Using an Instant Pot takes all of the guesswork out of this time-consuming meal, so sit back and relax!
Here's a simple corned beef and cabbage recipe, just in time for St. Patrick's Day!
Don't be put off by the long cooking times in corned beef recipes. If you've got an Instant Pot, you can cut it down considerably and do everything in two easy steps. This version is for a simple corned beef served with cabbage, potatoes, and carrots.
Ingredients (serves 4 with leftovers)
- 1 raw corned beef, flat or end piece, approximately 2-3 lbs.
- 4 cups of water
- 1 small head of cabbage, cut into 8 wedges
- 1 lb. of new potatoes (I used a purple/red/Yukon gold mix)
- 3 carrots, peeled and cut into 1" pieces
Photo by Sarina Petrocelly
Method
Set the corned beef and its seasoning packet in the Instant Pot along with the water. Cook on the High Pressure setting for 1 hour and 20 minutes. Many recipes suggest 90 minutes, but I find that 80 minutes keeps it from falling apart when you slice it. Once done, do a quick release and remove the meat. Cover it and set it aside to cool a bit before slicing.
Add the potatoes to the bottom of the Instant Pot in the seasoned water, then the carrots, and arrange the cabbage wedges on top. Cook on the High Pressure setting for four minutes and do a quick release when done.
Photo by Sarina Petrocelly
I like to serve my corned beef and cabbage with some mustard on the side, or an aioli if you can find it. Whole Foods has a harissa-spiked mayo right now that is pretty spectacular with boiled potatoes. Give it a try!
Store the meat and vegetables separately in the refrigerator. Leftover corned beef should be kept with some of the seasoned broth in the container (enough to cover the slices), otherwise it will dry out.
Do you have a favorite corned beef recipe or cooking technique? Tell us about it in the comments!
