Try This Instant Pot Recipe for the Perfect St. Patty's Day Meal!

Many people only eat the beloved St. Patrick’s Day meal of corned beef and cabbage on St. Patrick’s Day so maybe I am weird, but when I came across this recipe for Instant Pot corned beef and cabbage back in December, it looked so good I had to make it immediately! I love this meal so much I could eat it any ol’ time of the year.  I already got my fix a couple months ago but I can’t wait to make it again for St. Patrick’s Day this year for my family.

Did you know that in Ireland corned beef and cabbage is about as Irish as a McDonald’s shamrock shake? Back in the day people in Ireland would have celebrated with soda bread and Irish stew or maybe a meal of pork and potatoes, which were inexpensive. The tradition of celebrating by eating corned beef and cabbage started in America because those foods were less expensive for immigrants who came to America. They substituted beef for pork and cabbage for potatoes. 

Here are a few fun St. Patty’s Day trivia bits:

  • It takes 40 pounds of dye to turn the Chicago river green for St. Patrick’s Day.
  • A crystal bowl of shamrocks is given by the president of Ireland to the President of the United States each St. Patrick’s day.
  • Over 1 million people come to celebrate the observance of St. Patrick’s Day in Dublin every year.
  • 34.7 million U.S. residents claim to be of Irish descent. This number is more than seven times the population of Ireland itself.
  • Your odds of finding a four-leaf clover are about 1 in 10,000.
  • The original color associated with St. Patrick’s Day was actually blue. The shift to green happened because of Ireland’s nickname “The Emerald Isle”, the green in the Irish flag and the shamrock, or clover. Green ribbons and shamrocks were worn as early as the 17th century.
  • According to, the value of a leprechaun’s pot of gold is $1.22 million. That’s 1,000 gold coins weighing 1 ounce each.
  • There are 16 places in the United States named Dublin.
  • St. Patrick never actually got canonized by a pope, making his saintly status somewhat questionable.
Now, if you plan to make corned beef and cabbage this year and you have an Instant Pot, you should give this recipe a try! You won’t be sorry you did. Just remember that while corned beef is technically a brisket, it is not just a brisket. You do have to buy it specifically “corned”. Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. It will come with a packet of seasonings to go with it. 

How do you plan to celebrate St. Patrick’s Day this year? Will you be making some Irish soda bread and stew or maybe some corned beef and cabbage? Please share your thoughts in the comments below. 

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is absolutely delicious. Make this classic St. Patrick's Day Irish meal. Pressure cooker corned beef brisket and cabbage is a dump and start recipe! Author: Sandy Clifton Recipe Type: Irish

Serving size: 5
Calories per serving: 1,610

6 cloves garlic, roughly chopped
1 yellow onion, quartered
2 4 lb 2-4 corned beef brisket, rinsed (with the spice packet). if larger than 3lbs, cut in half
1 12 ounces bottle guinness beer, or other stout (or 2-3 cups beef broth, or water)
2 3 cups 2-3 water (2 for a small brisket, and 3 for a larger one)
3 med carrots, cut in 3" pieces
2 med potatoes, cut into fourths or sixths
1 small head cabbage, cut in fourths or sixths

Add the garlic and onion to the pot.

Place the brisket in the pot with the fat side down.

Sprinkle spice packet over and around the brisket.

Pour the beer (or other liquid), and water in the pot, trying not to wash off all of the spices from the meat.

Place the lid on the pot and lock in place. Set the steam release knob to sealing.

Press the Pressure Cook/Manual button, or dial, and then the + or - button or dial to 90 minutes, and make sure it is set to High pressure.

When cooking cycle is finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then manually release the remaining steam (slowly at first, in short bursts so you know only steam will spew from the knob) until the pin in the lid drops down. Then open the lid and use tongs to carefully remove the meat to a dish, spoon some of the hot cooking liquid over it and cover to let it rest.

Add the carrots, potatoes, and cabbage to the pot and close the lid, set it to sealing, and set the cook time for 3 minutes. Do a controlled (slowly at first, in short bursts so you know only steam will spew from the knob) Quick Release when the cook cycle is finished.

Slice the brisket against the grain for the most tender and easy to eat meat. Then place the meat and vegetables in a dish with enough cooking liquid poured over to make it nice and juicy.

Serve with some crusty bread to sop up that wonderful broth!


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    Mary Richardson
    Weekly Newsletter Contributor since 2014
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