Corned Beef and Cabbage

why make this recipe

This corned beef and cabbage recipe is simple and filling. It cooks in an Instant Pot and saves time. It makes a big meal for family or guests.

introduction

Corned beef and cabbage is a classic, warm dish. You cook the beef until it is very tender and add vegetables near the end so they stay soft but not mushy. If you enjoy hearty comfort meals, try this ultimate chicken parm sandwich for another tasty idea.

how to make Corned Beef and Cabbage

You cook the corned beef first, then add the vegetables. Use the Instant Pot on high pressure to get tender meat fast. Add the cabbage only at the end so it keeps its shape and texture.

Ingredients :

3-4 pounds corned beef brisket, 1 small head of cabbage, cut into wedges, 4-5 medium potatoes, quartered, 4-5 carrots, cut into large pieces, 4 cups of water, 1 tablespoon mustard seeds (optional), 1 tablespoon black peppercorns (optional), Salt to taste

Directions :

1. Place the corned beef brisket in the Instant Pot, add water, and season with mustard seeds and peppercorns if desired.
2. Add the potatoes and carrots on top of the beef.
3. Lock the lid and cook on ‘High Pressure’ for 90 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 10-15 minutes.
5. Add the cabbage wedges to the pot, then seal the lid again and cook on ‘High Pressure’ for an additional 10 minutes.
6. Release all remaining pressure, remove the brisket, and let it rest before slicing.
7. Serve the corned beef with the vegetables on the side.

how to serve Corned Beef and Cabbage

Slice the beef against the grain into thin pieces. Place the meat on a platter and serve the potatoes, carrots, and cabbage around it. Serve with mustard or horseradish if you like.

how to store Corned Beef and Cabbage

Cool leftovers to room temperature within two hours. Put meat and vegetables in airtight containers. Refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge before reheating.

tips to make Corned Beef and Cabbage

• Trim excess fat before cooking if you want less grease.
• Do not add cabbage at the start; it will get too soft.
• Let the meat rest 10 minutes before slicing to keep it juicy.
• Use natural pressure release for the first cook to keep the beef tender.

variation (if any)

• Add a bay leaf or a chopped onion to the pot for more flavor.
• Swap some potatoes for turnips for a different taste.
• Use beer instead of water for a deeper flavor if you like.

FAQs

Q: Can I cook this on the stove instead of the Instant Pot?
A: Yes. Put the beef in a large pot with water and simmer 3 hours or until tender. Add vegetables in the last 30 minutes.

Q: How do I know the corned beef is done?
A: It is done when a fork goes into the meat easily and the meat is tender.

Q: Can I cut the cabbage smaller?
A: Yes. Cut it to the size you like, but add it later in cooking so it stays firm.

Q: Do I need to rinse the corned beef before cooking?
A: You can rinse to remove extra brine, but it is not required. Rinsing will lower salt on the surface.

Instant Pot Corned Beef and Cabbage

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 100 minutes
• Total Time: 115 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Irish
• Diet: Paleo

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Description

A classic corned beef and cabbage dish made easy in the Instant Pot, perfect for family gatherings.

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Ingredients

Scale 1x2x3x

• 3–4 pounds corned beef brisket
• 1 small head of cabbage, cut into wedges
• 4–5 medium potatoes, quartered
• 4–5 carrots, cut into large pieces
• 4 cups of water
• 1 tablespoon mustard seeds (optional)
• 1 tablespoon black peppercorns (optional)
• Salt to taste

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Instructions

1. Place the corned beef brisket in the Instant Pot, add water, and season with mustard seeds and peppercorns if desired.
2. Add the potatoes and carrots on top of the beef.
3. Lock the lid and cook on ‘High Pressure’ for 90 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 10-15 minutes.
5. Add the cabbage wedges to the pot, then seal the lid again and cook on ‘High Pressure’ for an additional 10 minutes.
6. Release all remaining pressure, remove the brisket, and let it rest before slicing.
7. Serve the corned beef with the vegetables on the side.

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Notes

Trim excess fat before cooking for less grease. Let the meat rest for 10 minutes before slicing to retain juiciness.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 27g
• Cholesterol: 70mg