Do you eat corned beef and cabbage for St. Patrick’s Day?
One of my favorite ways to make family memories is to add traditions to even the smaller holidays. And corned beef and cabbage are a must for St. Patrick’s Day.
This year I thought I’d try a new recipe in my pressure cooker. I received an Instant Pot for Christmas from my most wonderful husband. It’s truly been a time-saver in the kitchen.
And I didn’t sacrifice flavor, either. The corned beef was perfectly juicy and tender!
Why Corned Beef & Cabbage on St. Patrick’s Day?
Before we get to the recipe, here’s a little history lesson. After all, your kids are going to want to know why you eat corned beef & cabbage every St. Patrick’s Day.
According to Irish Central, the Irish actually preferred bacon to corned beef back in Ireland. However, when Irish immigrants arrived in America, they found that bacon was more expensive than other forms of meat.
Corned beef, often cooked by the Jewish neighbors of the Irish immigrants, resembled bacon but was less expensive. Corned beef was often paired with cabbage because cabbage was also cheap.
You learn something new every day!
Now you can enjoy corned beef and cabbage this St. Patrick’s Day and explain why you’re eating it!
Tips for Cooking Corned Beef and Cabbage in an Electric Pressure Cooker
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Using a pressure cooker is wonderful because it’s a truly set-it-and-forget-it way of cooking.
That said, it’s best to remember these tips before using your Instant Pot for this recipe.
Allow for Time to Come to Pressure. This recipe calls for cooking the corned beef 90 minutes. That does not include time for the Instant Pot to come to pressure. Getting the Instant Pot up to pressure takes about 20 minutes.
Use a Steamer Basket for the Veggies. I use a silicon steamer basket like the one below when I cook the veggies. I put the steamer basket directly on top of the broth, onions, and garlic in the Instant Pot and push it down as far as it will go before adding the potatoes, carrots, and cabbage.
When the veggies are cooked, it’s easy to remove the cabbage with tongs. Then I use the tongs to grab the handles of the steamer basket and gently lift it out of the Instant Pot. The carrots and potatoes come right out with the basket!
Pressure Cooker Corned Beef and Cabbage Recipe
- 1 medium
- 2 tsp minced garlic
- 2 beef bouillon cubes
- 4 cups water
- 2-3 lb. corned beef brisket, including spices
- 6 petite red
- 6 carrots, cut into 2-inch pieces
- 1 head green
cabbage,cut into 6 wedges
- Place onions, garlic, and bouillon cubes in bottom of Instant Pot. Add water. If corned beef brisket includes a spice packet, add the contents of the packet to the water.
- Place corned beef brisket into Instant Pot. Do not rinse the spices off, if the beef was packaged covered in spices.
- Cook on high pressure for 90 minutes. Do a natural pressure release for 10 minutes before releasing the remaining pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
- Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker. It helps to use a steamer basket to contain the vegetables, but it is not necessary.
- Cook at high pressure for 6 minutes. Do a quick pressure release before removing vegetables.
No pressure cooker? No problem! Check out my Corned Beef & Cabbage Slow Cooker recipe!
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