There’s a special comfort that comes from the aroma of corned beef simmering, a scent that instantly transports me to family dinners and joyful gatherings. As St. Patrick’s Day approaches, I find myself gravitating toward this timeless dish, but with a twist that makes it accessible for any night of the week: the Instant Pot Corned Beef and Cabbage.
With the Instant Pot, transforming this Irish-American classic into a fork-tender masterpiece is not only effortless but also surprisingly quick—ready in under two hours! You’ll savor each bite of the fall-apart corned beef alongside vibrant vegetables, all enveloped in a silky parsley cream sauce that takes it to the next level. Whether you’re cooking for a celebration or simply seeking a hearty meal to break away from the monotony of fast food, this recipe delivers comfort and flavor that will please everyone at the table. Join me as I guide you through this satisfying culinary journey!
Why is instant pot corned beef and cabbage amazing?
Effortless preparation: The Instant Pot handles all the work, delivering flavors that feel gourmet without the fuss.
Time-saving: In under two hours, you’ll have a complete meal, perfect for busy weeknights or festive occasions.
Flavor-packed: Savory corned beef combined with aromatic vegetables and a creamy sauce creates a mouthwatering experience.
Keto-friendly option: With only 1g of carbs per serving, you can enjoy this dish guilt-free even on a low-carb diet.
Crowd-pleaser: Whether it’s a holiday gathering or a cozy dinner, this dish is sure to impress your family and friends.
Don’t miss our tips for making the perfect parsley cream sauce to elevate your meal!
Instant Pot Corned Beef and Cabbage Ingredients
For the Corned Beef
• Corned Beef (3 lbs) – Rinse well to remove excess sodium for a balanced flavor.
• Onion – Adds depth; shallots can substitute for a milder taste.
• Garlic – Freshly crushed to maximize flavor extraction; no substitutions needed.
• Beef Broth – Moistens the dish; opt for low-sodium for a healthier choice.
For the Vegetables
• Red Potatoes (8, quartered) – Provides heartiness; Yukon gold or baby potatoes work as alternatives.
• Baby Carrots (8 ounces) – Adds sweetness and texture; regular carrots can be used instead.
• Cabbage (½ large, quartered) – Freshness and crunch; savoy cabbage makes a delicious alternative.
For the Parsley Cream Sauce
• Butter (1 ounce) – The base for a rich sauce; consider oil for a dairy-free version.
• Flour (1 tablespoon) – Thickens the sauce; use cornstarch for a gluten-free option.
• Milk (1.5 cups) – Adds creaminess; plant-based alternatives can substitute for a dairy-free touch.
• Flat-leaf parsley (2 tablespoons, finely chopped) – Fresh herb flavor; chives work too, though it will change the profile.
• Wholegrain mustard (1 tablespoon) – Adds tang; Dijon mustard can also be a great substitute.
• Garlic powder (½ teaspoon) – Enhances flavor; optional with fresh garlic already included.
Gather these ingredients, and you’re well on your way to creating the most delightful instant pot corned beef and cabbage anyone has tasted!
How to Make Instant Pot Corned Beef and Cabbage
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Prepare the Instant Pot: Start by placing the trivet at the bottom of your Instant Pot. Add the sliced onion and crushed garlic to the pot, then pour in the beef broth to create a flavorful base.
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Rinse and spice the beef: Rinse the corned beef under cold water to reduce sodium content, then pat it dry. Place it on top of the onions in the pot and sprinkle the spice packet evenly over the beef.
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Cook the beef: Lock the lid in place, ensuring the steam valve is closed. Set your Instant Pot to HIGH PRESSURE and cook for 90 minutes. The beef will become wonderfully tender during this time.
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Make the parsley cream sauce: While the beef is cooking, grab a small saucepan. Melt the butter over medium heat, stir in the flour to create a roux, and gradually whisk in the milk. Continue stirring until it thickens, then mix in the chopped parsley and mustard for a burst of flavor.
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Release the pressure: Once the cooking time is up, let the Instant Pot naturally release pressure for 15 minutes. After that, carefully switch the valve to venting to release any remaining steam.
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Add vegetables: Remove the corned beef from the pot and set it aside. Now, add the quartered potatoes, baby carrots, and cabbage to the pot, layering them over the broth.
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Cook the vegetables: Lock the lid back on and set the Instant Pot to HIGH PRESSURE again. Cook for an additional 5 minutes, then perform a quick release to enjoy perfectly cooked veggies.
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Serve your meal: Slice the corned beef against the grain for the best texture, then arrange it alongside the vegetables on a platter. Drizzle with your creamy parsley sauce, and you’re ready to dig in!
Optional: For an extra kick, serve with a side of wholegrain mustard or horseradish.
Exact quantities are listed in the recipe card below.
Instant Pot Corned Beef and Cabbage Variations
Feel free to tweak this classic dish to make it your own with these delightful additions!
- Brisket Swap: Substitute corned beef with brisket for a rich and smoky flavor that enhances the overall dish.
- Keto-Friendly Version: For a lower-carb option, skip the potatoes and carrots; serve alongside cauliflower colcannon for a wholesome twist.
- Spice It Up: Add a pinch of red pepper flakes to the broth for an unexpected kick that elevates each bite.
- Herb Infusion: Incorporate fresh thyme or rosemary in addition to parsley for a fragrant herb play that deepens the flavor.
- Creamy Variation: Swap out the milk in the parsley cream sauce for heavy cream for extra richness and indulgence.
- Veggie Boost: Toss in green beans or Brussels sprouts during the last cooking phase for added nutrition and color.
- Mustard Mix: Try using wholegrain mustard mixed with honey for a sweet tang that perfectly contrasts the savory beef.
- Cabbage Alternative: Swap green cabbage for Napa cabbage for a subtler flavor that’s equally delightful!
Each of these variations adds a new layer of depth that will have your family asking for more, making your instant pot corned beef and cabbage a meal they’ll look forward to again and again!
Storage Tips for Instant Pot Corned Beef and Cabbage
Fridge: Store leftover corned beef and vegetables in separate airtight containers for up to 4 days to maintain freshness and flavor.
Freezer: For longer storage, freeze corned beef and veggies in airtight freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, gently warm the corned beef and cabbage in a skillet over low heat, adding a splash of beef broth if needed. Enjoy the flavors of your instant pot corned beef and cabbage again!
Sauce Storage: Keep the parsley cream sauce in a separate airtight container in the fridge for up to one week—mix well before serving again.
What to Serve with Instant Pot Corned Beef and Cabbage?
To complete your hearty feast, consider these delightful pairings that will elevate your dining experience.
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Creamy Mashed Potatoes:
Rich and velvety, mashed potatoes provide a comforting texture that pairs perfectly with the savory beef and sauce. -
Coleslaw:
A crisp and tangy coleslaw adds a refreshing crunch, balancing the meal’s warmth and bringing a delightful bite of freshness. -
Irish Soda Bread:
This traditional bread is an excellent accompaniment, perfect for soaking up the delicious parsley cream sauce while adding a comforting charm. -
Roasted Brussels Sprouts:
Slightly caramelized with olive oil, these nutty sprouts contribute a wonderful contrast in flavor and texture, complementing the dish beautifully. -
Steamed Asparagus:
Tender asparagus drizzled with lemon enhances the meal with brightness and acidity, cutting through the richness of the corned beef. -
Beer or Cider:
A nice Irish stout or refreshing hard cider pairs wonderfully, enhancing the traditional Irish feel and perfectly complementing the beef’s robust flavors. -
Chocolate Mint Dessert:
Following this savory main dish with a light, minty dessert captures the essence of St. Patrick’s Day and offers a sweet finish to your feast.
Expert Tips for Instant Pot Corned Beef and Cabbage
• Rinse the Beef: Rinse the corned beef thoroughly before cooking to minimize excess saltiness, ensuring the dish remains perfectly seasoned.
• Cut Carefully: Always slice the corned beef against the grain to optimize tenderness; this prevents it from becoming chewy.
• Natural Release: Don’t rush the pressure release after cooking the beef! Allowing a natural release for 15 minutes enhances tenderness significantly.
• Sauce Preparation: Make the parsley cream sauce while the beef cooks, so it’s fresh and ready to drizzle when serving your instant pot corned beef and cabbage.
• Veggie Timing: Add potatoes, carrots, and cabbage only after the beef has finished cooking. This ensures they maintain their shape and texture without becoming mushy.
Make Ahead Options
These Instant Pot Corned Beef and Cabbage preparations are perfect for meal prep enthusiasts! You can prepare the corned beef by seasoning it and refrigerating it up to 24 hours in advance, which enhances the flavor. Additionally, the parsley cream sauce can be made ahead of time and stored in the refrigerator for up to one week—just give it a good stir before serving to refresh its creamy texture. When you’re ready to cook, simply add the beef to the Instant Pot with the broth and onion, follow through with the pressure cooking, and steam the veggies for a quick and satisfying meal. Your family will enjoy a tender, restaurant-quality dish with minimal last-minute effort!
Instant Pot Corned Beef and Cabbage Recipe FAQs
What type of corned beef should I use?
I recommend using a brisket cut of corned beef, which is typically labeled “corned beef brisket.” Look for one weighing around 3 pounds, and ensure it comes with a seasoning packet for authentic flavor. Rinsing the beef before cooking helps reduce excess sodium and enhances the overall taste.
How should I store leftover corned beef and cabbage?
To keep your delicious leftovers fresh, store the corned beef and vegetables separately in airtight containers in the fridge for up to 4 days. This prevents the veggies from getting soggy while still keeping that savory beef flavor intact.
Can I freeze Instant Pot corned beef and cabbage?
Absolutely! For longer storage, you can freeze the corned beef and veggies in airtight freezer bags for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove with a bit of beef broth to restore moisture and flavor.
How do I know when the corned beef is done?
To ensure your corned beef is perfectly cooked, it should reach an internal temperature of at least 145°F (63°C), but ideally, it is tender enough to pull apart effortlessly with a fork. Using the Instant Pot provides that tenderness in a fraction of the time, but always check the temperature before serving!
Is this recipe suitable for my dietary restrictions?
This Instant Pot Corned Beef and Cabbage recipe is keto-friendly, containing only 1 gram of carbs per serving. However, if anyone in your family has a soy or mustard allergy, ensure to substitute the wholegrain mustard with a safe alternative or omit it entirely in the parsley cream sauce. Always tailor your ingredients to fit dietary needs!
What can I substitute for the parsley in the cream sauce?
While I love the fresh flavor of flat-leaf parsley, you can substitute it with fresh chives for a milder taste or even dill if you’re looking for a different herb profile. Just keep in mind that these alternatives will change the flavor of your sauce slightly, but they can still add a delightful twist!
Instant Pot Corned Beef and Cabbage: Effortless Irish Comfort Food
Equipment
- - Instant Pot
Ingredients
For the Corned Beef
- 3 lbs Corned Beef Rinse well to remove excess sodium.
- 1 Onion
- 3 cloves Garlic Freshly crushed.
- 4 cups Beef Broth Opt for low-sodium.
For the Vegetables
- 8 pieces Red Potatoes Quartered.
- 8 oz Baby Carrots
- ½ large Cabbage Quartered.
For the Parsley Cream Sauce
- 1 oz Butter Base for sauce.
- 1 tbsp Flour Can use cornstarch for gluten-free.
- 1.5 cups Milk Plant-based alternatives acceptable.
- 2 tbsp Flat-leaf parsley Finely chopped.
- 1 tbsp Wholegrain mustard Dijon can substitute.
- ½ tsp Garlic powder Optional.
Instructions
Preparation Steps
- Prepare the Instant Pot by placing the trivet at the bottom, adding sliced onion and crushed garlic, then pouring in the beef broth.
- Rinse the corned beef under cold water, pat dry, place it on top of onions, and sprinkle the spice packet over the beef.
- Lock the lid and set to HIGH PRESSURE for 90 minutes.
- Make the parsley cream sauce by melting butter in a saucepan, stirring in flour, slowly adding milk, then mixing in chopped parsley and mustard.
- Let the Instant Pot naturally release pressure for 15 minutes before switching to venting.
- Remove the corned beef, add quartered potatoes, baby carrots, and cabbage to the pot.
- Lock the lid again and set to HIGH PRESSURE for 5 minutes, then perform a quick release.
- Slice corned beef against the grain, arrange with vegetables on a platter, and drizzle with parsley cream sauce.