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Instant Pot Corned Beef and Cabbage

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


A white place with tender slices of corned beef surround by steamed cabbage and carrots

INGREDIENTS for the corned beef and cabbage


For the corned beef

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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