Instant Pot Corned Beef and Cabbage

Saint Patrick’s Day is just around the corner! An Instant Pot pressure cooker makes a wonderfully tender corned beef brisket and doesn’t take all day to cook. Cook the brisket separately first, then keep warm in the oven while quickly cooking the vegetables in the corned beef broth.

I usually make this with potatoes, but we are limiting our starchy carbs these days, so this time we just stuck with cabbage, carrots, and celery.

Serve with fresh ground horseradish, or a horseradish sauce on the side.

If you have leftover corned beef, or you want to throw an extra brisket in the Instant Pot while you are cooking, this layered Reuben Casserole might just be better than the original corned beef and cabbage:

RECIPE:

Corned Beef and Cabbage

Servings: 6-8
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Corned beef brisket (flat cut)
Spice packet (or see recipe below)
1 onion
4-6 cloves garlic
1-2 lb small red potatoes (quarter potatoes for medium/large potatoes)
2 medium carrots, cut into 2” pieces (or use baby carrots)
2-3 stalks celery, cut into 2” pieces
½ – 1 green cabbage head, cut into wedges

Horseradish Sauce:
1 cup sour cream
1-2 Tbs fresh grated or jarred horseradish
Pinch of salt
Pinch of sugar

Prepare horseradish sauce: combine ingredients (adjust to taste: 1 Tbs horseradish for mild sauce). Refrigerate while brisket cooks. Serve cold with cooked corned beef and vegetables.

To cook corned beef brisket in Instant Pot:

Cut onion into quarters and place in the bottom of the instant pot with the whole cloves of garlic. Rinse the corned beef brisket and place on top of the onions. Sprinkle the packaged or homemade spices into the pot. Add 3 cups of water to the pot.

Place lid on Instant Pot and seal. Press Meat/Stew or Manual (high pressure) and set time for 60 minutes. Natural steam release for at least 15-20 minutes and then Quick Release.

Remove brisket from the pot (brush spices off of the brisket) and place on a rimmed baking sheet/roasting pan. Add 1 cup of the water from the pot to the pan with the brisket. Cover with foil and place in a warm oven (200°F) while vegetables cook.

Use a handheld strainer to remove spices from the broth in Instant Pot. Place carrots and celery in the remaining water in the pot. Top with the cabbage and then potatoes. Return lid to pot. Press Manual (high pressure) and set time for 5 minutes. After cooking, immediately use quick steam release. Use tongs or a slotted spoon to remove vegetables from broth.

Slice corned beef across the grain and serve with vegetables. Serve with butter and horseradish sauce on the side.

Corned Beef Spices
5 bay leaves, crushed in your hand
1 tsp whole coriander seeds
1 tsp whole black peppercorns
1 tsp whole allspice
1 tsp whole mustard seed
4 whole cloves garlic
½ tsp crushed red pepper flakes

Place spices in the water when cooking corned beef.

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