What’s more Irish than a traditional recipe for corned beef and cabbage? Make this meal in an Instant Pot and you’ll save time. Serve with mustard or horseradish, if desired.
1 medium onion, chopped
3 cloves garlic, diced
2 Tbsp coriander
2 tsp peppercorns
1 Tbsp mustard seeds
1 tsp anise seeds
2 bay leaves
1 tsp red pepper flakes
1 Tbsp salt
1 Tbsp freshly ground pepper
3 cups water
4 lb corned beef
12 ounces lager-style beer
1 lb potatoes, cut in 1-1/2 inch pieces
1 head cabbage, cut into 8 wedges
1 lb carrots, cut in 2-inch pieces
Chopped fresh parsley, for garnish
Combine onion, garlic, spices and water in a 6-quart Instant Pot. Place corned beef, fat side up, on top of the onions. Pour beer over beef.
Pressure cook on high for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure. Remove corned beef and place on a dish, spooning a bit of cooking liquid over the top. Cover with foil to keep warm.
Strain cooking liquid and discard solids. Return 1-1/2 cups of liquid to Instant Pot and add potatoes, carrots and cabbage wedges. (Reserve remaining cooking liquid.) Pressure cook on high for 3-4 minutes, depending on how al dente you like your veggies. Quick-release pressure.
Slice corned beef against the grain. Spoon a little bit of the cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables.