fresh parsley
- salt and pepper to taste
- dijon or whole grain mustard for serving
Make the Corned Beef
Add the corned beef with the fat cap side facing up, the onion, garlic, stock, and spices to your Instant Pot. Set to High Pressure for 70 minutes, then allow for a natural pressure release.
Remove the corned beef and set it on a platter. Ladle a little bit of the cooking liquid onto it and cover with foil.
Prepare the Vegetables
While the corned beef cooks, wash and cut the vegetables. Cut the carrots into 4 inch pieces and quarter the cabbage, removing the base and any brown pieces. Leave the potatoes whole (if they’re especially big for baby potatoes, >3 inches, cut them in half).
Cook the Vegetables
Strain the liquid, then add it back into the Instant Pot. Put the rack into the Instant Pot, then add in the potatoes, carrots, and cabbage in that order.
Cook on high pressure for 4 minutes, then manually turn the vent for a Quick Pressure Release. Immediately remove the vegetables from the liquid.
Slice the corned beef against the grain. The corned beef is normally seasoned well already, but the vegetables can be seasoned to taste with salt and pepper. Sprinkle with minced fresh parsley and enjoy!
I used to have trouble finding corned beef made without nitrates, but in the last few years I’ve found them at most larger grocery stores! If you can’t find one near you, you can always make your own corned beef from scratch (it’s not very difficult), but it does take several days to cure. Planning has never been my strong suit so I tend to stick with what I can find in stores!
Here’s another awesome Whole30 Instant Pot dinner recipe – Classic Pot Roast! Get the recipe now.