Instant Pot Corned Beef and Cabbage

This Instant Pot Corned Beef and Cabbage comes out so just as tender and flavorful as the stove top version, but in half the time! This corned beef dinner with cabbage, potatoes and carrots is a the perfect dish for a classic for St. Patrick’s Day.

Instant pot corned beefInstant Pot Corned Beef and Cabbage

Who doesn’t love a good boiled dinner, also known as corned beef and cabbage? This classic St. Patrick’s Day dish shouldn’t just be relegated to a once-a-year-meal though, because corned beef is so good, especially when you brine it yourself! The leftovers alone are worth making this meal for! We turned to the Instant Pot to make this dish to cut the cooking time in half and ensure the perfect fork tender brisket and from here on out will be cooking it this way.

What is corned beef?

Corned beef is simply salted or cured beef. It’s topically a brisket, but can also be an eye roast. It’s put in a brine with lots of salt, some sugar and spices like juniper berries and mustard seed. Once it’s done brining, typically 5-10 days later, it’s cooked! We delve into more details in this post here!

How do you cook corned beef in the Instant Pot?

It’s as easy as rinsing the corned beef, placing it in the Instant Pot on a trivet with a lot of water, cooking on high pressure for 85 minutes and then a natural release! We place the additional vegetable in the leftover broth for a quick 4 minute cook. Typically it can take 3-6 hours to cook a corned beef, so using the Instant Pot is really a time saver in this recipe.

Corned beef instant pot

What is in the spice packet for corned beef?

Honestly, anything can be in those spice packets that sometimes come with commercially prepared corned beef. Which is why we advocate making your own (or buying a high quality one). If the corned beef is brined properly all of the flavor should already be inside of the meat! If you aren’t sure that is the case with yours, we used these spices in our brine:

  • juniper berries
  • cinnamon
  • whole cloves
  • peppercorn
  • bay leaves
  • mustard seed

We recommend rinsing the corned beef very well to get off the excess salt in the brine before you cook it. This is true whether you make your own brine or buy store bought. Otherwise you’ll end up with a really salty corned beef.

Instant pot corned beef and cabbage recipe

Can you overcook a corned beef?

You can certainly cook it incorrectly! A corned beef, whether it is a brisket or an eye of round cut should be cooked low and slow, unless you are using a pressure cooker, in which case cooking under pressure keeps it tender. Traditionally this type of meat is tenderized first with the brine, and then it is submerged in liquid and cooked slowly over a long period of time. A slow cooker is also a great way to cook this type of meat. If you cook this type of meat very quickly with high temperature it will seize up and be tough.

What can you make with leftover corned beef?

Leftover corned beef was made to be turned into corned beef hash! It’s also great sliced thin when cold and turned into sandwiches. During testing we also used some of the leftover meat for a stir fry and for a soup!

Corned beef and cabbage instant pot

If you like this Instant Pot recipe, check out these others:

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Instant Pot Corned Beef and Cabbage

Prep Time 00:05 Cook Time 1:29 Inactive Time 00:25 Total Time 1:34 Serves 4-6

Ingredients

  • 3-4lb corned beef brisket (look for nitrate free or make your own here)
  • 4 cups water
  • ½ head green cabbage, sliced into 4 wedges
  • 12 ounces small red potatoes (about 8)
  • 4 large carrots, peeled and sliced on the bias about 2”
  • Parsley, for garnish

Directions

  1. Rinse the corned beef really well to remove any excess salt.
  2. Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.
  3. Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.
  4. Remove corned beef with trivet and set aside and keep warm.
  5. Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.
  6. Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.

Recipe Notes

  1. If using the 6 quart you may need to slice the corned beef in half to fit. Slice in half and stack each piece next to each other, but not on top of one another
  2. After cooking if you wish to remove the fat cap on the brisket, feel free to do so.
  3. Too cook on the stove top:
    1. In a large pot add the brisket and cover with enough water to cover by 1 inch. Bring to a boil over high heat, and then reduce the heat to low, cover and simmer for 2 hours. Check periodically to make sure the water hasn't reduced below the beef, and if it has add more as needed.
    2. Add cabbage, potatoes and carrots and cook for 1 more hour or until the meat is fork tender.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Pork Carnitas (Instant Pot and Slow Cooker)

This Pork Carnitas recipe, made either in the Instant Pot or Slow Cooker, is an easy and flavorful dinner or meal prep for a healthy start to the New Year. It’s Whole30, Paleo and Keto friendly and pairs with so many different sides (including this Healthy Cole Slaw recipe) that makes it a no-brainer to put on your cooking list now.

Pork carnitas recipe

Pork Carnitas (Instant Pot and Slow Cooker)

This recipe is a favorite at our Food Editor Kelli’s home. It’s on rotation at least twice a month and served for both dinner and then for lunch a few days of the week. It’s so easy to put together in either the slow cooker or the Instant Pot and with minimal ingredients. It’s also versatile in how you serve it: you can put it in tortillas as a kid-friendly dinner, serve it with cauli-rice if you’re doing the low-carb thing, or as Kelli’s favorite over a simple slaw for a quick meal that can be eaten for lunch over a few days.

Pork carnitas instant pot

We love the simplicity in the flavors here: the pork isn’t inundated with too many spices but really relying on the basics: an onion, a teaspoon of chili powder and a pinch of garlic and cinnamon. Wondering about the cinnamon? There is no sugar in this recipe, but the cinnamon gives it the most subtle hint of warmness that you couldn’t detect what it is, but would surely be missing out if it wasn’t included. Trust us on this one.

We’ve included recipes for both the long method in the slow cooker, or the faster version in the Instant Pot. For the Instant Pot version there isn’t any liquid included in the ingredients. The onion and the pork will release so much liquid that it isn’t needed and will safely come up to pressure.

Pork carnitas slow cooker

After the pork is fork-tender you can do the optional step of broiling the carnitas until they’re nice and crispy. Garnish with a bit of lime and a splash of the cooking liquid and this meal is simplicity at it’s finest. Check out the Healthy Cole Slaw recipe to pair it with!

Shredded pork carnitas

Tools to make this  Pork Carnitas recipe:

If you like this easy meal prep recipe, check out these others:

Pork Carnitas (Instant Pot and Slow Cooker)

Prep Time 00:10 Cook Time 00:60 Inactive Time 00:30 Total Time 01:40 Serves 6-8

Ingredients

For Carnitas

To serve

Directions

For Carnitas (Instant Pot)

  1. Place all of ingredients in a 6 or 8 quart Instant Pot, close the lid and set the vent to sealing.
  2. Cook on Manual High Pressure for 60 minutes, and let it natural release for at least 10 minutes (but you can let it fully naturally release if desired).
  3. Pre-heat broiler to 500ºF. 
  4. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
  5. Serve with cole slaw, tortillas or with caulirice.

For Carnitas (Slow Cooker):

  1. Place all ingredients in a slow cooker and cook on low for 7-8 hours until the meat is fall-off-the-bone tender.
  2. Pre-heat broiler to 500ºF. 
  3. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
  4. Serve with cole slaw, tortillas or with caulirice.

Recipe Notes

  1. Don't throw away the liquid remaining in the bottom of the Instant Pot / Slow Cooker, it's super flavorful and should be spooned over the crispy carnitas! There is some fat in there, so you can store it separate so you can scoop it off when it's cold, but we didn't feel this was necessary we just stored and leftovers all together.
  2. Not it isn't a mistake the no added liquid is included in these instructions! For both the Instant Pot version and Slow cooker there isn't any liquid included in the ingredients. The pork releases so much liquid that it is not needed. We are aware the it states the Instant Pot needs 1/2 cup of liquid at least to work, so we initially tested it with 1/2 cup of liquid but it resulted in an extreme amount of liquid at the end because the pork and onions releases so much that going forward we did not use any added liquid in the beginning and ours cooked up beautifully during testing, with no error in our IP. We tested it in two different Instant Pot's (a 6 qt. and an 8 qt.) with no error. If your Instant Pot has an error message, as we've gotten one comment with that, go ahead and put in 1/2 cup liquid, either water or broth. You may need to reduce the liquid after the cooking time. You are looking for a resulting flavorful broth!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Instant Pot or Slow Cooker Carnitas

Hot and Sour Soup (Vegetarian)

This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it!! It’s my new favorite vegetarian soup that I know you are going to absolutely love!!

Hot and sour soup recipeHot and Sour Soup

When we were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. You all have been asking me for some comforting warm soup recipes, so I knew this is the one I wanted to share!

There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.

Easy hot and sour soup

The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.

We use veggies as the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but feel free to substitute in what you like or have on hand. The soup is slightly thickened using a bit of arrowroot and then finally you are going to stir in some scrambled egg to make fine “ribbons”. We wait until the end to add white vinegar (though you can also use unseasoned rice vinegar if you have that) and ground white pepper to let those flavors shine through.

Hot and sour soup recipe

Add in tofu if desired, cilantro and some red pepper flakes to add a bit more heat to it! I generally avoid soy, but occasionally will use tofu if it fits a recipe, like this soup. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn’t your thing, you can totally leave it out. We loved this as a vegetarian soup, and didn’t feel it lacked anything but if you wanted to make this meal using meat traditionally some pork might be added, but chicken would also be delicious in this.

If you like this soup recipe, try these others:

 

Hot and Sour Soup

Prep Time 00:05 Cook Time 00:30 Total Time 00:35 Serves 4

Ingredients

  • 1 tablespoon and 1 teaspoon avocado oil, divided
  • 5 ounces shiitake mushrooms, sliced
  • 1 onion, small dice
  • 1 teaspoon fine sea salt
  • 3 garlic cloves, minced
  • 1” ginger, grated
  • 2 large carrot, cut into matchsticks
  • 2 cups shredded brussels sprouts (see note)
  • 1 cup napa cabbage, finely sliced 
  • 1 medium zucchini, cut into matchsticks
  • 6 cups chicken bone broth or veggie stock
  • 1 teaspoon fish sauce (optional, leave out for vegetarian)
  • 1 tablespoon arrowroot
  • 1/4 cup coconut aminos
  • 3 eggs, beaten and whirled in
  • 1/4 cup white vinegar
  • 1 teaspoon white pepper
  • 2 scallions, sliced thin, for garnish
  • Cilantro, for garnish
  • 1 cup firm tofu, drained and diced (optional)
  • Red pepper flakes, to taste 

Directions

  1. Heat a large heavy bottomed pot over medium high heat and add oil.
  2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
  3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
  4. Add garlic and ginger, cook 1 minute.
  5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
  6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
  7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
  8. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
  9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
  10. Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.

Recipe Notes

  1. Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
  2. I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Vietnamese Beef Cabbage Wraps

These Vietnamese Beef Cabbage Wraps will be the new hit of your weeknight dinner! Flavorful slow cooker shredded Vietnamese beef topped with pan-fried okra and blistered shishito peppers wrapped in napa cabbage for a delicious meal pulled together from your CSA or farmer’s market haul!!

Vietnamese Beef Cabbage Wraps

I love this dish! I had some napa cabbage from my CSA and wanted to put it to good use as a lettuce wrap replacement. I want to put this beef on EVERYTHING. It is cooked slow with my favorite set it and forget it method, and has ALL THE FLAVORS. I wanted to use up all of my CSA haul, so I breaded some okra, pan fried it up, and blistered some shishito peppers for the ultimate dinner win. 

Week 4 of the CSA summer series with Fed and Fit and PaleOMG is already here. Where is summer going? We’re getting married in less than 4 weeks. NUTS.

Check out the recipes for Week 1, Week 2, and Week 3– and of course this week!

Vietnamese Beef Cabbage Wraps

It’s a unique combo, but trust me, you’ll want to make these! The beef is EVERYTHING.Vietnamese Beef Cabbage Wraps

[yumprint-recipe id=’375′]Vietnamese Beef Cabbage WrapsVietnamese Beef Cabbage Wraps


Cassy made you Fennel Pesto Whole Chicken & Zucchini Spaghetti

Bursting with fresh flavor, this dairy-free, Paleo fennel pesto makes for a delicious roasted chicken and craveable pesto zucchini spaghetti!

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Juli made you Thai Carrot & Cucumber Gazpacho

A cold soup for the hot summer months that is filled with cucumber, carrots, and tomatoes, mixed with ingredients like coconut milk and lime leaves to give it a Thai flavor and spice!

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Happy CSA cooking, friends! 

Vietnamese Beef Cabbage Wraps

Prep Time 10 min Cook Time 8 hr Total Time 8:10

Ingredients

    For the Slow Cooker Vietnamese Beef

    Fried Okra

    For the Blistered Shishito Peppers

    Everything else

    • Additional lime wedges, for garnish

    Directions

  • Season steak generously with salt and pepper. In a hot skillet with a little oil, sear both sides of the steak and add into the insert of your slow cooker. Add in remaining ingredients, toss, and set on low for 8 hours.
  • In a small bowl whisk together 2 eggs and add chopped okra into the egg mixture and let sit for 5 minutes.
  • In a separate small large bowl combine almond flour and add in salt and pepper. Dip the okra into the almond flour mixture and toss to coat.
  • Heat oil in a skillet and when it's hot, fry okra on each side for about 2 minutes until golden and fork tender. Remove and set aside.
  • Toss shishito peppers in oil and salt and broil on high for 3-4 minutes on each side, watching to avoid burning completely.
  • Place beef, peppers, and okra in napa cabbage leaves, squeeze with lime juice, and serve with additional lime wedges.
  • Recipe Notes

  • Top with your favorite veggies - this beef is great with everything!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!