Corned Beef with Cabbage and Potatoes
A comforting and flavorful dish combining juicy corned beef, tender cabbage, and hearty potatoes, perfect for St. Patrick's Day or any family gathering.
Ingredients
Main Protein
- 3-4 pounds corned beef brisket (with seasoning packet) Rinse under cold water to reduce excess salt.
Starch/Pasta
- 1.5 pounds small red potatoes Halve or quarter for even cooking.
Seasoning/Spice Blend
- 1 packet included spice packet from the corned beef Follow package instructions or mix with peppercorns, bay leaves, and mustard seeds.
Liquids/Dairy
- 4 cups water No replacement needed.
Aromatics & Vegetables
- 1 large yellow onion Peeled and quartered.
- 3 cloves garlic Smashed.
- 2 leaves bay leaves
- 3 medium carrots Cut into chunks.
Optional Finishing Ingredients
- to taste Dijon mustard or spicy brown mustard For dipping.
Instructions
Preparation
- Pour 4 cups of water into the Instant Pot.
- Place the rinsed corned beef brisket into the pot. Sprinkle the seasoning packet over the meat.
- Add the quartered onion, smashed garlic, bay leaves, and carrots.
- Gently add halved or quartered potatoes around the brisket.
Cooking
- Close the lid and set the Instant Pot to the 'meat/stew' setting for 90 minutes. Ensure the steam valve is sealed.
- After cooking, carefully release the steam and lay cabbage wedges on top of the beef. Close the lid and set for an additional 10 minutes.
Serving
- Release steam, remove beef and vegetables gently, and slice the corned beef against the grain.
- Arrange on a serving platter with cabbage and potatoes.
- Serve with Dijon or spicy brown mustard on the side.
Notes
For added flavor, consider incorporating a few tablespoons of apple cider vinegar. Customize by adding root vegetables like parsnips. Leftovers make excellent sandwiches topped with mustard.