Celebrate St. Patty’s Day with Tender Corned Beef and Irish Potatoes – it’s juicy, flavorful, and made right in your Instant Pot. There’s actually nothing easier than cooking a delicious corned beef brisket, so don’t be fooled.
3lb.corned beef brisket flat (there's more meat in the flat than in the point, so I always opt for a corned beef flat)
6large Yukon Gold potatoes, halved, unpeeeld
1/2cupchicken or vegetable broth
good splash of heavy cream
kosher salt and freshly ground black pepper, to taste
3-4cupsfinely shredded green cabbage
3-4strips bacon, chopped
Removed the corned beef brisket from the packaging and rinse very well. Add 1 cup water to the Instant Pot, followed by the spice packet that comes with the corned beef; place the rinsed corned beef brisket into the pot.
Cover the Instant Pot, locking the lid into place, making sure the valve is set to the sealing position. Use the manual button to choose High Pressure for 60 minutes (15-20 minutes per pound of corned beef brisket), bringing the Instant Pot to full pressure.
When the timer sounds, use a nice, long natural release to let pressure in the Instant Pot come down naturally on it's own. This step is key for a tender and wonderful corned beef brisket, so please don't rush the process.
Remove the brisket from the Instant Pot to a container, letting it cool completely. Once the brisket is cooled, place it into the fridge to chill well. Reserve some of the cooking juices (1-2 cups) and chill these in the fridge, as well. Once the corned beef brisket is well chilled, it's time to slice it! Trim the fat from the top, bottom and sides, then slice the brisket ACROSS THE GRAIN into nice slabs, placing them into a baking dish; add a bit of the reserved cooking juices. When you are ready to eat the corned beef, just reheat it in the oven at 300 degrees F., covered, for a 10-15 minutes or until hot throughout.
**Please Note: You CAN slice the corned beef directly after it comes out of the Instant Pot (or oven), but warm corned beef has a great tendency to fall apart, FYI.
In a small sauce pan over low heat, combine the jam, bourbon, mustard and horseradish until smooth. Cook until warm throughout, then reserve.
Place the broth and potatoes into the Instant Pot. Cover the Instant Pot, locking the lid into place, making sure the valve is set to the sealing position. Use the manual button to choose High Pressure for 7 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to immediately remove all pressure from the Instant Pot.
Meanwhile, in a medium skillet over medium high heat, cook the chopped bacon until browned and crispy; remove to a paper towel-lined plate and reserve. In the bacon drippings in the skillet, cook the cabbage over medium to medium-high heat until softened and golden brown.
Drain the potatoes very well, then use your favorite potato masher (or an electric mixer) to cream the potatoes. Add the sour cream, beaten egg, horseradish, and a splash of cream to the mashed potatoes, combining well, adding more cream as needed to get the potatoes to a nice, creamy consistency. Season to taste with salt and pepper.
To serve, place the potatoes onto each plate, top with the cooked cabbage and bacon; add the slices of corned beef; drizzle with the prepared apricot glaze. Enjoy at once!