Move over pot of gold! This St. Patrick’s Day is all about the Instant Pot.
Okay, I admit it. I’m addicted to my Instant Pot. Another classic slow-cooker recipe for me is Corned Beef and Cabbage. I typically wake up bright and early every St. Patrick’s Day to throw together all of the ingredients for a delicious corned beef and cabbage. And while this is a delicious way to get a super tender and rich flavor, I felt this could also be achieved in the magical Instant Pot.
As can be expected, this recipe was easily thrown together in matter of minutes and took a fraction of the time as my traditional slow-cooker method with ALL of the same ingredients. To kick-off, I stew the chopped corned beef, sliced garlic and bottle of beer on the meat/stew setting. Once the steam is released, I throw in my veggies – red potatoes, carrots, onions and cabbage.
My secret ingredient for corned beef and cabbage is tomato paste! This pantry MVP is a must-have for stews and I think corned beef and cabbage is no exception. I understand it may not be the most traditional add-in for this dish, but I wouldn’t have it any other way.
Once ready, enjoy with your favorite brew (dyed green, if you please) and feel a little bit more Irish on this festive day.
Instant Pot Corned Beef and Cabbage
Your new go-to for a quick and easy St. Patrick's Day dish!
- 3lbs corned beef and spice packet, chopped
- 6-8 red potatoes
- 5 carrots, peeled and chopped
- 3 cloves garlic, chopped
- 1 large white onion, chopped
- 1 medium head of cabbage, chopped
- 1 (12-oz) bottle of beer
- 1 tablespoon of tomato paste
- Place the corned beef, spice packet, garlic and beer in the Instant Pot.
- Close the lid and close the steam valve. Press the “meat/stew” button, and set the cooker to 35 min of high pressure.
- Once steam is released (naturally or forced), open the lid and stir in the tomato paste, red potatoes, carrots, onion and cabbage.
- Secure lid and press the “meat/stew” button again, reducing the time to 5 minutes on high pressure.
- Release the pressure (naturally or forced) and add salt for taste as needed.
- Serve and enjoy!
When my sister asked me what I wanted for Christmas last year, I instantly knew what to say – an Instant Pot! (See what I did there.) I’ve been playing around with this genius of an appliance for a couple of months now and am SO excited to share my first recipe for an Instant Pot Jambalaya.
Instant pot recipes are perfect for weeknight meals. When I get home from work, I have just enough time to prep all of the food, sauté and combine in the Instant Pot and it does all of the cooking while I’m at the gym. A great way to enjoy a meal that typically takes an hour plus in less time giving you back time to your day.
With Mardi Gras right around the corner, I’ve been fixing for some jambalaya. About 6 years ago my now husband and I took a trip down to New Orleans a.k.a. N’awlins and ate copious amounts of the stuff. We enjoyed it so much that we even took a cooking class at Crescent City Cooks and learned how to make it.
Honestly, I’ve only made it a few times – mostly because it is a bit of a timely process. And so, one of the first recipes I decided to create was delicious, spicy, jambalaya. Just as with all of my other attempts at the Instant Pot, it did not disappoint.
The final product is a spicy and delicious rice-based dish, stuffed with shrimp, chicken and sausage and loaded with spicy creole seasoning. For the herbs, when possible I recommend the fresh thyme and basil to dried varieties. But either work well!
Instant Pot Jambalaya
The quick and easy, yet full of flavor jambalaya your Mardi Gras celebration needs!
Adapted from: Instantpot.com
- 2 Tbsp olive oil
- 1 lb chicken breasts, diced
- 1 lb shrimp, peeled and deveined
- 2 cups yellow onions, finely chopped
- 2 cloves of garlic, thinly sliced
- 1 cup of mushrooms, sliced
- 2 stalks of celery, chopped
- 1 1/2 cups white rice
- 3 1/2 cups chicken stock
- 1 cup crushed tomatoes
- 1 Tbsp plus 1 tsp cayenne pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 lb Andouille sausage, sliced
- Set Instant Pot to “Saute”. Coat chicken with 1 Tbsp creole seasoning, and brown the meat on all sides. Remove the chicken from heat and set aside.
- Sauté andouille sausage until browned on both sides. Remove from heat and set aside.
- Add onions, mushrooms, and garlic, and sauté until the onions are translucent. Add rice, and sauté for 2 minutes. Add tomato puree, creole seasoning, and chicken. Close the lid and press “Rice” cooking on high pressure for 12 minutes.
- When the rice is cooked, release steam, remove the lid, and add sausage and prawns. Stir to combine. Place lid back on the Instant Pot, press “Manual”, and cook an additional 5 minutes on high pressure.