Instant Pot Corned Beef and Cabbage Dinner

Corned Beef and Cabbage is one of my favorite meals, but even more so now that I’ve come up with a technique for cooking it in an Instant Pot. Somehow it turns out even more tender and more flavorful. Plan to start about 2 hours before you want to serve dinner. I find a 6-qt instant pot is sufficient for the recipe below (feeds 4), Use a larger instant pot to feed more (total time may take a bit longer). This recipe works equally well with store-bought or homemade corned beef (here’s my awesome diy recipe).

Items used to make this recipe:

(affiliate link)

• Instant pot https://amzn.to/39944bL

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Instant Pot Corned Beef and Cabbage Dinner

makes 4 servings

Printable Recipe

Ingredients

• 3-pound corned beef with seasoning packet

• 4 cloves garlic, peeled

• 1 cup water (or beer)

• 1/2 head cabbage, cut into 4 wedges

• 1 pound baby potatoes (red or white skinned)

• 1 pound carrots, cut into 1-inch pieces

Directions

• Place 1 cup water (or beer) and trivet inside instant pot’s inner pot.

• Add corned beef and sprinkle with seasoning packet; add garlic cloves.

• Place lid on and be sure vent is set to “sealing”.

• Use “manual” or “pressure cook” setting to cook on high pressure for 1 hour.

• Quick release pressure and add potatoes, carrots, and cabbage wedges; replace lid with vent set to “sealing” and cook on high pressure for an additional 30 minutes.

• Quick release pressure and serve.

Notes

• Slice corned beef against the grain (see photo below).

• This recipe, which feeds 4, is designed for a 6-quart instant pot.

• You can substitute DIY Corned Beef instead of store-bought. The brining process in that recipe imparts enough flavor that you don’t need to worry about having the seasoning packet that is usually included with store-bought corned beef.

Instant Pot Pot Roast

Few meals are as satisfying as Pot Roast. Pot Roast traditionally takes about 3 hours to make in the oven or on the stove top, but if you use an *Instant Pot, you can reduce that time by more than half. And because the Instant Pot cooks under pressure, the roast will be extremely tender. It’s my new favorite way to cook pot roast.

Items used to make this recipe:

(affiliate links)

• Instant Pot (this one is my favorite) https://amzn.to/36k4SZU

• My favorite chef’s knife https://amzn.to/39n6yUb

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Instant Pot Pot Roast Recipe

makes 4-6 servings

Printable Recipe

Ingredients

• 2 pounds chuck roast, cut into large chunks (3 to 4-inches)

• 1 pound white or red bliss potatoes, roughly chopped

• 1 pound carrots, peeled and cut into 2-inch pieces

• 1 large onion, roughly chopped

• 1 teaspoon kosher salt

• 2 cups low-sodium beef or chicken stock

• 1 whole clove garlic, peeled

• 1 tablespoon dried parsley

• 1 bay leaf

• olive oil

Directions

1. Place carrots and potatoes into the instant pot insert.

2. In a cast iron skillet over medium high heat, brown onion in olive oil until caramelized, stirring frequently.

3. Pour caramelized onions over carrots and potatoes.

4. Sprinkle chuck roast pieces with kosher salt; in same skillet used to cook the onions, add olive oil and sear all sides of beef pieces (do this in batches if necessary).

5. Place seared beef on top of the onions in the instant pot insert.

6. Deglaze skillet with beef or chicken stock; pour into insert and add remaining garlic, parsley, and bay.

7. Cover and seal instant pot lid; cook on “manual” or “high pressure” for 1 hour, then allow pressure to release naturally for 30 minutes before serving.

Notes

• Using the recipe as written, the carrots will retain their shape, but their texture will be very soft. If you prefer your carrots a bit firmer, cook them separately and stir in at the end.

• When choosing potatoes, avoid starchy varieties such as Idaho and Russet. Starchy potatoes will fall apart during the cooking process. Instead, choose waxy varieties such as red bliss, red new, or thin-skinned white potatoes. Waxy varieties will retain their shape well in this recipe. I have not tested Yukon gold potatoes which fall somewhere in the middle of the waxy/starchy scale.