Instant Pot Corned Beef & Cabbage

Serve this Instant Pot delight with a side of Irish soda bread and a dollop of mustard for an authentic and hearty feast. Whether it's a busy weeknight or a festive celebration, our Instant Pot Corned Beef and Cabbage promises a satisfying meal with minimal effort.

Yield: 4

Author: Chef Jorge Montes

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Instant Pot Corned Beef and Cabbage

We’re taking a modern twist on the traditional recipe by using an Instant Pot. This not only makes the process faster but also ensures that your corned beef is succulent and your vegetables are cooked to perfection.

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

• 2-3 lbs Corned beef
• 2 Tbsp. Dijon mustard
• 1 spice packet (from corned beef) ( or 1 tbsp. mustard seeds/ 1 tsp thyme / 3 cloves)
• 1/2 onion
• 2 garlic cloves
• 1/2 bunch parsley stems
• 1 Guinness (12oz)
• 2 Cups Beef Broth
• 1 Tbsp. Soy sauce
• 2 cups chicken broth
• 1 cabbage cut into 1/8s
• 4 carrots
• 1 - 2 lbs Yukon gold or red bliss potatoes, cut into halves
• Salt and pepper to taste

Instructions

1. Remove the corned beef from its packaging and reserve the spice pack if available. Rinse the beef with water and pat dry with a paper towel.
2. In a mixing bowl rub the beef with mustard and spices, along with salt and pepper.
3. Place Beef fat side down in the instant pot and place the onion, garlic and parsley stems on top. Add beer and soy sauce and cover the pot. Pressure cook for 30 min.
4. Remove the beef from the pot and set aside. Discard the parsley stem and remove the onion and garlic with a slotted spoon into a bow. Mash up the onion and garlic with a fork.
5. Place the cabbage wedges in the bottom of the pot then top with the beef. Add carrots, potatoes, chicken broth , onion puree and adjust seasoning with salt and pepper. Cover and pressure cook for 20 minutes.
6. Carefully remove the veggies and potatoes on a platter. Allow the beef to rest for 15 minutes before slicing and make sure to cut against the grain.
7. Serve the beef sliced with the veggies and potatoes and use the broth as a sauce or drink on the side like a soup. Serve with horseradish mustard sauce and garnish with herbs.

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