Why You Should Be Making Corned Beef and Cabbage in an Instant Pot
It's the key to having a truly magical St. Patrick's Day.
Matt Armendariz
In my opinion, there are two types of people in the world: those who love their Instant Pot and those who haven’t purchased one yet. Regardless of what camp you find yourself in, you’re going to want the do-it-all pressure cooker for your traditional St. Patrick’s Day corned beef and cabbage. Here’s why.
It's easy.
Do you really want to tend to a corned beef brisket all day? Chances are, you’d rather crack open a green beer or bite into a shamrock cupcake. With this set-it-and-forget-it recipe, you have the ability to do it all. Just throw the brisket in the pot (along with water, onion and a few spices) and let it cook on high pressure. Once it’s finished, throw a few veggies in and let it pressure cook for just four more minutes — and that’s it! With very little active work, you’ve got tender corned beef and perfectly seasoned veggies. Plus, it leaves the oven free to bake a few extra treats. (Hint: corned beef and cabbage goes great with Irish soda bread.)
It’s fast.
Traditional corned beef takes a lot of work — from brining to braising, it’s a time-consuming process. But, with the Instant Pot, you can have the entire dinner ready in just about two hours. If that doesn’t make you feel lucky this St. Patrick’s Day, what will?
It’s even good left over.
This should really be a given — with fall-apart tender corned beef and buttery root vegetables, this recipe has everything you want in a St. Patty’s Day dinner. Got leftovers? The corned beef and cabbage will taste amazing tossed with gnocchi, served with eggs (pictured above) or baked atop a pizza. The opportunities are endless with this magical dish!
Get the Recipe: Instant Pot Corned Beef and Cabbage
Related Links:
