Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes

Thank you to Idaho® Potatoes for sponsoring this Instant Pot Corned Beef recipe! As always, all opinions are my own.

Happy March, everyone! I’m kicking off the month with an early recipe for St. Patrick’s day. This Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes is the perfect festive meal for the holiday. All of the ingredients cook in the pressure cooker, and it cuts the cooking time in half! (But don’t worry- I’ve included instructions for both stovetop and slow cooker in the recipe notes below.)

I had this for dinner last night, and it’s all I can do right now to not go straight to the fridge for leftovers (of which there were plenty… I see some corned beef hash in my future!). It’s absolutely DELICIOUS.

The Instant Pot corned beef is perfectly cooked to a wonderful, fall-apart, tender texture. The vegetables cook separately from the beef in the cooking liquid, which seasons them perfectly. And the POTATOES. They are smothered in plenty of salted Irish butter and mixed with a generous amount of fresh chopped parsley. They are, I think, the star of this meal- I could eat them with every meal of every day.

To be honest, I’ve always been kind of put off by the name “corned beef,” even though it’s one of my favorite things to eat ever. It’s a beef brisket that has been cured with salt, and actually doesn’t involve corn at all. In the UK, it’s traditionally cured with large grain rock salt, also called “corns” (in old English, the word “corn” described any small hard particle or grain).

Because the beef has already been cured with salt, this is one of the few recipes to which you don’t have to add ANY extra salt. Corned beef also usually comes with a seasoning packet, so it’s especially easy to prep.

First, you’ll add the corned beef to your instant pot with some garlic, the seasoning packet, and water. It will cook at high pressure for 70 minutes, until it’s perfectly tender.

When you remove the beef from the instant pot, place it in a bowl and add LOTS of the cooking liquid to it. Corned beef has a tendency to dry out, so it’s important to store it in the cooking liquid, both while you wait to serve it and for the leftovers. You’ll also want to spoon some of the liquid on top when serving.

Then, add the veggies to the pressure cooker in the remaining liquid (about 2 cups) and cook at high pressure for only 3 minutes.

Once the veggies are done, you’re almost ready to eat. But there is one more extremely important step.

Usually, all of the veggies are served as they are. And they are delicious- the seasoning from the cooking liquid penetrates every bite.

But I’m an overachiever, and I love butter. So I mixed the potatoes with a generous amount of salted Irish butter and fresh chopped parsley (which are key ingredients to traditional Irish boiled potatoes). I don’t think I’m ever making boiled potatoes any other way again- WOW they are good.

Got leftovers? Make this Sweet Potato, Corned Beef, and Cabbage breakfast bake!

Here’s the printable recipe for Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes.

Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes

Celebrate St. Patrick’s day with this recipe for Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes! It takes half the amount of time as on the stovetop when you use a pressure cooker. The best part is the potatoes, smothered in melted butter and fresh parsley, and the corned beef is perfectly cooked to a fall-apart texture.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 80 minutes
• Total Time: 1 hour 30 minutes
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: Irish

Ingredients

• 3 lbs. corned beef brisket (more if you want leftovers for sandwiches or hash) with spice packet
• 2 cloves garlic, roughly chopped
• 4 cups water
• 1 lb. carrots, peeled and cut into 2-3 inches in length
• 1.5 lbs. small red Idaho® potatoes, halved or quartered, depending on size
• 1 large head cabbage, cored and cut into 8-10 wedges
• 4 tablespoons butter
• 1/4 cup fresh chopped parsley, plus more for garnish

Instructions

1. Place onions, garlic, corned beef, and water in your pressure cooker. Sprinkle spice packet seasoning on top. Set pressure to manual on high for 70 minutes. Quick release the pressure when it’s done and wait for float valve to drop before opening.
2. Meanwhile, prep the vegetables.
3. Remove corned beef to a bowl along with most of the looking liquid. Leave about 2 cups in the pressure cooker.
4. Add the potatoes on one side of the pressure cooker in the rest of the liquid, the carrots on the other. Place the cabbage wedges on top. Set pressure to manual on high for 3 minutes. Quick release the pressure and wait for float valve to drop before opening.
5. Remove the carrots and cabbage.
6. Place potatoes in a bowl and add the butter and parsley, stirring until butter is melted and coats every potato. (see notes)
7. Cut the corned beef against the grain into slices and serve with the vegetables, buttered potatoes, some cooking liquid drizzled on top, and a garnish of fresh parsley.

Notes

• If your corned beef didn’t come with a spice packet, no worries! You can make your own seasoning mix.
• To make this on your stovetop, simmer corned beef in a large covered pot with the spice packet, garlic, onions, and water for 2 hours. Add the potatoes, cabbage, and carrots to the pot on top of the brisket and simmer for 30 more minutes, or until vegetables are very tender. Proceed as instructed above, making sure to reserve some cooking liquid for serving.
• To make this in your slow cooker, add corned beef, spice packet, garlic, onions, potatoes, and carrots  to the slow cooker. Cook on high for four hours or low for 8 hours. Add the cabbage on top and continue cooking for 45 minutes-1 hour, or until cabbage is tender. Proceed as instructed above, making sure to reserve some cooking liquid for serving.
• Corned beef has a tendency to dry out. Store any leftovers with the cooking liquid in order to keep it moist.
• For a dairy-free version, use ghee instead of butter (or omit entirely). For a Whole30/Paleo compliant version, make sure to use a compliant corned beef and ghee instead of butter.
• I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

• Calories: 890
• Sugar: 13 g
• Sodium: 3218 mg
• Fat: 54.5 g
• Saturated Fat: 25.6 g
• Carbohydrates: 48.8 g
• Fiber: 10.3 g
• Protein: 52.2 g
• Cholesterol: 243 mg