This Instant-Pot Corned Beef And Cabbage is a perfect dish for your next St. Patrick’s Day celebration!
More often than not, I find it hard to think about cooking dinner after a long day of work. I’m usually too tired and just want to take a quick shower and watch my favorite TV show. It’s in these moments that my favorite kitchen appliance comes to the rescue: the Instant Pot. For those unfamiliar, an Instant Pot is a multifunction kitchen device that can pressure cook, steam, slow cook, sauté, make yogurt, and braise—all in one. It takes hardly any time to prep the ingredients and set the mode, and dinner is ready.
Last week, I used my Instant Pot to prepare this corned beef and cabbage recipe for a casual dinner party with friends. Everyone absolutely loved this dish—from the soft, fluffy potatoes to the fork-tender corned beef. The cabbage perfectly absorbs the flavorful juices and sauce from the beef, while the baby carrots add a sweet touch to the dish.
Braising meat typically involves hours of tedious monitoring and adjusting the temperature, but the Instant Pot’s pressure-cooking function delivers the same fork-tender results in a fraction of the time. Plus, there’s something deeply satisfying about loading everything into one pot, walking away for an hour or so, and returning to a complete meal that looks and tastes like you spent all afternoon in the kitchen. This crowd-pleasing recipe has become my go-to strategy for impressing guests without the stress.
What is the history behind corned beef and cabbage?
Whether you’re Irish or not, you’ve probably heard of the well-loved dish of corned beef and cabbage. This delicious meal is frequently associated with St. Patrick’s Day and the holiday season in the United States. Despite its common perception as a traditional Irish recipe, it is actually an Irish-American invention. The origins of this dish trace back to stewed bacon and cabbage, one of the national dishes of Ireland. Culinary historians believe that 19th-century Irish immigrants substituted bacon with corned beef. This change occurred because pork, which was very affordable in Ireland, was quite expensive in the United States. The expense of this ingredient led immigrants to use beef instead, ultimately inspiring the tasty dish we now know today!
How do I store leftovers?
To store your corned beef and vegetable leftovers, first, let all the ingredients cool completely and transfer them to airtight containers. You can refrigerate your leftovers for up to 3 days or freeze them for 2-3 months for longer storage. If you choose to freeze your leftovers, make sure to thaw them fully in the refrigerator before reheating. To reheat, you can use an oven, stovetop, or microwave. When reheating, add a small amount of the reserved cooking liquid or broth to the corned beef to prevent it from drying out.
Serving suggestions
To take this dish even further, I recommend serving your corned beef and cabbage with a side of Steamed Brussels Sprouts, a tray of Roasted Broccoli And Cauliflower, and a big bowl of this delicious Tossed Salad. You can serve this winning combination at your next dinner party or for Sunday supper with the family! If you don’t want to go through the fuss of prepping multiple other dishes, just keep it simple and make this delightful Broccoli Salad with dried cranberries and toasted sunflower seeds. And don’t forget dessert! Try making either this Healthy Chocolate Cake or a batch of these Carrot Cake Cupcakes.
Ingredients
- 2 1/2 pounds corned beef brisket with spice packet
- 5 garlic cloves peeled
- 4 cups water
- 2 pounds petite red potatoes quartered
- 2 1/2 cups baby carrots
- 1 head green cabbage chopped into large wedges
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Rinse the corned beef brisket under cold water to remove excess salt. Place the brisket fat side up on a rack inside the Instant Pot. Add garlic, the spice packet, and water.
- Secure the lid and set the Instant Pot to high pressure for 90 minutes. After the cooking time, perform a quick pressure release and carefully remove the beef. Cover with foil to keep warm.
- Add the quartered potatoes, baby carrots, and cabbage wedges to the remaining liquid in the pot. Secure the lid again and cook at high pressure for 4 minutes. Perform a quick release once done.
- Slice the corned beef thinly against the grain. Place the meat on a serving platter. If needed, season the vegetables with salt and pepper; then move them to the platter and drizzle some cooking liquid on top, if desired. Garnish with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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