Well if THIS one ain’t “The Luck ‘O The Irish!”
Being a Jewish boy who was raised in the ‘burbs of NYC, I know a thing or two about Pastrami and Corned Beef, deli-style. But I must confess I had never tried a Corned Beef & Cabbage in an Instant Pot…until now!
This is also one of my most popular dishes – and with good reason too as it’s super hearty, out-of-this-world delicious. It’s also the sister to my to-die-for Katz’s-Style Pastrami!
True, it takes a little longer than most IP recipes, but it’s worth every second. It truly is the gold at the end of the rainbow! But don’t think that you’ll require Leprechauns at your table as an excuse to make this Irish staple. It’s good any time of year!
Here’s How I Made It!:
We’ll begin with a nice head of cabbage…
…chopped into six big wedges.
Let’s take a couple of potatoes…
…and peel & dice ’em into large chunks.
Now let’s shake down Bugs Bunny for some carrots…
…and halve them length-wise. Reserve and set aside the carrots, potatoes and cabbage for later.
Time to take a nice big onion…
…and chop it into four quarters.
Place the trivet in the Instant Pot…
…lay the onions on top of it like so….
…and add some crushed garlic to the tops of the onions.
Now it’s time to break out a love corned beef brisket…
…and rinse all the brine off of it in the sink.
Next, we’ll place our corned beef on top of the onions…
…and pour some beer in the pot!
(Make sure you never waste any beer).
Now we’ll take the seasoning packet that came with the corned beef…
…and rub/spread it on top of it. Secure the lid and cook on high pressure.
When done, using tongs, carefully remove the corned beef from the Instant pot to a casserole dish as it will be VERY tender!
Remove and discard all the seasonings from the top of the corned beef
Now, going to our beautiful au jus gravy…
…we will spoon some of it into a container…
…(a Pyrex is best) and set aside.
Then, we’ll add the potatoes and carrots to the Instant Pot…
…along with the cabbage. Secure the lid and cook on high pressure.
While the veggies are cooking in the au jus, slice the corned beef…
…pour our reserved au jus over it…
…and cover with some tin foil so the meat gets nice and juicy.
Once the veggies are done cooking, remove the foil from the dish, carefully remove the veggies with tongs and place them alongside that deliciously succulent corned beef.
(Don’t forget the carrots)…
…(or the potatoes!)…
There we go. See? All nice.
Take some remaining au jus from the pot…
…and drizzle over the top of our masterpiece.
Fix yourself a plate and celebrate your taste buds.
- 2-3 pound Corned Beef Brisket with spice/seasoning pack included in the packaging
- 1 medium onion (I used Spanish), peeled and cut into wedges
- 1 tablespoon crushed garlic
- 1 ½ cups (12 fluid ounces) of Guinness beer (or beef broth if you don’t want to use beer)
- 2 Idaho potatoes (1 pound in weight), peeled and cubed into 1-inch cubes OR 1 - 1/2 pounds baby potatoes, kept whole
- 4 large carrots, peeled and cut into 1 ½-inch lengths
- 1 head of cabbage, cut into 6 wedges
- Insert the trivet into the Instant Pot with the handles facing up. Add the onion and garlic so it’s resting on it.
- Remove the corned beef brisket from the package, reserve the spice packet and rinse the meat thoroughly. Place the corned beef brisket on the trivet resting on the onions and garlic. You may either place it leaner side-up where it will be easier to rub on the seasonings OR you can place fattier side-up so the juices course through the meat while cooking. Either way is fine. Sprinkle the seasonings evenly on top of the brisket and around it in the pot. Pour in the beer around the edges of the Instant Pot (to keep the spices on the brisket in place).
- Secure lid, select “Manual” or “Pressure Cook” High Pressure for 70 minutes (If you want it even more tender, go up to 90 minutes. 70 minutes will give it a GREAT flavor and nice firm, perfect texture). If cooking more then 3 lbs of corned beef, add an additional 5-10 minutes of cooking time per pound (based on the 70 minutes for 3 lbs, do 75-80 minutes for 4 lbs and so on).
- When done, do a natural release of the pressure for 15 minutes, then finish with a quick release.
- Using the trivet’s handles, remove the corned beef and place in a casserole dish and reserve 2 cups of the broth separately while leaving the rest of the broth in the pot. Brush the seasonings from the top of the brisket immediately (it will be more difficult to remove when it has cooled), discard and allow the brisket to rest.
- Add the potatoes (on the bottom) and carrots (on top of the potatoes) and cabbage wedges (on top) to the Instant Pot. It’ll be packed to the brim, but it should work fine!
- Secure lid and select “Manual” or “Pressure Cook” High Pressure for 3 minutes (it will take a good 10 mins or so to come to pressure).
- While the veggies are in the pot, slice the corned beef brisket against the grain (make sure you use a good knife – the better the knife, the thinner the slice!) Take the 2 cups of the reserved broth (“au jus”) and pour it over the brisket in the casserole dish. Cover with tin foil to keep heat in and for the brisket to get really moist.
- When the veggies are done, do a Quick Release and remove vegetables with a slotted spoon (and I suggest using tongs for the cabbage wedges).
- Add the cabbage and veggies to the casserole dish and serve. The additional broth in the pot may be spooned over the meat to keep it moist.
If cooking more then 3 lbs of corned beef, add an additional 5-10 minutes of cooking time per pound.
AMAZING LEFTOVERS TIP!:The next day, if you want to make this a totally different dish, get some rye bread, reheat some corned beef and add some decent Russian Dressing and make an old school Jewish Deli-style corned beef on rye! To add even MORE bang, butter one side of each slice of the rye bread, add some sauerkraut and Swiss and grill in a frying pan to make it a KILLER Reuben – Watch the video here!