Corned beef has never been easier or faster: try this Instant Pot corned beef recipe with cabbage and carrots, pressure cooked to tender melt-in-your-mouth perfection in under 2 hours.
Last week I celebrated St. Patrick’s Day with traditional corned beef brisket. Here’s some history for you: the dish gets its name from the brining process where grains of salt used to be called corns of salt, hence the name. As for its distinctive pink color, that comes from the use of sodium nitrite, which is used for curing meats including corned beef but also bacon and hot dogs. I bought my corned beef from Trader Joe’s, which is uncured and came coated with flavorful seasonings such as mustard seed, bay leaves, cloves, garlic, dill seed, and crushed red pepper. Depending on the kind that you buy, yours might have been cured in a brining solution and will come with a separate seasoning packet.
You’ll be amazed at how easy it is to cook corned beef and cabbage in a pressure cooker such as an Instant Pot. Gone are the days of waiting all day to cook a tough cut of meat such as beef brisket, which would otherwise takes a lot of simmering before it became nice and tender. With a pressure cooker, it takes only ninety minutes to cook the beef followed by another five minutes of cooking the vegetables before your Irish meal is served. The resulting dish has that tender melt-in-your-mouth quality that I love in a comforting meal. This corned beef goes great with a side of parmesan-crusted red potatoes, a generous helping of cottage pie, or some basic mashed potatoes.
This dish is also really simple — just four ingredients and that includes water — literally all you need to do is toss the meat, water, and vegetables into the pressure cooker. You don’t even need to cut the beef brisket into small chunks beforehand. There’s something magical about super simple dishes that are as delicious as this corned beef and cabbage.
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