One of the curious things about instant pot recipes that I found was that after looking them up I instantly came upon a ton of recipes for corned beef with cabbage. I have no idea what led to this phenomenon. Perhaps it’s that making corned beef with cabbage in a conventional manner is usually too much of a hassle and with an instant pot it becomes so easy that it’s worth your time. However, you could say that for a number of different meals so I’m not sure why everyone is posting these recipes specifically about corned beef with cabbage.
That being said, this obsession with instant pot corned beef with cabbage resonated with me because I’m extremely Irish and also really love this meal. Even though the history of corned beef with cabbage being associated with the Irish is tenuous at best, it’s now considered the quintessential Irish meal and is usually consumed for St Patrick’s Day. For me, I could eat this meal every week because I absolutely love cabbage and corned beef. Something about the two of these together really tastes great!
Unfortunately this year I wasn’t able to have a St Patrick’s Day dinner because of all the concerns over the Coronavirus. It was just me and my husband alone in the house sheltering in place. However, I thought why not make this delicious meal anyway regardless of the virus or not and enjoy it myself!
One of the brilliant things about making this corned beef in an instant pot is that the instant pot is able to quickly infuse your liquid into the meat while it’s cooking. This provides a corned beef that is extremely tender and juicy. It will fall apart just by separating it with a fork when completed. This is a very complete meal because it has all your veggies, and meat together in one package. All you’ll need is the perfect irish stout to complement it!
- 1 corned beef, 4 lbs with spice packet
- 6 cups water
- 1 lb small red potatoes (quartered)
- 1 lb carrots, peeled and cut into 1 inch pieces
- 1 small green cabbage (1 1/2 lbs), cored and cut into wedges
- Place the corned beef in the instant pot and add the contents of the spice packet and the water.
- Secure the lid and set the pressure release to sealing. Select the meat/stew setting and set the cooking time for 55 minutes at high pressure.
- Let the pressure release naturally.
- At this point, you can either continue with the recipe or you can leave the corned beef in the pot on the keep warm setting for up to 10 hours.
- Open the pot and transfer the corned beef to a carving board.
- Tent the corned beef with aluminum to keep it warm.
- Wearing heat mitts, lift the inner pot out of the instant pot housing.
- Discard all but 2 cups of the cooking liquid, then return the inner pot with the liquid to the instant pot.
- Put a steamer basket in the instant pot.
- Layer the vegetables in the basket.
- Put the potatoes on the bottom, then the carrots, and finally the cabbage wedges on top.
- Secure the lid and set the pressure release to sealing.
- Press the cancel button to reset the cooking program, then select the steam setting and set the cooking time for 5 minutes at high pressure.
- Perform a quick release by moving the pressure release to venting.
- Open the pot and transfer the vegetables to a serving dish.
- Carve the corned beef into 3/4 inch thick slices and serve with the steamed vegetables.