The first time I cooked corned beef in my Instant Pot, I was amazed at how this traditional Irish-American dish zipped from pantry to plate in no time. The tender, juicy meat paired with vibrant, tender vegetables created a symphony of flavors and colors that felt celebratory, whether it was St. Patrick’s Day or just a cozy weeknight dinner. What truly sets my version apart is the addition of a zesty parsley cream sauce that elevates the dish from comfort food to something special. Imagine the rich aroma of seasoned beef mingling with fresh parsley as it cooks—an irresistible invitation to gather around the table and share a meal. Plus, it’s keto-friendly, with about 1g of carbs per serving, making it a delightful choice for anyone looking to savor homemade goodness without the excess. Let’s dive into this easy-to-follow recipe that promises to become a family favorite!
Why will you love instant pot corned beef?
Tender texture: This method yields perfectly cooked, fall-apart corned beef that melts in your mouth.
Flavor explosion: A zesty parsley cream sauce enhances the traditional flavor profile, making each bite a delight.
Time-saving: The Instant Pot ensures a quick cooking time, ideal for busy weeknights or last-minute gatherings.
Keto-friendly: With only 1g of carbs per serving, it’s a smart choice for those following low-carb diets.
Colorful veggies: Vibrant cabbage, potatoes, and carrots create a feast for the eyes, perfect for any occasion.
Family favorite: This comforting dish is sure to please even the pickiest eaters at your table!
Instant Pot Corned Beef Ingredients
For the Beef and Veggies
• Corned Beef – This main protein is the star of the dish, providing its signature flavor; remember to rinse it to reduce excess salt.
• Onion – Adds depth and sweetness; can be substituted with shallots for a milder taste.
• Garlic – Enhances the flavor profile; using fresh cloves will give a more robust taste.
• Beef Broth – Ensures moisture and richness; vegetable broth works well as a lighter alternative.
• Red Potatoes – Adds heartiness; feel free to swap with Yukon Gold or fingerling potatoes if desired.
• Baby Carrots – Offers sweetness and texture; regular carrots can be cut into chunks instead.
• Cabbage – Contributes freshness and texture; savoy cabbage is a delightful alternative.
For the Parsley Cream Sauce
• Butter – Essential for the roux in the cream sauce; olive oil is a healthier substitute.
• Flour – Thickens the sauce; gluten-free flour can be used for a gluten-free version.
• Milk – Provides creaminess; almond milk can be a great dairy-free alternative.
• Fresh Parsley – Adds vibrant color and flavor; fresh chives can substitute if parsley isn’t handy.
• Wholegrain Mustard – Delivers tang and depth to the sauce; Dijon mustard is a suitable replacement.
• Garlic Powder – Enhances flavor; can be omitted if fresh garlic is being used.
Now that you have all your ingredients ready, you’re just moments away from creating a delicious instant pot corned beef meal that the whole family will love!
How to Make Instant Pot Corned Beef
Prepare the pot: Begin by placing a trivet in the bottom of your Instant Pot. Add sliced onion and crushed garlic, then pour in beef broth to create a flavorful base.
Prepare the beef: Take your rinsed and patted dry corned beef, and place it on top of the onion mixture. Sprinkle the seasoning packet over the beef, ensuring it’s well-seasoned for maximum flavor.
Cook the beef: Secure the lid, sealing it tightly. Set the Instant Pot to HIGH PRESSURE and cook for 90 minutes, allowing the beef to tenderize beautifully.
Make the cream sauce: While the beef is cooking, use this time to prepare the zesty parsley cream sauce, mixing together your butter, flour, milk, and fresh parsley with mustard until creamy.
Release pressure: Once the cooking time is complete, let the pot naturally release pressure for 15 minutes. After that, carefully vent to release any remaining pressure.
Add vegetables: Remove the corned beef and set aside. Add your red potatoes, carrots, and cabbage to the pot. Seal the lid again, and cook on HIGH PRESSURE for an additional 5 minutes.
Final release: Perform a quick release for the vegetables. Once done, beautifully plate your tender corned beef alongside the vibrant vegetables, drizzling the parsley cream sauce on top.
Optional: Garnish with additional fresh parsley for an extra pop of color.
Exact quantities are listed in the recipe card below.
Expert Tips for Instant Pot Corned Beef
• Rinse the Beef: Always rinse your corned beef before cooking to minimize excess saltiness that can overwhelm the dish’s flavor.
• Fat Side Up: Place the corned beef fat side up in the pot for even cooking and optimal tenderness throughout the meat.
• Slice Against the Grain: When finished, remember to slice the corned beef against the grain to ensure each piece is juicy and tender.
• Cream Sauce Timing: Prepare the parsley cream sauce while the beef is cooking to save time and ensure freshness when served.
• Customize Veggies: Feel free to mix and match vegetables; adding or substituting cauliflower keeps it low-carb and adds variety to your instant pot corned beef.
What to Serve with Instant Pot Corned Beef and Cabbage?
Enhance your meal experience with these delightful pairings that complement rich flavors and vibrant textures.
- Crusty Bread: The perfect vessel for soaking up that luscious parsley cream sauce, adding a satisfying crunch to every bite.
- Irish Soda Bread: A traditional touch that adds a soft, slightly tangy flavor, making it a festive accompaniment to any St. Patrick’s Day feast.
- Roasted Brussels Sprouts: Their nutty flavor and crispy exterior contrast beautifully with the tender corned beef, offering a delightful bite.
- Colcannon: A creamy, buttery mix of mashed potatoes and cabbage; this side echoes the flavors of the main dish while adding creaminess.
- Pickled Vegetables: A tangy bite helps to cut through the richness of the dish, balancing each mouthful with a refreshing crunch.
- Heavy Cream Mashed Potatoes: Silky smooth potatoes complement the fall-apart tender beef while soaking in the flavors of the cream sauce.
- Green Salad: A light side that adds freshness and a splash of color to the table, balancing the hearty nature of the main course.
- Apple Cider: This slightly sweet and tangy drink pairs beautifully with the savory richness, creating a harmonious dining experience.
- Guinness or Irish Stout: A dark beer option that offers a rich, malty flavor, perfectly matching the depth of the corned beef.
- Chocolate Stout Cake: Cap off your meal with a decadent dessert that’s rich in flavor and pairs beautifully with the robust main dish!
Make Ahead Options
These Instant Pot Corned Beef and Cabbage are perfect for meal prep enthusiasts! You can prepare the corned beef up to 24 hours in advance by seasoning it and placing it in a resealable bag; this way, it soaks up all the flavors. Additionally, the parsley cream sauce can be made ahead and stored in the refrigerator for up to 3 days. Just keep it in an airtight container to maintain its creamy texture. When you’re ready to serve, simply reheat the sauce gently while the vegetables cook—everything will be just as delicious as if made fresh on the day! This preparation allows you to enjoy a comforting homemade meal with minimal effort on busy weeknights.
How to Store and Freeze Instant Pot Corned Beef
Fridge: Store leftover corned beef in an airtight container for up to 4 days. Ensure it’s cooled completely before sealing to maintain freshness.
Freezer: For longer storage, freeze corned beef along with its cooking liquid in a sealable bag for up to 3 months. This helps to retain moisture and flavor.
Reheating: Thaw in the fridge overnight before reheating. To warm, place the corned beef in a skillet over low heat, adding a splash of beef broth to keep it juicy and tender.
Instant Pot Corned Beef Variations
Feel free to make this dish your own by exploring some delightful twists that bring new flavors and textures to the table.
Low-Carb: Omit the potatoes and carrots entirely, or substitute them with cauliflower for a keto-friendly option that maintains the heartiness.
Spicy Kick: Add a pinch of red pepper flakes to the parsley cream sauce for a subtle heat that elevates the flavor profile.
Herb Swap: Experiment with different herbs like fresh dill or tarragon in the cream sauce for a unique twist that surprises the palate.
Creamy Alternative: Replace traditional dairy products in the cream sauce with cashew cream for a vegan-friendly and equally luscious option.
Vegetable Medley: Incorporate other veggies such as parsnips or celery for added texture and flavor, turning this classic into a hearty feast.
Smoky Flavor: For a smoky depth, toss in a few drops of liquid smoke into the broth before sealing the pot—it’s a game-changer!
Citrus Zing: Add a splash of lemon juice to the cream sauce just before serving to brighten the dish and add a refreshing sharpness.
Chunky Style: For a more rustic approach, chop your veggies into larger pieces and sauté them briefly before adding them to the pot for a different texture.
Instant Pot Corned Beef Recipe FAQs
How do I choose the right corned beef?
When selecting corned beef, look for cuts labeled “point” or “brisket.” The point cut has more fat and flavor, while the flat cut is leaner. It’s essential to ensure the meat looks fresh, with a vibrant pink color and minimal dark spots. Rinsing the corned beef before cooking is also key—this helps to reduce excess saltiness.
How long can I store leftover corned beef?
Leftover corned beef can be stored in an airtight container in the fridge for up to 4 days. Make sure the meat has cooled down completely before sealing it in the container to maintain its taste and texture. For longer preservation, consider freezing it!
Can I freeze instant pot corned beef?
Absolutely! To freeze your instant pot corned beef, place it in a sealable freezer bag along with the cooking liquid. This step is crucial for keeping the meat moist and flavorful when reheating. You can safely store this in the freezer for up to 3 months. Just remember to label your bag with the date!
What should I do if my beef turns out tough?
If your corned beef isn’t as tender as you hoped, it may require a bit more cooking time. Simply return it to the pot with a splash of beef broth and set it to HIGH PRESSURE for another 10-15 minutes, followed by a natural pressure release. This extra cooking can help break down tough fibers.
Is this recipe suitable for dietary restrictions?
Yes! This instant pot corned beef is keto-friendly, with only about 1g of carbs per serving, making it a great option for those watching their carbohydrate intake. However, if you’re preparing food for pets or people with allergies, always check the ingredients, particularly using gluten-free flour for the cream sauce and ensuring there are no added allergens.
How should I reheat my corned beef after freezing?
To reheat frozen corned beef, begin by transferring it to the fridge to thaw overnight. Once thawed, place it in a skillet over low heat, adding a little splash of beef broth to help keep it juicy and tender. Cover the skillet to assist with breaking down any remaining fibers, warming it thoroughly without it drying out.
Instant Pot Corned Beef with Zesty Parsley Cream Sauce
Ingredients
Equipment
Method
- Begin by placing a trivet in the bottom of your Instant Pot. Add sliced onion and crushed garlic, then pour in beef broth to create a flavorful base.
- Take your rinsed and patted dry corned beef, and place it on top of the onion mixture. Sprinkle the seasoning packet over the beef, ensuring it's well-seasoned for maximum flavor.
- Secure the lid, sealing it tightly. Set the Instant Pot to HIGH PRESSURE and cook for 90 minutes.
- While the beef is cooking, prepare the zesty parsley cream sauce by mixing together butter, flour, milk, and fresh parsley with mustard until creamy.
- Once the cooking time is complete, let the pot naturally release pressure for 15 minutes. After that, carefully vent to release any remaining pressure.
- Remove the corned beef and set aside. Add your red potatoes, carrots, and cabbage to the pot. Seal the lid again, and cook on HIGH PRESSURE for an additional 5 minutes.
- Perform a quick release for the vegetables. Once done, beautifully plate your tender corned beef alongside the vibrant vegetables, drizzling the parsley cream sauce on top.