Corned Beef & Cabbage: Instant Pot Stovetop Crockpot
Bursting with flavors and veggies, this recipe gives 3 ways to make Corned Beef and Cabbage – Instant Pot, stovetop and slow cooker.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 1x
- Category: Beef
- Method: Instant Pot
- Cuisine: Irish America
- Diet: Gluten Free
Ingredients
Units Scale
Beef
- 3–4 pounds corned beef brisket (classic or flat cut) with seasoning packet, discard brining solution
- 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 broth
Vegetables
- 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 or 1/2 cup prepared white horseradish sauce*
- 1 teaspoon lemon juice
Instructions
- Stovetop Method – Open the beef package, drain, and discard the brine. Place the meat on a plate or cutting board and pat dry with paper towels. Place the brisket (fat side up) in a large Dutch oven or pot with a lid. Sprinkle the flavoring packet on top of the meat. Pour broth down the side, careful not to wash away the seasoning. Add water to bring the liquid just below the top of the meat as needed. Add smashed garlic, onions, potatoes, carrots, and celery. Bring to a boil, cover, lower heat to the lowest setting, and simmer for 4-5 hours. Add cabbage during the last 30 minutes. Increase temperature to medium-low, cover, and allow the cabbage to cook until tender but still green. Check after 15 minutes – you may need up to 10 – 15 more. Remove the meat from the pan with tongs and place it on the serving platter with some juice. Cover with foil and allow the meat to rest. 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. Follow steps 5 and 6 below.
- Slow Cooker Method – Open the beef package, drain, and discard the brine. Place the meat on a plate or cutting board and pat dry with paper towels. Place the brisket (fat side up) in the slow cooker pot. Sprinkle the flavoring packet on top of the meat. Pour broth down the side, careful not to wash away the seasoning. Add water to bring the liquid just below the top of the meat as needed. Add smashed garlic, onions, potatoes, carrots, and celery. Cover and cook on HIGH for 5 hours or LOW for 8 hours. Add the cabbage during the last 2 hours. Remove meat from pan with tongs and place on serving platter with some cooking juices. Cover with foil and allow meat to rest. Take the vegetables out immediately with a slotted spoon and pour some of the juices over the vegetables in a serving dish. Follow steps 5 and 6 below.
- Instant Pot Method – Cook the Corned Beef – Add the broth and smashed garlic to the pressure cooker pan. Open the beef package, drain, and discard the brine. Place the meat on a plate or cutting board and pat dry with paper towels. Open the seasoning packet and sprinkle it into the fat side of the beef. Place the brisket fat and spice side up into the pressure cooker pan. 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.
- 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 from you. Remove the beef with tongs and put it on a plate with a small amount of 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 into the pot 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 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.
- To make the sauce – combine sour cream, horseradish, and lemon juice in a small bowl. Cover and refrigerate until ready to serve.
- Slice the meat thinly, cutting it against the grain, as illustrated in the post above. Sprinkle with fresh parsley and horseradish sauce. Serve the meat and vegetables. Enjoy!
Notes
* The homemade seasoning recipe is in the above post
**Leave some of the core on each cabbage piece to keep pieces intact while cooking.
*** Fresh ground horseradish is usually found in the refrigerated meat or seafood section. If fresh horseradish sauce is unavailable, use prepared horseradish sauce (white) in the condiments aisle.
Supplies needed: Pressure cooker, trivet, tongs
Find it online: https://www.suppersanity.com/corned-beef-and-cabbage/
