Instant Pot Irish Corned Beef, Cabbage, Potatoes and Carrots
Everybody's grandma has a version of this recipe, including this grandma! We make this twice a year. Once, because it's St. Patty's day and the second time just because we love it.
Equipment
Ingredients
- 3-4 lb flat cut corned beef brisket with seasoning packet
- 24 oz beer your choice, but the more flavor the beer has the better. *See tips below
- 1 head cabbage - red or green cut into wedges
- 1½ lbs red potatoes or Yukon Gold, halved
- 1 lb carrots peeled and halved
Instructions
- I try to find the largest flat cut corned beef I can find.
- Remove corned beef from packaging and wash off all the thick juices. That's just the brine they use don't worry. Set the seasoning packet aside.
- Place corned beef on trivet with handles and lower into your pressure cooker
- Pour about two cans of beer into the pot. You will want the corned beef to be at least half covered with beer, but not completely submerged. *See beer notes below
- Don't worry about the foaming beer or carbonation. That doesn't affect pressure cooking at all. It's perfectly safe. The beer goes flat during cooking just like it does on the stove.
- Sprinkle seasoning packet on top. If you are like me and prefer to make your own pickling spices feel free to do that. The seasoning packet in the meat isn't always enough. If you don't like the seasoning packet, skip it. Your corned beef will still be great!
- Set your pot to Pressure Cook on High Pressure 3-4 lbs. 60 min for a sliced roast; and 80 min for a shredded roast4-5 lbs. 75 min for a sliced roast; and 100 min for a shredded roastAlways let your meat sit for a full 20 minute NPR. A long natural release is very important for meat in a pressure cooker especially tough cuts like brisket.
- Release the rest of the pressure in the pot if there is any, and open your lid. Carefully lift your corned beef out of the pot on the trivet with handles and set aside to cool.
- Your pot and the liquid are still hot. Add your halved potatoes on the bottom, then carrots, and cabbage chopped pieces on top. Put your lid back on and set your pot to Pressure Cook for 4 min and QR. NOTE: If you like your cabbage more firm, cut it into wedges. If you like your cabbage very soft, chop it into pieces.
- Scoop out your veggies with a slotted spoon or spider and move them to a platter. Slice your corned beef and add that to your platter as well. Serve with brown bread, butter, and mustard.
Notes
Tips:
What if my roast is still tough? If you cook your roast for the full amount of time and do the long NPR and your roast is still tough, you can always cook it longer. You may have gotten an extra tough cut of meat that needs to be cooked longer. It happens. Just put it back in the pot and cook for another 20-30 min and another NPR. It's a bummer when this happens, but it's easy to correct.
How can I tell if my roast is done? You can usually tell if your roast needs more time if you pierce it with a fork. You will feel a lot of resistance and you won't be able to move the for easily from side to side or be able to pull it back out easily.
Which cut should I buy, flat or point cut? Buy the largest flat cut corned beef you can find. You will need about 1 pound per person. I know that sounds like a lot, but it shrinks a lot when cooked. So be warned.
What kind of beer should I use? The darker the beer the more flavor it will impart to your corned beef. That being said, if you use a super dark beer like a Stout, it can taste like you cooked your meat in coffee. Try sticking with a dark lager or a pale ale. Both have great flavor and won't take away from the meat at all.
Can I cook my veggies with the meat? I would say no, 70-100 minutes is a long time to cook veggies. You only need 3 minutes to cook your veggies once the roast is done. It may seem like a short time to cook the vegetables, but really, it's not. The pot is already hot and will come to pressure quite fast. Your veggies won't take long to cook. Go ahead and fill your pot up with veggies, it can be very full. The cooking time won't change and they will all get done.
Tried this recipe?Let us know how it was!
Point Cut vs. Flat Cut (Corned Beef)
Ever wonder what the difference is between Point Cut and Flat Cut corned beef? I did! I had to try them together. It’s pretty much corned beef season right now so I wanted to shed some light on this topic.
Point Cut is typically more fatty and shrinks up by about half the size. It’s very tender and flavorful, but you don’t end up with a lot of meat in the end. Flat Cut is overall meatier and slices very nicely. Flat Cut is usually a better value in my opinion.
To sum it up, they are really from the same long piece of meat, just cut in half. The Point is cut off and the characteristics change because it is further down on the whole piece of meat. I always try to buy the largest pieces I can, since they do shrink while cooking. I love to have leftovers for sandwiches too.
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Instant Pot Irish Corned Beef, Cabbage, Potatoes and Carrots
Everybody's grandma has a version of this recipe, including this grandma! We make this twice a year. Once, because it's St. Patty's day and the second time just because we love it.
Servings: 4 servings
Equipment
Ingredients
- 3-4 lb flat cut corned beef brisket with seasoning packet
- 24 oz beer your choice, but the more flavor the beer has the better. *See tips below
- 1 head cabbage – red or green cut into wedges
- 1½ lbs red potatoes or Yukon Gold, halved
- 1 lb carrots peeled and halved
Instructions
- I try to find the largest flat cut corned beef I can find.
- Remove corned beef from packaging and wash off all the thick juices. That's just the brine they use don't worry. Set the seasoning packet aside.
- Place corned beef on trivet with handles and lower into your pressure cooker
- Pour about two cans of beer into the pot. You will want the corned beef to be at least half covered with beer, but not completely submerged. *See beer notes below
- Don't worry about the foaming beer or carbonation. That doesn't affect pressure cooking at all. It's perfectly safe. The beer goes flat during cooking just like it does on the stove.
- Sprinkle seasoning packet on top. If you are like me and prefer to make your own pickling spices feel free to do that. The seasoning packet in the meat isn't always enough. If you don't like the seasoning packet, skip it. Your corned beef will still be great!
- Set your pot to Pressure Cook on High Pressure 3-4 lbs. 60 min for a sliced roast; and 80 min for a shredded roast4-5 lbs. 75 min for a sliced roast; and 100 min for a shredded roastAlways let your meat sit for a full 20 minute NPR. A long natural release is very important for meat in a pressure cooker especially tough cuts like brisket.
- Release the rest of the pressure in the pot if there is any, and open your lid. Carefully lift your corned beef out of the pot on the trivet with handles and set aside to cool.
- Your pot and the liquid are still hot. Add your halved potatoes on the bottom, then carrots, and cabbage chopped pieces on top. Put your lid back on and set your pot to Pressure Cook for 4 min and QR. NOTE: If you like your cabbage more firm, cut it into wedges. If you like your cabbage very soft, chop it into pieces.
- Scoop out your veggies with a slotted spoon or spider and move them to a platter. Slice your corned beef and add that to your platter as well. Serve with brown bread, butter, and mustard.
Notes
Tips:
What if my roast is still tough? If you cook your roast for the full amount of time and do the long NPR and your roast is still tough, you can always cook it longer. You may have gotten an extra tough cut of meat that needs to be cooked longer. It happens. Just put it back in the pot and cook for another 20-30 min and another NPR. It’s a bummer when this happens, but it’s easy to correct.
How can I tell if my roast is done? You can usually tell if your roast needs more time if you pierce it with a fork. You will feel a lot of resistance and you won’t be able to move the for easily from side to side or be able to pull it back out easily.
Which cut should I buy, flat or point cut? Buy the largest flat cut corned beef you can find. You will need about 1 pound per person. I know that sounds like a lot, but it shrinks a lot when cooked. So be warned.
What kind of beer should I use? The darker the beer the more flavor it will impart to your corned beef. That being said, if you use a super dark beer like a Stout, it can taste like you cooked your meat in coffee. Try sticking with a dark lager or a pale ale. Both have great flavor and won’t take away from the meat at all.
Can I cook my veggies with the meat? I would say no, 70-100 minutes is a long time to cook veggies. You only need 3 minutes to cook your veggies once the roast is done. It may seem like a short time to cook the vegetables, but really, it’s not. The pot is already hot and will come to pressure quite fast. Your veggies won’t take long to cook. Go ahead and fill your pot up with veggies, it can be very full. The cooking time won’t change and they will all get done.
1 comment on “Instant Pot Irish Corned Beef with Cabbage, Potatoes and Carrots”
i developed how i cook mine from numerous recipes. I always cook 120 min .this year since its just us 2 i will try 90. i don not like it chewy. i read somewhere to get the salty taste out & dec. foam cover w water set pressure to 1 min. npr. 15-20min open & dump water. cook as your recipe. i cook the potatoes & carrots together & cabbage last w onion. i then do a honey mustard rub & place in oven for a bit. It does fall apart but we like it. last year & I got flat 7 point for 10 ppl
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