2 lbs/900g Corned Beef Brisket (rinsed)
3 cups Water
1 Onion (halved)
3 cloves Garlic
2 Bay leaves
1/2 tsp Whole Peppercorns
1 tbsp Whole Spice Berries
2 Cinnamon Sticks
1 tsp Whole Cloves
1 Cabbage (cut into 8 wedges)
2 Carrots (largely chopped)
6 Potatoes (halved)
Honey Mustard Sauce
1/2 cup Mayonnaise
2 tbsp Dijon Mustard
2 tsp Yellow Mustard
1 tbsp Apple Cider Vinegar
3 tbsp Honey
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Set the Instant Pot to Saute-HIGH
Warm the pickling spices in the inner pot for a few minutes to release their flavor and aroma
Add the onion, garlic and 3 cups of water into the inner pot
Place the corned beef into the Instant Pot on top of a trivet
Apply the pressure lid and pressure cook on HIGH for 85 minutes.
Allow the pressure to release naturally for 10 minutes and then manually release any remaining the pressure
Remove the corned beef from the pot and set it aside to rest while the vegetables cook
Add the potatoes, carrots, and cabbage into the remaining liquid inside the inner pot
Apply the pressure lid and pressure cook on HIGH for 10 minutes.
Allow the pressure to release naturally for 3 minutes and then manually release any remaining the pressure
Thinly slice the corned beef against the grain
Serve with cabbage, potatoes, and carrots and drizzle with honey mustard sauce
Whisk the mayonnaise, yellow mustard, dijon mustard, apple cider vinegar, and honey together in a small bowl until creamy and well combined
Corned Beef and Cabbage
Honey Mustard Sauce
One-Pot Corned Beef and Cabbage
There's nothing better than a hearty and delicious plate of corned beef and cabbage to celebrate St. Patrick's Day. This tender and savory corned beef is infused with the flavors from warm pickling spices and pressure cooked to perfection in the Instant Pot. Served alongside hearty cabbage, carrots, and potatoes and accompanied by a sweet and tangy honey mustard sauce, this is an easy One-Pot meal that everyone will enjoy.
What is Corned Beef?
Corned beef is a cut of beef brisket that is brine-cured with salt. The term "corn" comes from the fact that large grains of rock salt called "corns" are used in the curing process which preserves the meat, keeps it moist and gives corned beef it's distinctive pink color. Corned beef is a popular Irish dish that was widely consumed during times when food was sparse since the beef could be preserved and would last a long time. It remains a popular Irish dish to this day, and while served all year long, it's a traditional dish many enjoy around St. Patrick's Day.
What is the best cut of meat for Corned Beef?
Corned beef is brine-cured beef brisket and the 2 most popular cuts are flat cut and point cut briskets. A flat cut is a leaner piece of meat that is flat and has a uniform thickness, whereas a point cut is thicker and fattier with more marbling throughout. Both cuts are flavorful and work well in any corned beef and cabbage dish, however, most packaged corned beef sold in stores use flat cut briskets that slice uniformly and makes a nicer presentation.
How can I make my own pickling spice for Corned Beef?
Some packaged corned beef briskets come with its own packet of pickling spices you can add to the meat while cooking. If however, the corned beef doesn't come with any pickling spices its easy to make you own. Simply mix these ingredients together:
- 2 Bay leaves
- 1/2 tsp Whole Peppercorns
- 1 tbsp Whole Spice Berries
- 2 Cinnamon Sticks
- 1 tsp Whole Cloves
Tips for the best Corned Beef and Cabbage
- If the corned beef brisket is too large to fit into the Instant Pot slice it in half and arrange them side by side rather than trying to squish it all into the pot as one piece
- Make your own pickling spices so you can control the flavor of the corned beef
- Let the corned beef rest for at least 5 minutes before slicing to allow all the flavorful juices to be re-absorbed into the meat
- When slicing the corned beef, make sure to cut across the grain so each piece is moist and tender
- Cut the cabbage into small wedges so they cook faster
- Cut the carrots and potatoes into larger pieces or else they will get too mushy when pressure cooking
- While the corned beef is resting, pressure cook the vegetables in the leftover cooking liquid from the meat so they can absorb the tasty flavor of the corned beef
What do you serve with Corned Beef and Cabbage?
Corned Beef and Cabbage is traditionally served alongside hearty vegetables like carrots and potatoes and accompanied with some type of mustard. We made a honey mustard sauce to go with our Corned Beef and Cabbage as we like how the honey adds a hint of sweetness to the tangy mustard and complements the savory saltiness of the corned beef. This dish is also great when served with a side of bread. If you're on a low-carb diet, corned beef and cabbage can be enjoyed on its own or with other vegetables like peas, brussels sprouts, or cauliflower.
Can I make Corned Beef ahead of time?
Corned Beef can be made ahead of time and is a great meal prep option for lunches and dinners during the week. It can be stored in the fridge for 3-4 days and also makes for delicious leftovers. If you have a lot of corned beef remaining, use the leftovers for a tasty corned beef and hash breakfast, a corned beef and rye sandwich, or try making corned beef and cabbage soup.
What if I don't have an Instant Pot?
We made this One-Pot meal using an Instant Pot since the corned beef cooks faster using the pressure cook function. If you don't have an Instant Pot this recipe can still be made in One-Pot using a Dutch Oven.
- Add the onions, garlic and pickling spices into the dutch oven and place the corned beef on top.
- Add the water to the pot and bring it to a gentle simmer on the stove.
- Place a cover on the pot and allow the corned beef to braise in the oven at 300°F for 3 hours.
- Half-way through the cooking, flip the corned beef so it cooks evenly on both sides.
- After 2 hours, add the potatoes to the dutch oven, and 30 minutes before it's done place the cabbage and carrots into the pot so they can soften and cook along with the corned beef.
- Warm the pickling spices in the inner pot for a few minutes to help release some of the flavors and aroma in the spices but make sure they don't burn
- Cut the cabbage into small wedges so it cooks faster when pressure cooking
- Cut the carrots into large pieces or else they will get too mushy during pressure cooking
- Make sure to allow the corned beef to rest for at least 5 minutes before slicing so all the juices can be re-absorbed into the meat
- When slicing the corned beef, make sure to cut across the grain
- This recipe was made using an Instant Pot Duo, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, warm and also make yogurt and rice.
- If you don't have a pressure cooker, you can make this recipe using a Dutch Oven. Add the onion, spices and garlic into the Dutch oven and place the corned beef on top. Add the water and bring to a simmer on the stove. Place a cover on the pot and braise in the oven at 300°F for 3 hours.