Classic Irish-American Dish
This recipe for Instant Pot Corned Beef and Cabbage Stew is ideal for St. Patrick’s Day or anytime you want a hearty veggie-forward meal. Delicious brisket gravy perfectly flavors the vegetables. Because it’s loaded with cabbage, potatoes, carrots, and celery you’ll get the added benefit of half of your fiber needs and many vitamins and mineral for the day! Check out the nutritional panel on the below recipe card.
Recipe Notes
1
Perfect for the pressure cooker - tender meat and steamed veggies.
2
Vegetable include onions, cabbage, carrots, celery and red potatoes.
3
Great results by layering the veggies on the trivet and steaming in juice.
Instant Pot Corned Beef and Cabbage Stew
- Total Time: 2 hours
- Yield: 8
- Diet: Gluten Free
Description
Bursting with flavors, Instant Pot Corned Beef and Cabbage Stew deserves a place at the dinner table more frequently than St Patty’s Day. This classic Irish dinner gets an update by making it more veggie-forward and cooking it in the pressure cooker. This method provides tender meat and steams the cabbage, potatoes, carrots, and celery perfectly.
Ingredients
Beef and Vegetables
- 3 pounds corned beef brisket with seasoning packet, rinse and pat dry
- 4 garlic cloves, smashed
- 2 yellow onions peeled and quartered
- 2 cups of vegetable or chicken stock
- 2 pounds new red potatoes, scrubbed and quartered; cut smaller if potatoes are large
- 3 – 4 celery stalks trimmed and cut into 2-inch pieces
- 8 carrots, peeled and cut into 1” pieces
- 1 small cabbage, cored and quartered; cut smaller if large pieces
- 1/2 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 1 cup sour cream
- 2 tablespoon fresh horseradish or to taste
- 1 teaspoon lemon juice
Instructions
- Cook the Corned Beef: Add the onions, smashed garlic, and chicken or vegetable stock to the pressure cooker. Place the brisket fat side up in the pressure cooker. Open seasoning packet and sprinkle on top of beef. 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 to 75 minutes. When the timer goes off, allow for the pressure to release naturally, for about 15 minutes. Release any remaining pressure, then carefully remove the lid, allowing steam to escape away from you. Remove the corned beef with some of the juice and set it on a plate. Cover the meat with foil.
- Strain the stock: Pour stock from the pressure cooker through a strainer into another bowl. Discard strained vegetables. Pour the strained stock into the pressure cooker to steam and flavor the vegetables.
- Prepare the vegetables: Meanwhile, while corned beef is cooking, prepare and cut vegetables.
- Cook Vegetables: Place trivet into the pressure cooker on top of the strained stock. Place vegetables in the cooker in this order: 1) potatoes 2) carrots and celery 3) cabbage on the top. This specific order places the longer cooking vegetables in the bottom and ensures even cooking. Place the lid on the cooker and lock it. Turn the dial to the pressure position. Set the cook function to pressure cook high and set the timer to 4 minutes. When the timer goes off, turn off the pressure cooker and quick-release the steam by opening the pressure valve. When steam is completely gone, carefully remove the lid, allowing steam to escape away from you. After the steam clears, take the vegetables out immediately with a slotted spoon and pour some juice over the vegetables in a serving dish. Garnish with freshly cut parsley.
- Slice the meat. Cut corned beef against the grain in thin slices. Sprinkle with fresh parsley
- Make the sauce. Combine sour cream, horseradish, and lemon juice in a small bowl. Serve with meat and vegetables.
Notes
Equipment needed: Pressure cooker and trivet.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Beef
- Method: Instant Pot
- Cuisine: Irish American
Keywords: gluten-free, cabbage, potatoes, Instant Pot, pressure cooker, one-pot meal
2 Responses
I am going to have to try this out, Karen. Looks and sounds delicious
Hi Tim:
Great! Let me know how it turns out.