Even though winter so far 🤞has been pretty mild, as always I’m ready for March and St. Patrick’s Day. One of my all-time favorite meal is Corned Beef and Cabbage. This year I’m going to make it in my Instant Pot. Serves 6-8 Total Time: 1 hour 20 minutes
4 lbs Corned beef with its spice pkt, rinsed and quartered
1 medium onion, quartered
1 stalk celery, quartered
Water to cover (about 4 cups)
1 lb carrots, peeled and cut into 2” pieces or a 1 lb bag of baby carrots
1 small head of cabbage, cut into 8 wedges.
1 1/2 lbs redskin new potatoes (I like mine peeled and quartered) or peel and cube if making mashed potatoes.
Salt and pepper, to taste
Put the Corned beef, onion, celery and enough water to cover in the Instant Pot. Cover, close vent and select pressure on high for 60 minutes. Quick release method, then carefully remove the lid. If you cannot Poke a fork through the thickest part of the meat, it’s not done. You need to pressure cook again for at least 10 more minutes. Quick release.
If you are making mashed potatoes you are going to pressure cook them separately for 8 minutes. Drain and add milk and butter (see my Instant Pot Mashed Potato recipe) after you are done with the meat. So you are only adding the carrots on top of the meat and the 8 cabbage wedges on top of the carrots. Select pressure on high for 5 minutes. Quick release method, open lid, transfer to a plate and pour a little of the broth over meat to keep moist (you can strin the broth if you want to serve it at the table) then lightly cover in tin foil while you make your mashed potatoes.
If you want to cook your peeled, quartered potatoes with the carrots and cabbage, first remove the Corned beef and set aside. Close the lid, seal vent and select pressure on high. Cook 5 minutes. The carrots and potatoes should be tender, not mushy. Drain and serve with the corned beef. Yum Yum!