Instant Pot Corned Beef and Cabbage is a classic dish that simplifies the traditional cooking method, reducing cooking time while still delivering the rich, savory flavors you expect from this hearty meal. Perfect for St. Patrick’s Day or any day you crave a filling, flavorful dish, this one-pot meal combines corned beef, cabbage, and other vegetables for a complete dinner that’s both satisfying and easy to prepare.
Ingredients Overview
Corned Beef Brisket
- Why This Ingredient? Corned beef brisket is the centerpiece of this dish, known for its tender, flavorful meat after being brined and cooked.
- Health Benefits: Corned beef is rich in proteins and essential vitamins, particularly vitamin B12, which is crucial for brain health and maintaining energy levels.
Cabbage
- Why This Ingredient? Cabbage complements the corned beef with its mild, sweet flavor and adds texture to the meal.
- Health Benefits: Cabbage is high in fiber and vitamin K, supporting digestive health and bone strength.
Carrots and Potatoes
- Why These Ingredients? Carrots and potatoes add heartiness to the dish, making it a well-rounded meal.
- Health Benefits: Carrots are a great source of beta-carotene, which is important for vision, while potatoes provide potassium and vitamin C.
Beer or Broth
- Why This Ingredient? Beer or broth is used as the cooking liquid in the Instant Pot to enhance the flavor and tenderness of the corned beef.
- Health Benefits: Depending on the choice, broth can offer additional nutrients, while beer can add unique flavors and antioxidants.
Substitutions
To cater to different dietary needs or preferences, here are some alternatives:
- Corned Beef: For a lighter option, try turkey pastrami.
- Beer: Use beef broth or water for a non-alcoholic cooking liquid.
- Potatoes: Sweet potatoes can be used as a nutrient-rich alternative.
Recipe
Yield: Serves 6
Ingredients with Measurements
- 3 lbs corned beef brisket, including spice packet
- 4 cups of beer (or beef broth)
- 4 large carrots, peeled and cut into thick slices
- 6 medium potatoes, quartered
- 1 large head of cabbage, cut into wedges
- 1 onion, peeled and quartered
- 2 bay leaves
Instructions
- Prepare the Instant Pot: Place the corned beef brisket into the Instant Pot. Add the beer or broth, onion, bay leaves, and the spices from the packet.
- Set to Cook: Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” high for 90 minutes.
- Release Pressure: After cooking, allow natural release for 15 minutes, then quick release any remaining pressure.
- Add Vegetables: Add the carrots, potatoes, and cabbage to the pot. Seal the lid again and set to high pressure for 3-4 minutes.
- Final Release: Perform a quick release to remove all the pressure. Remove the bay leaves.
- Serve: Slice the corned beef against the grain. Serve hot with the vegetables and some of the cooking broth.
Nutrition
Each serving approximately contains:
- Calories: 580
- Carbs: 40g
- Fats: 25g
- Protein: 45g
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Conclusion
The Easy Instant Pot Corned Beef and Cabbage recipe transforms a traditional meal into a quicker, more convenient option without sacrificing flavor. Perfect for a festive celebration or a comforting weekday dinner, this dish is sure to satisfy with its deep flavors and tender meat.
FAQ
- Can I make this dish ahead of time? Yes, corned beef and cabbage can be cooked a day in advance and reheated, enhancing the flavors.
- What is the best way to serve this dish? Serve with mustard or horseradish sauce to complement the savory flavors of the meat.
Ingredients
- 1 large onion, cut into 1/2-inch wedges
- 3 sprigs fresh thyme
- 3 cloves peeled garlic
- 3 Tbsp pickling spice
- 1 4-lb piece corned beef brisket, rinsed
- 3 Tbsp unsalted butter
- 1 rutabaga, peeled and cut into 1-inch chunks
- 2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
- 4 carrots, cut into 2-inch pieces
- 1 small head green cabbage, core intact, cut into thick wedges
- cup loosely packed fresh parsley leaves, chopped
- Sour cream, prepared horseradish and whole-grain mustard, for serving
Instructions
1. Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot. Follow the manufacturer's guide for locking the lid and preparing to cook.
2. Seal and cook on high pressure for 85 minutes. Follow the manufacturer's guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot along with the butter.
3. Add the rutabaga, leeks, carrots and cabbage to the Instant Pot. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.