Well if THIS one ain’t “The Luck ‘O The Irish!”

Being a Jewish boy who was raised in the ‘burbs of NYC, I know a thing or two about Pastrami and Corned Beef, deli-style. But I must confess I had never tried a Corned Beef & Cabbage in an Instant Pot…until now!

This is also one of my most popular dishes – and with good reason too as it’s super hearty, out-of-this-world delicious. It’s also the sister to my to-die-for Katz’s-Style Pastrami!

True, it takes a little longer than most IP recipes, but it’s worth every second. It truly is the gold at the end of the rainbow! But don’t think that you’ll require Leprechauns at your table as an excuse to make this Irish staple. It’s good any time of year!

Here’s How I Made It!:

We’ll begin with a nice head of cabbage…

…chopped into six big wedges.

Let’s take a couple of potatoes…

…and peel & dice ’em into large chunks.

Now let’s shake down Bugs Bunny for some carrots…

…and halve them length-wise. Reserve and set aside the carrots, potatoes and cabbage for later.

Time to take a nice big onion…

…and chop it into four quarters.

Place the trivet in the Instant Pot…

…lay the onions on top of it like so….

…and add some crushed garlic to the tops of the onions.

Now it’s time to break out a love corned beef brisket…

…and rinse all the brine off of it in the sink.

Next, we’ll place our corned beef on top of the onions…

…and pour some beer in the pot!

(Make sure you never waste any beer).

Now we’ll take the seasoning packet that came with the corned beef…

…and rub/spread it on top of it. Secure the lid and cook on high pressure.

When done, using tongs, carefully remove the corned beef from the Instant pot to a casserole dish as it will be VERY tender!

Remove and discard all the seasonings from the top of the corned beef

Now, going to our beautiful au jus gravy…

…we will spoon some of it into a container…

…(a Pyrex is best) and set aside.

Then, we’ll add the potatoes and carrots to the Instant Pot…

…along with the cabbage. Secure the lid and cook on high pressure.

While the veggies are cooking in the au jus, slice the corned beef…

…pour our reserved au jus over it…

…and cover with some tin foil so the meat gets nice and juicy.

Once the veggies are done cooking, remove the foil from the dish, carefully remove the veggies with tongs and place them alongside that deliciously succulent corned beef.

(Don’t forget the carrots)…

…(or the potatoes!)…

There we go. See? All nice.

Take some remaining au jus from the pot…

…and drizzle over the top of our masterpiece.

Fix yourself a plate and celebrate your taste buds.

SLÁINTE!