St. Patrick’s Day falls on a work day this year which makes preparing a traditional corned beef and cabbage dinner hard because you probably don’t have 4-5 hours to let it all simmer gently. This is a challenge that has InstantPot’s name written all over it!
What is an InstantPot?
From the manufacturer’s website… “With multiple sensors and a micro-processor, Instant Pot is an intelligent multi-cooker, capable of completely replacing pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. Most importantly, Instant Pot cooks meals faster with less energy while preserving more nutrients.”
Since I’m all about conserving energy (both mine and the planet’s!) and preserving nutrients, I was sold on the InstantPot in concept right away. But I am also a foodie, so if the food didn’t taste great I wouldn’t use it, much less be recommending you make the same investment. This recipe for a fast version of corned beef and cabbage is a fantastic example of all that is good about the device and I guarantee you will love it too.
Other recipes designed for the InstantPot that you may like:
Last year I shared my recipe for a home cured corned beef, which you need to start at least 5 days ahead of time. At this point, you probably don’t have time for that so run out to your local grocery and pick up a corned beef brisket. Of course, you always want to source the highest quality meat you can but don’t be fooled by the claims of “uncured” meats that only use celery juice.
Notes for healing diets
- Paleo Autoimmune Protocol (AIP) – The Paleo Approach: Peppercorns and allspice are both stage 1 reintroductions and potatoes are a stage 4 reintroduction (nightshade). Both can be omitted if you are in the elimination phase or don’t tolerate them.
- Low-FODMAP – Omit the onions and garlic.
- Specific Carbohydrate Diet (SCD) – Potatoes are not legal and should be omitted. You also need to be careful selecting your corned beef to make sure that it wasn’t cured with sugar or other illegal additives. Your best bet is to cure your own so that you know exactly what is in it.
Pressure Cooker Corned Beef and Cabbage Recipe
- 1 corned beef brisket (3-4 pounds)
- 4 cups water
- 1 small onion, peeled and quartered
- 3 garlic cloves, peeled and smashed
- 2 bay leaves
- 3 whole black peppercorns
- ½ teaspoon whole allspice berries
- 1 teaspoon dried thyme
- 1½ pounds small or medium red potatoes
- 5 medium carrots, peeled and cut into chunks
- 1 head cabbage, cut into wedges
- Place corned beef, water, onion quarters, garlic cloves, peppercorns, allspice, and thyme in InstantPot. Lock lid in place and press "manual" and set time for 90 minutes.
- When cooking is complete, switch pressure cooker off and allow pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the meat from the liquid and transfer to a plate. Cover with tin foil and allow to rest for 15 minutes while you prepare the vegetables.
- Add potatoes, carrots, and cabbage to liquid in InstantPot and lock lid in place. Press "manual" and set time for 10 minutes.
- When cooking is complete, quick release pressure. Use a slotted spoon to remove vegetables and serve with slices of corned beef, using some of the cooking liquid to moisten the meat and vegetables if necessary.
Like this recipe? Get 140 more like it in The Paleo AIP InstantPot Cookbook! Click here to learn more.