St. Patrick’s day we associate with corned beef and cabbage, green beer, green attire and shamrocks.
 
I looked up some information on the origin of St. Patrick’s Day and found that the holiday marks the celebration of St. Patrick and the arrival of Christianity in Ireland. St. Patrick is said to have spread Christianity throughout Ireland.
 
The day was marked in Ireland as a day of celebration, parades, wearing green, attending church and a lift on the drinking ban – which is the root of the holiday’s traditional consumption of alcohol. Anything to celebrate drinking! 
 
I once visited Savannah Georgia, and would love to go back, I learned that each year Savannah has one of the largest St. Patrick’s day celebrations in the U.S. I think that would be a pretty cool celebration to attend at least once in my life. 
 
But today we are here to talk Corned Beef & Cabbage. In the “olden” days, corned beef was preserved by salting. Beef was mainly exported by the Irish and surprisingly, was not consumed by the Irish.  Ironically, corned beef and cabbage are not on the menu if you were to visit Ireland on St. Patrick’s Day, neither is green beer. But here in the U.S. it is part of the tradition. A tradition I quite enjoy.
 
I love cabbage and potatoes and salty beef. My mom always made us Corned Beef and Cabbage for St. Patricks’ day. My kids won’t touch any of it. But most of all I love corned beef hash. One of my favorite breakfast dishes when we go out to brunch or breakfast. I have a great recipe for it and that is what I really can’t wait to eat – the morning after!
 
In the pressure cooker, the corned beef cooks in less water and in a shorter amount of time. What I like better about the pressure cooker (besides the 90 minute cook time instead of 2 1/2 to 3 hours or more), is that I can use less liquid and the beef doesn’t seem to loose flavor and the vegetables are cooked perfectly in the rich broth. 
 
So my default for 2-3 lbs of any beef is to pressure cook it for 90 minutes. This is where I have found that beef roasts take in the pressure cooker to come out nice and tender, and not tough. So the process is simple, cook the beef 90 minutes with 2 cups water, and the packet of seasoning that comes with it. Quick Pressure Release (QPR) then add the vegetables and cook for a 5 minutes. I cooked my vegetables for 8 minutes and they were more done than I liked.  The next day use the leftovers to use make CORNED BEEF HASH
 
Corned Beef and Cabbage
 Add the vegetables after cooking the beef, cook it all together for 5 minutes. 
 
 corned beef and cabbage
 
 It’s so simple! Now go grab a corned beef brisket from the store – they should be on sale soon, and get your pressure cooking on!
corned beef and cabbage
 
corned beef and cabbage
Pressure Cooker Corned Beef & Cabbage
Print Recipe
Servings Prep Time
5 people 10 minutes
Cook Time
98 minutes
Servings Prep Time
5 people 10 minutes
Cook Time
98 minutes
corned beef and cabbage
Pressure Cooker Corned Beef & Cabbage
Print Recipe
Servings Prep Time
5 people 10 minutes
Cook Time
98 minutes
Servings Prep Time
5 people 10 minutes
Cook Time
98 minutes
Ingredients
  • 1 2-3lb corned beef brisket (If you need to cook for more people, get multiple small roasts rather than one larger roast)
  • 2 cups Water
  • 1 medium onion
  • 1.5 lb potatoes (whole little, or 2 inch cubed large potatoes)
  • 1lb carrots 2 inch pieces
  • 1 head cabbage quartered
Servings: people
Instructions
  1. Place the corned beef in the instant pot with the seasoning packet, onion and the water.
  2. Cook on High Pressure for 90 minutes. Quick Pressure Release.
  3. Chop the carrots, potatoes (if need to chop), and quarter the cabbage.
  4. Add to the pressure cooker and cook for 5 minutes. QPR. Serve.
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