I know that corned beef and cabbage is something that people either love or hate but I fall into the category of people who fu*king love it! With St. Patrick’s Day right around the corner, I thought it would be the perfect time to make this recipe and share it with you — there are a lot of you who are dying to make it!
Prepping this meal couldn’t be easier (especially because it’s made in an Instant Pot.) If you make it, please tag me and let me know how it turns out!
Ingredients
- 3-4 lb corned beef brisket
- 1 seasoning packet
- 1 large onion, sliced
- 5 cloves garlic, crushed
- 1 cup Guinness
- 1 tbsp brown sugar
- 1 cup beef broth
- 1 pour small potatoes cut in half or quarters
- 1 pound carrots cut into small carrots (baby carrot size)
- 1/2 head green cabbage cut into wedges
- Salt and pepper
Instructions
- Rinse the corned beef and pat dry
- Place onions at the bottom of Instant Pot
- Place corned beef on top of onions
- Sprinkle brown sugar, garlic, and pickling season packet on top
- Add beer and broth
- Select manual pressure and set to 90 minutes (if using 3 lb corned beef only cook 85 minutes)
- Once cook time is done, let the pressure release naturally for 15 minutes, then quick release
- Remove onions and then drain but keep 2-3 cups of liquid in the pot to cook the veggies
- Add the carrots and potatoes then top with cabbage
- Set Instant Pot to 10 minutes then do quick release
- Serve with horseradish cream sauce (recipe below) and top veggies with a little apple cider vinegar
Creamed Horseradish Sauce
Mix all of the ingredients then refrigerate until time to serve.
Ingredients
- 1/2 cup mayo
- 1/2 cup sour cream
- Zest of one lemon
- Juice from 1/2 lemon
- 2-3 tbsp horseradish
- 1 tsp onion powder
- 1 tsp salt
- Pepper to taste
More of my recipes:
- Easy Caprese Chicken
- Chopped Veggie Salad
- Greek Chicken and Rice Bowls
- My Favorite Egg-Free Breakfast Bowls
- Build Your Own Sushi Bowls
