Simple Instant Pot Corned Beef and Cabbage

A whole meal in one pot! Cook this classic dish in a new style. The Instant Pot makes pressure cooking so easy!

Photo by Allison of culinarycupcake.com

Corned Beef and Cabbage is a dish that we always associate with Ireland. In the olden days, cattle in Ireland were not typically used for meat, they were used for farming, and milk production. Cows were considered sacred and a symbol of wealth, thus they were only killed for meat if they were too old to produce milk or work. Beef was not a typically part of the Irish diet. Only the affluent and wealthy were allowed to eat beef, and even then it was only eaten during celebrations. In the early days, beef was salted so it could be well preserved. It was not until the English conquered most of Ireland that beef would turn into a money making venture. England outsourced beef production to Ireland, Scotland, and even North America to provide beef for England. Even though the beef was produced in Ireland, the Irish could not afford to eat it.

The term “corned beef” came from the British in the 17th century. It described the appearance of the salt crystals that was used to cure the beef, the salt was the size of corn kernels. The original corned beef dish was very salty tasting. The style of corned beef that we know from modern times has an interesting story behind it. When Irish people immigrated to North America during the 19th century they tended to settle in large urban areas like New York City. In New York, Irish immigrants bought most of their meat from Kosher butchers. The Irish immigrants would cook the Kosher corned beef and added cabbage and potatoes. The Kosher corned beef came from brisket which is from the front of the cow. Brisket is a tougher cut of meat and the Irish salting and long cooking process transformed the meat to be very flavorful and tender.

I have always been a fan of corned beef and cabbage. My father used to make it for me as a child and I adored it. I loved how soft and sumptuous the dish was. I always had a taste for this Irish American meal. Back in my university days I frequented an Irish pub. One of the best things on the menu was their corned beef and cabbage. I liked to get as a treat on occasion.

I never grew up using pressure cookers. When I got an Instant Pot as a wedding present I was intrigued at the device. I thought I would cook a ton of different meals in it, but to be honest the first year I had it I only cooked rice. Then I thought that an Instant Pot would be perfect for cooking a meal like corned beef and cabbage. I looked up recipes and experimented until I found a recipe that was suitable for me. I hope that you like this recipe too! Please enjoy!

Simple Instant Pot Corned Beef and Cabbage

Yields 6 servings

Specialty Tool: Instant Pot Pressure Cooker

Prep Time: 10 minutes

Cook Time: 1 hour 50 minutes

Inactive Time: 10 minutes

Beer Pairing Suggestion: Stout or Lager

Ingredients

2.5 pound corned beef

Pickling seasoning (see note)*

1 white or yellow onion, peeled and quartered

3 garlic cloves, peeled and roughly chopped

2 cups beer

2 cups water

1 head of cabbage, cut into 8 wedges

3 Russet potatoes, cut into 1.5 inch pieces

6 carrots, peeled and cut into 2 inch pieces

*If your corned beef did not come with pickling seasoning use:

1 teaspoon yellow mustard seeds

1 teaspoon coriander seeds

1/2 teaspoon whole black peppercorns

2 bay leaves

Directions

Rinse the corned beef with cold water. Place into Instant Pot.

Add the pickling seasoning, onion, garlic, beer, and water to Instant Pot. Close the lid.

Turn the Venting Knob to the Sealing position.

Press the Pressure Cook Button. Set to High Pressure for 1 hour and 10 minutes.

After the timer goes off. Release the Venting Knob to Venting position. Let it release naturally for about 15 minutes. (Be very cautious of the steam blast!)

Open lid carefully.

Carefully take out the corned beef and place on a cutting board. Set aside.

Add the cabbage, potatoes, and carrots Instant Pot. Close the lid.

Turn the Venting Knob to the Sealing position.

Press the Pressure Cook Button. Set to High Pressure for 4 minutes.

After the timer goes off. Release the Venting Knob to Venting position. Let it release naturally for about 3 minutes.

Open lid carefully.

Cut the corned beef to desired thickness. Place on a platter with the vegetables. Pour some hot liquid from the Instant Pot onto the meat and vegetables to make them hot. Serve hot or warm.

Serve with Irish Soda Bread.

Machines may vary, adjust recipe accordingly.

Another fun Irish recipe to try is my Guinness Beef Stew!

DID YOU MAKE THIS DISH?

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2 thoughts on “Simple Instant Pot Corned Beef and Cabbage

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