Mastering Instant Pot Corned Beef and Cabbage: A Quick & Delicious Guide
Preparing a tender, flavorful corned beef and cabbage dinner in your Instant Pot pressure cooker transforms this classic meal into an incredibly quick and convenient feast. Forget the hours of waiting associated with slow cooker or stovetop methods; with an Instant Pot, you can achieve perfectly cooked, melt-in-your-mouth corned beef and vibrant vegetables in less than half the time. This means you get to enjoy this beloved dish sooner, making it ideal for busy weeknights, holiday celebrations, or whenever a craving strikes for comforting, hearty fare.
The anticipation for a delicious corned beef and cabbage meal often peaks as St. Patrick’s Day approaches. Just like turkeys become ubiquitous around Thanksgiving, corned beef takes center stage in grocery stores and on dinner tables. However, the beauty of this dish, especially when prepared in an Instant Pot, is that you don’t need a special holiday to savor its rich flavors. The Instant Pot brings together convenience and exceptional taste, making it a go-to method for preparing a meal that is both incredibly easy and surprisingly fast. Imagine a tender, perfectly seasoned brisket alongside crisp-tender cabbage and potatoes, all ready in a fraction of the traditional time – it’s a culinary dream come true!
Why Choose Instant Pot for Corned Beef and Cabbage?
Instant Pot cooking utilizes pressurized heat and liquid to dramatically reduce cooking times while enhancing flavor and tenderness. This method ensures that meats and vegetables cook quickly and evenly, creating a meal with a depth of flavor similar to slow-cooked corned beef and cabbage, but with cooking times measured in minutes, not hours. Whether you own an Instant Pot branded pressure cooker or another make, the principles remain the same, promising consistent, delicious results every time. The enclosed environment of a pressure cooker traps steam, raising the boiling point of water and accelerating the cooking process, while simultaneously infusing ingredients with moisture and flavor that might otherwise escape.
Instant Pot vs. Slow Cooker: A Flavor & Aroma Showdown
For some, the appeal of a slow-cooked corned beef and cabbage dinner is undeniable. The “low and slow” method in a crockpot undeniably yields tender meat and allows flavors to meld beautifully over many hours. One of the biggest virtues of slow cooking, for many enthusiasts, is the lingering aroma that fills the kitchen throughout the day, promising a delicious meal to come.
However, this prolonged aromatic experience can sometimes be a bit overwhelming. While the smell of cooking corned beef is certainly not unpleasant, its intensity can become quite dominant after several hours. And how long do you truly want your entire home to carry the scent of cabbage?
This is where pressure cooking, especially with an Instant Pot, offers a distinct advantage. With pressure-style cooking methods, your meal is prepared in a significantly shorter timeframe. This swift cooking doesn’t compromise on flavor; quite the opposite. The pressurized environment locks in moisture and intensely amplifies all the savory notes within the meat and vegetables. You achieve that coveted tender texture and rich taste without the all-day fragrance. You get a wonderfully aromatic meal that is savored and enjoyed, rather than one that permeates your home for days afterward. It’s the perfect solution for achieving gourmet results with the efficiency that modern life demands.
Understanding Corned Beef: Beyond the Brine
Corned beef derives its intriguing name from the “corns” of large salt kernels historically used to brine and cure the meat. This ancient preservation method results in the distinctive flavor and texture we’ve come to love. The characteristic pink hue of corned beef is typically achieved through the inclusion of sodium nitrite, a specific type of curing salt. If you’re adventurous enough to cure your own brisket at home, any type of salt will work, but be aware that without “pink salt” (which contains sodium nitrite), your finished product won’t have that familiar rosy color.
Many often confuse corned beef with pastrami due to their similar appearances and curing processes. While they are indeed related, pastrami undergoes an additional crucial step: smoking after being brined and cured. Think of it as the difference between Canadian bacon and hickory-smoked slab bacon – the smoke adds a whole new dimension of flavor. Unlike pork products, however, corned beef is traditionally made from beef brisket, a cut from the cow’s lower chest or breast.
There are typically two primary cuts of beef brisket used for corned beef. The “flat cut,” also known as the “first cut,” is leaner, has a more uniform rectangular shape, and is often preferred for slicing due to its consistency. The “point cut,” or “second cut,” is thicker, fattier, and tapered at one end, making it incredibly flavorful and tender when cooked, though it can be a bit more challenging to slice uniformly. Both cuts should ideally retain a thin layer of fat. When cooking, it’s generally recommended to place the fat side up; this allows the fat to slowly render and baste the meat, melting into the corned beef and enhancing its juiciness and flavor throughout the cooking process. Choosing the right cut depends on your preference for leanness versus richness and ease of slicing.
Sourcing the Best Corned Beef: A Personal Favorite
For an exceptional corned beef experience, I highly recommend looking for products from Skylark Meats in Omaha, Nebraska. Their corned beef consistently stands out for its superior quality and flavor. Typically, around mid-February, I eagerly await their appearance in local grocery stores, a clear sign that St. Patrick’s Day—and delicious corned beef dinners—are just around the corner. There’s something truly special about their curing process that imparts an exceptional taste and tenderness, setting their corned beef apart.
Skylark Meats’ corned beef brisket comes conveniently vacuum-sealed, complete with its natural juices and a small seasoning packet. These juices are a crucial component for maximizing flavor, so you’ll want to include them directly in your pressure cooker when preparing the meal. While some recipes suggest rinsing the corned beef before cooking, I never find it necessary when using a high-quality product like this; the natural brine contributes significantly to the final taste. Simply place the brisket, its juices, and the seasoning packet into the Instant Pot, and you’re well on your way to an unforgettable meal.
Beyond the beef, fresh vegetables are key to a truly traditional and satisfying corned beef and cabbage dinner. You’ll want to ensure you have a vibrant head of green cabbage and some firm, sweet carrots ready for cooking. Depending on the size of your cabbage, you might need to cut it into eighths rather than quarters to ensure it fits comfortably within your Instant Pot and cooks evenly. For the carrots, peeling and then halving them lengthwise before cutting into approximate 4-inch sections works wonderfully to ensure they are tender but not mushy.
For the potatoes, you have a couple of options. You can certainly use fresh red new potatoes, scrubbing them clean and cutting them if they are large. However, a delightful and convenient shortcut, especially if you’re aiming for that classic, comforting texture, is to use canned new potatoes. My mother always opted for the canned variety, and it’s a tradition I’ve happily continued. They’re pre-cooked, tender, and absorb the flavors of the broth beautifully, adding a lovely creaminess to the final dish without extra prep work.
Essential Ingredients for a Traditional Corned Beef & Cabbage Meal
To recreate this beloved traditional meal, gather these key ingredients: a packaged corned beef brisket (preferably a flat cut) that includes its natural juices and a seasoning packet, a fresh head of green cabbage, crisp carrots, and either fresh or canned new potatoes. For an extra layer of authentic flavor, consider adding a sprinkle of caraway seeds, though this is entirely optional based on your preference. And, of course, no traditional corned beef and cabbage dinner is complete without a hearty loaf of rye bread, perfect for soaking up the delicious cooking liquids and rounding out the meal.
Step-by-Step: Preparing Corned Beef and Cabbage in an Instant Pot
Making this meal in an Instant Pot is remarkably straightforward, yielding tender perfection with minimal effort. Here’s how to do it:
First, place your corned beef brisket, along with its rich juices and the seasoning packet, directly into the bottom of your Instant Pot. Ensure the fat side of the brisket is facing up – this allows the fat to render down, basting the meat and adding incredible moisture and flavor as it cooks. Next, pour enough water over the top to just cover the meat. The goal is to fully submerge the brisket without it being excessively swimming in liquid, as this ensures even cooking and optimal flavor infusion.
Once the meat and liquid are in place, securely fasten the Instant Pot lid and set the steam release vent to the “Sealing” position. Select the “Meat/Stew” setting and adjust the cooking time to 90 minutes. This extended cooking time under pressure is crucial for breaking down the tough fibers of the brisket, resulting in exceptionally tender corned beef.
After the 90-minute cooking cycle is complete, allow the Instant Pot to natural pressure release for 15 minutes. This natural release period is important as it allows the meat to rest and reabsorb juices, further enhancing its tenderness. Following the natural release, carefully switch the vent to “Venting” to quick-release any remaining pressure. Once the float valve drops, it’s safe to open the lid.
Gently remove the perfectly cooked corned beef from the pot and transfer it to a cutting board or platter. Cover it loosely with foil to keep it warm while you prepare the accompanying vegetables. This resting period is vital for retaining moisture before slicing.
Now it’s time for the vegetables. Add the quartered (or eighth-ed) cabbage, sliced carrots, and new potatoes directly to the flavorful liquid remaining in the Instant Pot. Secure the lid once more, set the vent to “Sealing,” and pressure cook on high for just 3 minutes. The quick cooking time is perfect for ensuring the vegetables are tender yet still hold their shape and vibrant color. Perform a quick release of the pressure immediately after the 3 minutes are up. Once the lid is safely removed, you can sprinkle the vegetables with caraway seeds, if desired, for an added layer of traditional flavor. Serve everything hot alongside your sliced corned beef and rye bread for a truly satisfying and complete meal.
The Art of Slicing: How to Cut Corned Beef Perfectly
Achieving the perfect texture in your corned beef isn’t just about cooking; knowing how to slice it correctly is equally crucial for an enjoyable dining experience. Because beef brisket, from which corned beef is made, contains particularly long muscle fibers, it is imperative to slice the meat against “the grain.”
The “grain” refers to the direction in which these long muscle fibers run throughout the piece of meat. If you’re not immediately certain which way the grain is running, a simple trick is to gently press down on the cooked meat; this action can often help to reveal the direction of the fibers. Once identified, always slice perpendicular to these fibers.
When you cut across the grain, you effectively shorten the length of these tough muscle fibers. Shorter fibers mean the meat is far easier to chew and more tender to the bite. Conversely, slicing with the grain leaves the fibers long, resulting in a chewier, tougher piece of meat that is more likely to get stuck in your teeth – certainly not the winning look you want at the end of a delicious meal. Taking the extra moment to properly orient your corned beef before slicing will make a significant difference in its tenderness and overall enjoyment.
Enjoyed this Recipe? Pin It for Later!
Don’t let this fantastic recipe for an Instant Pot Corned Beef & Cabbage Dinner slip away! Be sure to pin it to your favorite Pinterest recipe board before you leave. It’s the perfect way to save this quick, easy, and incredibly delicious meal idea for future reference, ensuring you can whip up this classic dish whenever the craving strikes!
Enhancing Flavor: Instant Pot Corned Beef and Cabbage with Guinness
Many traditional corned beef and cabbage recipes suggest steeping the meat in cooking liquids fortified with Guinness stout. While my preferred method focuses on letting the pure, rich flavor of the corned beef shine through, incorporating Guinness is a popular variation you might wish to explore. If you decide to use it, simply substitute a portion of the water called for in this recipe with an equal measurement of Guinness stout.
The alcohol in the Guinness will cook out during the pressure cooking process, leaving behind a subtle malty sweetness and a deeper, more complex flavor profile. Some enthusiasts also believe that the stout contributes to further tenderizing the meat. However, rest assured that even without Guinness, the Instant Pot excels at producing incredibly tender and flavorful corned beef. The pressurized cooking environment masterfully imbues the meat, cabbage, and potatoes with intense flavor, making toughness and lack of taste truly non-issues. It’s a matter of personal preference, but either way, your Instant Pot will deliver a remarkably delicious meal.
Beyond the Plate: Delicious Corned Beef Recipes and Leftover Ideas
I must admit, my love for corned beef runs deep! As I often say, a generous piece of corned beef brisket means plenty of delicious leftovers, providing endless opportunities to “reubenize” a myriad of different dishes. While a Traditional Reuben Sandwich is an absolute classic and a fantastic way to enjoy leftover corned beef, the possibilities extend far beyond. Here are some of my all-time favorite creative ways to transform your leftover corned beef into exciting new meals:
- Creamy Corned Beef & Cabbage Soup: A comforting and hearty soup, perfect for chilly days, combining the rich flavors of corned beef with tender cabbage in a creamy broth.
- Reuben Pot Pies: This ingenious twist reimagines the classic Reuben into a savory, flaky-crusted pot pie, complete with corned beef, sauerkraut, and Swiss cheese.
- Reuben Casserole: A family-friendly bake that layers all the quintessential Reuben flavors—corned beef, sauerkraut, Swiss cheese, and rye bread—into an easy-to-serve casserole.
- Crock Pot Reuben Dip: A warm, cheesy, and incredibly addictive dip featuring corned beef, perfect for entertaining or a casual snack, easily made in a slow cooker.
- Hot Reuben Dip: For those who prefer a quicker assembly, this baked version of the Reuben dip delivers the same irresistible flavors in less time.
From comforting soups to savory pies and crowd-pleasing dips, leftover corned beef is a versatile ingredient that can inspire a week of delicious and varied meals, ensuring no single flavorful morsel goes to waste.
Let’s make some quick Corned Beef & Cabbage and enjoy a truly satisfying meal!
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Print Recipe
Instant Pot Corned Beef & Cabbage Dinner
Equipment
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker
Ingredients
- 1 4 pound corned beef, with juices and seasoning packet (I prefer the flats, but tips work, too)
- 1 quart 4 cups water* see instructions
- 2-3 15 ounce sized cans whole new potatoes
- 1 small head cabbage quartered
- 5 large carrots halved and sliced
- caraway seeds optional
Instructions
- Place corned beef (juice and all) in the bottom of your instant pot, fat side up. Add seasoning packet. Pour water over the top. *make sure that the meat is covered with water, but not “swimming” in it.
- Secure the lid and set vent to seal. Set “Meat/Stew Setting” to 90 minutes.
- When 90 minutes is up let the instant pot natural release for 15 minutes. Carefully remove any remaining pressure, and remove the lid.
- Remove corned beef, cover to keep warm.
- Add cabbage, carrots and potatoes to the liquid. Seal lid again and pressure cook on high for 3 minutes with a quick release. Sprinkle with caraway seeds if desired.
- Serve hot with rye bread.