Instant Pot Corned Beef

Instant Pot Corned BeefOh lovely March, when you arrive so does the corned beef! The Smithsonian online magazine has an excellent article describing how corned beef evolved from salted beef made with the ash of burnt seaweed to a dish Irish American immigrants shared with Jewish immigrants. The salt cured and slow cooked meat was a way to transform a tough cut of meat into tender flavorful corned beef. Add some potatoes and cabbage, cooked in the same liquid as the corned beef, and you have an easy tasty meal. Corned beef and cabbage is especially easy to enjoy today when you cook it in an Instant Pot.

While you can brine your own beef brisket, I prefer to save time and purchase already brined brisket. Most of the corned beef available in the grocery store is gluten free, unless a malt vinegar is used in the brine (not likely). Just be sure to check the package label and ingredients to be sure. You can also purchase corned beef from your local butcher and even Costco carries a grass-fed gluten free corned beef this year.

About those potatoes? The second half of the recipe below is for cabbage, carrots, and yes potatoes to be cooked in the same liquid the corned beef was cooked in. The corned beef and the vegetables cook at different times in the Instant Pot which is why this is a two step process, the good thing is corned beef tastes great even if it isn’t super hot just from the pot so don’t worry about it getting cold while you cook the vegetables. While potatoes may not fit into your personal diet template, they fit in ours, so I’ve included them. It is okay to exclude them and just make the cabbage and carrots to serve alongside your corned beef.

Instant Pot Corned Beef and Cabbage

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Two Step Process- After cooking the Corned Beef in your Instant Pot, remove the corned beef from the pot and strain the liquid with a slotted spoon to remove any large pieces of fat and herbs. Retain liquid in pot as it will be the same liquid you use to cook the second half of the recipe- Cabbage, Carrots, and Potatoes.
Ingredients
  • 3-4 pound Corned Beef Brisket
  • 3 cups Beef Broth
  • 3 cups Water
  • 1 Shallot, peeled and roughly chopped (substitute ¼ medium onion)
  • 3 Garlic Cloves, peeled and whole
  • 15 Whole Black Peppercorns
  • 9 Whole Allspice
  • 3 Bay Leaves
  • 5 sprigs Fresh Thyme
  • 6 small to medium Red Potatoes, rinsed and cut into eighths (optional)
  • 5 Carrots, peeled and cut into 2-3 inch pieces
  • 2 Shallots, minced (substitute ½ minced onion)
  • 2 cloves Garlic, minced
  • ½ teaspoon Diamond Kosher Salt
  • 1 head green Cabbage, cut into 8 wedges
Instructions
  1. Place corned beef brisket in Instant Pot fat side up. Add beef broth, water, rough chopped shallot, 3 garlic cloves, peppercorns, allspice, bay leaves, and thyme.
  2. Place lid on Instant Pot in locked position, making sure vent is sent to "sealing". Plug in Instant Pot.
  3. Press "Manual' and "+" to increase cooking time to 60 minutes at High Pressure.
  4. After a moment the display will turn to "On" while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  5. When finished cooking wait to open lid until the pressure float is down on it's own, or release pressure manually by moving vent to "venting". Unplug Instant Pot.
  6. Remove Corned Beef from pot, saving liquid for cabbage, carrots, and optional potatoes. Cover corned beef with aluminum foil and set aside.
  7. Strain cooking liquid with a slotted spoon to remove fat, bay leaves, and thyme.
  8. Place optional potatoes, carrots, shallots, garlic, and salt into cooking liquid then place cabbage on top.
  9. Place lid on Instant Pot in locked position, making sure vent is sent to "sealing". Plug in Instant Pot.
  10. Press "Manual' and "+" to increase cooking time to 10 minutes at High Pressure.
  11. After a moment the display will turn to "On" while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  12. When finished cooking wait to open lid until the pressure float is down on it's own, or release pressure manually by moving vent to "venting". Unplug Instant Pot.
  13. Remove vegetables from Instant Pot and serve with sliced corned beef.
  14. For Slow-Cooker Variation
  15. Place all ingredients except cabbage (corned beef, beef broth, water, 3 shallots, 5 cloves garlic, peppercorns, allspice, bay leaves, thyme, optional potatoes, and carrots) in large slow-cooker (7 quart or larger), and cook on high for 4 hours.
  16. Add cabbage on top of corned beef, cook for another hour on high.

 

Instant Pot Corned Beef

 


 

US Wellness Meats

Braised Cranberry Apple Cabbage

Braised Cranberry Apple CabbagePumpkin most often gets all the glory for fall flavors, but there are other great seasonal goodies this time of year that shouldn’t be overlooked. Pomegranates, apples, cranberries, and squashes (not just pumpkin – how about delicata, butternut, and acorn to name a few) are some of my favorites. I’m all for pumpkin everything, however after I get that out of my system at the beginning of the season, I turn to my other favorites. That’s where the inspiration for this recipe, Braised Cranberry Apple Cabbage, came from. Cranberries and apples with cabbage, braised in apple cider, chicken stock, and apple cider vinegar results in a tangy and slightly sweet side dish. Bonus points for being an easy one pot dish too!

While I cooked the cabbage on the stove in a large pot over low heat for several hours, this recipe could just as easily have gone in the crockpot on low for 5 to 6 hours. The cooking liquid will increase about an hour into the cooking time, since the cabbage releases water as it cooks down. Be sure to allow space in the pot or crockpot for the extra liquid. This is why you don’t need to worry about not covering all the vegetables and fruit with liquid before you start cooking, it’ll take care of itself.

Braised Cranberry Apple Cabbage is great served along side simple baked chicken or roasted turkey. It would also make a great addition to a Thanksgiving table. We ate our cabbage mixed with browned ground beef, for a simple one bowl dinner. The girls really enjoyed this side dish as well, especially the apples and cranberries. If using half a large head of cabbage, the other half can be used to make Rotisserie Chicken and Cabbage Salad for lunches later in the week. The leftover apple cider is great warmed up with cinnamon to drink by a warm fire.

Note: If you cannot find plain non-alcoholic apple cider in the store, spiced apple cider (with mulling spices such as cinnamon and nutmeg) will work in it’s place. Just omit the cinnamon in the recipe. You may also use unfiltered apple juice or if all else fails plain 100% not from concentrate apple juice works as well.

Braised Cranberry Apple Cabbage

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Ingredients
  • ½ large head Purple Cabbage, sliced (or 1 medium Purple Cabbage)
  • 2 cups Cranberries
  • 2 Apples, cored and sliced
  • 1 medium Onion, sliced
  • 2 cups Apple Cider
  • 1 cup Chicken Stock/Broth
  • ¼ cup Apple Cider Vinegar
  • Juice of 2 Lemons
  • 1 tablespoon Cinnamon
  • Salt and Pepper to taste
Instructions
  1. Place all ingredients in a large pot, or crockpot. Liquid will not cover all ingredients, this is to allow space in the pot for the liquid in the cabbage to release as recipe cooks.
  2. Stir carefully, to not break cranberries, to combine.
  3. If cooking on stovetop in a pot: cook on low heat for 3-4 hours stirring occasionally.
  4. If cooking in a crockpot: cook on low for 5-6 hours.
  5. Strain with a slotted spoon before serving.

 

 

Rotisserie Chicken and Cabbage Salad

I’m lucky enough to have a short trek down a hallway at work to get to a microwave at lunchtime. Once there I might have to wait 30 seconds as one person warms their coffee in an uncharacteristically clean work microwave. My husband has the misfortune of having to walk across the shop floor, up a flight of stairs, and then fight to get to one of four dirty microwaves shared by 200 to 300 other hungry people all eating lunch at the same time. While I have it easy microwave wise, I appreciate being able to turn around from my desk and grab my lunch from the personal mini-fridge behind me and just eat lunch (I have a personal fridge in my office just for me due to food allergies). Having a cold lunch to eat is appreciated by the husband as well because he doesn’t have to mad dash to the microwave like it’s the last sale item on black Friday.

Making it even easier to get a cold lunch during the week, is three dollars off rotisserie chickens on Monday’s at Whole Foods. On the way home from work each Monday I stop by to pick up a rotisserie chicken to debone and shred. I usually end up making a rotisserie chicken and cabbage salad which gives us both a couple days of lunches. I might also add the shredded chicken to some chicken stock for a quick soup with some veggies or a spinach salad. But 95% of the time it ends up in the recipe below, which is also great for a pot luck. Sure I could roast my own chicken in the oven, but for the price of a rotisserie chicken on Mondays I take the time and money saver shortcut.

Rotisserie Chicken and Cabbage Salad
Ingredients
  • 1 Rotisserie or oven roasted chicken deboned and shredded
  • ½ Cup Mayonnaise (for homemade Paleo Mayonnaise I use the recipe from Nom Nom Paleo or I purchase Sir Kensington's Mayonnaise)
  • Salt and Pepper to taste
  • 1 teaspoon smoked Paprika
  • Half a head of Red Cabbage shredded or diced
  • 4 Carrots peeled and diced
  • 1 Green Apple diced
  • 2 Lemons juiced
Instructions
  1. Use 2 forks to shred and debone chicken into a large bowl.
  2. Add mayonnaise, salt & pepper, and paprika to bowl with chicken and stir to combine. Set aside.
  3. Dice cabbage and carrots. Add to bowl with chicken mixture.
  4. Dice apple. Add to bowl with chicken mixture. Pour lemon juice over apples.
  5. Stir until all ingredients are combined.
  6. Keep refrigerated until eaten.
Notes
Variations:
– Sub plain Mayonnaise for Sir Kensington’s Sriracha Mayonnaise
– Add Tessemae’s Hot Hot Sauce to taste to original recipe
– Use raisins instead of green apple and reduce to juice of one lemon
– Add 1 tablespoon dried parsley to original recipe
– Have green cabbage in your CSA box? Use green cabbage instead of red.
To oven roast your own chicken:
Easy and Amazing Roast Chicken from Everyday Paleo
Julia Child’s Classic Roast Chicken

 

And now for the disclaimer: The products above and linked to in this post are ones I used in my recipe. I did not receive any financial compensation or product for recommending any brand or product in this post. These are simply my personal recommendations and items I stock in my own kitchen. If you do purchase an item from the Amazon affiliate link located on the shop page, Nourish to Fuel receives a small compensation which helps to cover a portion of the cost for the site.