Instant Pot (Pressure Cooker) Corned Beef and Cabbage
I've made many versions of Corned Beef dinners over the years-- roasted, slow cooker style and the traditional "boil it in a pot" way. I've been pressure cooking for years, and I admit that I am so pleased with my Instant Pot pressure cooker. This year, I decided to pressure cook a corned beef brisket with Guinness Beer and pickling spices (instead of the spice packet that is always included). I'm 100% serious-- this is the best Corned Beef and Cabbage dinner I have ever made! The meat was moist and tender--and the flavor was incredibly delicious! I wish I had bought an even larger brisket, because there aren't any leftovers. The aromatics from the pickling spices really kicked up the flavor, as well as the Guiness Beer. Best of all, the brisket wasn't salty or bland. It took less than 90 minutes from start to finish to prepare.
Servings 4
Calories 348kcal
Ingredients
- 1 3 pound corned beef brisket recommend: Wagyu Beef Brisket, if you can find it (Costco)
- 2 Tablespoons pickling spice recommended: McCormick Schilling
- 1 onion peeled and quartered
- 4 cloves garlic peeled
- 1 can Guinness beer optional: use only 4 cups of water if preferred
- 3 cups water
- 4 large whole carrots peeled and cut into large chunks
- 1 head cabbage quarters, core removed and then cut into 8 wedges total
- 2 pounds Yukon Gold small potatoes can use Red Bliss Potatoes or peeled Russets
For the vegetables (optional)
- 4 tbps butter melted
- 1 tbsp fresh parsley minced
Instructions
- Thoroughly rinse the brisket and pat completely dry. Reserve the enclosed spice packet, if not using the pickling spice (but highly recommend this has much more flavor).
- Add the liquid to the Instant Pot, nestle the brisket into the liquid and add the onion, garlic and pickling spices.
- Lock on the lid and set the manual timer to 60 minutes.NOTE: If using a larger brisket, increase the time to 90 minutes.
- While the brisket is cooking, prepare the vegetables.
- Once the timer beeps, allow a natural release for 15 minutes. Make sure all of the pressure is released and unlock the lid.
- Remove the brisket into a pot and ladle out most of the braising liquid-- except for one cup. I place a lid on top to keep the brisket warm while the vegetables cook.
- To the one cup of liquid, add the potatoes and carrots and layer the cabbage on top.
- Lock the lid back on and set it for 3 minutes.
- Remove the brisket from the liquid and slice against the grain and place on a deep serving plate.
- Using a Quick Release, unlock the lid and using a slotted spoon, place the vegetables along side the brisket with the cabbage on the other side.
- If desired: spoon the melted butter and parsley over the potatoes
Notes
Recipe adapted from: Amy & Jacky Pressure Cook Recipes