I love Corned Beef and Cabbage on St. Patricks Day, even if I learned that it isn't traditionally Irish on my visit to the emerald isle. It is however traditionally Irish-American, and regardless, I still enjoy it.
This post was first published March 12, 2020, and was last updated July 27, 2023.
I was told that Boiled Bacon and Cabbage is what is actually eaten in Ireland. That said, Irish immigrants made Corned Beef and Cabbage in the Americas after the potato famine, and we can still enjoy it today!
Ingredients
Corned Beef and Cabbage is a humble dish, and it requires very few ingredients to create a welcoming feast! Store-bought corned beef is a brisket that has been brined in a salt, water, sugar, and pickling spice mixture. I have learned that finishing a cooked corned beef with a glaze is AMAZING, so I mix one up with maple syrup and grainy mustard.
The corned beef is turned into a meal when served with cabbage, potatoes, and baby potatoes. I like to cut my cabbage into steaks and roast them as opposed to boiling or steaming them. It is much more enjoyable drizzled with olive oil with salt and pepper on it than boiled.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To make much quicker work of my corned beef I like to cook it in the instant pot to get it tender first. Line the pot with a silicone rack to keep the bottom from getting dried out or burned. And if your instant pot doesn't have a non-stick bowl add 1 cup of water. Cook the brisket for 20 minutes on high pressure and then slow cook for 2 hours, or longer if you make a bigger corned beef brisket.
When it is done in the instant pot, I rinse off the seasoning packet mixture that I sprinkled on top and mix the honey and mustard together to make a glaze. Pour it over the cooked corned beef and finish the brisket in the oven while the cabbage steak roast. The glaze gets dark and crispy on the outside, and you may want to put some foil down so make clean-up easy, but don't get scared, the runoff burns a little, but the brisket is still ok.
While the brisket is roasting, I cook the potatoes and carrots in the instant pot, WITH the liquid from cooking the brisket. It is super salty and delicious from all of the brine that runs out of the corned beef as it is cooked. When they are done toss them on the pan with the roasted cabbage and season them with a little salt and pepper.
When everything is ready, slice the brisket and serve it on the sheet pan like a platter. Serve it up immediately for everyone at your St. Patricks Day festivities to enjoy.
Notes & Tips
I stray a little bit from the way it has been traditionally cooked in the united states. Before I knew any better, like many, I used to make my corned beef in a crockpot and let it sit till it was nearly dead. AGAIN! I've learned to slow-cook it enough to tenderize it, then finish in the oven with a simple glaze. It comes out FANTASTIC!
While you could toss the cabbage in with the potatoes and carrots, I prefer to roast them. Then end up with a well-balanced flavor while allowing it to be left slightly crisp at the same time.
I also like this process because then I quickly steam the potatoes and carrots in the leftover juices, giving them a punch of flavor from the salty water. It really is the best way to get them tender super quick and infuse flavor at the same time.
If your instant pot has a stainless steel insert you will need to add 1 cup of water to the bottom of the pot when you cook the corned beef to prevent getting the burn notification. My pot has a non-stick insert so I haven't encountered it, but others have shared this note with me.
Substitutions
I don't always pick the right brisket, but I suggest using a flat cut for this recipe. I prefer less fat on my meat and flat is left with only a small cap on top.
In place of the red potatoes, you can also use fingerling, or a blend of red, Yukon, and blue if you like. Don't fret about the potatoes, you can use any type, I just tend to lean toward little ones.
I use baby carrots because they cook super quickly, but you can use larger carrots cut up too. Just cut them into about the size of baby carrots and you'll be all good.
Green cabbage is most traditional for this recipe, but you can swap it for napa, or even bok choy for a fusion twist. Red cabbage could also be used and is equally great roasted.
I like to use a French grainy mustard, you could also use creole mustard. They are nearly the same and either will work.
The only swap I would suggest for the honey is maple syrup. Just be sure to use the real thing. They have a similar consistency and are a good swap.
The salt, pepper, and oil are mainly for the cabbage, you could also use some butter if you like. Also, be sure to salt and pepper the potatoes and carrots after the steam in the instant pot.
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📖 Recipe
Corned Beef and Cabbage (Instant Pot)
I use a combination of a pressure cooker and oven to complete this recipe. It gives my desired result, and I have to say it is pretty good. Nothing is mushy, and you have a variety of flavors and textures in the end.
Ingredients
- 1 3-4 pound Corned Beef Brisket
- 1 pound Red Potatoes, small
- 1 pound Baby Carrots
- 1, 2 pound head Green Cabbage, halved, core removed, and sliced into 1 ½ inch steaks
- 3 tablespoons Grainy Mustard
- 2 tablespoons Honey
- Kosher Salt, Morton's
- Fresh Cracked Black Pepper
- Olive Oil
Instructions
- In an instant pot or electric pressure cooker fitted with a roasting rack, place the corned beef brisket on the rack and spread the seasoning packet over the top. Cook on manual high pressure for 20 minutes, then cook on "slow cook" low for 2 hours.
- When the brisket is done, remove it from the pressure cooker, reserving the cooking liquid and place the brisket on a sheet pan or roasting rack.
- Place the potatoes and carrots in the pot with the cooking liquid and cook on manual high pressure for 7 minutes.
- Preheat the oven to 425˚F.
- Slice the cabbage into steaks and place them on a sheet pan. Drizzle with olive oil and season with salt and pepper and roast at 425˚ until browned and crisp. When the potatoes and carrots finish in the pressure cooker, add them to the pan and let them brown up a little bit.
- Mix the mustard and honey together in a small bowl and spoon it evenly over the top of the corned beef and place it in the hot oven until browned and crisp, 15-20 minutes.
- When the cabbage is browned and the corned beef is crisped, remove everything from the oven. Let the brisket cool for about 10 minutes before slicing. Serve everything together on a platter.
Notes
Notes & Tips
I stray a little bit from the way it has been traditionally cooked in the united states. Before I knew any better, like many, I used to make my corned beef in a crockpot and let it sit till it was nearly dead. AGAIN! I've learned to slow-cook it enough to tenderize it, then finish in the oven with a simple glaze. It comes out FANTASTIC!
While you could toss the cabbage in with the potatoes and carrots, I prefer to roast them. Then end up with a well-balanced flavor while allowing it to be left slightly crisp at the same time.
I also like this process because then I quickly steam the potatoes and carrots in the leftover juices, giving them a punch of flavor from the salty water. It really is the best way to get them tender super quick and infuse flavor at the same time.
If your instant pot has a stainless steel insert you will need to add 1 cup of water to the bottom of the pot when you cook the corned beef to prevent getting the burn notification. My pot has a non-stick insert so I haven't encountered it, but others have shared this note with me.
Substitutions
I don't always pick the right brisket, but I suggest using a flat cut for this recipe. I prefer less fat on my meat and flat is left with only a small cap on top.
In place of the red potatoes, you can also use fingerling, or a blend of red, Yukon, and blue if you like. Don't fret about the potatoes, you can use any type, I just tend to lean toward little ones.
I use baby carrots because they cook super quickly, but you can use larger carrots cut up too. Just cut them into about the size of baby carrots and you'll be all good.
Green cabbage is most traditional for this recipe, but you can swap it for napa, or even bok choy for a fusion twist. Red cabbage could also be used and is equally great roasted.
I like to use a French grainy mustard, you could also use creole mustard. They are nearly the same and either will work.
The only swap I would suggest for the honey is maple syrup. Just be sure to use the real thing. They have a similar consistency and are a good swap.
The salt, pepper, and oil are mainly for the cabbage, you could also use some butter if you like. Also, be sure to salt and pepper the potatoes and carrots after the steam in the instant pot.
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Nutrition Information:
Yield:
8Serving Size:
1 gramsAmount Per Serving: Calories: 864Total Fat: 49gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 267mgSodium: 286mgCarbohydrates: 27gFiber: 5gSugar: 11gProtein: 76g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Jennifer
I didn't have the mustard but I did have cherry garlic preserves so I brushed that on the beef before putting it in the oven to glaze it. There flavor was perfect, and the roast turned out great. I thought it would be dry but it was perfect. Just a note-put a cup of water in the instant pot before pressure cooking the meat. This is usually a given, but since you didn't recommend it I didn't add it and I got the "burn" notice on the instant pot from the drippings. No big deal-added a bit of water and it was fine. Cooking the potatoes and carrots to the cooking water added just the right amount of water. Delish!
Kendell
Thanks Jen! That is a good note to make on the water in the bottom. My pot has a non-stick coating so I haven't encountered this, but with a stainless pot you will need the extra water on the bottom. I will make a note on the recipe with your recommendation. Sláinte! And Happy St. Patrick's Day 🙂
Lori
This looks so good! Very close to how I make mine but love the idea of using creole mustard vs a stone ground. Just got a 15 lb ? corned beef so I’ll def try your recipe w part of it!
Kendell
YES! It makes all the difference, but 15LB OMG, I have never cooked that much before ??