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
Add broth, garlic, meat, onions & seasoning to Instant Pot. Cook on high for 75 minutes.
Remove the meat from the Instant Pot with tongs and strain the stock.
Place a trivet in the Instant Pot with the strained stock.