Unlock the secret to incredibly tender, flavorful corned beef and cabbage with your Instant Pot! This classic dish, a staple for St. Patrick’s Day and a comforting meal year-round, is transformed into an effortless culinary masterpiece using the magic of pressure cooking. Forget hours of simmering on the stovetop; our Instant Pot method delivers a succulent beef brisket paired with perfectly cooked vegetables, ready to grace your table with traditional Irish-American charm and an unbeatable taste.
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What is Corned Beef?
Corned beef is a dish made from beef brisket that has been cured in a salt brine. The term “corned” comes from the “corns” or large grains of rock salt used in the curing process, not from corn as a grain. This curing process tenderizes the meat and infuses it with a distinctive salty, savory flavor that sets it apart from a standard beef brisket roast.
While both corned beef and traditional brisket originate from the same cut of beef, the preparation methods are vastly different. Brisket, a tough cut from the cow’s lower chest, typically requires long, slow cooking methods like smoking or braising to become tender. Corned beef, on the other hand, undergoes a unique brining process, often seasoned with pickling spices like bay leaves, mustard seeds, peppercorns, and allspice, which gives it its characteristic taste and reddish-pink hue. This makes it perfect for dishes like Reuben sandwiches or, as we’ll explore, a comforting meal with cabbage in a pressure cooker.
Why is Corned Beef Eaten on St. Patrick’s Day?
The tradition of eating corned beef and cabbage on St. Patrick’s Day is largely an Irish-American one, rather than a deep-rooted custom from Ireland itself. Historically, in Ireland, bacon and cabbage was the more traditional dish. However, when Irish immigrants arrived in the United States in the 19th century, they found that bacon was a costly luxury. They discovered that corned beef, which was readily available and much cheaper from Jewish butchers in New York, was a more affordable substitute for the salt-cured pork they were accustomed to. This economic factor, combined with the abundance of cheap cabbage and potatoes, led to the creation of the iconic St. Patrick’s Day meal we know today.
This culinary evolution reflects the adaptability and resourcefulness of immigrant communities. The dish became a symbol of their new identity while still honoring their heritage, evolving into a beloved annual tradition for millions across America and beyond.
Where to Buy Corned Beef
Finding quality corned beef is typically easiest in the weeks leading up to St. Patrick’s Day, as many grocery stores and butcher shops stock up for the holiday. Large warehouse clubs like Costco are excellent places to find larger cuts, often at competitive prices. You’ll usually find two main cuts: the flat cut (also known as the “lean” cut) and the point cut (which is fattier and more marbled).
- Flat Cut: This leaner cut is ideal for slicing neatly, making it perfect for sandwiches or a more structured presentation.
- Point Cut: With more fat and connective tissue, the point cut tends to be more flavorful and falls apart beautifully, making it excellent for shredding or when extreme tenderness is desired.
If you’re looking for corned beef outside of the St. Patrick’s Day season, you might need to visit a local butcher, inquire at the meat counter of larger grocery stores, or even look for it vacuum-sealed in the refrigerated section, sometimes labeled as “brisket, cured.” Don’t forget to check if it comes with a spice packet, as many do. While optional, these packets can add an extra layer of traditional flavor to your dish.
Should You Rinse Corned Beef Before Cooking?
Whether or not to rinse corned beef before cooking is a common question, and there are varying opinions. Corned beef is cured in a salty brine, so some people choose to rinse it to remove excess salt from the surface. This can be particularly beneficial if you are sensitive to salt or if you find the brine too potent.
However, many chefs and home cooks, including myself, opt not to rinse the corned beef. The curing process means the salt has already penetrated the meat, flavoring it throughout. A quick rinse might remove some surface salt but won’t significantly alter the overall flavor profile embedded deep within the brisket. In fact, some argue that rinsing can wash away some of the surface seasonings that contribute to its unique taste. Ultimately, it comes down to personal preference. If you prefer a less salty flavor, a brief rinse under cold water is perfectly fine and won’t strip the meat of its essential “corned” flavor.
How to Make Instant Pot Corned Beef and Cabbage
The Instant Pot is a game-changer for corned beef, transforming a tough cut of meat into a fork-tender delight in a fraction of the traditional cooking time. The key to success lies in understanding the pressure cooking process and timing the addition of your vegetables perfectly.
- Prepare the Instant Pot: Begin by placing the metal trivet (the rack that comes with your Instant Pot) at the bottom of the inner pot. This keeps the corned beef slightly elevated, allowing for even steam circulation around the meat and preventing it from scorching on the bottom.
- Add the Beef and Liquids: Carefully place your corned beef brisket on top of the trivet. Pour in the low-sodium chicken stock, ensuring there’s enough liquid to reach the minimum fill line, typically 2-3 cups depending on your Instant Pot size and brisket size. Add the chopped garlic cloves. If your corned beef came with a spice packet, you can add it to the liquid at this point for an extra layer of traditional flavor. Alternatively, you can add your own blend of pickling spices.
- Pressure Cook the Beef: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place, and set the valve to the “sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 90 minutes. This extended cooking time is essential for breaking down the tough fibers of the brisket, resulting in incredibly tender meat.
- Natural Release is Key: Once the cooking cycle is complete, do NOT perform a quick release immediately. Allowing the pressure to release naturally for at least 10 minutes is crucial for the tenderness of the meat. This gradual depressurization allows the meat fibers to relax, retaining moisture and preventing it from becoming tough and dry. After 10 minutes, you can carefully turn the valve to the “venting” position to release any remaining pressure.
- Remove Beef and Add Vegetables: Once the pressure has fully released and the float valve has dropped, open the lid. Carefully remove the tender corned beef brisket from the pot and set it aside on a cutting board, loosely covered with foil to keep warm.
- Cook the Vegetables: Keep the flavorful liquid remaining in the pot – it’s now a rich broth that will infuse your vegetables with incredible taste. Add the sliced onions, carrots, and chunks of cabbage directly into the broth. Secure the lid again, set the valve to “sealing,” and cook on “Manual” or “Pressure Cook” on High Pressure for just 5 minutes. This short cooking time ensures the vegetables are tender yet still have a slight bite, preventing them from turning mushy.
- Quick Release Vegetables: After the vegetable cooking cycle, perform a quick release by turning the valve to “venting.” This stops the cooking process promptly, preserving the texture of your vegetables.
- Serve: Slice the tender corned beef against the grain. Arrange it on plates alongside the perfectly cooked cabbage, carrots, and onions. Drizzle with some of the flavorful cooking liquid if desired.
How Long to Cook Corned Beef in Instant Pot
For a standard 3-4 pound corned beef brisket, pressure cook it for 90 minutes on High Pressure. This duration is optimal for achieving melt-in-your-mouth tenderness. Following the pressure cooking, a 10-minute natural release is non-negotiable for the best results, as it helps the meat retain its moisture and tenderness. After the natural release, you can quick-release any remaining pressure before carefully opening the lid.
Fat Side Up or Down in the Instant Pot?
When cooking corned beef in an Instant Pot, the orientation of the fat cap—whether fat side up or down—is often a point of debate. However, in a pressure cooker environment, this distinction typically matters less than in conventional cooking methods. The high-pressure steam circulates around the entire brisket, evenly distributing heat and moisture. The fat will render and baste the meat regardless of its position, contributing to the overall flavor and succulence. Therefore, you can place the corned beef in the pot in whichever way it best fits.
Achieving Perfect Tender Texture
Brisket is inherently a tough cut of meat, rich in connective tissue. Without proper cooking, it can be chewy and unappetizing. This is where the Instant Pot truly shines. Pressure cooking uses high-pressure steam to significantly reduce cooking time while tenderizing the meat far beyond what traditional methods can achieve in the same timeframe.
The secret to fall-apart, tender corned beef in the Instant Pot lies not just in the cooking duration, but crucially, in the release method. Always allow for a natural pressure release (NPR) for at least 10 minutes, or even a full natural release if time permits, before performing any quick release (QPR). A quick release causes a rapid drop in pressure, which can shock the meat fibers, causing them to contract and squeeze out moisture, leading to a tough, dry result. Natural release, on the other hand, allows the pressure to dissipate slowly, letting the meat relax and reabsorb its juices, guaranteeing that succulent, tender texture you crave.
What to Serve with Corned Beef and Cabbage
Corned beef and cabbage is a hearty meal on its own, but certain side dishes can elevate the experience. Beyond the traditional carrots and cabbage, consider these delicious accompaniments:
- Air Fryer Garlic Bread: Crispy, savory garlic bread is perfect for soaking up the flavorful juices.
- Southern Style Homemade Cornbread: A classic comfort food that pairs beautifully with the robust flavors of the beef.
- Air Fryer Hush Puppies: Southern-fried cornmeal delights add a pleasant crunch and sweetness.
- Jalapeno Cheddar Cornbread: For those who enjoy a little kick, this cornbread variation adds a wonderful spicy and cheesy element.
- Creamy Mashed Potatoes: The ultimate comfort food, mashed potatoes provide a smooth, rich contrast to the savory corned beef. You can even mash some of the cooked carrots and potatoes together for a twist.
- Dill Mustard Sauce: A simple sauce made with Dijon mustard, mayonnaise, and fresh dill can add a tangy, bright finish to the meat.
Making the Most of Leftovers
One of the best parts of making a large corned beef brisket is the delicious leftovers! Corned beef is incredibly versatile and can be reinvented into several exciting dishes:
- Instant Pot Corned Beef Reuben Sandwiches: A quintessential use for leftover corned beef! Layer sliced corned beef, Swiss cheese, sauerkraut, and Russian dressing between slices of rye bread, then grill until golden and gooey.
- Corned Beef Hash: Dice the leftover corned beef, mix with diced potatoes and onions, then fry until crispy. Serve with a fried egg for a hearty breakfast or brunch.
- Corned Beef Sliders: Pile thinly sliced corned beef onto slider buns with a spread of mustard or horseradish sauce for a quick and easy snack or appetizer.
- Corned Beef & Cabbage Soup: Use the leftover broth from the Instant Pot as a base, add more diced corned beef, cabbage, carrots, and potatoes for a comforting soup.
Properly stored, cooked corned beef will last 3-4 days in the refrigerator in an airtight container, making it perfect for meal prepping throughout the week.
More Instant Pot Recipes
The Instant Pot is a versatile kitchen appliance that can handle a wide array of delicious recipes. If you loved this corned beef and cabbage, be sure to explore other amazing dishes you can create:
- Instant Pot Brisket
- Instant Pot Pulled Pork
- Instant Pot Apple Pie Steel Cut Oats
- Instant Pot Olive Garden Zuppa Toscana Soup
- Instant Pot Chicken, Seafood, and Sausage Gumbo
- Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot Corned Beef and Cabbage Recipe
Brandi Crawford
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Equipment
- Instant Pot
Ingredients
- 3-4 pound corned beef brisket
- 1 head green cabbage chopped into 5-6 chunks
- 3 cups baby carrots
- 2-3 cups low-sodium chicken stock I used 3
- 2-3 garlic cloves chopped
- ½ onion sliced
Instructions
- Place the trivet (the metal rack that comes with your Instant Pot) in the inner pot.
- Add the corned beef brisket, chicken stock, and chopped garlic to the pot.
- Secure the lid on the Instant Pot and ensure the valve is set to the “sealing” position. Cook for 90 minutes on “Manual” or “Pressure Cook” at High Pressure.
- When the cooking cycle is complete, allow the steam to release naturally for 10 minutes (Natural Release). Do not quick release immediately, as this helps tenderize the meat.
- After 10 minutes of natural release, carefully quick release any remaining steam. Open the pot and remove the beef, setting it aside on a cutting board, loosely covered with foil to keep warm.
- Keep the flavorful liquid from the beef in the pot. Add the sliced onions, carrots, and cabbage chunks to the pot. Cook for 5 minutes on “Manual” or “Pressure Cook” at High Pressure.
- Quick release the steam immediately once the vegetable cooking cycle is finished to prevent overcooking.
- Slice the tender corned beef against the grain and serve with the perfectly cooked cabbage, carrots, and onions. Enjoy!
Notes
I did not use the seasoning packet that came with the corned beef, as the beef is already brined and the added garlic and chicken stock provide ample flavor. However, you are welcome to use the packet if you prefer.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.