Instant Pot Irish Corned Beef & Cabbage
Corned beef, potatoes, carrots, and cabbage are among some of the traditional foods enjoyed in Ireland. Enjoy this version of corned beef and cabbage made in the Instant Pot. This melt-in-your-mouth brisket is so tender and juicy. It’s complemented with the perfect side of vegetables. Ideal for St. Patrick’s Day or anytime you’re craving for some traditional Irish food. 🍀
Ingredients
For Corned Beef:
- 1 (2.5 lb) corned beef brisket
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 1/2 Tbsp pickling spice
- 1 (12 oz) apple beer
- 1 cup beef broth
For Potatoes, Carrots & Cabbage:
- 1 lb baby russet or red potatoes
- 4 large carrots, sliced or use 1 pkg baby carrots
- 1 head cabbage, chopped into 2-inch wedges
- Kosher salt and ground pepper
For Garnish:
- Dijon mustard, for garnish
- Parsley, chopped, for garnish
Instructions
For Corned Beef:
- Prepare corned beef and rinse in sink with cold water.
- Add onion, garlic and pickling spice into pressure cooker. Place beef brisket on top of onion mixture. Top with apple beer and beef broth.
- Close lid on pressure cooker. Select the “Manual” setting and adjust to high pressure. Set time for 85 minutes. Change spout to “sealing” not “venting”. After brisket is done cooking, do a quick-release according to manufacturer’s instructions.
- Remove brisket and place on a plate. Set aside. Reserve 1 1/2 cups of broth in pressure cooker and discard the rest of onion mixture.
For Potatoes, Carrots & Cabbage:
- Add potatoes, carrots and top with cabbage slices. Season with kosher salt and ground pepper, to taste.
- Put lid back on pressure cooker. Select the “Manual” setting and adjust to high pressure. Set time for 4 minutes. Change spout to “sealing” not “venting”. After done cooking, do another quick-release according to manufacturer’s instructions.
For Garnish:
- Slice corned beef against the grain. Serve immediately with potatoes, carrots and cabbage.
- Garnish with Dijon mustard and parsley, if desired.