Welcome to the ultimate guide for preparing a show-stopping Instant Pot Corned Beef dinner! This recipe isn’t just about cooking a delicious cut of meat; it’s about crafting a complete, tender, and flavorful meal that brings together succulent corned beef, perfectly cooked baby potatoes, and sweet carrots, all crowned with a refreshing, zesty Irish Coleslaw. Forget the traditional limp boiled cabbage; we’re elevating this classic with a vibrant, crunchy slaw that perfectly complements the rich flavors of the beef. Whether you’re celebrating St. Patrick’s Day or simply craving a hearty, comforting dinner, this Instant Pot method promises an incredibly easy and incredibly tasty experience, making it a new family favorite.
The Ultimate St. Patrick’s Day Feast Made Easy
St. Patrick’s Day often conjures images of corned beef and cabbage, but let’s be honest – traditional boiled cabbage can sometimes fall short in texture and appeal. We’re taking this beloved holiday meal up several notches by transforming it into a complete culinary experience, all thanks to the magic of the Instant Pot. This recipe delivers the most tender, melt-in-your-mouth corned beef, infused with aromatic spices and garlic, alongside perfectly steamed baby potatoes and sweet carrots. The beauty of using an Instant Pot lies in its efficiency, allowing you to achieve fall-apart tender meat and vegetables in a fraction of the time it would take with conventional methods. It’s a true one-pot wonder that simplifies meal prep without compromising on depth of flavor or quality. You’ll be amazed at how effortlessly this entire feast comes together, leaving you more time to enjoy the celebration.
A Fresh Twist: Vibrant Irish Cabbage Slaw
While corned beef is undeniably the star, its traditional companion, boiled cabbage, often receives mixed reviews. It can become overly soft, watery, and lose its vibrant crunch. Our solution? A spectacular Irish Cabbage Slaw. This innovative side dish provides all the classic flavors you expect from a corned beef and cabbage pairing, but with an irresistible crispness and a refreshing tang that elevates the entire meal. The homemade dressing, a creamy blend of mayonnaise, honey, Dijon mustard, and a hint of caraway seeds, is what truly sets this slaw apart. Caraway seeds are a staple in Irish cooking, adding an authentic, slightly anise-like warmth that perfectly complements the savory beef.
This Irish Coleslaw offers a delightful textural contrast to the tender corned beef and soft vegetables. Its bright, tangy profile cuts through the richness of the meat, creating a perfectly balanced bite every time. It’s incredibly versatile too; while perfect with corned beef, it’s delicious enough to serve with grilled meats or as a standalone side dish. Once you try this crispy, flavorful slaw, you might never go back to plain cooked cabbage. It’s not just “out of this world delicious,” it’s a game-changer for your St. Patrick’s Day menu and beyond. If you prefer a more traditional cooked cabbage side, but with a lot more flavor, consider my Bacon Fried Cabbage recipe as an alternative!
Key Ingredients for Your Perfect Instant Pot Corned Beef
Gathering the right ingredients is the first step to culinary success. For our star dish, you’ll need:
- Corned Beef Brisket (with spice packet): The heart of our meal. Look for a 2-3 pound brisket, often found pre-packaged and brined, typically including a small spice packet. This packet is crucial for authentic flavor, usually containing bay leaves, peppercorns, and other aromatics.
- Garlic Cloves: Fresh garlic, lightly smashed, adds a pungent depth to the cooking liquid, permeating the beef and vegetables with its irresistible aroma.
- Water: The essential liquid for pressure cooking, creating the steam that tenderizes the beef and cooks the vegetables.
- Baby Red Potatoes: These small, tender potatoes cook beautifully alongside the brisket, absorbing the savory flavors of the broth. Their skins are thin and don’t require peeling, saving you prep time.
- Baby Carrots: Sweet and vibrant, baby carrots add both color and a touch of sweetness to balance the savory meal. They also cook to perfection under pressure.
- Olive Oil: Used to lightly coat the potatoes and carrots, ensuring they don’t stick and helping the garlic salt adhere evenly.
- Garlic Salt: A simple yet effective seasoning for the vegetables, enhancing their natural flavors and tying them into the overall garlicky theme of the meal.
Crafting the Exquisite Irish Coleslaw Dressing
For the optional but highly recommended Irish Coleslaw, you’ll need:
- Mayonnaise: Forms the creamy base of our dressing, providing richness and body.
- Honey: Adds a touch of natural sweetness, balancing the tanginess of the mustard and vinegar (if using any, or simply the natural tang of Dijon).
- Light Olive Oil: Contributes a silky texture to the dressing and helps emulsify the ingredients without overpowering the other flavors.
- Dijon Mustard: Offers a sharp, complex tang that elevates the dressing beyond a simple creamy mixture. It’s a key component in many classic vinaigrettes and dressings.
- Caraway Seeds: The secret ingredient for that authentic Irish touch! These seeds provide a distinctive warm, slightly anisy, and peppery flavor that pairs wonderfully with cabbage and corned beef.
- Salt: To taste, essential for seasoning the dressing and bringing out all the other flavors.
- Red Cabbage: Adds beautiful color and a slightly different texture and flavor profile compared to green cabbage.
- Green Cabbage: The classic coleslaw base, offering crispness and a mild, fresh taste.
- Fresh Parsley (optional): A vibrant garnish that adds a burst of freshness and a hint of herbaceous flavor.
Step-by-Step: Mastering Instant Pot Corned Beef & Irish Coleslaw
Preparing the Corned Beef for Pressure Cooking
The Instant Pot makes preparing tender corned beef incredibly straightforward. Start by pouring 4 cups of water into the bottom of your 6-quart (or larger) Instant Pot. Next, carefully place the corned beef brisket into the pot. If your brisket has a noticeable fatty side, position it fat-side down. This allows the fat to render and baste the meat as it cooks, resulting in a more succulent and flavorful cut. Sprinkle the included spice packet evenly over the top of the brisket. Finally, add the lightly smashed garlic cloves around and on top of the brisket. Smashing the garlic gently releases its aromatic oils, infusing the cooking liquid and the meat with a rich, savory essence.
Adding Vegetables for a Complete Meal
For a truly complete meal, we’ll cook the potatoes and carrots right alongside the corned beef. In a separate bowl or a large resealable plastic bag, combine the baby red potatoes and baby carrots. Drizzle them with 1 tablespoon of olive oil and sprinkle with ½ tablespoon of garlic salt. Toss everything gently until the vegetables are evenly coated. Arrange the seasoned potatoes and carrots around the sides of the brisket in the Instant Pot. Ensure they are submerged in some of the liquid for optimal cooking. Securely lock the lid on your Instant Pot, set the vent to the sealing position, and pressure cook on HIGH for 45 minutes. This simultaneous cooking method saves time and infuses the vegetables with the delicious flavors from the brisket.
Crafting Your Signature Irish Coleslaw
While the Instant Pot is busy tenderizing your corned beef and vegetables, it’s the perfect time to prepare the vibrant Irish Coleslaw. In a large mixing bowl, whisk together the mayonnaise, honey, light olive oil, Dijon mustard, and caraway seeds until the dressing is smooth and well combined. Taste the dressing and season with salt as needed – remember, you can always add more, but you can’t take it away! This dressing forms the creamy, tangy, and subtly spiced base that will transform your cabbage into an extraordinary side dish.
Once your dressing is ready, gently add the finely shredded red and green cabbage to the bowl. If using, fold in the fresh parsley. Toss everything together carefully, ensuring the cabbage is thoroughly coated with the delicious dressing without bruising the delicate shreds. The goal is to distribute the flavors evenly while maintaining the cabbage’s crisp texture. Cover the bowl and refrigerate the Irish Coleslaw until you’re ready to serve your meal. Chilling allows the flavors to meld beautifully and ensures a refreshing crunch.
The anticipation builds as your Instant Pot hums away and your fresh coleslaw chills. This dual preparation strategy ensures that all components of your meal are ready simultaneously, making for a seamless and stress-free cooking experience.
The Grand Finale: Finishing and Serving Your Meal
Once the corned beef and vegetables have finished their 45-minute pressure cooking cycle, allow the Instant Pot to naturally release pressure for approximately 10 minutes. This natural release time is crucial for large cuts of meat, as it helps the fibers relax, ensuring a more tender and juicy result. After 10 minutes, carefully release any remaining pressure by turning the valve to the venting position, allowing all the steam to escape. Once the steam has fully dissipated and the pressure pin has dropped, gently remove the lid, opening it away from your face to avoid residual steam.
Carefully transfer the cooked carrots and potatoes to a serving platter. Cover them loosely with aluminum foil to keep them warm while you prepare the corned beef. Next, place the tender corned beef onto a large cutting board and allow it to rest for at least 5 minutes. Resting meat is a vital step; it allows the juices to redistribute throughout the brisket, ensuring maximum flavor and moisture when sliced.
After resting, slice the corned beef against the grain. This technique is essential for achieving the most tender slices, as it shortens the muscle fibers, making each bite easier to chew and more enjoyable. Arrange the beautifully sliced corned beef on top of the serving platter with the potatoes and carrots. Serve this magnificent Instant Pot Corned Beef immediately, accompanied by your chilled, vibrant Irish Coleslaw. The rich, tender beef and perfectly cooked vegetables, contrasted with the fresh, tangy slaw, create a harmonious and deeply satisfying meal that’s perfect for any occasion.
Each forkful of this corned beef is incredibly tender and bursting with savory flavor. It’s a testament to the Instant Pot’s ability to transform a humble brisket into a gourmet experience.
Pro Tips for the Best Instant Pot Corned Beef & Slaw
- Choosing Your Brisket: Corned beef brisket comes in two main cuts: flat cut (or “point”) and point cut. The flat cut is leaner and slices more uniformly, while the point cut is fattier and more marbled, resulting in a richer, fall-apart texture. Either works beautifully in the Instant Pot; choose based on your preference.
- Enhancing Flavor: For an extra layer of flavor, consider adding a tablespoon of apple cider vinegar or a stout beer (like Guinness) to the cooking liquid in the Instant Pot. This can add a wonderful tang and depth to the beef.
- Perfectly Cooked Vegetables: If you prefer your vegetables slightly firmer, you can add them during the last 15-20 minutes of pressure cooking, especially if using larger potatoes or carrots. However, for baby potatoes and carrots, cooking them for the full 45 minutes yields a perfectly tender texture.
- Slaw Variations: Feel free to customize your Irish Coleslaw. Add a grated apple for extra sweetness and crunch, a handful of toasted walnuts or pecans for nutty flavor, or a sprinkle of fresh dill for another herbaceous note.
- Making Ahead: The Irish Coleslaw can be made a day in advance and stored in the refrigerator. In fact, it often tastes even better the next day as the flavors have more time to meld.
- Leftovers: Leftover corned beef makes fantastic sandwiches, hash, or reubens. Store the sliced beef and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain tenderness.
Frequently Asked Questions (FAQ)
Here are some common questions about making Instant Pot Corned Beef and Irish Coleslaw:
- Can I use a different type of cabbage for the slaw?
- Absolutely! While red and green cabbage offer great color and texture contrast, you can use all green cabbage, or even Savoy cabbage. Just ensure it’s finely shredded for the best results.
- What if I don’t have baby potatoes or carrots?
- You can use regular potatoes (like Yukon Gold or Russet) and carrots, but you’ll need to cut them into 1-2 inch chunks to ensure they cook evenly and thoroughly within the 45-minute timeframe. Keep the pieces relatively uniform in size.
- Can I make this recipe in a slow cooker instead of an Instant Pot?
- Yes, you can! For a slow cooker, place the brisket, spices, and garlic in the cooker with 4 cups of water. Cook on low for 6-8 hours or on high for 3-4 hours. Add the seasoned potatoes and carrots during the last 2-3 hours of cooking on low, or the last 1-1.5 hours on high. Cooking times may vary, so check for tenderness.
- How important is slicing the corned beef against the grain?
- It’s very important! Slicing against the grain means cutting perpendicular to the long lines of muscle fibers you can see in the meat. This shortens those fibers, making the beef much more tender and easier to chew. Slicing with the grain will result in tough, stringy meat.
- Can I freeze leftover corned beef?
- Yes, cooked corned beef can be frozen. Wrap it tightly in plastic wrap and then in foil, or place in an airtight freezer-safe bag or container. It will keep for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Is the Irish Coleslaw spicy?
- No, this particular Irish Coleslaw recipe is not spicy. The Dijon mustard provides tang and a slight kick, but it’s balanced by the honey and mayonnaise. If you prefer a bit of heat, you could add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
More Delicious Irish & Comfort Food Recipes
If you loved this recipe, explore more comforting and delicious dishes:
- Corned Beef Hash
- Slow Cooker Corned Beef
- Shepherd’s Pie
- Crock Pot Shepherd’s Pie
- Reuben Dip
- Reuben Sliders
- Stuffed Cabbage Rolls
- Creamed Chipped Beef
- Quick Sauerkraut
- Homemade Sauerkraut (Fermented)
- St. Patrick’s Day Recipes
- Irish Apple Cake
- Irish Soda Bread
- Irish Brown Bread
Instant Pot Corned Beef with Irish Coleslaw
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30 minutes
45 minutes
1 hour 15 minutes
4
Brandie Skibinski
Ingredients
For the Corned Beef:
- 2-3 pounds corned beef brisket (with spice packet)
- 4 whole garlic cloves (lightly smashed)
- 4 cups water
- 1 pound baby red potatoes
- 1 pound baby carrots
- 1 Tablespoon olive oil
- ½ Tablespoon garlic salt
For the Irish Cabbage Coleslaw:
- ½ cup mayonnaise
- 1 Tablespoon honey
- 1 Tablespoon light olive oil
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon caraway seeds
- salt, to taste
- 3 cups finely shredded red cabbage
- 3 cups finely shredded green cabbage
- 2 Tablespoons dried or fresh parsley (optional)
Instructions
For the Corned Beef:
- Pour 4 cups of water into the bottom of an 6 quart (or larger) Instant Pot.
- Place the corned beef brisket into the pot (if it has a fatty side, place it fat side down.)
- Sprinkle the spice packet on top of the brisket and place lightly smashed garlic cloves on top as well.
- In a bowl or large ziploc bag, toss baby red potatoes and baby carrots with 1 Tablespoon olive oil and ½ Tablespoon garlic salt. Place the seasoned vegetables around the sides of the brisket in the Instant Pot.
- Lock the lid on top of the Instant Pot and pressure cook on HIGH for 45 minutes.
- While the corned beef is cooking, begin making the Irish Coleslaw.
For the Irish Coleslaw:
- In a large bowl, whisk together mayonnaise, honey, light olive oil, Dijon mustard, caraway seeds, and season with salt (to taste).
- Gently toss the dressing with finely shredded red and green cabbage and fresh parsley (if using).
- Cover and refrigerate until ready to serve.
To finish:
- Once corned beef and veggies have finished cooking, allow the pressure to naturally release for about 10 minutes, then manually release the remaining pressure by turning the valve to allow steam to escape.
- Once steam has escaped and pressure has released, carefully remove the lid. Place carrots and potatoes on a serving platter; cover with aluminum foil to keep warm.
- Place the corned beef on a large cutting board and allow to rest for 5 minutes. Slice the corned beef against the grain and place on top of the platter with the vegetables.
- Serve immediately with the chilled Irish Coleslaw.
Video
Main Course
American, Irish
Nutrition
Calories:
878
kcal
|
Carbohydrates:
41
g
|
Protein:
38
g
|
Fat:
62
g
|
Sodium:
3981
mg
|
Fiber:
8
g
|
Sugar:
16
g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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