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    Instant Pot Corned Beef and Cabbage

    Beef Recipes Dairy-Free Recipes Instant Pot Instant Pot Beef Recipes April 23, 2023 | By Kristen Chidsey | 230 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Instant Pot Corned Beef and Cabbage is the BEST way to make traditional corned beef with cabbage, potatoes, and carrots! The corned beef becomes perfectly tender and the vegetables are cooked until just tender for a delicious, easy meal. This Classic  Irish recipe is a St. Patrick's day must make and tastes the best when made in the Instant Pot.

    Instant Pot Corned Beef and Cabbage is a soul-satisfying meal made with tender corned beef and perfectly cooked potatoes, carrots, and cabbage.

    While Corned Beef and Cabbage, along with Irish Stew, Colcannon, and Reuben Dip, are classic Irish-American dishes typically served for the celebration of St. Patrick's Day, this easy recipe for Instant Pot Corned Beef and Cabbage deserves to be enjoyed year-round!

    Corned Beef, Cabbage, Potatoes, and Carrots next to Instant Pot.


    This Irish girl was raised on Corned Beef and Cabbage, as it was one of my mom's favorite meals. It reminded her of her childhood and of her family that came to America straight from Ireland.

    And while I share my mom's love of Corned Beef and Cabbage, I have found a better way to prepare this Irish-American classic recipe.

    Instead of braising the corned beef in the oven or in the slow cooker for hours and hours, I now prepare corned beef and cabbage using an electric pressure cooker.

    Instant Pot Corned Beef and Cabbage is not only a faster process, but I have found the flavor to be superior. The pressure cooker seals in the flavor and moisture, resulting in the most tender, flavorful corned beef.

    After one bite of the perfectly cooked corned beef and tender cabbage, you too will realize this recipe for Instant Pot Corned Beef and Cabbage is the absolute best way to prepare this Irish-American dish!

    What is Corned Beef?

    Corned beef is a brisket that has been brined and cured. It typically is sold with a pickling mixture that is made from mustard seeds, peppercorns, dill, allspice, cloves, and a few other spices. It is earthy and tangy and flavors the cured brisket perfectly.

    You can purchase corned beef year-round, but it is much easier to find around St. Patrick's Day, as Corned Beef, is a classic St. Patrick's Day recipe.

    Notes on Ingredients

    Ingredients for corned beef and cabbage on white board: corned beef, cabbage, onion, red potatoes, carrots, and beer.
    • Corned Beef: This recipe works with both a flat cut or point cut, and no changes to time need to be made. I personally prefer the flat cut, as it is leaner but a lot of people like the marbling found in the point cut.
    • Pickling Spices: Most packaged corned beef brisket comes with a pickling spice blend. If yours does not, you can use 1 tablespoon of pickling spices.
    • Guinness Beer: The dark rich stout beer adds so much flavor to this meal. You can use any brand you like, or you can use beef stock in place of the beer if desired.
    • Brown Sugar: This may seem like an odd addition but just a little bit of brown sugar balances out this meal perfectly.
    • Potatoes: You can use red potatoes, russet potatoes, or new potatoes. Cut your potatoes into 2-inch chunks or leave whole if using baby potatoes.
    • Carrots: Use whole baby carrots or 2-inch chunks of peeled large carrots.
    • Cabbage: Green cabbage is best for this recipe and you will only need ½ head of cabbage. Use the remaining half to make coleslaw or add to fried rice.

    How To Make Instant Pot Corned Beef and Cabbage

    This recipe for Instant Pot Corned Beef and Cabbage, just like my recipe for Instant Pot Pot Roast, uses a two-step cooking process to ensure both tender beef and perfectly cooked vegetables that are not mushy.

    And even though two steps may seem complicated, this recipe is still incredibly easy to make, and the results are absolute perfection.

    Step One: Pressure Cook Corned Beef

    • Rinse the corned beef and pat dry. This removes the brine from the brisket, preventing the end result from being too salty. 
    • Place onion slices into the bottom of the inner pot of a 6 or 8-quart Instant Pot.
    Onion inside pressure cooker.
    • Place the rinsed corned beef on top of the onion slices.
    • Sprinkle brisket evenly with seasoning packet, garlic, and brown sugar.
    Brisket inside pressure cooker on top of onions.
    • Pour the beer and beef broth into the inner pot.
    • Select the manual/pressure cook setting and adjust the pressure to high. Set Cook time for 85 minutes.
    • Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes, then do a quick release of any remaining pressure.
    Cooked Corned Beef in Instant Pot.
    • Remove the brisket from the Instant Pot and place it on a serving platter. Cover with foil to keep warm.

    Step Two: Pressure Cook the Vegetables

    • Remove the onion with a slotted spoon and discard.
    • Drain off all but 2 cups of the cooking liquid. You can also strain the cooking liquid if desired to remove the pickling spices, but I do not find that necessary. 
    • Add the potatoes and carrots to the cooking liquid in the inner pot.
    • Top with cabbage wedges that are still intact.
    Potatoes, Carrots, and Cabbage in Pressure Cooker.
    • Set to cook on high pressure for 5 minutes.
    • After the cooking time has elapsed, allow the pressure to release naturally for at least 5 minutes before doing a quick release of any remaining pressure.

    Serving Suggestions

    Once your corned beef and vegetables are cooked, it is time to enjoy your fabulous meal.

    Slice the rested beef into thin strips against the grain and serve with the potatoes, carrots, and cabbage. I personally love to add a side of whole-grain mustard for dipping, but that is completely optional.

    Corned Beef, Cabbage, Potatoes and Carrots in white serving platter.

    gluten-free modification

    In order to make Instant Pot Corned Beef gluten-free, you will need to make a couple of modifications. First, be sure to carefully look at the ingredients added to both your brisket or corned beef and the seasoning packet. Secondly, replace the beer with additional beef broth, for a total of 2 cups of beef broth.

    Leftover Corned Beef

    Leftover Corned Beef can keep in the refrigerator for up to 3-4 days. And the meat itself can be frozen for up to 3 months. While delicious when simply reheated, it can also be used in a variety of recipes.

    • My favorite way to enjoy leftover Instant Pot Corned Beef is to make a creamy, cheesy Reuben Dip.
    • You also can't go wrong with a classic Reuben Sandwich. Add sliced corned beef to rye bread, top with Swiss cheese, sauerkraut, and thousand island dressing, and pan fry in a bit of butter to toast.
    • Make a Corned Beef Hash using potatoes, corned beef, and scrambled eggs.
    • Make Corned Beef and Cabbage Soup.

    Video Tutorial

    If you learn better through visual videos, be sure to check out my YouTube video where I will walk you through how to make this perfect Instant Pot Corned Beef with Cabbage, Potatoes, and Carrots in detail.

    Corned beef and Cabbage on white platter with instant pot overlay.

    More Instant Pot Recipes

    • Instant Pot Pork and Sauerkraut
    • Instant Pot Smoked Sausage and Potatoes with Green Beans
    • Instant Pot Pulled Pork
    • Instant Pot Ribs
    • Instant Pot Meatballs
    • Instant Pot Honey Baked Ham

    If you enjoyed this Instant Pot Corned Beef and Cabbage, please be sure to leave a comment and review below. 

    Corned Beef and Cabbage on White Platter with Potatoes and Carrots.

    Instant Pot Corned Beef and Cabbage

    Instant Pot Corned Beef and Cabbage is a soul-satisfying meal made with a two-step cooking process to ensure tender corned beef and perfectly cooked potatoes, carrots, and cabbage.
    4.91 from 174 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Irish
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Pressure Build-Up and Release: 35 minutes minutes
    Total Time: 2 hours hours 15 minutes minutes
    Servings: 10
    Calories: 364kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 pound corned beef brisket
    • 1 Seasoning Packet or 1 tablespoon pickling spices
    • 1 large onion sliced
    • 5 cloves garlic crushed
    • 1 cup stout beer such as Guinness
    • 1 tablespoon brown sugar
    • 1 cup low-sodium beef broth
    • 1 pound small red potatoes cut in half
    • 1 pound baby carrots
    • ½ head green cabbage cut into 2-inch wedges
    • Salt and Pepper to taste
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Rinse brisket with cold water and thoroughly pat dry.
    • Place onion slices into a 6 or 8-quart Instant Pot. Place the brisket on top of the onion mixture. Sprinkle with brown sugar, garlic, and pickling spices. Pour in beer and beef broth around the corned beef.
    • Place the lid on the pressure cooker and be sure the vent knob is sealed. Select the manual or pressure cook setting and set the cooking time for 85 minutes on high pressure.
    • Once the cooking time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure. 
    • Remove the corned beef from the Instant Pot and place it on a serving platter. Cover with foil to keep warm and let the meat rest.
    • Remove the onions from the pressure cooker using a slotted spoon. Drain off all but 2 cups of the cooking liquid in the Instant Pot.
    • To the inner pot, add the potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.
    • Place the lid back on the pressure cooker, be sure the vent knob is sealed, and cook on high pressure for 5 minutes. Once the cooking time has elapsed, let the pressure release naturally for 5 minutes then do a quick release of any remaining pressure.  
    • Thinly slice corned beef against the grain and serve with potatoes, carrots, and cabbage. 

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Brisket Choice: This recipe works with both a flat cut or point cut, and no changes to time need to be made. The flat cut is leaner, while the pointcut is more marbled. 
    Beer: Feel free to use any dark stout beer you like, or beef stock if you do not drink beer. The beer adds a great amount of flavor but is not necessary.
    Pickling Spices: Most packaged corned beef brisket comes with a pickling spice blend. If yours does not, you can use 1 tablespoon of generic pickling spices. 
    Gluten-Free Corned Beef and Cabbage: If you want this to be a gluten-free meal, check your corned beef label carefully to be sure the brisket and seasoning packet does not contain gluten. And use an additional 1 cup of beef stock in place of the stout beer.
    Potatoes: You can use red potatoes, russet potatoes, or new potatoes. Cut your potatoes into 2-inch chunks or leave them whole if using baby potatoes.
    Leftovers will store in the refrigerator for up to 3 days. You can freeze the leftover corned beef brisket for up to 3 months. 
    Please be sure to refer to Instant Pot High Altitude Conversion if needed. 

    Nutrition

    Calories: 364kcal | Carbohydrates: 19g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1800mg | Potassium: 873mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6345IU | Vitamin C: 80.4mg | Calcium: 70mg | Iron: 3.6mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2019 and updated in 2023. 

    « Instant Pot Chicken Cacciatore
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Enola

      September 27, 2023 at 11:17 pm

      5 stars
      I’ve made this numerous times. Best way to cook corned beef. Awesome recipe! Bravo

      Reply
      • Kristen Chidsey

        September 28, 2023 at 7:22 am

        Thanks for sharing, Enola! I am thrilled to hear you enjoy it!

        Reply
    2. Sandi

      July 15, 2023 at 9:12 pm

      Aloha ..I’ve tried this recipe before and it was worth it! Another time I tried it with Sake because I didn’t have any beer. It came out great! I usually do a couple of splashes but really by trial and error. Once I overdid it and WOW.
      I usually sub Sake for white wine/Chardonnay. Just sharing options. Aloha🌺

      Reply
      • Kristen Chidsey

        July 16, 2023 at 8:30 am

        Thank you for sharing!!

        Reply
    3. Bonnie

      June 20, 2023 at 5:20 pm

      5 stars
      In case of earthquake, hurricane, etc. if you can only save one thing make it the instantpot. This particular recipe is beyond outstanding. Super tender meat, delicious veggies.

      Reply
    4. Gene W. Shearer

      March 25, 2023 at 2:08 am

      5 stars
      I used molasses instead of brown sugar. Turned out great

      Reply
    5. Sydney

      March 20, 2023 at 4:49 pm

      5 stars
      By far the best Corned Beef I have ever had! Thanks for sharing!

      Reply
      • Kristen Chidsey

        March 20, 2023 at 5:12 pm

        Thanks, Sydney!

        Reply
        • Lisa

          April 07, 2023 at 6:42 pm

          5 stars
          Thank you for this recipe, we really enjoyed it! It’s SO much better than boiled! A few notes: I doubled the recipe - used 1 flat & 1 point cut. I used 2c of beef broth because I didn’t have the proper beer, & added several other root vegetables. I was concerned the vegetables wouldn’t cook enough since I added so much more, but somehow they ended up being OVER cooked. They were still tasty, but we prefer a little more firm vs. mushy, so next time I’d do less time for them. Even with the vegetables, this was one of my favorite corned beef recipes! We have always had it on St. Patrick’s Day, but I took advantage of an after-holiday sale, & I’m so glad I did because it gave me a chance to try this recipe, that I will use again & again!

          Reply
          • Kristen Chidsey

            April 08, 2023 at 7:23 am

            Hi Lisa! I am thrilled you gave it a try and enjoyed it so much! Adding more vegetables likely caused it to take a bit more time to come to pressure, hence why the veggies were overcooked. As you stated, just cut the time back to 3 or 4 minutes next time.

            Reply
    6. Gluten Free Prairie

      March 19, 2023 at 9:21 pm

      5 stars
      The most tender, corned beef we have ever had

      Reply
    7. Laura

      March 19, 2023 at 7:16 pm

      5 stars
      This recipe came out so good! I've always made my corned beef in the crockpot but really wanted to try the instant pot. Tried this recipe because of the great reviews! Will definitely be using this recipe from now on! Thanks!

      Reply
    8. Doretta Prior

      March 19, 2023 at 4:05 pm

      5 stars
      I made this today and it was great.
      I did not have beer so I used 2 cups of beef broth.
      I added turnips between the carrots and the cabbage.
      Everything came out wonderful. I will definitely save this recipe and make it again.

      Reply
    9. Joan Welty

      March 18, 2023 at 12:02 pm

      5 stars
      This was one of the best corned beef recipes I have tried. The meat was tender and flavorful, and the deep flavors in the broth added a real richness to the vegetables that was issuing in other recipes.

      Reply
      • Kristen Chidsey

        March 19, 2023 at 7:52 am

        I am so happy to hear you enjoyed this, Joan! Thank you for sharing.

        Reply
    10. Mary

      March 18, 2023 at 8:51 am

      5 stars
      This was truly the best and easiest corned beef and cabbage I’ve had! We usually have a big St Patrick’s party so I have the meal catered but had a small dinner party last night instead. My only complaint was the 3.5 pound brisket wasn’t enough to feed 8 of us and there are no leftovers. Maybe because it was so good, my family and friends wanted more that the typical serving. Even my friend who rarely eats meat had a piece! I am running out to the grocery store today to get a small piece of brisket so I can cook it and make sandwiches today and corned beef hash for breakfast Sunday morning!

      Reply
      • Kristen Chidsey

        March 19, 2023 at 7:53 am

        LOVE hearing you enjoyed so much! But it is a bummer you don't have leftovers 🙂

        Reply
    « Older Comments

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    Instant Pot Corned Beef and Cabbage is the BEST way to make traditional corned beef with cabbage, potatoes, and carrots! The corned beef becomes perfectly tender and the vegetables are cooked until just tender for a delicious, easy meal. This Classic  Irish recipe is a St. Patrick's day must make and tastes the best when made in the Instant Pot.

    Meet a Mind "Full" Mom

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    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    Instant Pot Corned Beef and Cabbage is the BEST way to make traditional corned beef with cabbage, potatoes, and carrots! The corned beef becomes perfectly tender and the vegetables are cooked until just tender for a delicious, easy meal. This Classic  Irish recipe is a St. Patrick's day must make and tastes the best when made in the Instant Pot.

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