|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||74%|
|Saturated Fat 19g||96%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 9g||32%|
|Total Sugars 11g|
|Vitamin C 98mg||490%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Instant Pot pressure cooker is a fast and easy way to make a complete corned beef and cabbage meal. The beef cooks in less than 90 minutes and the vegetables take only two minutes. Be sure to allow extra time for the cooker to come to high pressure—about 15 minutes for the beef and 10 to 15 minutes for the vegetables—along with an extra 15 minutes of pressure release time. If you simmered the same cut of corned beef on the stovetop, it would take about 3 1/2 to 4 hours to make it perfectly tender. Not only do you save time; you save energy.
Corned beef has been around since the 17th century and it has nothing to do with corn the vegetable. The Old English word "corn" means small, hard particles, such as the coarse salt used to cure the beef. Corned beef is popular in American pubs and Irish restaurants, and has long been a favorite for St. Patrick's Day celebrations.
This recipe was made with a 2-inch-thick, 4-pound flat cut corned beef brisket. If your cut is thicker than 2 inches, add 5 minutes of cooking time for each 1/2-inch over 2 inches.
4 pounds corned beef, preferably flat cut
1 medium onion
2 tablespoons mixed pickling spices
2 bay leaves
4 cups water
1 1/2 pounds potatoes, red-skinned or fingerlings
1 pound carrots
1 head cabbage
Parsley, for garnish
Whole-grain or spicy brown mustard, for serving
Gather the ingredients.
Peel and slice onion. Put onions and corned beef in Instant Pot. Add mixed pickling spices and bay leaves, followed by 4 cups of water.
Lock Instant Pot lid in place and turn venting knob to "sealing." Choose manual setting and high pressure. Set time to 85 minutes.
Meanwhile, scrub and peel potatoes (or leave them unpeeled) and cut them into 1 1/2-inch to 2-inch pieces. Peel carrots and cut into 3-inch lengths. If carrots are quite thick, halve them horizontally. Cut cabbage into six to eight wedges.
When time is up, let pressure release naturally for 15 minutes, then carefully move knob to "venting." Remove meat to a cutting board and slice thinly. Transfer meat to a platter and cover with foil to keep warm.
Strain liquids into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids to Instant Pot. Add vegetables to pot.
Lock lid in place and make sure venting knob is set to "sealing." Choose manual setting, high pressure, and set it for 2 minutes.
When time is up, carefully turn knob to "venting" to release pressure quickly. With a slotted spoon, arrange potatoes and carrots around sliced corned beef. Arrange cabbage wedges in a separate bowl. Garnish corned beef, cabbage, and vegetables with parsley and serve with a spicy brown or whole grain mustard.
- If you don't have mixed pickling spices, it's easy to make it at home. Combine 1 tablespoon of mustard seeds with 1 teaspoon of whole allspice berries, about 1/2 teaspoon of coriander seeds, 1/4 teaspoon of ground ginger, 1/4 teaspoon of crushed red pepper flakes, and about 1 inch of a cinnamon stick.
- Corned beef comes in a few different cuts. The most common corned beef is from the brisket. If you want corned beef that can be neatly sliced, choose the flat cut. For more tender, shreddable corned beef, choose the point cut. If you prefer a much leaner beef, look for a corned eye of round. You might also choose to do it yourself and cure the beef at home.
- Corned beef leftovers offer many creative possibilities. Aside from sandwiches, corned beef makes fantastic hash, delicious casseroles, and tasty soups. Or try something a little different, like these corned beef and cabbage rolls or these crescent roll Reuben bites.