Description
This Instant Pot Corned Beef and Cabbage recipe is a classic Irish-American dish made easy and tender with the convenience of pressure cooking. Featuring a flavorful corned beef brisket simmered in Guinness beer and spices, accompanied by tender carrots, potatoes, and cabbage. Perfect for a hearty and comforting meal, especially on St. Patrick’s Day or any cozy dinner occasion.
Ingredients
Corned Beef and Broth
- 3 pounds corned beef brisket (flat cut recommended)
- 1.5 tablespoons corned beef spices (from spice packet)
- 2 medium onions, sliced
- 8 cloves garlic, smashed
- 1 tablespoon kosher salt, divided
- 2 teaspoons black pepper, divided
- 4 sprigs thyme
- 3 whole bay leaves
- 3 cups beef stock
- 1 bottle Guinness beer (about 14.9 ounces, any beer can be used)
Vegetables
- 5 large carrots, peeled and cut into large pieces
- 1.5 pounds baby yellow potatoes
- 1 medium head cabbage, cut into wedges (implied from step 4)
Optional Butter Sauce and Garnish
- 1 stick unsalted butter
- 2 tablespoons parsley, minced
Instructions
- Prepare Corned Beef: Dry the corned beef brisket thoroughly with paper towels. Season it evenly with the corned beef spices from the packet by pressing lightly to help them adhere to the meat.
- Add Aromatics and Liquids: Place sliced onions, smashed garlic, thyme sprigs, bay leaves, beef stock, kosher salt, and black pepper into the Instant Pot insert. Position the steam rack over this mixture.
- Cook Corned Beef: Put the seasoned corned beef on the rack. Pour the Guinness beer over the beef. Seal the Instant Pot lid and set it to cook at HIGH pressure for 1 hour and 40 minutes. When finished, allow a natural pressure release for 20 minutes, then manually release any remaining pressure. Remove the corned beef and keep warm covered with foil, spooning some cooking liquid over it.
- Cook Vegetables: Add the carrots and potatoes directly into the cooking liquid in the pot, then arrange the cabbage wedges on top. Season everything generously with salt and pepper. Seal the lid and set to HIGH pressure for 3 minutes, adjusting time slightly based on your preferred vegetable tenderness. Quick release the pressure when done.
- Make Butter Sauce (Optional): In a small bowl, melt the butter using a microwave. Stir in minced parsley and season with a pinch of salt and pepper. Mix well to create a flavorful drizzle for the vegetables.
- Serve: Slice the corned beef against the grain and spoon some of the reserved cooking liquid over the slices to keep them moist. Drizzle the vegetables with the melted butter sauce and sprinkle with additional parsley if desired. Serve with stone ground mustard alongside and enjoy!
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat using a microwave, oven, or stovetop with a splash of broth or water to maintain moisture. For longer storage, cool leftovers to room temperature before freezing in freezer-safe bags for up to 3 months. Thaw in fridge overnight before reheating.
Notes
- Use a flat cut corned beef brisket for more even cooking and easier slicing.
- Adjust the vegetable cooking time based on how soft you like your veggies; 3 minutes pressure cook time is recommended.
- The butter sauce is optional but adds a rich, fresh finish to the vegetables.
- If you don’t have Guinness, any stout or dark beer can be substituted or use beef broth for a non-alcoholic option.
- Slice the corned beef against the grain to ensure tenderness.
- Ensure natural pressure release after cooking the beef for the best texture.
- Leftovers reheat well and make great sandwiches or hash.
- Prep Time: 10 minutes
- Cook Time: 1 hour 43 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Irish-American
