Instant Pot Corned Beef and Cabbage – a classic Irish-American dish made effortless thanks to the magic of pressure cooking! Craving this hearty comfort food? I’ve got you covered with a handy guide:

In the realm of hearty, comforting meals, corned beef and cabbage reigns supreme. This classic dish, traditionally prepared with hours of simmering, can be effortlessly transformed into a weeknight wonder using the magic of the Instant Pot.

Gone are the days of waiting patiently for your corned beef to become fork-tender. With the Instant Pot, you can achieve the same melt-in-your-mouth texture in a fraction of the time, leaving you more time to relax and savor the deliciousness.

Sweet and Sour Cabbage Soup: A Tangy Twist on a Classic Comfort Food

Ingredients:

• 1 (3-4 pound) corned beef brisket, with pickling spice packet
• 4 cups water
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 4 large carrots, peeled and roughly chopped
• 1 pound baby potatoes, halved
• 1 head Savoy cabbage, quartered
• 2 tablespoons whole grain mustard
• 2 tablespoons chopped fresh parsley (optional)
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Prep the Brisket: Rinse the corned beef under cold water and pat dry. If your brisket is very thick, trim some fat from the edges to ensure even cooking. Place the pickling spice packet inside the cavity of the brisket, tie it closed with kitchen twine if needed.

2. Pressure Cook: Add the water, onion, and garlic to the Instant Pot. Place the brisket on top, fat side up. Close the lid and set the valve to sealing. Cook on high pressure for 70-90 minutes, depending on the thickness of your brisket (add 5-6 minutes per additional ½ inch).

3. Rest and Release: Once the cooking time is complete, let the pressure release naturally for 15 minutes. Then, carefully release any remaining pressure manually.

4. Cook the Vegetables: Carefully remove the brisket and set it aside on a plate. Transfer 2 cups of the cooking liquid to a bowl and set aside. Discard the remaining liquid and onion (but keep the garlic!). Add the potatoes and carrots to the Instant Pot. Pour in the reserved cooking liquid and close the lid with the valve set to sealing. Cook on high pressure for 5 minutes.

5. Cabbage and Finishing Touches: Quick release the pressure and carefully add the cabbage wedges to the pot. Stir in the whole grain mustard and season with salt and pepper to taste. Close the lid (no pressure seal needed) and let the cabbage steam for 5 minutes, or until tender-crisp.

6. Serve and Enjoy!: Slice the corned beef against the grain and arrange on a platter with the vegetables. Garnish with chopped parsley (optional) and serve with your favorite sides like rye bread, horseradish cream, and boiled potatoes.

Tips:

• Flavor Boost: Feeling adventurous? Add a bay leaf, Guinness beer, or even a few cloves to the cooking liquid for an extra layer of depth.
• Leftovers: This dish reheats beautifully! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Voila! With your Instant Pot, you can have tender, flavorful corned beef and cabbage on the table in no time. So ditch the slow cooker and embrace the pressure cooker revolution – your taste buds will thank you!