Corned beef and cabbage is one of those dishes that shows up every single green themed March like clockwork. And somewhere along the way, it became the unofficial centerpiece of St. Patrick’s Day in the United States. Big pot, cabbage wedges, potatoes soaking up broth, carrots soft enough to cut with a spoon. It’s hearty and simple, and will fill your whole kitchen with that unmistakable savory smell. (YUM btw).
The funny thing is that while we associate it strongly with Ireland today, corned beef and cabbage is actually more Irish-American than traditionally Irish. In Ireland, pork was historically much more common than beef. When Irish immigrants arrived in cities like New York in the 1800s, beef brisket was cheaper and easier to access through Jewish butchers, of all things! They began curing it in salt, simmering it with cabbage and potatoes, and over time the iconic cheaper option dish became a symbol of Irish-American celebration. By the early 20th century, corned beef and cabbage had fully cemented itself as the St. Patrick’s Day meal.
As someone who doesn’t eat meat (which you know that, but here I am mentioning it anyways just in case I haven’t made that clear yet), I’ve watched this tradition from the sidelines for YEARS. 13-14 St. Patrick’s Days at this point. And I’ll be honest about something: I have seriously craved this dish for a longggg time. Not necessarily the meat itself, although that was a part of it for a while, but the whole experience. The big pot of vegetables. The aromatic pickling broth. I mean come onnnn. This year I said NO MORE to the waiting, and finally decided to give it a real shot.
Jackfruit has been used for years as a stand-in for shredded meats because of its fibrous texture. If you’ve been around these Herby parts for any length of time, you know it’s a go to for me too. When cooked in a well-seasoned broth it absorbs flavor beautifully, and the pieces pull apart into strands that feel surprisingly close to something like braised brisket. It isn’t perfect, and I’m not going to pretend it’s a 1-1 replacement. BUT it gets close enough that it scratches the itch. And honestly, that’s the goal here!
Instead of curing a brisket for days, the jackfruit cooks quickly in a fragrant corned spice broth made with mustard seeds, coriander, peppercorns, garlic, bay leaf, and a splash of vinegar. A little soy sauce adds the savory depth you’d normally get from meat, and a touch of beet powder gives the broth that familiar rosy tint people expect from corned beef. I stayed relatively conservative on this, so if you want to go a little further down the red rabbit hole, be my guest.
Once the jackfruit has some alone time soaking up those spices, the classic vegetables go in: red potatoes, carrots, onions, and then thick wedges of cabbage last. Everything cooks together until tender, letting the vegetables absorb the seasoned broth just like the traditional version.
And the best part is how approachable it is. The entire meal comes together quickly in the Instant Pot, turning what is traditionally a long simmering process into something you can make genuinely on a weeknight, which is great because it’s a Tuesday this year. No curing, no complicated prep, just one pot and a handful of thoughtful pantry spices.
So if you’re celebrating St. Patrick’s Day this year and want a plant-based take on a classic, this jackfruit corned “beef” and cabbage might surprise you. It keeps the spirit of the dish intact while giving it a modern twist.
Serve it hot with plenty of parsley and cracked black pepper, and maybe a slice of good bread on the side to soak up the broth. Sláinte!
Instant Pot Vegan Jackfruit Corned “Beef” with Cabbage, Potatoes, and Carrots
Equipment
- Instant Pot or electric pressure cooker
- Cutting board
- Knife
- Measuring spoons
- Tongs or forks for shredding
Ingredients
- 2 20 oz cans young green jackfruit in brine or water; Rinsed well and tough core pieces removed
- 6 cups vegetable broth
- 1 cup water
- 3 cloves garlic smashed
- 2 bay leaves
- 1 tablespoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- ½ teaspoon allspice berries or 1/4 tsp ground allspice
- ½ teaspoon crushed red pepper flakes optional
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce or tamari
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon beet powder optional, for traditional corned beef color (feel free to use more as well if preferred).
Vegetables
- 1 lb red potatoes halved if large
- 3 carrots cut into large chunks
- 1 yellow onion cut into wedges
- ½ head green cabbage cut into thick wedges
Garnish
- Fresh parsley chopped
- Fresh cracked black pepper
Instructions
- Drain the jackfruit and rinse thoroughly under cold water to remove excess brine.
- Remove and discard the tough triangular core pieces.
- Leave the jackfruit chunks mostly intact for cooking.
- Add to the Instant Pot: Vegetable broth, Water, Garlic, Bay leaves, Mustard seeds, Coriander seeds, Black peppercorns, Allspice berries, Crushed red pepper flakes, Smoked paprika, Soy sauce, Apple cider vinegar, Kosher salt, and Beet powder (if using)
- Stir to combine.
- Add the rinsed jackfruit.
- Secure the lid and set the Instant Pot to High Pressure for 10 minutes.
- Allow a 10 minute natural pressure release, then release the remaining pressure manually.
- Open the pot and add: Red potatoes, Carrots, Onion wedges.
- Seal the lid again and cook on High Pressure for 3 minutes.
- Perform a quick release.
- Add the cabbage wedges to the pot.
- Switch the Instant Pot to Sauté mode and simmer uncovered for 5–7 minutes, until the cabbage softens but still holds its shape.
- Optional, but use tongs or forks to gently pull apart some of the jackfruit pieces so they resemble shredded corned beef.
- Taste the broth and adjust salt if needed.
- Divide the jackfruit, potatoes, carrots, onion, and cabbage among bowls.
- Spoon a little of the cooking broth over the top.
- Finish with chopped parsley and cracked black pepper.
- Serve warm.
