What Is Corned Beef?
Let’s start with the fundamentals: what is corned beef exactly? No, it has nothing to do with corn. Instead, corned beef is simply brisket that has been salted and cured.
(Corn) refers to the substantial “corns” of rock salt that have traditionally been used to cure meat. The meat is kept perfectly moist and acquires a distinctive pink color through the curing process. ).
For some reason, I never ate corned beef growing up because I thought it would be rubbery canned meats rather than the tender, juicy brisket it is.
This Instant Pot corned beef turned out to be so flavorful and delectable that even my picky eater daughter was surprised!
How to Choose the Right Cut of Meat?
Look for flat-cut corned beef brisket for this Instant Pot recipe for corned beef and cabbage. Compared to point cut brisket, this meat is typically a fairly uniform, flat piece that will cook more evenly.
Additionally, flat cut brisket presents better than point cut brisket. Additionally, the pressure cooker melts the layer of fat on the cut’s bottom to produce silky and flavorful juices for this dish.
Start with meat that is uniform in thickness for best results. In the pressure cooker, your meat will be fully and evenly cooked if you do this.
Slice the brisket in half or smaller pieces and arrange it as best you can inside the bowl if the amount of meat you have is too much for your pressure cooker. Don’t squish the meat inside.
How to Make Corned Beef and Cabbage in ANY Brand of Electric Pressure Cooker
Any electric pressure cooker, such as the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL, will work with this recipe for corned beef and cabbage.
- Start by rinsing your cut of beef in cold water. This removes any excess salt from curing.
- Then, in your pressure cooker, combine the seasoning, onion, and garlic. Arrange the meat on the wire rack above the aromatics. (Note: Although not required, the rack facilitates the removal of the meat a little. ).
- Then pour in a quart of beef broth. The meat in your pot should be covered by the broth at least halfway up the sides.
- Simply tighten the lid and cook the food for 90 minutes at high pressure. You can change the lever to perform a quick release after a 10-minute natural pressure release. Be ready for a fantastic release of delicious-smelling steam when you remove the lid.
- While you cook the potatoes, carrots, and cabbage, carefully move the meat to a resting area. You won’t have to wait very long because the pressure cooker only requires 3 minutes to cook the vegetables.
Check out our Getting Started Guide here and our simple recipes for beginners if you’re just getting started with your Instant Pot or Pressure Cooker.
Because your delicate potatoes and carrots will become completely mushy after 90 minutes in a pressure cooker, it’s crucial to finish cooking the vegetables after the meat is done.
By dividing into two different pressure cook times, we are able to cook the vegetables with the flavorful cooking liquid from the beef without overcooking them.
Do I Use the Corned Beef Seasoning Packet?
Utilizing the seasoning packet that might be included with your cut of brisket is crucial.
If there was no spice packet included with your brisket, pick up a flavorful mixture of pickling spices instead. You can find McCormick’s excellent all-purpose pickling spice blend at most supermarkets.
Or you can make your own seasoning with this recipe. You may already have all of the spices on hand!
How To Serve Instant Pot Corned Beef and Cabbage
Let the meat rest before serving your exquisite pressure cooker corned beef and cabbage.
Slice the meat against the natural grain that can be seen in the brisket’s muscle by holding your knife perpendicular to it.
Gingerly slice thin cuts of corned beef. Serve them with the flavorful and tender potatoes, carrots, and cabbage for a filling but incredibly simple Irish meal.
☘️ This meal completes itself as a wonderful St. Patrick’s Day dinner. Serve it with a side of Irish Soda Bread and pour yourself and your guests a glass of Guinness to get in full spirit! ☘️ Try one of these delightful St. Patrick’s Day desserts: ☘️ St. Patrick’s Day Rice Krispies Treats make a fun, quick, green-and-white dessert. ☘️ For something a little more decadent, try these adorable Boston Cream Cupcakes. ☘️ Or, for a cooler dessert option, make this two-ingredient Mint Chocolate Chip Ice Cream Pie.
How to Store & Use Leftover Corned Beef and Cabbage
You’re in luck if this recipe yields a little too much corned beef and cabbage for your needs. Corned beef makes delicious leftovers! .
For three to four days, keep the corned beef and cabbage in the refrigerator in an airtight container.
You can also use leftover corned beef to replace some of the sausage and ham in our Instant Pot Meat Lover’s Quiche for a fantastic breakfast.
Or, try one of these fantastic corned beef recipes:
Leave us a comment below to let us know why you love this recipe if you do!
Pressure Cooker / Instant Pot Corned Beef and CabbageYield:
Corned beef and cabbage cooked in the pressure cooker or Instant Pot is a simple St Dinner for St. Patrick’s Day featuring succulent corned beef brisket finished with potatoes, cabbage, and carrots
- 3 pound flat cut corned beef brisket with seasoning packet
- 4 cups of beef broth
- 1 large onion, quartered
- 8 cloves of garlic
- 6 medium red potatoes, quartered
- 3 large carrots, cut into 2-inch pieces
- 1 small cabbage, cut into 6 wedges
- Corned beef should be rinsed under cold water to get rid of extra salt and gel.
- In the pressure cooker, combine the seasoning packet with the onion and garlic. Corned beef should be placed on a metal rack that has been placed in the bottom of the pressure cooker. and pour the beef stock on top.
- Lock the lid in place. Select High Pressure and 90 minutes cook time.
- When the cook time ends, turn off the pressure cooker. 10 minutes of natural pressure release should be given before a quick pressure release is completed. When the valve drops, carefully remove the lid.
- Transfer the pressure cooker’s cooked corned beef to a platter or cutting board. Slice the meat against the grain and keep it covered in foil until you’re ready to serve. Remove the rack from the cooking pot.
- Put the potatoes, carrots, and cabbage in the cooking pot with the broth. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- Use a quick pressure release after the pressure cooker has finished cooking. When the valve drops, carefully remove the lid.
- Check the potatoes with a fork. Choose Sauté and simmer the food for the desired amount of time, stirring occasionally, to make it more tender.
- Transfer the potatoes, cabbage, and carrots from the pressure cooker to a serving dish.
- You can strain the liquid that is still in the pot, remove the fat, and then transfer it to a gravy boat or bowl to serve over the meat.
I receive commissions from eligible purchases as an Amazon Associate and member of other affiliate programs.
Other Beef Recipes You May Enjoy:
Pressure cooked corned beef
How much time should I pressure cook beef?
Beef (pot roast, steak, rump, round, chuck, blade, or brisket) Small Chunks15-20 per 450 g/ 1 lbBeef (pot roast, steak, rump, round, chuck, blade, or brisket) Large Chunks20-25 per 450 g/ 1 lbMeatCooking TimeMeatCooking Time (minutes)Beef, meat ball5 per 450 g/ 1
How long does it take to cook a 3 lb corned beef?
Cook for two and a half to three hours for a two to three-pound corned beef brisket. Cook for three to three and a half hours for a three to five-pound corned beef brisket. STOVE: Put the brisket fat-side up in a big pot and add water to the top of the pot. The water should be heated until it boils, then it should be simmered for about a pound at a time.
How long does it take to cook meat in a pressure cooker?
Large chunks of meat should be cooked at high pressure for 20 minutes and small chunks of meat should be cooked for 15 minutes. Use a quick pressure release method.
How long does it take for beef to get tender in pressure cooker?
In general, each pound of meat needs twenty minutes to cook under pressure. Therefore, a 3-pound roast needs 60 minutes under high pressure to become tender.