I grew up celebrating Saint Patrick’s Day as though we were 100% Irish! If I actually did the genetic testing I’d say 1/16 would be lucky, but it’s all in the heart, right?
Every March 17th, or there abouts, my Mom would make our traditional St.Patrick’s Day meal
- Corned Beef
- Irish Soda Bread (in the same electric bread warmer with the yellow top with black spots, circa 1960-something)
- and, don’t laugh – Mint Chocolate Chip Ice Cream Pie in a Chocolate Cookie Crust. Green, not Irish, but my Mom’s favorite flavor!
I love to share this holiday tradition with my family, and I love time-saving-kitchen-hacks! The Instant Pot saves hours of crock pot cooking and infuses the flavors to the beef and vegetables.
We are a family of 4 and make this recipe that serves 8-10, and wish every year that we had made more! The ingredients are simple and inexpensive, but I recommend getting good quality beef, it matters.
Instant Pots come in different sizes. If the vegetables don’t all fit into your pot, cook them in batches. Just remove the cooked vegetables from the liquid and add the remainder.