This juicy, infused with beer Instant Pot Corned Beef and Cabbage is an ideal method to celebrate St Patrick’s Day. Utilizing the pressure cooker functionality makes it simple and easy to cook a conventional corned beef meal, and it’s perfect.

Ingredients

• 1 large yellow onion, sliced

• 4 cloves garlic, smashed

• 2 Tbsp pickling spice

• 2 ½ cups water

• 4 lbs corned beef brisket (with spice packet, if included)

• 12 oz lager-style beer

• 1 lb small potatoes (red or gold)

• 1 small head green cabbage, cut into wedges

• 1 lb baby carrots

• 1 Tbsp fresh parsley, chopped

• 2 Tbsp unsalted butter, melted (optional)

• Whole-grain mustard, for serving

Instructions

1. Prepare the Base

1. Add onion, garlic, pickling spice, and water to a 6-quart Instant Pot.

2. Place the corned beef on top of the onions, fat side up.

3. Pour beer over the beef. If your corned beef comes with a spice packet, you can sprinkle that on top as well for extra flavor.

2. Cook the Corned Beef

1. Close and seal the Instant Pot lid.

2. Cook on High Pressure for 85–90 minutes depending on desired tenderness.

3. Let the pressure release naturally for 20 minutes, then manually release the remaining pressure.

4. Transfer the corned beef to a cutting board or dish, spoon a little cooking liquid over it, and cover loosely with foil to keep warm.

3. Cook the Vegetables

1. Strain the cooking liquid to remove solids, reserving the broth.

2. Return 1 ½ cups of the broth to the Instant Pot.

3. Add the potatoes, carrots, and cabbage wedges.

4. Close and cook on High Pressure for 3–5 minutes (3 minutes for firmer vegetables, 5 for softer).

5. Quickly release the pressure when done.

4. Slice & Serve

1. Slice the corned beef against the grain into thin slices.

2. Arrange on a platter with the cooked vegetables.

3. Drizzle vegetables with melted butter if desired, sprinkle with parsley, and serve with whole-grain mustard on the side.

Tips for the Best Instant Pot Corned Beef

• Beer Choice: A mild lager works best, adding flavor without overpowering the beef. You can replace it with more water or broth if you prefer alcohol-free.

• Even Cooking: Keep the brisket fat side up so the fat bastes the meat as it cooks.

• Make Ahead: Corned beef can be cooked a day ahead, refrigerated in the cooking liquid, and reheated the next day for even better flavor.

• Leftovers: Use leftover corned beef for Reuben sandwiches or corned beef hash.

Canning & Storage Tips

While Instant Pot corned beef is best enjoyed fresh, it can also be preserved for later use through pressure canning. This is especially handy if you want to prepare larger batches or take advantage of seasonal sales on brisket.

• Pressure Canning Only – Corned beef and vegetables are low-acid foods and must be preserved in a pressure canner (not a water bath) to be shelf-stable.

• Broth Matters – Use the strained cooking liquid as the packing broth, making sure it’s hot when added to jars.

• Vegetable Note – Potatoes and carrots hold up fairly well to canning, but cabbage can become soft and lose some texture; some prefer to add fresh cabbage when reheating.

• Storage Life – Properly canned, it can last 1–2 years in a cool, dark pantry. For best flavor and texture, aim to use within 12 months.

• Serving from Canned – Simply reheat gently with some of the broth. You can add fresh parsley, butter, or extra seasoning right before serving to bring back that just-cooked taste.

If you don’t want to can it, you can also freeze portions in airtight containers or vacuum-sealed bags for up to 3 months.

This Chicken Saag recipe is really as close as you will get to a restaurant-style recipe as you can get. It has all the texture and flavors, and honestly, this Chicken Saag is better than in a lot of restaurants.

Make sure that every curry you make is perfect.

The net is saturated with recipes published by people that have never had authentic Indian food. Recipes that inform you adding a little bit of curry powder with the chicken is really a curry. I began researching this after making a couple of these to see what might emerge. And it wasn’t pretty at all…

I’m saying this because it is the reality and needs to be said. I am hoping that doesn’t prevent you from reading on. But in all seriousness. Think about it – are you totally devoted to making great, authentic Indian food?

A real Indian restaurant is really a little bit complicated, but those recipes are really achievable if you follow the rules. In all honesty, Indian food is simply delicious, magical food. But it requires time and passion. So that is the reason I offer you full-blown Indian restaurant-style chicken saag. Quick to make on a whim. And closest to what you receive in Indian restaurants.

Start with Onions for Chicken Saag Recipe

The main ingredient is onions. That is a massive element of Indian recipes. Homemade cooking depends on deeply browning the onions. For example, the onion soup. It takes around 30 min to brown. In restaurants, they cook big amounts of onions in a curry base. Get it done once in large amounts and then take out curries to order.

This chicken saag recipe work because of the onions. No way around that. However, it swaps out 30 min of slow browning with 10 min using the microwave. It sounds crazy, but it works.

I’ve learned this from my Chef’s friend who works in an Indian restaurant. They use it to swap the cream in recipes. I put it to use to swap the curry base. This is the secret. The key to restaurant-style chicken saag. Or some other nearly restaurant-style curry base.

Restaurant Style Curry for Chicken Saag

So, if you ask me, this is the most important in Indian-style cooking. I may be wrong about this, but I can’t find anything that points in any other direction. This chicken saag recipe borrows almost all from the Indian restaurant style.

This is exactly why it works. Some changes, sure. Test it and let me know everything you think, and share your experience in the comments below, please…

Ingredients

For the Onion Paste

• 2 cups of coarsely chopped onions
• 2 Tbsp of veggie oil
• 1 cup of water

For the Chicken Saag

• 6 chicken thighs, boneless and skinless
• 1 tsp of cumin powder
• 2 tsp of coriander powder
• 1/2 tsp of turmeric
• 1-2 tsp of Kashmiri chili powder
• 1 1/2 tsp of kasoor methi, dried fenugreek leaves
• 2 Tbsp of garlic ginger paste
• 1 1/2 tsp of garam masala
• 1 1/2 Tbsp of tomato paste
• 4 oz of spinach
• 1 tsp of kosher salt
• 4 Tbsp of vegetable oil

How to make Chicken Saag

For the Onion Paste

• Cover the onions loosely using a microwave-safe dish and microwave for about 10 minutes or until the onions are soft.
• Take away the onions from the microwave. Watch out; they’ll be hot. Let them cool a bit.
• Put the onions, 2 Tbsp vegetable oil, and 3/4 cups of in a mixer and mix until smooth. Put aside.

For the Chicken Saag

• Using a small bowl, mix the cumin, turmeric, coriander, garam masala, kasoor methi, Kashmiri chili powder, and salt for the spice mix.
• Heat the vegetable oil in a pot over medium-high heat till it shimmers. Use 3 Tbsp. 
• After that, add in the garlic and cook till it stops splattering.
• Lower the heat to medium-low and add the spice mix and constantly stir till it begins to smell great. It should take less than a minute. In the event that you burn the spices at this time, you have to start over, so be careful.
• Add the diluted tomato paste and mix nicely to combine. Slightly turn the heat up, and cook for another minute.
• After that, turn the heat up again to medium-high, and at the same time, add the onion paste. Cook for 3 to 4 minutes, stirring occasionally. Do not worry if it appears somewhat dry. Once the chicken releases its juices while cooking, you ought to be left with a wonderful amount of sauce.
• Lower the heat to medium-low. Add in the chicken and stir slowly.
• Cook it covered until the chicken is done. It should take around 13-15 minutes, or you can check by measuring the inner temperature; it should be around 170F. If you don’t have a meat thermometer, please get one because it is hard to tell when it’s done without one.
• Next, add the spinach and stir to distribute it evenly. If the curry is too thick, add a little bit of water or chicken stock. Allow the chicken saag to simmer for an additional minute or more. Taste if any adjustment is needed. Enjoy

As my friend Mark says, Elk is undoubtedly one of the best exotic game meats, and It’s in the quality range with moose and bison meat. So, when preparing to make this Elk Burger and getting the recipe from my friend Mark, I knew it must be something out of this world.

Just to give you a heads up, these Elk Burgers aren’t your ordinary burgers. These are very expensive at restaurants, like this one at Harbor Light Restaurant is 18$, and that’s a middle price range.

Ingredients

• 1 lb ground elk meat (defrosted, if frozen)

• 1/4 tsp cayenne pepper (optional, for a kick)

• 1/3 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 1 tsp sumac powder

• A pinch of ground cloves

• 3 Tbsp minced fresh parsley

• 2 Tbsp minced red onion

• Optional for juiciness: 1–2 Tbsp olive oil or melted butter, or a small handful of grated cheddar (especially if your elk is very lean)

• Slices of cheddar cheese, for topping (optional)

Instructions

1. Prep the Elk:
   If your elk is frozen, let it thaw completely in the fridge before starting.

2. Mix the Seasonings:
   In a medium bowl, combine the salt, black pepper, paprika, sumac, cayenne (if using), and a pinch of cloves. Add the parsley and onion, and toss everything together.

3. Combine with Meat:
   Add the ground elk to the bowl with the seasonings. If you want extra moisture, mix in a tablespoon or two of olive oil or melted butter. Use your hands to gently combine everything until just mixed—don’t overwork it.

4. Chill:
   Cover and refrigerate the mixture for at least 30 minutes (up to 2 hours if you have time). This helps the flavors blend and makes shaping easier.

5. Form the Patties:
   Shape the elk mixture into burger patties—about 3/4-inch thick works well. If you like, press a slight dimple in the center of each patty to help them cook evenly.

6. Grill:
   Preheat your grill to medium heat and lightly oil the grates. Cook the burgers for about 3–4 minutes on the first side. Flip and cook another 3 minutes, or until they reach your preferred doneness. Elk is best served medium-rare to medium—look for an internal temp of 135–140°F (57–60°C). Avoid overcooking, as elk can dry out quickly.

7. Cheese (Optional):
   In the last minute of grilling, top each burger with a slice of cheddar (if using), and let it melt.

8. Serve:
   Rest the patties for a minute or two before serving. Build your burgers however you like—classic buns, lettuce wraps, or open-faced. Enjoy!

Tips:

• Because elk is so lean, a little extra fat goes a long way for tenderness and juiciness.

• If you’re skipping added fat, just watch your grill time closely and don’t overcook.

Once we take into count how wild game meat compares to beef sold in stores that is hormone-ridden, it’s obvious that elk is the right choice. For each one of these reasons, elk meat has become very popular and still growing in popularity, mainly with people that are health aware. I hope you have enough reasons to truly get your hands on some delicious elk burgers and try this exotic Elk Burger Recipe as soon as possible.

Why Adding Fat to Elk Meat?

The reason is that ground elk meat is indeed lean; the butcher will most likely combine some in suet when processing the elk meat. This is performed to help bind the meat nicely together simply.

But if you’re making your elk burger, think about benefiting from beef fat from your neighborhood butcher. Most butchers will give it for your requirements cost-free or for a lowered price. You’ll need to combine in approx—10% of beef fat with the elk meat. For instance, for each pound of elk meat, mix 1.6 ounces of fat. 

I advise that if you don’t have one in your kitchen, get a kitchen scale; I enjoy working with mine! If you don’t want to deal with a butcher, add 1 -3 TBSP of olive oil to each pound of ground elk burger.

Elk Meat Taste

When people hear the word “venison,” they think of Deer Meat. Can Elk meat be considered venison? We can only find out if we do some research… The truth is that Elk meat is not much different than beef. But it’s a bit sweeter than beef meat.

Interestingly, it doesn’t taste gamey like Deer meat and is ideal for making venison stew. The bad thing is, elk meat may be difficult to find in your local grocery store. In case you do find it, it will, in all probability, be pricy. If, in some cases, you know a hunter who fills your freezer with elk meat, make sure to provide them with a little love at least 😊!

If you feel a bit adventurous, you can try this fantastic Venison Burger recipe. 

How to Season Elk Burgers?

How different is the seasoning for the Elk Burgers from the typical burger recipe? Not very much, but a few of them make quite a difference with their uniqueness. A few of the ingredients I used, and sumac is probably the one you don’t have at your hand, but others are salt, pepper, cloves, onion, and parsley. Let’s just say the outcome was just fantastic.

Serving Suggestions for Elk Burgers

Due to the unique ingredients in this recipe, I don’t recommend the most common ketchup and mustard with your burgers. As an alternative, I’d choose from these: lettuce, mayonnaise, tomatoes, onions, and pickles. You could serve Elk burgers on grilled sourdough, topped with cheddar cheese. Astonishing, it all came together PERFECTLY!