Hearty Instant Pot Corned Beef Feast

Transform your culinary routine with this incredibly easy and delicious Instant Pot Corned Beef & Cabbage recipe. While traditionally a St. Patrick’s Day staple, the rich, savory flavors of this humble dish are too good to reserve for just one day a year. Dust off your Instant Pot and get ready to impress your family and friends with perfectly tender corned beef, complemented by soft potatoes, sweet carrots, and crisp cabbage. Follow along as I share all my insider tips and tricks to ensure your corned beef dinner is a resounding success every single time!

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Imagine a complete, satisfying meal cooked almost effortlessly in a single pot – that’s precisely what you get with this Instant Pot corned beef and cabbage. Succulent corned beef paired with tender potatoes, sweet carrots, and perfectly cooked cabbage creates a symphony of flavors that’s both hearty and incredibly satisfying. The entire process is divided into two straightforward steps: first, the corned beef is cooked to perfection, followed by the vegetables. While the Instant Pot is renowned for its speed, achieving that fall-apart tender corned beef still requires a generous cooking time, so plan accordingly for this delightful culinary journey.

Why Choose the Instant Pot for Corned Beef?

The Instant Pot is a game-changer when it comes to cooking corned beef. Traditionally, achieving melt-in-your-mouth corned beef can take hours of simmering on the stovetop or slow cooking all day. With the Instant Pot, you drastically cut down on cooking time without sacrificing flavor or tenderness. The high-pressure environment works wonders, breaking down the tough fibers of the beef brisket to create an unbelievably tender result that truly falls apart with a fork. Plus, it’s an incredibly convenient way to prepare a complete meal, allowing you to cook both the meat and vegetables using the same pot, infusing everything with delicious savory broth.

Understanding Corned Beef: A Culinary History

Before diving into the recipe, let’s talk about what corned beef actually is. Corned beef is typically beef brisket that has undergone a curing process in a salty brine. This technique dates back to pre-refrigeration eras when salt was essential for preserving meat. The term “corned” refers to the large grains of rock salt, historically called “corns” of salt, used in the curing mixture. This brine not only preserves the meat but also infuses it with a distinctive flavor and helps tenderize it significantly.

In most grocery stores, especially around St. Patrick’s Day in March, you’ll find vacuum-sealed packages of corned beef. It’s an excellent idea to stock up during this time, as corned beef freezes beautifully, allowing you to enjoy this flavorful dish throughout the year. When selecting your corned beef, look for packages that appear well-sealed and contain a good amount of marbling. Some packages come with a small spice packet, which you can certainly add to enhance the flavor, though the brisket itself is already packed with savory notes from the curing process.

Shopping for Your Ingredients

To prepare this ultimate Instant Pot Corned Beef & Cabbage feast, you’ll need just a few key components:

• Instant Pot: My general advice for Instant Pots is to opt for a larger model if possible. Unless you’re strictly cooking for one or two people, a bigger capacity Instant Pot offers more versatility, especially for meals like this one.
• Corned Beef: (Refer to the “How to Buy Corned Beef” section for detailed selection tips.)
• Water: Essential for pressure cooking and creating a flavorful broth for the vegetables.
• Aromatics:
  • Onion: Quartered, it adds a foundational sweetness and depth.
  • Garlic: Smashed cloves release their potent aroma and flavor.
  • Bay Leaves: A classic addition that enhances the savory notes of the beef.
• Vegetables:
  • Cabbage: Green cabbage, cut into wedges, becomes wonderfully tender and sweet.
  • Potatoes: Russet or Yukon Gold potatoes work well, providing a satisfying starch.
  • Carrots: Large carrots, peeled and cut, add natural sweetness and vibrant color.

How Much Corned Beef Per Person?

One common surprise when cooking corned beef is how much it shrinks during the cooking process. A large raw piece of meat will yield a significantly smaller cooked portion. This reduction in size is due to the loss of liquid absorbed during the brine curing. To ensure everyone gets a satisfying serving, I recommend budgeting about 14 ounces to a full pound of raw corned beef per person. This generous estimate accounts for shrinkage and ensures you’ll have ample tender meat for a delightful meal.

And speaking of ample meat, leftover corned beef is truly a culinary treasure! Don’t worry if you end up with extra; it’s always a welcome sight in my kitchen. Be sure to check out my fantastic ideas for transforming leftover corned beef into exciting new dishes further down in this article.

Mastering Instant Pot Corned Beef and Cabbage: Step-by-Step

Preparing this hearty meal in your Instant Pot is incredibly straightforward. Just follow these two main parts, and you’ll have a delicious dinner ready to enjoy.

Part 1: Cooking the Corned Beef

1. First, place the steamer rack or trivet at the bottom of your Instant Pot. This elevates the corned beef slightly, preventing it from scorching and allowing the cooking liquid to circulate effectively.
2. Unpack the corned beef, placing both the meat and any accompanying juices directly into the Instant Pot. If your package includes a spice packet, open it and sprinkle the fragrant spices over the beef for an extra layer of flavor.
3. Pour 3-4 cups of water into the Instant Pot. This is enough liquid to create the necessary steam for pressure cooking and to form a flavorful broth.
4. Add the quartered onion, smashed garlic cloves, and bay leaves to the pot. These aromatics will infuse the corned beef with wonderful depth.
5. Secure the Instant Pot lid, ensuring the sealing vent is closed. Select the “High Pressure” setting or the “Meat/Stew” function, depending on your model. Set the cooking time for 1 hour and 15 minutes (75 minutes).
6. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully remove the lid, then use tongs to transfer the cooked corned beef to a serving plate or cutting board. Tent it loosely with aluminum foil and allow it to rest for at least 10-15 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist final product.

Part 2: Cooking the Vegetables

1. Do not discard the flavorful cooking liquid left in the Instant Pot! This broth is packed with the essence of the corned beef and will be used to cook your vegetables.
2. Add the peeled carrots, prepared cabbage wedges, and potatoes (cut into appropriate sizes) directly into the hot liquid in the Instant Pot. Ensure the cabbage wedges are mostly submerged in the broth for even cooking.
3. Secure the Instant Pot lid once more, closing the sealing vent. Select “High Pressure” or the “Stew” setting and set the cooking time for just 10 minutes.
4. After 10 minutes, perform another quick release of the pressure. Open the lid and carefully “fish” out the tender vegetables using a slotted spoon or tongs.

To Assemble and Serve Your Feast

1. Slice the rested corned beef against the grain into beautiful, thin slices – not paper-thin, but not overly thick either. Arranging these slices artfully on a large platter creates an inviting presentation.
2. Arrange the cooked cabbage, carrots, and potatoes around the sliced corned beef.
3. Serve your magnificent Instant Pot Corned Beef & Cabbage dinner with a generous dollop of grainy mustard. A side of creamy butter for the hot vegetables is also highly recommended. Enjoy this truly comforting and flavorful meal!

Chef Jenn’s Essential Tips for Perfect Instant Pot Corned Beef

Achieving restaurant-quality corned beef and vegetables in your Instant Pot is easy with a few key techniques:

• Cabbage Preparation: For best results, use a large chef’s knife. Begin by removing any loose or outer leaves from the cabbage. Cut the cabbage in half through the core, then make a triangular cut to remove the tough core from each half. Finally, cut each cabbage half into 4 wedges. Aim for at least one wedge per person to ensure plenty of tender cabbage.
• Potato & Carrot Prep: Always peel your carrots for a smoother texture and sweeter flavor. For potatoes, you have a choice: they can go into the Instant Pot washed but unpeeled for a more rustic feel and extra nutrients, or peeled if preferred.
• Sizing Your Potatoes: If your potatoes are on the larger side (like a tennis ball or bigger), cut them into halves or quarters. This ensures they cook evenly and become tender alongside the cabbage and carrots within the short cooking time.
• Skip the Extra Salt: It’s crucial not to add additional salt to the cooking water. Corned beef is cured in a salt brine, making it quite salty already. The cooking liquid will be adequately seasoned from the beef, which will, in turn, perfectly season your vegetables without making the dish overly saline.
• Discard Aromatics: After cooking the beef, feel free to discard the spent onion quarters, garlic cloves, and bay leaves from the cooking liquid. Their flavor has already been infused into the broth, and they are not typically served with the meal.

Creative Uses for Leftover Corned Beef

If you’re fortunate enough to have any leftover corned beef (a rare occurrence in my home!), consider yourself lucky! This versatile meat can be transformed into a myriad of delicious dishes, extending the enjoyment of your Instant Pot creation well beyond the initial meal. Here are some fantastic ideas to inspire you:

• Classic Corned Beef Sandwiches: Slice it thin and pile it high on rye bread with Swiss cheese and sauerkraut for an unforgettable Reuben sandwich.
• Corned Beef Fritters: A delightful way to use up finely diced corned beef, mixed with a binder and fried until crispy.
• Keto-Friendly Corned Beef Hash: For those following a keto diet, enjoy a flavorful hash by dicing the corned beef and pairing it with low-carb vegetables instead of potatoes.
• Traditional Corned Beef Hash: A timeless breakfast or brunch favorite! Combine diced corned beef with potatoes, onions, and often a fried egg on top.
• Hearty Corned Beef Casserole: Layer diced corned beef with potatoes, cheese, and a creamy sauce for a comforting baked dish.
• Flavorful Soup Addition: Add chunks of leftover corned beef to soups like Split Pea Soup as a delicious alternative to ham.
• Corned Beef & Egg Scramble: A quick and easy breakfast or light dinner – simply chop the beef and scramble with eggs and a sprinkle of cheese.

The possibilities are endless when it comes to reinventing leftover corned beef!

What to Serve with Instant Pot Corned Beef Dinner

This Instant Pot corned beef dinner, complete with potatoes, cabbage, and carrots, is truly a standalone meal. It’s perfectly balanced and requires minimal accompaniment. However, there are a couple of elements that elevate the experience:

• Mustard: A good quality mustard is a non-negotiable pairing for corned beef. Whether you prefer classic yellow mustard, a robust Dijon, or a spicy grainy variety, the piquant notes of mustard perfectly complement the rich, savory flavors of the beef.
• Butter: For an extra touch of indulgence, have plenty of creamy butter on hand to slather over the hot, tender vegetables. It adds a luxurious richness and enhances their natural sweetness.

Seriously, with these two simple additions, you’ll have everything you need for a truly unforgettable and satisfying meal. My mouth is watering just thinking about it!

Can You Freeze Cooked Corned Beef?

Absolutely! If you manage to have any leftover corned beef (a rare feat in many households, including mine!), freezing it is an excellent way to preserve its deliciousness for future meals. Cooked corned beef freezes exceptionally well. For best results, I recommend freezing the sliced or chunked corned beef along with some of the cooled cooking liquid in a vacuum-sealed bag or an airtight container. The liquid helps keep the meat moist and prevents freezer burn.

Stored properly with its liquid, frozen corned beef can maintain its quality for several months in the freezer. To reheat, simply place the frozen corned beef and its liquid into a casserole dish, cover it with foil, and warm it in a preheated 350°F (175°C) oven until it’s thoroughly heated through. While the corned beef itself freezes beautifully, the cooked vegetables (cabbage, potatoes, and carrots) tend to become mushy and lose their texture upon thawing, so it’s generally best to only freeze the leftover corned beef.

Frequently Asked Questions About Instant Pot Corned Beef

Discover More Delicious Instant Pot & Hearty Recipes:

Instant Pot Corned Beef, Cabbage, Potatoes & Carrots Recipe

This recipe transforms humble ingredients into a hearty and flavorful meal, made incredibly easy with the Instant Pot. Enjoy tender, savory corned beef paired with perfectly cooked vegetables – a delightful family meal that’s too good to wait for St. Patrick’s Day!

Equipment

• Instant Pot (preferably a larger model for versatility)

Ingredients

• 4 pounds corned beef
• 1 large onion, peeled and quartered
• 2 cloves garlic, smashed
• 2 bay leaves
• 1/2 head green cabbage, cored and cut into 4-6 wedges
• 1 pound potatoes, cut into 2-3-inch pieces (about tennis ball size or larger, cut in half/quarters)
• 6 large carrots, peeled and cut into large chunks or whole
• 3-4 cups water (or enough to cover beef)
• Optional: Spice packet from corned beef package

Instructions

1. Place the steamer rack or trivet at the bottom of your Instant Pot.
2. Add the corned beef and any juices from its package into the Instant Pot. If included, open and sprinkle the spice packet over the beef.
3. Pour 3-4 cups of water into the Instant Pot.
4. Add the quartered onion, smashed garlic, and bay leaves to the pot.
5. Secure the lid, set the sealing vent to “Sealing,” and cook on “High Pressure” or “Meat/Stew” setting for 1 hour and 15 minutes (75 minutes).
6. Once cooked, perform a quick pressure release. Carefully remove the lid. Transfer the corned beef to a plate, tent with foil, and let it rest for 10-15 minutes.
7. Leave the cooking liquid in the Instant Pot. Add the peeled carrots, cabbage wedges, and potatoes to the hot liquid, ensuring the cabbage is mostly submerged.
8. Close the lid, set the sealing vent, and cook on “High Pressure” or “Stew” setting for 10 minutes.
9. Perform another quick pressure release. Carefully open the lid and remove the tender vegetables from the pot using a slotted spoon or tongs.
10. Slice the rested corned beef against the grain into desired thickness. Arrange the slices on a serving platter.
11. Arrange the cooked cabbage, carrots, and potatoes around the corned beef. Serve immediately with grainy mustard and a side of butter for the vegetables. Enjoy your delicious, home-cooked meal!

Nutrition (Approximate per serving)

Serving: 0.25 of total | Calories: 1073kcal | Carbohydrates: 41g | Protein: 72g | Fat: 68g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 33g | Cholesterol: 245mg | Sodium: 5623mg | Potassium: 2412mg | Fiber: 9g | Sugar: 11g | Vitamin A: 18188IU | Vitamin C: 195mg | Calcium: 140mg | Iron: 10mg

A Note on Nutritional Information: Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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