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Throwback Thursday: Corned Beef for St. Patrick’s Day

Pressure Cooker Corned Beef and Cabbage with carrots

I’m St. Patrick’s Day traditionalist. Give me corned beef and cabbage, soda bread, and a pint of Guinness. That’s all I need.

I fine-tuned my Pressure Cooker Corned Beef and Cabbage recipe last year; the trick of slicing it into 4 smaller roasts makes it cook evenly – and much faster – than cooking the whole slab of beef at once.

Instead of a new recipe, have an old Irish blessing:

May the blessings of the day be the blessings you need the most, and may the most you wish for be the least you get.

Here’s a link to the recipe:

Pressure Cooker Corned Beef and Cabbage

Happy St. Patrick’s Day, everyone!

What do you think?

Questions? Other ideas? Your favorite Irish blessings? Leave them in the comments section below.

Related Posts

My other Pressure Cooker Recipes

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3 Comments

  1. Martha Doane says

    “May your worries be slight, and your troubles be few,
    May you always choose right in whatever you do.’

  2. Aaron Friedman says

    I cooked a 4.25 lbs. center cut brisket (uncut) in the instant pot for 96 minutes (about 24 minutes per pound) with a 15 minute natural release and it came out pretty well. I could see cutting the time slightly to 90 minutes. I still think that I like the texture of 9 hours on low in a slow cooker a little better but I’d really have to try them side by side. The potatoes and veggies were perfectly cooked and seasoned though. My wife, who hates cooked carrots, even liked them. Thanks again.

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