Instant Pot Corned Beef and Cabbage is moist, juicy, tender cured-beef simmered in savory spices served with roasted cabbage, carrots and potatoes.
It is so easy to cook so you can prepare it any time of the year. Great for holidays too!
Tenderizing corned beef brisket in an instant pot or pressure cookers cuts the cooking time tremendously and you can devour and enjoy this meaty treat in less than an hour.
Serve it with your favorite vegetables or do it the Irish way with cabbage. Add some potatoes and carrots and it is one hearty, fulfilling meal that everyone will love.
Filipinos were introduced to canned corned beef when we were under the American rule. It was one of the US military staple food that was easily embraced and loved by Filipinos.
It is budget friendly, delicious, easy, quick to make and great to stocked up in case of emergency.
Most Asians tend to stick with brands they grew up with like canned corned beef.
Some 30 years ago, my brother knew a vendor from his workplace where he ordered corned beef brisket. Every time he makes it, the aroma was just so inviting. It was delicious and I got hooked since then.
Now, you can easily get this corn beef brisket at your local grocer, Sams, Costco or Whole Foods. I always get the Flat Cut Corned Beef Brisket which is packaged well to keep the meat fresh and it comes with a spice packet.
Yes, everything you need is already provided and all you have to do is tenderize the meat.
Although a spice packet is included, you can always add more spices if you like or make your own spice blend.
It is a premium cut of meat, when cooked is moist, juicy and tender. Oh boy, while this was cooking, the aroma lingered in my kitchen and we can’t wait to devour this delicious meat.
You know what sucks, I have to wait and take pictures before having this scrumptious corned beef. While slicing, I was cheating and eating the bottom of the meat. That’s the life of a food blogger.
And in my case, I was salivating while taking 100’s of pictures. That is my weakness, I am not content with only a few pictures.
I always doubt the images I have taken is not as good.
Don’t worry, you won’t be faced with this. Once it is done, you can have this juicy corned beef right away. Maybe take a couple of pictures to share with family and friends and impress them.
If you love canned corned beef, there’s not doubt you will love this meaty beef. You get chunks of meat that you can actually chew which is not minced.
Don’t get me wrong, I love canned corned beef too but once in a while I like to indulge in a real meaty corned beef.
So, if you haven’t tried it yet, head out to your local grocer in the frozen meat section. As soon as you are home, cook it in your instant pot or stove top and leave it simmering until fork tender. Do some stuff in the house and before you know it, you can serve dinner.
What is Corned Beef Brisket?
Brisket is the cow’s front breast section which is cured in salt brine with pickling spices. Once it is cured it is called corned beef brisket.
Brisket has two sections, point cut which is fattier while the flat cut is much leaner, but when cooked properly is so flavorful.
Don’t trim the layer of fat that comes with the meat. It will add so much flavor and it will keep the corned beef moist and juicy.
This section of meat is well exercised so it will require sometime to tenderized and this is where an instant pot or pressure cooker shines. The cooking time is cut tremendously and will yield a very tender meat.
When you get your slice, trim the fat as you pleased.
Instant Pot Corned Beef and Cabbage is great to serve during holidays like Thanksgiving and Christmas.
Tips in Cooking Instant Pot Corned Beef and Cabbage
Add enough water when simmering the meat.
When cooking on stove top, cook it low and slow. Simmering in high heat will yield a tough meat.
It comes with a packet of spice which is sufficient to flavor this delicious cut of meat but you are always welcomed to add more spices or make your own blend of spices.
Cook depending on the required time per pound for a juicy, tender meat. Overcooking can dry the meat or fall apart. Some people prefer meat that is falling apart, I don’t.
If you have some leftovers, I doubt if you do, store it in a sealed container so meat doesn’t dry out and place it in the fridge. It will stay good up to 3 - 4 days in the fridge otherwise store it in the freezer.
Leftover corned beef can be made into a sandwich or casserole.
While waiting for beef to cook, prepare, season and roast cabbage, carrots and potatoes in the oven.
Cooking Corned Beef with Beer
Beer can help tenderize meat and add flavor at the same time. Use ale or stout but stay away from stronger varieties that are bitter.
If cooking on stove top, you can add half water and half beer. Stove-top requires more liquid.
When adding beer, I usually finish it in the broiler. Rub enough brown sugar or a combination of brown sugar and ginger ale syrup and roast for 10 to 15 minutes until sugar caramelized. It’s really YUMMY!
Spices Added to Corned Beef Packaged Spice Blend
When you buy a Point Cut or Flat Cut Corned Beef Brisket, it usually comes with a packaged spice blend. This is enough to flavor this meat but I always add some other spices.
Bay Leaves
Whole Cloves
Celery Seeds
Yellow Mustard Seeds
Freshly Ground Pepper
Ways of Cooking Corned Beef Brisket
The quickest way is using an instant pot or pressure cooker.
Instant Pot or Pressure Cooker (Instant Pot Corned Beef and Cabbage)
If this is your first time to use your instant pot, read the manual to familiarize yourself with the different features and for your own safety.
My instructions does not replace the manual.
Install the condensation cup at the back of instant pot.
Place corned beef brisket, water or beer and spices in the inner pot.
Plug the instant pot and cover with lid.
Turn the knob to SEALING.
Press PRESSURE COOK, set to Normal and set time to 40 minutes. This setting is for a 3 pounds Flat Cut Corned Beef Brisket.
The cooking time begins with a count down. When done, display will show L000, L001 etc. Press CANCEL to stop the program.
Wait for Natural Pressure Release (NPR). Refer to manual if you want a quick release. After a few minutes, float valve will drop.
Turn knob to VENTING. Now, it is safe to open the pot.
Transfer to serving plate and slice corned beef.
Stove Top
If frozen, thaw in the fridge overnight.
Remove brisket from package.
Place beef in a large pot or dutch oven with seasonings.
Add 3 to 4 cups of water and cover pot with lid.
Set temperature to high, the bring to a boil.
Lower heat to medium and simmer for 2 ½ to 3 hours or until fork tender.
Once in a while, check that there is enough water.
Slice across the grain to the desired thickness.
Once tender, serve hot or cold.
Roasting
Thaw in the fridge if frozen.
Remove corned beef brisket from package.
Place in a big foil, fat side up and sprinkle the contents of spice packet then wrap in foil.
Place wrapped brisket on a rack in a shallow pan.
Bake at 300 degrees F and roast 1 hour per pound or until fork tender. Note: Oven temperature may vary, adjust heat accordingly.
Let it stand for 15 minutes before slicing.
Slice across the grain to the desired thickness.
Serve hot or cold. Enjoy!
Crock Pot
Place potatoes and carrots at the bottom of crock pot.
Put the corned beef brisket on top of vegetable.
Pour 1 ½ cups water or 12 ounces beer.
Sprinkle the spices.
Cover and cook on LOW between 9 to 11 hours or until fork tender.
Place the cabbage on top of meat on the last hour.
When done, remove from crock pot and let sit for 10 minutes.
Slice and serve with veggies. Enjoy!
Note: If corned beef is over 3 pounds, cook on HIGH for longer cooking time.
How to Cook Instant Pot Corned Beef and Cabbage
How to Cook Instant Pot Corned Beef and Cabbage
Ingredients
- 3 pounds Flat Cut Corned Beef Brisket with spice packet included
- 2 cups water
Other spices added but optional
- 2 bay leaves
- 2 whole cloves
- 1/4 teaspoon celery seeds
- 1/2 teaspoon yellow mustard seeds
- 1/2 teaspoon freshly ground pepper
Roast Vegetables
- 2 big red potatoes unpeeled & quartered
- 1 – 2 medium carrots peeled & sliced
- 1 big yellow onion quartered
- 1 small cabbage sliced
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Place corned beef brisket, water or beer and spices in inner pot.
- Cover instant pot with lid and turn knob to SEALING.
- Press PRESSURE COOK, set to Normal and time to 40 minutes. This setting is for a 3 pounds meat.
- When done, display will show L000, L001 etc. Press CANCEL to stop the program.
- Wait for Natural Pressure Release (NPR). After a few minutes, float valve will drop.
- Turn knob to VENTING. Now, it is safe to open the pot.
- Transfer corned beef to serving plate and slice across the grain.
- Serve with roasted vegetables.
Roast Vegetables
- Place vegetables in a pan.
- Drizzle with olive oil and season with salt and pepper.
- Bake at 350 degrees F for 40 to 45 minutes.
- Serve with corned beef.
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