Paleo Instant Pot Corned Beef and Cabbage

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Shutterbug Chef!

Every year in the Spring Fall, my family gets a hankering for our favorite irish meal:  Corned Beef and Cabbage.  The other day I tried it in the Instant Pot and immediately knew I would never fix it again the old school way!

My mother-in-law was famous (in the family) for her Corned Beef recipe.  When I joined the family, she shared her recipe with me and I have been making it ever since! (The old recipe took 4 hours before adding the vegetables.) The major change is that I will ONLY make this in the Instant Pot forever more!  I played around with spices and herbs and feel like the recipe below is ideal!  I think Rose would be proud!  Naturally clean and paleo-friendly, this Paleo Instant Pot Corned Beef and Cabbage is ready to eat in under 2 hours! And, oh those leftovers!

Although Corned Beef and Cabbage is traditionally served around St Patrick’s day in March, think of it as comfort food any time this Fall!

Below is a 1986 copy of the recipe I wrote down from my mother-in-law’s recipe to share with others!

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Paleo Instant Pot Corned Beef and Cabbage

  • Author:
  • Prep Time: 15
  • Cook Time: 75 minutes plus pressure build up time
  • Total Time: Under 2 hours
  • Yield: 6 servings

Ingredients

FOR THE CORNED BEEF:

3-4 pound nitrate free corned beef (Preferably the flat portion)

1 onion sliced

6 smashed garlic cloves

water to cover (about 4 cups)

1 teaspoon dill weed

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

2 bay leaves

3 whole cloves

1 teaspoon cinnamon

6-8 black peppercorns

2 ribs of celery sliced in half lengthwise

1 orange, halved

FOR THE VEGETABLES:

1 head of green cabbage, cut into 4-8 wedges, depending on size

5-8 carrots, cleaned (peeling is optional)

2 small red or yellow potatoes per person

Instructions

Remove seasoning packet from corned beef and save to add in the pot.

Rinse the meat and place in Instant Pot and then add the remaining corned beef ingredients.

Set Instant Pot to manual and 70 minutes.  Be sure seal is closed.  Allow the pot to release the pressure naturally, about 20 minutes.

Remove corned beef to a plate and reserve all but 2 cups of the cooking liquid from the pot. Cover the beef with foil to keep warm.

Place the vegetables into the cooking liquid in the pot and set to Manual for 2 minutes. (Keep in mind that the pressure will take 8-10 minutes before starting the 2 minute cook time.)  When the 2 minute timer appears, slice the meat against the grain into 1/2 inch slices.  Serve with the cabbage, carrots and potatoes.

Quick release and place the vegetables in a bowl.

Notes

One time I was cooking this at a friends house.  She did not have the cloves nor cinnamon.  I subbed in Chinese 5 Spice powder and it was great!

If you have an Instant Pot that is smaller than an 8 quart, use the reserved cooking liquid in a large sauce pan or Dutch Oven to cook some of the vegetables.

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Shutterbug Chef!

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