Corned beef and cabbage (along with Shepherd’s Pie) is a favorite in our home around St. Patrick’s Day. We’ve taken this Irish-American standard and customized it for one of our favorite kitchen appliances – our Instant Pot.
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
- 1 medium onion, roughly chopped
- 4-5 cloves garlic, chopped
- 1 teaspoon ground allspice
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 bay leaves
- 2 1/2 pounds corned beef brisket
- 1/2 large head cabbage, cut into wedges
- 6 large carrots, peeled and cut into thirds
- 2 1/2 pounds red potatoes
Place onion, garlic, allspice, mustard, salt, pepper and bay leaves in Instant Pot. Place corned beef brisket on top of vegetables and spices. Add enough water to just cover corned beef. Place lid on Instant Pot and lock into place, making sure the valve is set to seal. Set to cook on high pressure for 1 hour 25 minutes. Carefully open the pressure release valve (quick release).
Transfer corned beef to cutting board and cover with foil. Set aside.
Add cabbage, carrots and potatoes to liquid in Instant Pot. Place lid on Instant Pot and lock into place, making sure the valve is set to seal. Set to cook on high pressure for 5 minutes. Carefully open the pressure release valve (quick release).
Remove cabbage, carrots and potatoes from Instant Pot. Slice corned beef against the grain.
ORANGE & FIELD TIP: We don’t like to spend too much time chopping the vegetables into small pieces. We prefer they have a larger, rustic feel.