Corned beef has a soft, tender texture with a balance of flavorful pickling spices & subtle saltiness. This Instant Pot Corned Beef & Cabbage meal is complimented by flavorfully steamed vegetables on the side
INGREDIENTS for the corned beef and cabbage
For the corned beef
2 pound corned beef
2 garlic cloves
2 bay leaves
1 tablespoon The Spice Apothecary's Pickling Spice
3 cups water
For the cabbage
1 head savoy cabbage
1 large onions
3 large carrots
3 cups reserved cooking liquid from corned beef
INSTRUCTIONS
For the corned beef
Wash the corned beef very well to remove brining liquid.
Add 3 cups water to the pressure cooker, place one corned beef on top of the trivet and add in The Spice Apothcary's Pickling Spice, the garlic cloves, & bay leaves
If the corned beef has an included spice packet, sprinkle over the beef as well.
Set the Instant Pot for 90 minutes on high pressure and natural release the pressure for 15 minutes
Slice the corned beef against the grain
For the cabbage
Peel off the outer layers of the cabbage; cut the cabbage in half, then cut a "V" in the bottom to remove the core
Cut the onions & carrots into large chunks nestle down in the pan; add in 2 cups of cooking liquid from the corned beef.
Steam the veggies, covered, on medium high heat for 12-15 minutes or until the carrots are tender
Serve the corned beef with the cabbage and carrots
For step-by-step Corned Beef & Cabbage instructions (plus many more recipes!), visit our sister company, Simply Sundays Food Blog.
Leftover corned beef? Layers of tender corned beef, melty swiss & slightly “sour” kraut slathered with creamy dressing and sandwiched between grilled marbled rye make an awesome NY Deli Style Reuben
Check out another Irish-inspired favorite, Irish Soda Bread which uses The Spice Apothecary's Apple Pie Spice as a perfect compliment to this slightly sweet, moist and tasty Irish Soda Bread that has been our family favorite for years!
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