I like to serve this dish in celebration of St Patrick’s Day as it’s a very popular dish this time of year. It’s exactly the kind of comfort food I’m looking for in the wintry months and I love that it’s an entire meal made in one pot. Pressure cooker corned beef is so easy and quick to make, plus it has amazing flavor! You might want to add this great recipe to your weekly dinner roster any time of the year! The high pressure of the instant pot lets you cook the beef quickly without losing moisture, resulting in a juicy corned beef brisket every time. I just know you’re going to love this recipe as much as I do! Be sure to check out my Instant Pot Meatloaf recipe too!
Why You’ll Love this Dish
Ingredients You’ll Need to Make this Recipe
Complete list of ingredients and amounts can be found in the recipe card below.
Beef stock/broth: Use either homemade or store-bought stock/broth in this recipe. You need the liquid to create the steam which will pressure cook the beef. Corned beef brisket: Look for a brisket that is around 3 lbs. Make sure you trim the excess fat and pat the beef dry with paper towels before adding it to the Instant Pot. Pickling spice: You can use the pickling spice packet that comes with the corned beef brisket, or you can buy a premade one from your local grocery store. Most pickling spices are a blend of spices and seasoning including mustard seeds, cinnamon, coriander, and pepper and I have a corned beef seasoning recipe if you need it! Garlic: You will mince the garlic for this recipe. You can do this with a knife or use a garlic press if you have one. Yellow onion: Yellow onions provide a mellow flavor to the dish. Bay leaves: Bay leaves provide a subtle bitterness to dishes and are excellent to include in anything pickled. Baby potatoes: Look for waxy potatoes, such as yellow or red potatoes, as they won’t break down too much while cooking. Try to avoid russet (baking) potatoes as they will become mushy during the cooking process. Carrots: I prefer using slices of carrots as opposed to baby carrots, as they seem to soak up more of the delicious cooking liquid. Head cabbage: Look for green cabbage here and roughly chop it before adding it to the pot. Fresh parsley: I prefer to use flat-leaf parsley, but you can use the curly kind if that’s your preference.
For the Glaze
Dijon mustard: This mustard has a more intense flavor than regular yellow mustard and the mustard seeds are visible. Brown sugar: The brown sugar combines with the mustard to create a glaze with sweet heat.
How to Make Corned Beef
Follow the steps and timings below to make this easy Irish recipe. While this recipe is a full meal in one, I sometimes like to serve it with colcannon mashed potatoes on the side. The mashed potatoes soak up the lovely juices from the meat and taste simply heavenly!
Tips for Making the Best Corned Beef and Cabbage
Slice the brisket across the grain. To get the most tender forkful, slice the brisket across the grain. To do this, look at the direction that the grains naturally run and cut across them in the opposite direction. This will shorten the grains which will help to maintain the beef’s tenderness and make it easier to chew. Cut your brisket to fit. If your portion of brisket doesn’t fit into your Instant Pot in one piece, just slice it in half so you can easily arrange it inside the pot. Store in an airtight container. Leftover corned beef can be stored in the fridge in an airtight container for up to 5 days. You can enjoy the delicious leftovers cold straight from the fridge, or warm them up in the oven or microwave.
You’ll be delighted by how easy it is to make this Instant Pot corned beef! I hope you enjoy the recipe and don’t forget to save it and share it for others to enjoy as well! © Little Sunny Kitchen
