Instant Pot Corned Beef With Colcannon And Parsley Sauce

This is our yearly St. Patrick’s Day Feast.
Traditional corned beef with colcannon and parsley cream sauce.
However we have made it a lot less stresfull this year by taking out the guess work, and using an Instant pot to cook the corned beef. Tender, Juicy and still sliceable.

WHAT IS COLCANNON?
Colcannon is an Irish mashed potato with braised cabbage dish. However, in this case we are using our creamy mashed cauliflower instead.

PADDY’S DEVILLED EGGS:
Well…..these aren’t traditional, but they sure do look festive on the table.
It’s just a typical devilled egg, but instead of using mayonnaise, we use guacamole.
Not only does it give it a great color, but also adds a great tasting fresh twist on the traditional version.

CORNED BEEF INGREDIENTS:

• 2-3 pound corned beef
• 4 cups water
• 2 large bay leaves
• 1 onion (quartered)
• 1 TBSP apple cider vinegar
• 1 TBSP Swerve brown sweetener
• sachet of pickling spices that came with the corned beef

CORNED BEEF INSTRUCTIONS:

• Rinse the corned beef thoroughly and then cut into 2 pieces. Place into the Instant Pot.
• Add the water and then the rest of the ingredients. Stir to combine.
• Set the Instant Pot to Sealing Position and press the Meat/Stew/ setting for 70 Minutes.
• After 70 Minutes has passed, allow to naturally vent for 15 minutes and then set to the Vent Position until all steam has released.
• Slice the corned beef against the grain into approximately 1/8 inch slices.

COLCANNON INGREDIENTS:

• 1 head of cabbage (sliced)
• 3 12 oz bags of frozen cauliflower florets
• 1/2 onion (diced)
• 2 cups  chicken bone broth
• 3 TBSP heavy whipping cream
• 1.5 sticks of butter
• salt and pepper to season

COLCANNON INSTRUCTIONS:

• Boil cauliflower until tender. Mash with a potato masher until broken apart (see picture below).
• Drain cauliflower into a collander lined with cheesecloth, and wring out as much water as you can from the cauliflower.
• Put the cauliflower into a food processor with 1/2 stick of butter and the heavy whipping cream. Blend until smooth.
• Set aside.

• Add 1 stick of butter, onion, cabbage and chicken broth to a large pot, season with a pinch of salt and pepper.
• Braise cabbage over medium heat until cabbage is tender and cooked through.
• Add in your mashed cauliflower to the pot and stir well to combine.
• Taste for seasoning.

PARSLEY SAUCE INGREDIENTS:

• 4 oz cream cheese (softened)
• 1 cup heavy whipping cream
• 1/2 cup  chicken bone broth
• 2 TBSP butter
• 1 TBSP fresh parsley (finely chopped)
• 1/2 tsp english mustard
• 1/8 tsp nutmeg
• salt and pepper to season

PARSLEY SAUCE INSTRUCTIONS:

• To a medium saucepan, add in the cream cheese and butter. Stir over med/low heat until fully incorporated.
• Add in heavy whipping cream and chicken bone broth. Stir and bring to a light simmer.
• Add in english mustard, nutmeg and salt and pepper to taste.
• Take off of the heat, add in the fresh chopped parsley and allow to sit for 5 to 10 minutes to thicken. 

PADDY’S DEVILLED EGGS:

Prepare devilled eggs how you like them, only replacing the mayonnaise with guacamole instead.

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• PIONEER WOMAN KNIFE SET
• PIONEER WOMAN CUTTING BOARD
• INSTANT POT DUO
• CALPHALON CLASSIC DUTCH OVEN 5QT
• KITCHEN AID WIRE MASHER
• HAMLTON BEACH FOOD PROCESSOR
• COLLANDER
• FARBERWARE 10.5 QUART NONSTICK POT

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