Instant Pot Corned Beef and Cabbage: Effortless Irish Comfort Food
Prepare this effortless instant pot corned beef and cabbage for a comforting family meal packed with flavor and easy preparation.
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.
Notes
For extra flavor, serve with wholegrain mustard or horseradish. Ensure to rinse the corned beef well before cooking for balanced seasoning.