Corned Beef and Cabbage

Whether you are Irish or not, when St. Patrick’s day comes around during the month of March, Corned Beef and Cabbage can be found in abundance in all supermarkets. It makes for the ultimate satisfying Sunday dinner!

Being Italian we never ate corned beef and cabbage meal, but once I met my husband and married 19 years ago, it was a must for him, especially at this time of the year and I fell in love with this tasty beef brisket.

What is Corned Beef?

There is no corn involved in making corned beef. It got it’s name from the curing of the beef in salt sometimes called, ‘corns’ of salt.

You can cure your own beef but for this very simple recipe, and around this time of year in March, in the United States, you can easily find corned beef in most local grocery stores.

This classic cabbage recipe for St Patrick’s day just needed a little tweak to make it lower in carbs. Just by removing the potatoes typically in this recipe, it is much lower carb and a keto-friendly meal.

Of course, if carbs are not a problem for you and you’re not on a keto diet, just add them back into the mix of veggies I’ve used here.

Even my kids who aren’t too keen on boiled veggies especially soft cabbage, of course they prefer a larger portion of the corned beef brisket as opposed to the veggies, but it’s all good to me.

It’s a winning recipe for my whole family! I always just throw away the seasoning packet.

But my kids do also love my Reuben Cabbage Rolls and Reuben Calzone! 

Sides to Serve with Corned Beef

Add some Irish Soda Bread or Irish Soda Muffins to make these a full meal! 

Best Instant Pot Corned Beef and Cabbage

Some of you may not have an Instant Pot which is basically a pressure cooker, that is certainly fine as I’ve provided directions for making this in a crock pot or slow cooker as well.

Both taste equally delicious, but the Instant Pot cuts the cook time down by half if you were making this on the stove top in a Dutch oven.

Whichever method you choose to use to cook this scrumptious meal, I’m sure you won’t have any complaints from the family. It’s tasty and comforting!

Even my picky hubby who is a meat and potatoes man but recently is eating low carb recipe, didn’t complain there were no potatoes in this. That is a little miracle to me to be honest with you!

How to Make Low Carb Instant Pot Corned Beef and Cabbage

This classic Irish Corned Beef Dish is made in half the time when you pressure cook it but down below in the recipe card you will also find instructions for an alternate cooking method for making this in your slow cooker.

Nutritional information is also located at the bottom of the printable recipe card.

Simple Ingredients

Corned beef brisket

Black peppercorns

Garlic

Dried mustard or mustard seeds

1 large head of cabbage 

Onions 

Carrots 

Celery

Optional: red pepper flakes

Instructions

Place beef brisket into the pot. Discard the spice packet that comes with the meat.

Cover the beef with cold water, add enough water to cover the meat in the pot.

Add the spices into the pot.

Cover and set on “Meat/Stew” for 60 minutes cooking time on high pressure.

Hit Cancel then use the Natural Release method, about 20 minutes.

Remove cover carefully, watch for steam, remove brisket and keep warm.

Add the vegetables to the pot and press “Soup” setting for 15 minutes.

Use the Quick Release method.

Uncover and add the beef back to the pot to warm through.

Enjoy immediately!

How to Store

Store any leftover corned beef and cabbage in an airtight container after it’s been cooked and cooled and refrigerate for up to 3 days.

The next day, if it seems a bit dry, warm cuts of meat with chicken broth.

More Low Carb Keto Instant Pot Recipes

Instant Pot White Chicken Chili

Instant Pot Chili

Instant Pot Chicken Tacos

Instant Pot Keto Corned Beef and Cabbage

Print

Instant Pot Low Carb Corned Beef and Cabbage

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings (6 ounces beef, 1 cup cabbage, 1/4 each carrots and celery

Calories 499kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 4 pounds corned beef brisket
• 6 cups water
• 2 tsp black peppercorns
• 4 cloves garlic
• 2 tsp dried mustard
• 1 cabbage cut into wedges or 8 cups
• 1 cup onions sliced
• 1 cup carrots sliced into thirds
• 1 cup celery stalks chopped

Instructions

• Place beef brisket into the pot. Discard the spice packet that comes with the meat.
• Cover the beef with water, add more to cover if needed.
• Add the spices into the pot.
• Cover and set on “Meat/Stew” for 60 minutes on high.
• Hit Cancel then use the Natural Release method, about 20 minutes.
• Remove cover carefully, watch for steam, remove brisket and keep warm.
• Add the vegetables to the pot and press “Soup” setting for 15 minutes.
• Use the “Quick” Release method.
• Uncover and add the beef back to the pot to warm through.
• Enjoy immediately!

Slow Cooker Directions:

• Add all ingredients into the crock pot except the cabbage. Make sure the meat is fat side up.
• Cook on low 6 hours or until vegetables are tender.
• In the last hour add the cabbage.
• Enjoy!

Video

Notes

Net Carbs: 7 g for serving size of 6 ounces beef, 1 cup cabbage, 1/4 each carrots and celery

This recipe was first published in March 2016 and updated with video in March 2019.

Nutrition

Serving: 1serving | Calories: 499kcal | Carbohydrates: 11g | Protein: 35g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 2812mg | Potassium: 1000mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2840IU | Vitamin C: 106.1mg | Calcium: 89mg | Iron: 4.6mg

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