When I was younger, St. Patrick’s Day meant two things: green eggs and ham and corned beef and cabbage. While I was always a little unsure if I wanted to eat the food-dyed eggs, I never hesitated to dive into the corned beef. The egg tradition didn’t carry over to our marriage, but we’ve continued to enjoy corned beef and cabbage every year. But this year, we’re changing it up.
Instant Pot corned beef and cabbage is easy to throw together and the whole recipe can be completed in less than two hours. By using chicken or beef broth, it’s also gluten-free.
You can jump to the recipe below or keep reading for tips and pictures of the various steps. And if you’re looking for a tasty breakfast to accompany this easy Instant Pot recipe, check out these Shamrock Eggs!