Classic Irish-American Stew Perfect for the Instant Pot
Tender corned beef with perfectly steamed cabbage, potatoes, and carrots infused with luscious meat juices. Top this hearty stew with tangy horseradish sauce, and you have an unforgettable feast to celebrate any occasion but definitely Saint Patrick’s Day. Using the Instant Pot saves you time to enjoy this fun holiday meal with friends and family.
More Reasons to Love Instant Pot Corned Beef and Cabbage
I love one-pot meals, and this Corned Beef and Cabbage Stew recipe is no exception. Cook everything in one vessel and no side dishes: easy clean-up and a complete nutritional meal. It’s gluten-free, high in fiber, and contains moderate carbs – 45 grams. Sodium stays low by rinsing away the brine in the meat package and using low-sodium broth. This Irish stew is loaded with vitamins and minerals; just peek at the nutritional panel below the recipe card.
Why is it Named Corned Beef?
Corned Beef is a thick cut of Beef Brisket that has been brined in a salt solution to tenderize the meat. The salt used is large grains about the size of a corn kernel and thus the name. Cut the meat against the grain or perpendicular to the fat marbling. This will keep the meat tender. If it is cut with the grain, it will be stringy and tough.
Ingredients and Substitutions
Corned Beef – purchase 3 – 4 pounds of corned beef brisket. Look for a classic cut – sometimes called a flat cut. Don’t be alarmed by the size of the brisket. They cook away to half their size. They are in vacuum-sealed bags in the meat department and contain a flavor packet inside..
Flavor Packet – Inside the corned beef package is a flavor packet. Don’t accidentally wash down the sink drain when rinsing the meat. You can make your own flavor blend – see the recipe tips below.
Garlic – whole cloves peeled and crushed with the side of your knife is my preference here, but you could also use some jarred garlic.
Onions – I use a yellow onion. White or red can be substituted in a pinch.
Broth – use low sodium chicken or vegetable broth; Some recipes call for 1 can of Guinness Stout with a bit of water to equal 2 cups.
New Red Potatoes – I highly recommend using red potatoes because of the delicate skins. They also offer a nice color to the dish. You can use any size of red potatoes but cut them uniformly into approximately 1-inch pieces. I go for the least expensive 3-pound bag and have a few remaining for another meal.
Celery – no substitutions.
Carrots – feel free to use any combination of colors -purple, orange, and yellow carrots. I do not recommend using baby carrots. They will cook away to mush.
Cabbage – buy full head and cut into eighths. I try to keep a bit of the core on each wedge to keep them intact while cooking.
Fresh parsley – curly or Italian flat leaf.
Sour cream – purchase the fat content that you usually buy. The nutritional information below is based on “Original” which is not low in fat.
Ground Horseradish – packaged in a jar with vinegar. It is usually refrigerated and located in the produce, meat, or seafood section. If you cannot find it, look for fresh horseradish in the produce section (near ginger) and grate 1 tablespoon into the sour cream. If you cannot find fresh horseradish, look for white horseradish sauce in the condiments section. Not red sauce – that is for shrimp cocktails.
Lemon juice can be fresh or from a container.
Cook Corned Beef Fat Side Up or Down?
I like to cook the meat fat side UP so that it flavors the meat as it melts during the pressure cooking process. Feel free to trim some of it away if it is very thick. I generally leave it alone, however
What is in the Corned Beef Flavor Packet?
The unique flavor packet contains a tasty blend of eight aromatic spices that gives corned beef and cabbage a distinct flavor. If you want to make your own seasoning blend, discard the packet inside the package from the grocery store and use 1-1/2 Tablespoons of this recipe. This is enough for 4 recipes.
- 2 Tablespoons yellow mustard seeds
- 1 Tablespoon coriander seeds
- 1 Tablespoon whole black peppercorns
- 1 Teaspoon allspice berries
- 4 bay leaves, crushed
- 1 Teaspoon red pepper flakes
- ½ Teaspoon ground ginger
- 4 whole cloves, crushed
Note: I always wanted to know what spices were used for corned beef. I asked a friend who manages a St. Patrick’s Day Dinner every year at her church. However, I have always used the provided packet.
What to Serve with Corned Beef and Cabbage:
- Bread – Grandma’s Irish Soda Bread from Sally’s Baking Addiction. This cherished recipe is from her grandmother.
- Dessert – Try another favorite from Sally, Guinness Chocolate Cupcakes with Mocha Guinness Buttercream.
- Irish Beer
Recipe notes
1
Add broth, garlic, meat, onions & seasoning to Instant Pot. Cook on high for 75 minutes.
3
Remove the meat from the Instant Pot with tongs and strain the stock.
1
Place a trivet in the Instant Pot with the strained stock.
2
Add the vegetables to the Instant Pot and cook vegetables on high for 4 minutes.
3
Add vegetables to the serving bowl. Slice meat and serve with horseradish sauce.
Instant Pot Corned Beef and Cabbage Stew
- Total Time: 2 hours 5 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
Bursting with flavors, Instant Pot Corned Beef Cabbage Stew deserves more frequency than a St. Patrick’s Day celebration. This recipe is updated with more veggies and a pressure cooker.
Ingredients
- 3 pounds corned beef brisket in brining solution (classic or flat cut) with seasoning packet
- Seasoning packet included in meat package*
- 4 garlic cloves, peeled and smashed
- 2 yellow onions, peeled and quartered
- 2 cups low-sodium vegetable or chicken stock
- 2 pounds new red potatoes scrubbed and cut into 1-inch pieces
- 4 celery stalks, rinsed and cut into 2-inch pieces
- 8 carrots, peeled and cut into 1-inch pieces
- 1 small cabbage cut into 8 wedges**
- 1/2 cup fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon fresh cracked pepper
Sauce
- 1 cup sour cream
- 2 Tablespoons fresh ground horseradish***
- 1 teaspoon lemon juice
Instructions
- Cook the Corned Beef – Add the broth and smashed garlic to the pressure cooker pan. Place the brisket fat side up into the pressure cooker pan. Open the seasoning packet and sprinkle it into the beef. Wedge the onions around the meat. Place the lid on the cooker and lock it. Close (seal) the pressure release valve and select the high-pressure cook function. Set the timer for 75 minutes or 1 hour 15 minutes.
- Prepare the Vegetables – while the meat is cooking, prepare and cut vegetables. See the ingredients above.
- Make the Sauce – combine sour cream, horseradish and lemon juice in a small bowl. Cover and place in refrigerator until ready to serve.
- Remove the meat and strain the stock – When the timer goes off, allow the pressure to release naturally for about 15 minutes. Release the pressure valve and allow the remaining steam to escape then carefully remove the lid allowing the steam to escape away from you. Remove the beef with tongs to a plate with some juice from the pressure cooker. Cover with foil and allow to rest. Pour stock from the cooker through a wire sieve with a bowl beneath to catch the liquid. Pour the strained stock into the pressure cooker pan. Discard the vegetables in the strainer.
- Cook Vegetables – Add salt and pepper to the stock and place the trivet into the pressure cooker over the stock. Place vegetables in the cooker in the following order: 1)potatoes, 2) celery and carrots, and 3)cabbage. This order places the longer cooking vegetables on the bottom to ensure even cooking. Place the lid on the cooker and lock it. Turn the dial to the pressure position. Set the cook function to high pressure and set the timer to 4 minutes. When the timer beeps, turn off the pressure cooker and quick-release the steam by opening the pressure valve. When the steam is completely gone, carefully remove the lid, allowing the steam to escape away from you. Take the vegetables out immediately with a slotted spoon and pour some of the juices over the vegetables in a serving dish. Garnish with freshly cut parsley.
- Slice the meat. Thinly slice the meat by cutting it against the grain. See the illustration in the post above. Sprinkle with fresh parsley and horseradish sauce. Serve the meat and vegetables. Enjoy!
Notes
* homemade seasoning recipe is in the above post
**leave some of the core on each piece to keep pieces intact while cooking
*** in a jar in the refrigerated section
Supplies needed: Pressure cooker, trivet, tongs
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Beef
- Method: Instant Pot
- Cuisine: Irish America
Keywords: St. Patrick's Day Meal, March 17th Dinner,
8 responses to “Instant Pot Corned Beef and Cabbage Stew”
A delicious meal to celebrate St Patrick’s Day (or any time actually). Best yet, I enjoyed it with my family for an early St. Patrick’s Day Celebration! Everyone loved it.
★★★★★
Thank you so much for the praise. I’m glad it was enjoyed.
Delicious corned beef and cabbage recipe. I enjoyed it.
Happy to hear you enjoyed the recipe.
Using the Instant Pot for this recipe is perfect. The meat and vegetables are tender and tasty. I really should make this more often than March 17!!
★★★★★
A one-pot meal in the Instant Pot is a winner in my book. Thanks
I am going to have to try this out, Karen. Looks and sounds delicious
Hi Tim:
Great! Let me know how it turns out.