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corned beef and cabbage crock pot

Savory Corned Beef and Cabbage Crock Pot Magic at Home

Delicious corned beef and cabbage crock pot recipe, perfect for cozy gatherings and St. Patrick's Day celebrations.
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Natural Release Time 15 minutes
Total Time 2 hours 5 minutes
Course dinner
Cuisine Irish-American
Servings 6 servings
Calories 380 kcal

Equipment

  • - Instant Pot
  • Saucepan

Ingredients
  

For the Beef and Vegetables

  • 1 medium Onion Provides a flavorful base; use yellow or white onion for the best taste.
  • 3 cloves Garlic Adds aromatic depth; fresh garlic is recommended.
  • 3 cups Beef Broth Enhances flavor and tenderizes the meat.
  • 3 pounds Corned Beef Rinse well to reduce saltiness before cooking.
  • 8 pieces Red Potatoes Quartered; swap for gold potatoes for a richer flavor.
  • 8 ounces Baby Carrots Offers natural sweetness and color.
  • ½ large Cabbage Cut into quarters; green or savoy cabbage works well.

For the Parsley Cream Sauce

  • 1 ounce Butter The base for the rich sauce.
  • 1 tablespoon Flour Acts as a thickening agent for the cream sauce.
  • 1.5 cups Milk Adds a creamy texture.
  • 2 tablespoons Fresh Parsley Finely chopped to brighten the sauce.
  • 1 tablespoon Whole Grain Mustard Provides a bold tanginess.
  • ½ teaspoon Garlic Powder Enhances the garlic flavor.

Instructions
 

Cooking Instructions

  • Prepare Instant Pot: Place the sliced onion and crushed garlic at the bottom of the Instant Pot, then pour 3 cups of beef broth over this aromatic layer.
  • Prepare Corned Beef: Rinse the corned beef under cold water, then pat it dry. Place the beef on top of the onions, and evenly spread the seasoning packet over it.
  • Cook Corned Beef: Lock the lid and set to HIGH PRESSURE. Cook for 90 minutes.
  • Make Parsley Cream Sauce: Melt 1 ounce of butter in a saucepan. Whisk in 1 tablespoon of flour and gradually add 1.5 cups of milk. Stir until the sauce thickens, about 5-7 minutes. Mix in 1 tablespoon of whole grain mustard, salt, and 2 tablespoons of chopped parsley.
  • Natural Release: After cooking, allow the Instant Pot to naturally release pressure for 15 minutes. Switch to VENTING to release remaining steam.
  • Cook Vegetables: Remove corned beef, add quartered red potatoes, baby carrots, and cabbage to the broth. Lock the lid and cook on HIGH PRESSURE for 5 minutes, then quick release.
  • Serve: Slice the corned beef against the grain for optimum tenderness. Serve with vegetables and drizzle the creamy parsley sauce over the top.

Notes

For extra flavor, garnish with additional chopped parsley before serving.
Keyword Comfort Food, corned beef and cabbage, Crock Pot, family meal, Instant Pot, St. Patrick's Day