Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Saint Pats Corned Beef & Cabbage Instant Pot Family Dinner

Start to finish cook time: 2.5 hours (15 pressure + 100 high pressure + 5 mins depressurize + 17 pressurize + 4 cook)
Effort Level: Low 
Servings: 5


It's that time of year and we are gearing up for our annual boat trip to see the Chicago River dye! As proud Irish Americans, we have been doing Saint Patrick's Day dinner for as long as I can remember. We look forward to this dinner every year, to be served on my grandmother's plates and with a good Guinness. Strangely though, I never realized there were 2 different kinds of corned beef cuts until this year. I stood paralyzed in Adli's going, "flat cut or point cut"?! My husband wasn't reachable and I guessed point cut because Google said it was more fatty and usually fatty tastes better. To my disappointment though, Chef confirmed that is not the case though and flat cut is the way to go. Flat cut is easier to cut, not gummy with fat, and apparently far superior... It will go down as the strangest item I've ever returned/exchanged.

If you look at a lot of the recipes out there, they are faster ones that cook all together. So why on earth would I want to cook them separately? Have you ever cooked corned beef and cabbage dinner in a Crockpot before, where potatoes and cabbage get super soggy? Bingo. By cooking in a steamer basket, you are going to avoid a lot of the sogginess. Roast needs to rest anyway, according to Chef that is how the juices get locked in, but you are going to trade a bit of time in total and heat from your roast to have vegetables cooked to perfection. My veggies had all the flavor of the roast, the potatoes were soft but not gushy. To me, it's a worthwhile trade.

Do note, you will need a steamer basket for this recipe. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!





Ingredients 

  • 2.5 lb Flat Cut Corned Beef Brisket (with seasoning packet, not point cut)
  • 2 3/4 cup water
  • 3 beef bouillon cubes
  • 3/4 head cabbage, cored and quartered
  • 1/2 bag baby carrots
  • 5 small or 4 medium red potatoes, quartered

Instructions

  1. Pour 2 3/4 cups water and add 3 beef bouillon cubes in your IP.
  2. Open your brisket packet, rinse brisket under water, then place in your Instant Pot. Be sure to put the fatty side facing down if you are using flat cut.
  3. Sprinkle seasoning packet on top. Set to 1 hour 40 minutes on high pressure. Make sure your steam valve is on the sealed position. Allow for roughly 15 minutes pressurizing. 
  4. While your corned beef is cooking, you can prepare your veggies. Quarter your potatoes. Cut cabbage in half, cut out the core, and then quarter. 
  5. Add in this order to your steamer basket: potatoes, carrots, and then cabbage. Set aside.
  6. Once your IP beeps, let it natural release for 5 minutes and then release any remaining steam. Using tongs, remove corned beef. Set roast in glass Tupperware dish, pour 3-4 spoonfuls liquid, and cover with tin foil to keep heat in. Let rest. 
  7. Without removing liquid from your Instant Pot, add steamer basket full of veggies into your pot. Seal and set to high pressure for 4 minutes, allow for 17 minutes to pressurize. Make sure your steam valve is in the sealed position. 
  8. After your roast has rested for a few minutes, turn it on it's side and slice off the bottom layer of fat you left earlier. Return back off it's side and carve into slices, being sure to cut with the grain.
  9. Once pot sounds it's done, quick release steam and remove the steamer basket of veggies. Gently remove and serve. Cheers!
Make sure to buy a flat cut corned beef brisket.
Add 2 3/4 cup water, 3 beef bouillon, and brisket to IP.
Seal and set to 1 hour 40 minute, allow for 10 minutes pressurizing and
also 5 minutes depressurizing. 
While meat is cooking, quarter carrots and cabbage.
In a steamer basket add potatoes, carrots, and then cabbage. 
Meat is cooked! Remove from pot. Set it in a glass Tupperware
with a bit of the liquid and cover with tin foil.
Leaving liquid, add steamer basket. Set to 4 minutes high pressure,
allow for 17 minute pressurizing. Instant release once done.
Turn roast on it's side and slice off that layer of fat off to discard.
You are ready to plate and serve.