This Instant Pot Corned Beef and Cabbage is better than a pot of gold any day! Let me show you how to make corned beef in the instant pot! The most delicious corned beef brisket instant pot comes out perfectly tender and juicy, paired beautifully with potatoes, carrots, and cabbage. The veggies are also cooked in the Instant Pot in just 4 minutes in all the corned beef juices. We love this recipe to celebrate the holiday. This really is a one-pot meal, that is perfect for your St Patty’s Day celebrations!
Instant Pot Corned Beef Brisket
Corned Beef & Cabbage for St Patrick’s Day?
I did some research on this popular holiday dish. Corned Beef was once a luxury item in Ireland but it became a food that was inexpensive and readily available when they immigrated to America.
Corned beef typically is made from salt-curing beef. Usually, it is a brisket that’s used. I know that the brisket is a tough cut of meat that’s made tender by a long, salt-filled cooking process.
However, by using the Instant Pot, we are cutting down the cooking time immensely! Corned Beef typically is an all-day commitment to getting it tender and juicy and cooked to perfection, but thanks to my method and the Instant Pot, it’s ready in a few hours instead!
The tradition of eating corned beef for St. Patrick’s Day is a pretty American one. What has become a tradition of eating corned beef and cabbage to celebrate St. Patrick’s Day likely grew out of the fact that those foods were less expensive for immigrants who came to America.
I am adapting this recipe and making corned beef in the instant pot rather than the oven.
Cabbage is the vegetable often paired with corned beef, again, because of its affordable price. I actually really like the cabbage in this dish!
What You’ll Need:
This recipe is really rather simple. I think you’ll like it! I make my instant pot corned beef with beef broth, all of the ingredients are on the list below!
What you’ll need for this corned beef instant pot recipe:
- 1 white onion, quarter
- 3-4 garlic cloves
- 2 cups beef broth
- 2.5-3 pound corned beef brisket, including spice packet
- 1/4 cup mustard aioli or spicy mustard
- 1 pound red potatoes – quartered
- 2 cups colorful carrots
- 1 head green cabbage, cut into large wedges
- Salt & Pepper
It’s important to use a good quality mustard in this recipe! A lot of the flavor in this dish is going to come from the aoili you use! Here are two I like:
Frozen Corned Beef Brisket
How long should a corned beef cook in a pressure cooker? That depends on the size of the brisket, and if it is thawed or frozen!
If thawed, the corned beef brisket will cook up in about 85 minutes, assuming it’s between 2-3 pounds.
Can you cook instant pot corned beef frozen? Yes!
Simply increase the cooking time up by about 20 minutes. This will allow the corned beef brisket to defrost and cook completely.
Leftover Corned Beef
If you have any leftovers, you should use the instant pot corned beef for sandwiches! The beef makes a delicious hot melt sandwich!
Layer the beef, with a little cheese, mustard, and lettuce and enjoy!
St Patricks Day Traditions
How do you celebrate St Patricks Day? Do you have any fun traditions that you do from year to year?
I remember growing up, my family was big into leprechauns. We would spend the week up until St Patty’s Day building our trap because we were sure we could catch one.
My parents were really good about putting out green footprints, and turning random items in house green. It was really fun.
We also always made Instant Pot Corned Beef and Cabbage, shamrock cookies, and other festive treats.
In college, I made a random St Patricks Day tradition of running a race in St George called Shamrock Your Socks Off. It was a 10K down snow canyon and I ran in it for 4 years straight.
It was so beautiful! The course and the backdrop were so pretty; I looked forward to it every year!
Tell me, what do you do for St Patrick’s Day?
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Instant Pot Corned Beef Brisket
Flavorful and tender Instant Pot Corned Beef Brisket
Ingredients
- 1 white onion, quarter
- 3-4 garlic cloves
- 2 cups beef broth
- 2.5-3 pound corned beef brisket, including spice packet
- 1/4 cup mustard aioli or spicy mustard
- 1 pound red potatoes - quartered
- 2 cups colorful carrots
- 1 head green cabbage, cut into large wedges
- Salt & Pepper
Instructions
- Place onion slices and garlic cloves into a 6 or 8 quart Instant Pot. Then, place the trivet in the bottom of the instant pot.
- Place brisket on the trivet and season with the spice packet. Pour in the beef broth.
- Lock the lid, set the valve to "seal" and select manual/pressure cook setting on high pressure. Set cook time for 85 minutes.
- Once cook time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure by moving the value from "seal" to "vent".
- Remove brisket from the Instant Pot and place on a baking sheet lined with foil.
- Preheat oven to boil. Brush the mustard over the top of the brisket and broil for 3-4 minutes until crisp on top.
- Meanwhile, remove onions and garlic from the Instant Pot using a slotted spoon. Drain off all but 1 cup cooking liquid in the Instant Pot. Stir in the potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.
- Lock the lid, set the valve to "seal" and cook the veggies on high pressure for 4 minutes. Once cook time has elapsed, quick release the pressure.
- Thinly slice corned beef against the grain and serve with potatoes, carrots, and cabbage. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 828Total Fat: 45gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 243mgSodium: 644mgCarbohydrates: 34gFiber: 8gSugar: 10gProtein: 72g
The most amazing corned beef I’ve ever had. It melted in my mouth like by butter! Thank your for sharing your gifts with the Utley’s and also the world!
I’m so happy to hear you guys loved it! Thanks for leaving such a nice comment 🙂