Here’s a perfect solution to celebrating a traditional St. Patrick’s day dinner without the usual long process. It’s an easy express route that uses your pressure cooker/Instant Pot. Even this method takes over two hours, so plan ahead.
When it comes to the meat itself, we prefer a thicker brisket as opposed to the flatter ones. Mix up the sour cream, whole-grain mustard and horseradish into one condiment adjusting the taste to suit your personal preferences. In our case, that means a lot of horseradish!
Instant Pot Corned Beef and Cabbage
Ingredients
- 1 large onion, cut into 1/2-inch wedges
- 3 sprigs fresh thyme
- 3 cloves garlic, peeled
- 3 Tbsp. pickling spice
- 4 lbs. corned beef brisket, (one piece), rinsed
- 3 Tbsp. unsalted butter
- 1 rutabaga, peeled and cut into 1-inch chunks
- 2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
- 4 carrots, cut into 2-inch pieces
- 1 small head green cabbage, core intact, cut into thick wedges
- 1/4 cup loosely packed fresh parsley leaves, chopped
- Sour cream, prepared horseradish and whole-grain mustard, for serving
Directions
- Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer’s guide for locking the lid and preparing to cook.
- Seal and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside.
- Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.
- Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 7 minutes. Quick release the steam.
- Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.
Adapted from a recipe by Food Network
Accounting for Taste 