Instant Pot Corned Beef & Cabbage
Instant Pot Corned Beef & Cabbage
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! So drawing from the recipes of boulderlocavore.com and pressurecookrecipes.com, I decided to make one of my own. 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!
2-3 pound Corned Beef Brisket with spice pack included
1 medium onion (I used Spanish), peeled and cut into wedges
1 tablespoon crushed garlic
1 ½ cups (12 fluid ounces) of Guinness beer
Seasoning packet that comes with the corned beef
2 Idaho potatoes (1 pound in weight), peeled and cubed into 1-inch cubes
4 large carrots, peeled and cut into 1 ½-inch lengths
1 head of cabbage, cut into 6 wedges
***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 (I love Ken’s Steakhouse brand) 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!
- Insert the trivet into the Instant Pot. Add the onion and garlic to the Instant Pot distributing it evenly on the bottom
- Remove the Corned Beef Brisket from the package, reserve the spice packet and rinse the meat thoroughly. Place it in the Instant Pot on the lift-out rack (if there is a fattier side put that facing down) and 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, as you wish. 70 minutes will give it a GREAT flavor and nice firm, perfect texture).
- When done, do a Natural Release of the pressure for 15 minutes, then finish with a Quick Release
- Remove the brisket and place in a casserole dish and reserve 2 cups of the broth separately. Brush the seasoning from the top of the brisket immediately (it will be more difficult to remove when it has cooled) and allow to 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 may be spooned over the meat to keep it moist.