The Ultimate Instant Pot Corned Beef and Cabbage Dinner: Perfectly Tender in Record Time
Prepare to revolutionize your St. Patrick’s Day celebration or any weeknight meal with this incredibly easy and efficient Instant Pot Corned Beef and Cabbage recipe. Achieving perfectly tender corned beef and vegetables usually requires hours of slow cooking, but with a pressure cooker, you can create a mouth-watering, traditional corned beef dinner in less than half the time. This means you get to enjoy this comforting, flavorful meal much sooner, without compromising on taste or texture!
Why Choose the Instant Pot for Corned Beef and Cabbage?
When St. Patrick’s Day approaches, corned beef seems to appear everywhere, much like turkey during Thanksgiving. While it’s a holiday staple, a delicious corned beef and cabbage meal can be enjoyed year-round, especially when you have an Instant Pot or any pressure cooker. The idea of a meal that is not only delicious but also incredibly easy and quick to prepare is simply irresistible. This is where the Instant Pot truly shines, transforming cooking times from hours to mere minutes.
Instant Pot cooking leverages pressurized heat and liquids to rapidly cook meats and vegetables. This method ensures a flavor profile similar to that achieved with a slow cooker corned beef and cabbage, but with a drastically reduced cooking time. If you don’t own an Instant Pot branded pressure cooker, any multi-cooker or electric pressure cooker will yield equally fantastic results.
Instant Pot Pressure Cooker vs. Slow Cooker Corned Beef and Cabbage
Many traditionalists argue that cooking corned beef low and slow in a crock pot is the superior method. Indeed, slow cooking can produce a wonderfully tender result. The primary benefit often cited is the delightful aroma that fills your kitchen for hours as the corned beef simmers. However, while pleasant at first, this pervasive smell can sometimes become overwhelming. And who wants their kitchen to smell distinctly of cabbage for days after the meal?
Pressure cooking offers a compelling alternative. It cooks incredibly fast, but this speed does not come at the expense of flavor. Quite the opposite! The high-pressure environment locks in moisture and intensifies all the natural flavors of the meat and vegetables. The result is a deeply flavorful meal that is ready in a fraction of the time, and its aroma dissipates much quicker, leaving your home smelling great for the meal itself, not for days afterward.
Understanding Corned Beef: History, Cuts, and Curing
To truly appreciate this classic dish, it’s helpful to understand what corned beef actually is. Its name comes from the “corns” of large salt kernels historically used to brine and cure the meat. The characteristic pink color of corned beef is due to sodium nitrite, a specific type of curing salt often referred to as “pink salt.” If you ever decide to cure your own corned beef at home without pink salt, it will still taste delicious but won’t have that signature rosy hue.
Many people confuse corned beef with pastrami, and while they are similar, there’s a key distinction. Both are typically made from beef brisket and are brined, but pastrami undergoes an additional smoking step after brining. Think of the difference between Canadian bacon and hickory-smoked slab bacon – one is cured, the other is cured and smoked. Unlike pork products, corned beef is derived from specific cuts of beef, usually from the neck or back leg of a cow, most commonly the brisket.
When purchasing corned beef brisket, you’ll typically find two main cuts: the “flat cut” and the “point cut.”
- Flat Cut: This cut is leaner and has a more uniform, rectangular shape, making it ideal for slicing evenly. It’s often preferred for traditional corned beef dinners and Reuben sandwiches.
- Point Cut: This cut is more marbled with fat and is tapered at one end. Its higher fat content can result in a more tender and flavorful outcome, though it may be more challenging to slice uniformly due to its shape and connective tissue.
Both cuts should have a thin layer of fat. When cooking, it’s generally recommended to place the corned beef fat-side up. This allows the fat to slowly render and melt into the meat during cooking, imparting moisture and enhancing flavor. The flat cut is often considered slightly fattier in overall marbling, contributing to its rich taste.
My Favorite: Skylark Meats – Omaha, Nebraska Corned Beef
For those in the know, finding exceptional corned beef can elevate your meal significantly. My personal favorite comes from Skylark Meats in Omaha, Nebraska. Every year, around mid-February, I eagerly anticipate their corned beef appearing in local grocery stores. There’s something uniquely exceptional about their curing process that truly sets their product apart.
Typically, Skylark Meats corned beef brisket comes vacuum-sealed, complete with its natural juices and a seasoning packet. I highly recommend utilizing these juices directly in your pressure cooker, as they contribute immensely to the overall flavor of the meal. While some recipes suggest rinsing the corned beef, I’ve found it unnecessary with this particular brand; the flavor is perfect as is.
Beyond the corned beef, you’ll want to ensure you have fresh, vibrant green cabbage and firm carrots for cooking. Depending on the size of your cabbage head, you might need to cut it into eighths to ensure it fits comfortably in your Instant Pot and cooks evenly, rather than the quarters often suggested for larger pots. For the carrots, peeling them and cutting them into 4-inch sections, halved lengthwise, is a good approach to ensure they cook to a perfect tenderness.
For potatoes, you have a choice: fresh red new potatoes, peeled, or the convenient canned variety. My mother always used canned new potatoes for her corned beef dinner, and I’ve followed suit, appreciating their ease of use and consistent texture in this dish. Both options work wonderfully.
What You Need to Make a Traditional Corned Beef & Cabbage Meal
To prepare this classic and comforting dinner, gather the following ingredients:
- A packaged corned beef brisket (approximately 4 lbs), complete with its natural juices and seasoning packet.
- One medium head of green cabbage.
- Several large carrots.
- Canned new potatoes (2-3 15-ounce cans) or an equivalent amount of fresh new potatoes.
- Water (or a combination of water and Guinness/broth if desired).
- Caraway seeds (optional, but a wonderful aromatic addition).
- Don’t forget a loaf of fresh rye bread to serve alongside your meal – it’s the perfect accompaniment!
How to Prepare Corned Beef and Cabbage in an Instant Pot
Follow these simple steps to create a tender and flavorful corned beef dinner:
- Prepare the Corned Beef: Place the corned beef brisket, along with all its natural juices and the seasoning packet, into the bottom of your Instant Pot. Ensure the fat side of the brisket is facing up. Pour enough water over the meat to just cover it, but avoid “swimming” it in excessive liquid. Typically, about 4 cups (1 quart) is sufficient for a 4 lb brisket in a 6-quart Instant Pot.
- Pressure Cook the Beef: Secure the Instant Pot lid and set the vent to the “Sealing” position. Select the “Meat/Stew” setting and adjust the cooking time to 90 minutes.
- Natural Release: Once the 90-minute cooking cycle is complete, allow the Instant Pot to natural release pressure for 15 minutes. This crucial step helps keep the meat tender. After 15 minutes, carefully move the vent to the “Venting” position to release any remaining pressure, then remove the lid.
- Keep Beef Warm: Carefully remove the cooked corned beef from the pot and cover it loosely with foil to keep it warm while you cook the vegetables.
- Cook the Vegetables: Add the prepared cabbage wedges, carrots, and potatoes to the flavorful liquid remaining in the Instant Pot. Secure the lid once more and set the vent to “Sealing.” Pressure cook on high for just 3 minutes.
- Quick Release and Serve: Immediately perform a quick release of the pressure by moving the vent to “Venting.” Once the pressure is fully released, remove the lid. If desired, sprinkle the cooked vegetables with caraway seeds for an extra touch of flavor.
- Serve: Slice the corned beef against the grain (see tips below) and serve immediately with the tender cabbage, carrots, potatoes, and slices of rye bread.
The Art of Carving Corned Beef: Cutting Against the Grain
Knowing how to properly cut your corned beef is just as crucial as cooking it correctly for a truly enjoyable eating experience. Because beef brisket, from which corned beef is made, has particularly long muscle fibers, you absolutely want to cut against the grain. The “grain” refers to the direction in which these long muscle fibers run throughout the meat.
If the grain isn’t immediately obvious, try pressing down on the cooked piece of meat; this can help reveal the direction of the fibers. Once identified, position your knife perpendicular to these lines and slice. Cutting across the grain shortens the length of these fibers, making the meat much easier to chew and more tender. Slicing with the grain, on the other hand, leaves the fibers long, resulting in a tougher, chewier piece of meat that is more likely to get stuck in your teeth – definitely not the ideal finish to a delicious meal!
Enhancing Your Corned Beef: Guinness and Other Flavors
Many traditional corned beef and cabbage recipes suggest cooking the beef in liquids fortified with a stout beer, such as Guinness. While I personally prefer to let the full, rich flavor of the corned beef shine through with just water and its natural juices, you might enjoy the unique depth that Guinness can add. If you choose to use it, simply substitute some of the water measurement with Guinness stout.
The alcohol in the beer will cook out during the pressure cooking process, leaving behind a subtle malty flavor and helping to tenderize the meat further. However, rest assured that even without beer, the Instant Pot method ensures unparalleled tenderness and flavor. Pressurized cooking naturally imbues the meat, cabbage, and potatoes with deep, rich flavors that truly last for days, making leftovers just as delicious.
Beyond Guinness, you could experiment with other liquids like beef broth or even apple cider for a slightly different flavor profile. A tablespoon of pickling spices (in addition to the packet provided) can also amplify the traditional taste, or a bay leaf or two can add a subtle aromatic note.
Delicious Ways to Enjoy Corned Beef Leftovers
I’ll admit it right now: I absolutely adore corned beef! The best part about cooking a nice big piece of corned beef brisket is the abundance of delicious leftovers. As I like to say, you can “reubenize” so many different dishes. Beyond a classic Traditional Reuben Sandwich, here are some of my favorite creative uses for leftover corned beef:
- Creamy Corned Beef & Cabbage Soup: A hearty and comforting soup, perfect for chilly evenings, featuring tender pieces of corned beef and cabbage in a rich, creamy broth.
- Reuben Pot Pies: Transform the classic Reuben flavors into individual or family-sized pot pies with a flaky crust.
- Reuben Casserole: Layered with potatoes, sauerkraut, corned beef, and cheese, this casserole is a crowd-pleaser and a great way to feed a family.
- Hot Reuben Dip: A warm, cheesy dip packed with corned beef and sauerkraut, perfect for appetizers and game day.
- Corned Beef Hash: A breakfast or brunch favorite, simply dice leftover corned beef and sauté with potatoes and onions until crispy.
- Corned Beef and Swiss Sliders: Mini sandwiches on Hawaiian rolls with corned beef, Swiss cheese, and a Thousand Island dressing glaze.
Frequently Asked Questions About Instant Pot Corned Beef
How long does it take to cook corned beef in an Instant Pot?
For a 4-pound corned beef brisket, it takes about 90 minutes on the “Meat/Stew” setting in a 6-quart Instant Pot, followed by a 15-minute natural pressure release. The vegetables then cook for an additional 3 minutes with a quick release.
Do I need to rinse corned beef before cooking?
Some recipes suggest rinsing corned beef to reduce its saltiness. However, many packaged briskets, especially higher quality ones like Skylark Meats, are perfectly balanced and rinsing is unnecessary. The juices and seasoning packet contribute greatly to the flavor. If you are particularly sensitive to salt, you may opt for a quick rinse.
What if my corned beef doesn’t fit in my Instant Pot with the vegetables?
If you have a very large brisket or a smaller Instant Pot (e.g., 3-quart), you might need to cook the brisket first, remove it, then cook the vegetables separately. For cabbage, cut it into smaller wedges (eighths instead of quarters) to maximize space.
Can I use fresh potatoes instead of canned?
Absolutely! If using fresh new potatoes, ensure they are peeled and cut into similar-sized pieces (e.g., halved or quartered depending on size) to ensure even cooking with the carrots and cabbage. The cooking time for vegetables should remain the same.
How do I know when the corned beef is tender?
After the full cooking time and natural release, the corned beef should be fork-tender. If it still feels tough, you can reseal the Instant Pot and cook for an additional 10-15 minutes, allowing for another natural release.
Let’s make some quick, tender, and incredibly flavorful Corned Beef & Cabbage! Enjoy!
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Print Recipe
Instant Pot Corned Beef & Cabbage Dinner
Equipment
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker
Ingredients
- 1 4 pound corned beef, with juices and seasoning packet (I prefer the flats, but tips work, too)
- 1 quart 4 cups water* see instructions
- 2-3 15 ounce sized cans whole new potatoes
- 1 small head cabbage quartered
- 5 large carrots halved and sliced
- caraway seeds optional
Instructions
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Place corned beef (juice and all) in the bottom of your instant pot, fat side up. Add seasoning packet. Pour water over the top. *make sure that the meat is covered with water, but not “swimming” in it.
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Secure the lid and set vent to seal. Set “Meat/Stew Setting” to 90 minutes.
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When 90 minutes is up let the instant pot natural release for 15 minutes. Carefully remove any remaining pressure, and remove the lid.
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Remove corned beef, cover to keep warm.
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Add cabbage, carrots and potatoes to the liquid. Seal lid again and pressure cook on high for 3 minutes with a quick release. Sprinkle with caraway seeds if desired.
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Serve hot with rye bread.