Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 1 h 28 min
Total time: 1 h 58 min
Yield: 6
Cuisine: Irish
Ingredients: 6 large cloves garlic, peeled and minced; 2 small (or 1 medium) yellow onions, chopped; 2 bay leaves; 2 c. chicken or beef broth, preferably organic; 1 c. water; 2½ - 4 pound corned beef brisket with spice pack; Sea salt and black pepper, to taste; 5 large carrots, cut into strips; 1 lbs. red potatoes, quartered; ½ large cabbage head, sliced

Jump to Recipe

When you think about St. Patrick’s Day in the United States, most people conjur up visions of Corned Beef and Cabbage on the table for dinner.

My husband grew up with this expectation.

While I have made different Irish inspired dishes over the years, I found his desire to have this traditional dish greater than my ambivalence of it.

TAKE CHARGE OF MEALTIME

Weekly Meal Planner

Meal planning can be a daunting task, but with the Weekly Meal Planner in spreadsheet format, it’s a breeze!

It comes with a list of meal ideas to help you plan breakfast, lunch, and dinner for the week ahead. Plus, you can put together your shopping list, so you can make sure you have everything you need.

The planner is the perfect way to make meal planning easy and fun!

Buy your copy today!

Which Cut of Corned Beef to Use?

One thing I did find makes a HUGE difference is the cut of meat you use. Everyone has personal preferences and this is definitely true when it comes to corned beef.

Corned Beef comes in two cuts: Point Cut and Flat.

The point cut is the cheaper of the two and has more fat throughout the meat.

The flat cut is sometimes called the round. This one has less fat throughout and is more visually appealing to many.

We go with the slightly more expensive flat cut. Being leaner makes a big difference for me.

Even with that choice, I am still not a huge fan of this dish.

But, my husband and boys love it.

Below is how to make it in an electric pressure cooker. Locking in all the juices this way should make the leaner cuts stay moist.

Unlike some this recipe does not use a stout beer like Guiness. Don’t get me wrong, I adore Guiness. But, my need to be gluten free means having to shun that longtime favorite of Irish beers.

Some gluten free breweries have dark beer options. However, they are not available here in the deep south. (They ARE in the Denver area!)

Corned Beef and Cabbage

Prep Time: 15 minutes

Cook Time: 1 hour 28 minutes

Additional Time: 15 minutes

Total Time: 1 hour 58 minutes

Gluten-free version of a traditional Irish inspired dish made in an electric pressure cooker.

No Ratings

Ingredients

6 large cloves garlic, peeled and minced
2 small (or 1 medium) yellow onions, chopped
2 bay leaves
2 c. chicken or beef broth, preferably organic
1 c. water
2½ - 4 pound corned beef brisket with spice pack
Sea salt and black pepper, to taste
5 large carrots, cut into strips
1 lbs. red potatoes, quartered
½ large cabbage head, sliced

Instructions

1. Add garlic, onion, and bay leaves to electric pressure cooker container and pour the broth and water on top. Place the trivet that comes with your pressure cooker inside the container with the handles positioned up for easy removal.

2. Place the brisket fat-side down on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.

3. Add the lid and lock into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.

4. When the cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.

5. Return the trivet to the Instant Pot® and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.

6. When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.

7. Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!

Notes

Many traditional corned beef recipes utilize dark beer as the cooking
liquid. However, this gluten-free version relies on chicken or beef broth
instead.

Time-Saving Tip: Prep the carrots, potatoes, and cabbage after the beef is already cooking

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 1078Total Fat: 62gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 363mgSodium: 411mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 101g

Corned Beef and Cabbage: Made Quickly in Pressure Cooker