This Instant Pot Corned Beef and Cabbage Recipe is not only the fastest way to prepare an Irish-American classic, but also happens to be the tastiest! Made with tender corned beef braised in a rich and tangy liquid and perfectly cooked potatoes and cabbage, Instant Pot Corned Beef and Cabbage delivers a soul-satisfying meal with ease.
From Instant Pot Pork and Sauerkraut on New Year's Day to Instant Pot Ham on Easter to Instant Pot Turkey Breast for Thanksgiving to Instant Pot Corned Beef and Cabbage on St. Patrick's Day, the Instant Pot speeds up the process of making classic holiday dishes without sacrificing any flavor.
In fact, not only is using the Instant Pot to make holiday classics, like Corned Beef and Cabbage, the fast and easy method, but the Instant Pot delivers the most amazing results!
Reasons to Love Instant Pot Corned Beef
- Time-Saver. Instead of braising the corned beef in the oven or the slow cooker for hours and hours, the Instant Pot delivers tender corned beef in under 2 hours.
- Superior Flavor. 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 moisture of the rich braising liquid, resulting in the most tender, flavorful corned beef ever.
- Perfectly Cooked Vegetables. Using a simple two-step process, as I do for Instant Pot Pot Roast, ensures perfectly cooked beef and potatoes, carrots, and cabbage that are perfectly cooked and not mushy.
- St. Patrick's Day Must-Make. Corned beef is easy to find (and often on sale) around St. Patrick's Day as it, along with Irish Stew, Irish Nachos, Colcannon, and Reuben Dip, is a classic Irish-American favorite.
Notes on Ingredients
- Corned Beef: This recipe works with both a flat cut or point cut, and no changes to time need to be made. I 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 you don't cook with alcohol or you need a gluten-free version of Instant Pot Corned Beef.
- 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.
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.
How To Make Instant Pot Corned Beef and Cabbage
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Pressure Cook Corned Beef. Cooking the corned beef in the Instant Pot is an incredibly simple process. Layer the onions, corned beef, pickling spices, garlic, and brown sugar in the inner pot. Add the beef broth and beer. Pressure cook on HIGH pressure for 85 minutes with a full natural pressure release.
Step Two: Rest the Corned Beef. Once the corned beef has been pressure-cooked, remove it from the inner pot and tent with foil, giving the beef time to rest.
Step Three: Pressure Cook the Vegetables. Strain off all but two cups of the liquid, add in the potatoes, carrots, and cabbage, and cook for 5 minutes on high pressure. It won't take long for the Instant Pot to come back to pressure, as the liquid is warm.
Step Four: Serve. Slice the rested beef into thin strips against the grain and serve with the potatoes, carrots, and cabbage. I love to add a side of whole-grain mustard for dipping, but that is completely optional.
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.
Leftover Corned Beef
Leftover Corned Beef can be kept in the refrigerator for up to 3-4 days. 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.
More Favorite Instant Pot Recipes
- Instant Pot Smoked Sausage and Potatoes
- Instant Pot Pulled Pork
- Instant Pot Ribs
- Instant Pot Meatballs
- Instant Pot Italian Beef
- Instant Pot Beef Stew
If you enjoyed this Instant Pot Corned Beef and Cabbage, please be sure to leave a comment and review below.
Instant Pot Corned Beef and Cabbage
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
Instructions
- Rinse the corned beef with cold water and thoroughly pat dry. This removes the brine from the brisket, preventing the dish from being too salty.
- 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
Notes
Nutrition
This post was originally published in 2019 and updated in 2023.
Kat
If I use the whole cabbage and have more potatoes and carrots, do I need to increase the time?
Looking forward to trying this tonight.
Thank you!
Kristen Chidsey
No need to increase the time. Cut as directed and plan on extra time to come to pressure. Enjoy
Karen
I’m making this right now. HELP! It says 1 lb of potatoes in the recipe but on the video she says add 2 lbs? Which is correct?
Kristen Chidsey
You can do either! I made 2 pounds in the video, but make less if desired.
Jessica
I have a 7lb brisket, how long should I cook it for? Is it better to cut it in half, or to try to squish it in the instapot?
Kristen Chidsey
I would cut in half and double the seasonings. Cook for 90 minutes on high pressure. Enjoy
Nicole Malizia
I would like to not use any beer. Would that mean i would need to put in 2 cups of beef broth total?
Kristen Chidsey
Yes😊
Kristin
I have a 6lb piece of beef. Should I still cook it for the same amount of time or add time?
Kristen Chidsey
Hi Kristin! I would suggest cooking for 120 minutes for a brisket that large. Or cut in half, for 2 briskets each 3 pounds each and cook as directed. Regardless of the method you use, be sure to increase the seasonings and liquid for best results. Enjoy!
Briana perkowski
How long should I cook a 4.5 lb brisket? It also is too big to fit in my IP
Kristen Chidsey
Hi Briana! I would cut in half and cook for 75 minutes on high pressure with the double the seasonings. Enjoy!
Trish
Hi! My husband abhors when meat type dishes are sweet (it's one of his few complaints 😁). Is the brown sugar really prevalent when this is cooked? Thanks!!
Kristen Chidsey
Not at all Trish! It just really balances out the flavor. Feel free to omit or cut in half though!
Karlie
I want left overs for Ruebens. I bought 2- 3 lb flat cut corned beef. I am just essentially doubled the recipe. I have always done it in a regular pot but want to try in the instant pot. I have the big boy instapot. Any suggestions for cooking 2 corned beef at a time?
Thank you!!!
Kristen Chidsey
Hi Karlie! To cook 2 corned beef, double the seasonings, and use at least 1 cup of additional liquid. Still cook for 85 minutes--but the time it takes to come to pressure will be longer.
Joyce
Cooking one corned beef is never enough for my family and this year I decided to cook one in my slow cooker and one in my Instapot. I preferred the way result in the Instapot. It was surprisingly more juicy.
What would you recommend doing if I cooked both of the 4 lb corned beefs in the pot at the same time? What modifications would you make?
Thanks you for the recipe!
Kristen Chidsey
Hi Joyce! I agree---making corned beef in the Instant Pot is SO much juicier. If you are cooking a 4 pound corned beef I would cook for 95 minutes. Since it is a thinner cut of meat, you don't need to add much time. If 4 pounds does not fit, cut in half and cook for 70 minutes on high pressure with an extra cupof liquid (either the beer or broth). Enjoy and Happy St. Patrick's Day!
Ava
I followed your recipe to a tee!fantastic!!!!everything was perfectly cooked. Tasty! Thank you so much!
Kristen Chidsey
So happy you enjoyed!
Mallory
I am attempting to make this tonight - how much time would you recommend for a 1lb Corn beef? (It’s just 2 of us here )
Kristen Chidsey
I would cook for 60 minutes on high pressure. I don't recommend taking off much more time, as corned beef really needs that time to become tender. Enjoy!
Emily S.
Your notes are SO helpful, and I love that your recipe includes total time as well as cooking time. So many IP recipes don’t give the big picture with regards to the time for building up pressure and releasing it. Can’t wait to make my corned beef this afternoon with your recipe!
Kristen Chidsey
Enjoy and happy St. Patrick's Day!
Maureen Rodriguez
I'm cooking a 6 1/2-7 lb corned beef in an 8qt instant pot. I saw above about adding more water for each pound. What about cooking time? Should I add more time??
Kristen Chidsey
Hi Maureen. Yes, I would suggest cooking for 120 minutes for a brisket that large. Or cut in half and cook as directed. Be sure to increase the seasonings and liquid for best results.
Denise
I put 3 briskets (point cut) totaling 9.76 pounds in my 8 quart today. Instead of laying them on-top of each other in a stack, I stood them up and separated them using small bowls. I used all 3 seasoning packets and kept the liquid at the 2 cups. I cooked it for 90 minutes. I got back to the pot after it had been on the keep warm setting for an hour. The internal temperature of the meat was over 200 degrees on each piece. They shredded beautifully and I was able to remove most of the fat as well.
Connie
Perfect.
Jill
This was amazing! I wish I could claim this as my old family recipe...but instead, will gladly pass this on as yours! Thank you for boosting my Instapot confidence!
Kristen Chidsey
Awe, thanks so much Jill! I hope it does become a family tradition!
Mindy
Could this recipe be modified for the slow cooker instead of the instant pot? I have an instant pot but I do not use it because I can never get it to pressurize. Please help!
Kristen Chidsey
Hi Mindy! I would love to help you with your Instant Pot issues--check out my Instant Pot 101. But yes, this recipe can be made in a slow cooker. I would add the rinsed brisket, beer, broth, seasonings and sugar in a slow cooker and cook on low for 7 hours. Add the potatoes, carrots, and cabbage and cook for an additional 2 hours on low or until potatoes soft.
Mindy
Thank you so much for your help. I really appreciate it!
Lynda
Delicious! Really moist, tender & flavorful. Thank you!
Kristen Chidsey
So glad you enjoyed.
DaveS
Just love it made with the beer
Kris
I only have .6 of a pound.
Should I reduce cook time? (Thinking reduce 30 min???) Or does it get softer the longer it is in... so no reduction in time?
I don't want to overcook
*what about the extra 15 min slow release, still include as well?
Kristen Chidsey
No need to reduce the time for that small of a difference. Enjoy!
Emily
Will I need to increase the amount of liquid used if I go larger than a 3 lb brisket?
Kristen Chidsey
Hi Emily! I would add 1/2 cup for every pound of a brisket for best results. Enjoy!
Marilyn Rebby
We thoroughly enjoyed this recipe. The meat was very tender, but I had to cook the vegetables a little longer.
Will be making it again.
Kristen Chidsey
Hi Marilyn! So happy you enjoyed! If your vegetables were cut a bit longer or you like really soft veggies, I would suggest cooking them for 10 minutes.
Kasey
Should I increase the cooking time if my brisket is larger? 4.5 lbs to be exact.
Kristen Chidsey
Hi Kasey, I would suggest cooking for 100 minutes to account for the longer cooking time.
Caroline
This turned out perfectly! Thanks for a great recipe!
Kristen Chidsey
So glad to hear you enjoyed Caroline!
Michelle
I'll be honest, I have a generations old family recipe that I've been making for decades. I read your recipe, and I took the basic ideas, such as 2 cups of liquid in the pot, cooking time, and vegetable cooking instructions, and applied my family's recipe/ingredients. This was my first adventure with the recipe and an instapot, and it came out great! This was the most tender and moist corned beef I have ever had. Seriously. The veggies were tender and perfect as well. Thank you! I will definitely make it again- it cut my usual cooking time on the stove in half as well, and no steamy kitchen.
Kristen Chidsey
So glad you enjoyed so much Michelle and that this recipe was that much easier for you to make.
CindyKQ
I have a 3 quart Instant Pot so I would halve this recipe. How long do you think 1 1/2 pounds of corned beef should cook? I imagine the veggies would need the same amount of time.
Kristen Chidsey
Hi there Cindy! I would cook for 70 minutes and vegetables the same 🙂 This is one cut of meat that is hard to overcook 🙂 Enjoy!