Best Pressure Cooked Corned Beef Cabbage Carrots and Potatoes

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I adore corned beef and cabbage, and I don't just make it for St. Patrick's Day. I make it year round! So, I was happy to adapt it to the Instant Pot. This Instant Pot Corned Beef and Cabbage recipe is based off of my old low and slow favorite corned beef recipe and is really very easy. It does take some extra time in the pot over a lot of every day type of recipes, but it is a lot less time than doing it the low and slow all day way.

The secret (or really not so secret) ingredients to this Instant Pot corned beef and cabbage recipe are stout beer and beef stock. So many corned beef and cabbage recipes simply use water, and you can do that too if you desire, but adding beef stock and beer really ups the flavor.

I used an Imperial Oak brewing company milk stout because I had a few cans of it in the fridge and it is super rich. The recipe calls for a cup, so with a 16 ounce can, I had a bit for myself to sip leftover! Yum! You can actually use any beer for this recipe , although I suggest choosing a malty beer over a hoppy/bitter one. Stout is perfect for that and, if you want to be traditional and go true Irish, you can use Guinness.

I always buy a corned beef that is already seasoned or that comes with seasoning packet. Most do come that way, and it greatly simplifies things.

For vegetables, simply cut up an onion into large chunks, slice a few garlic cloves, and pick up some small or fingerling potatoes, a head of cabbage, and a bag of baby carrots. I like to buy a mix of fingerling potatoes for added color contrast.

Add the onion and garlic to bottom of the Instant Pot. No need to sear or saute anything!

Next put a trivet on top of the corned beef to keep it from fully sinking into the liquid when it cooks, add the corned beef, and add the beef stock and beer. Add the spice packet if it wasn't already on your brisket (mine came preseasoned). Your liquid might cover the bottom part of the brisket. That is OK.

For my 3.25 pound corned beef brisket, I pressure cooked it on high pressure for 80 minutes with 25 minutes of natural release. For a 2 pound brisket, you can cut that down to 70 minutes. For a 4 pound, increase to 85 or 90 minutes.  I highly recommend always doing natural release with meat that you want to be tender, especially beef. Yes, it takes longer, but it best assures truly tender meat. Also, beer will often foam out if quick release if used. This prevents that.

Remove the brisket to a carving board and cover it with foil. Now do your vegetables. Remove a cup or two of liquid from the Instant Pot (however much is needed to allow room for your vegetables). You can strain it if you like, but I don't do so. I like to have some of the onion and garlic with my veggies.  Add the potatoes, carrots, and cabbage and pressure cook on high pressure for 4 minutes.

I slice my cabbage into 4 wedges, but you can also do eight.

Slice your Instant Pot corned beef against the grain. My meat was super tender!

Serve with a wedge of cabbage and selection of vegetables.

I also serve a homemade savory Irish Soda Bread with my corned beef. The one I did for this meal was a Jalapeño Cheddar Irish Soda Bread.

Serve with Horseradish and Malt Vinegar if desired. Enjoy!

Ingredients

• 1 corned beef brisket with seasoning
• 1 large onion, cut into wedges
• 1 small to medium head of cabbage
• 1 pound of small or fingerling potatoes
• 1 pound of baby carrots
• 4 cloves garlic, sliced
• 2.5 cups beef stock
• 12 ounces (one cup) of beer (stout or malty beer recommended)

Instructions

1. Place onion and garlic in the Instant Pot
2. Place a trivet on top of the onion and garlic and add the corned beef brisket
3. Add the beef stock and beer
4. If not already seasoned, pour the seasoning packet over the corned beef brisket
5. Pressure cook on manual high pressure for 80 minutes for 3 lb brisket (70 for 2lb and 90 for 4lb)
6. Natural release for 25 minutes, followed by quick release.
7. Remove corned beef to a cutting board and cover with foil.
8. Skim off 1-2 cups of liquid, or as much as needed to make room for the vegetables, while keeping at least 1.5 cups in the pot.
9. Add the potatoes, carrots, and cabbage.
10. Pressure cook on manual high pressure for 4 minutes, followed by quick release.
11. Slice the corned beef against the grain
12. Serve with cabbage, potatoes, and carrots
13. Serve/garnish with horseradish, malt vinegar, add/or whole grain mustard as desired.

Nutrition Information:

Amount Per Serving: Calories: 410 Total Fat: 28g Saturated Fat: 9g Cholesterol: 110mg Sodium: 2395mg Carbohydrates: 31g Fiber: 4g Sugar: 6g Protein: 31g

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Source: https://instantpotcooking.com/the-best-instant-pot-corned-beef-and-cabbage/

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