Crockpot Corned Beef and Cabbage (or Instant Pot)
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6 servings
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Calories
383 kcal
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Course
Main Course
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Cuisine
Irish
Crockpot Corned Beef and Cabbage (or Instant Pot)
Description
The recipe features a corned beef brisket cooked either in a slow cooker or an Instant Pot with a mix of vegetables: carrots, onions, potatoes, and cabbage. Beer and pickling spices add aromatic depth and a subtle tanginess to the cooking liquid. In the slow cooker, the meat rests on a bed of vegetables and cooks slowly to achieve a tender texture, while the Instant Pot method speeds cooking with pressure. Fresh thyme sprigs enhance the herbal notes.
The cooked corned beef is sliced thin against the grain for tenderness and served alongside the softened vegetables with horseradish and sour cream for added flavor. The cabbage is added partway through cooking to avoid over-softening.
This meal is typically served as a comforting dish for occasions like St. Patrick’s Day or anytime a traditional corned beef dinner is desired. Leftovers can be saved and reheated with care to maintain moisture.
Ingredients
- 3 carrot peeled and cut into 3-inch pieces
- 1 yellow onion , peeled and quartered
- ½ pound potato halved, small
- 1 corned beef brisket , (about 3-4 pounds), plus pickling spice packet or 1 tablespoon pickling spice
- 2 to 12-ounce beer I prefer ale or lagers
- 6 prigs thyme fresh
- ½ cabbage cut into 1 ½-inch wedges, head
- ½ cup sour cream
- 3-4 tablespoons horseradish to taste, prepared
Instructions
To Cook in the Slow Cooker:
- In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat-side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low.
- Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 ½ to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.
To Cook in the Instant Pot:
- Cut the corned beef into 2-3 chunks so it cooks faster and more evenly. Add to the insert of a 6 quart Instant Pot with the fat cap up. Layer with the onion, spices, thyme and beer. Cook on HIGH pressure for 90 minutes then do a quick release.
- Add the potatoes, carrots and cabbage to the insert, close, and set to HIGH pressure for another 5 minutes. Natural release for 5 minutes, cut, and serve.
For the Horseradish Sauce:
- Mix the sour cream and horseradish together in a small bowl. Refrigerate for up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 90mg | 30% |
| Sodium | 1900mg | 79% |
| Potassium | 787mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5215IU | 104% |
| Vitamin C | 48.9mg | 54% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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