If you can't wait to taste some Corned Beef and Cabbage this year, here's a quicker way using the Instant Pot!
2 to 4 pound Corned Beef (we used a 3 pound cut)
1 large Onion
3 Carrots
10-12 Baby Potatoes
1 whole Cabbage
1 cup Water
1 bottle of Guinness Stout
Corned Beef Spice Mix (see below if your corned beef doesn't come with it)
Wash all your produce. Peel and quarter your onion and smash your peeled garlic. Add to the Instant Pot. Remove corned beef from packaging and follow instructions on package regarding whether or not you need to rinse off the brine from your beef. Place your beef in the Instant Pot and add your spice mix to the meat. Pour in your Guinness and 1 cup of water. Avoid pouring over meat in order to keep the spices coated on. Attach lid and set to manual for 60 minutes or roughly 20 minutes per pound. It takes about 15 minutes to come to pressure.
Peel carrots and chop into 1 inch chunks. Peel and discard the outer layer of your cabbage and cut into large chunks that can easily fit into your instant pot. Make sure you've washed and scrubbed your potatoes since you will be cooking them with the skin on.
When the Instant Pot beeps allow for a 10 minute natural release. Remove the corned beef and onion to set aside and cover with foil. Place your carrots, potatoes, and cabbage into the Instant Pot and set on manual for 4 minutes. When the Instant Pot beeps, quick release. Slice your meat and add your vegatables to a platter. Pour the broth from the Instant Pot over the meat and vegatables. We hope you enjoy this Instant Pot corned beef and cabbage!
Corned Beef Spice Mix
1 teaspoon Mustard Seeds
1 teaspoon Peppercorns
5 Whole Cloves
3 Bay Leaves
1 teaspoon Ground Coriander
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