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.
Katie
. Thank you for sharing your wonderful recipes.
We are having quite a few out of town guests over for St. Patty’s Day and I would like to cook the corned beef the day before. How is the best way to reheat the beef?
Kristen Chidsey
Hi Katie! First of all, you are so welcome! As for the corned beef, I would cook, allow it to cool, and be sure to store it in the juices. To reheat, warm the corned beef with the juices, at 275 degrees F for 40-45 minutes.
Debi O
Will only make it this way!! It was delicious and I just used better than bullion instead of beer. Thanks for this recipe!!!
Kim Figgins
I made 2 pots of these— one in IP & one in the slow cooker & BOTH turned out incredible for my St. Paddy’s dinner party! (I made Irish Carbomb Brownies for dessert) — there were ZERO leftovers! Total HIT! Thank you!!!! - Kim
Kristen Chidsey
Sounds fabulous Kim! And those brownies sound delish! Happy St. Patrick's Day!
Alisha Grant
Im making this now.. I've never made corned beef in my life but I'm confident that this will turn out great according to everyone's comments.. thank you for the recipe and I also love my instant pot! ❤️😁
Kristen Chidsey
I hope you enjoyed every bite Alisha!
Pennie
Hi Kristen,
I feel I’ve finally found a stop resource for my IP and I am over the moon! I’ve had my IP for 1.5yrs, all this time looking for a full service, easy follow, we’ll presented (audibly). I’ve loved it for hard boiled eggs, but know it can do soooo much more.
Sunday I made the Corn Beef & Cabbage, my veggies got a little overdone. I’m sure that’s my bad we’re on high protein/low carb plan so I omitted the potatoes.
Do you have a suggestion for cook time with just carrots and cabbage?
Tonight your chicken breasts method.
Also I just purchased the air fry lid and I see you help with that too!
You’ve got a long time fan.
Kristen Chidsey
Hi Pennie! You just made my night! I am so very glad you are enjoying my recipes! As for cooking just carrots and cabbage, try just 2-3 minutes next time. That may be better suited to the texture you are looking for.
Jordan
I bought an instapot just to make this and even if I only use it once a year it’s 100% worth it!
If I want to reduce the recipe to a 1.5 pound corned beef, what do you recommend for cooking time on both the meat and veggies? Thanks!
Kristen Chidsey
So happy to hear you enjoyed so much. I would personally cook for 60 minutes on high pressure. The timing for the vegetables will remain the same, regardless of how much you prepare
Winter
How much time would you add for frozen corned beef brisket?
Kristen Chidsey
I would add 15 minutes.
Dwight Seaton
First time cooking this dish and ot came out wonderful. It was a little salty because I didn't wash the meat before cooking it, my fault. It was cooked just right and tasted delicious. It was also the first time using our Instant Pot.
Kristen Chidsey
I am so honored that this was your first instant pot recipe! But I really love knowing you enjoyed the recipe. Thanks for sharing Dwight.
Emily Salerno
Second time making this recipe. It’s delicious! I am not a wizard with my IP, but this recipe was more than achievable for my beginners skills. It came out wonderful, and the boys loved it (bonus)!
How much more time would you recommend allocating for larger sized briskets?
Kristen Chidsey
Hi Emily! I am so happy to hear you all enjoyed so much (and this recipe is easy to boot for you!) For cooking a larger brisket, I could add an additional 20 minutes per pound. That said, it is often better to cut the brisket in half and keep the cooking time the same (it will fit easier in your Instant Pot)
EL Greene
Hi, can I cook a 2.7 pound brisket in my 3 qt IP? Any changes needed? Thanks
Kristen Chidsey
Absolutely. I would follow the recipe as written, as it is so close to the 3 pounds. Enjoy.
Kerry
Mine came out super tough. What could've went wrong? I cook corned beef and cabbage often and it had never come out like this.
Kristen Chidsey
I would be sure that you do a natural pressure release, that will help to keep the meat tender.
Janis Kinmore
This is the best recipe for corned beef and I've tried many over the years. It's soooo easy with the instant pot and your recipe and instructions are easy to follow. I really like the idea of placing the corned beef on the onions. I'm making it again tonight since I had bought extras during St Patrick's Day. Hubby said this is the best he's tasted . I'm an avid cook and this is definitely on top of my list. Kudos to you!
Kristen Chidsey
Thanks so much Janis for sharing how you enjoyed the Corned beef! I love hearing that!
DanaR
Great simple and delicious.
Lynelle
This is by FAR the best way to cook corned beef EVER! It came out so wonderfully tender and not over salty. Yummy!
Kristen Chidsey
I love hearing how much you enjoyed Lynelle! Thanks for sharing.
Jane Smolens
I have such trouble setting the time on instapot! Mine is preset to 35 min for pressure cooker. I cannot figure out how to extend time, esp for this recipe which calls for 85 minutes! Then letting off pressure isa mtstery to me so i usually just let it slowly release. I have used you tube and bought the book. I can follow the recipes but my afore mentioned questions ate not answered. Aiyiyi!
Kristen Chidsey
Hi Jane. Sorry for your frustration. Please let me know what model you have so I can further help you!
Lynda
once you select pressure....depending on which pot you have will depend on how to adjust the time...if it is standard duo, then once you select pressure you use the plus and minus keys to change the amount of time.
Then to release pressure you turn the knob on top to open in order to release pressure. I have the ultra and it automatically seals when you put the lid on and to release there is a button on top that you push and the pressure releases. Also the ultra in order to set time...you turn the knob to highlight pressure, then you push that same knob in and it will now have a flashing box in the display screen...push again and it will highlight the time box...then turn that same knob to change the time. Then push the knob again and it will save it. Then just hit start for it to start.
Joyce
I am so traditional it was really hard to try a new way. However, I love my instant pot and everything I’ve made has been scrumptious. I can say with 100% clarity that I will never cook my corned beef and cabbage any other way! My husband and son loved it so much they asked me to make it again tonight! So I am. Thank you for sharing your recipe.
Kristen Chidsey
I am so glad you gave this a try Joyce and happy you gave it a try!
Jeanne
I only had a 2.5 # corned beef for 3 people, but it was so delicious, tender and perfectly seasoned, we ate it all and wished we had more. My only problem was between me and the instant Pot! I haven’t used it in quite a while, and I set it wrong for the veggies. The were quite over cooked, yet delicious tasting. Cant wait to try it again with a LARGE corned beef, to have leftovers!!
Betty Mallorca
Your recipe turned out just great, hubby said, the best corned beef and cabbage he's ever had (!?). The instructions were so clear, which I appreciate. IP recipes can be so vague! Thanks for a great St Pat's dinner!
Kristen Chidsey
I am so happy to hear you found my directions clear! I hope you find many more recipes here to enjoy!
Linda Rei
Made this tonight (St Patrick’s Day 2021. It was best corned beef I’ve ever had. Great taste and so tender.. My friends loved it too. Barely had enough left overs to make Reubens tomorrow. Did your exact recipe except I used Boyles corned beef which comes already marinated in it’s spices. I just put the whole thing in the instant pot including the juices in the pkg and then followed your recipe.
Kristen Chidsey
Wonderful Linda! Thanks for taking the time to leave a comment.
Helen Grange
I made this for the first time tonight. It was the best corned beef and cabbage I’ve ever made. The instant pot has become my secret power. I used two cups of Better than Bouillon no beef broth because I didn’t have any beer. It was super flavorful.
Kristen Chidsey
Happy to hear you enjoyed Helen!
Monty
I have been enjoying corned beef on St Patrick's Day since I was a child, many years ago. This recipe was flat out the very best. The corned beef was unbelievable tender AND tasty. Thanks Kristen
Kristen Chidsey
I am so happy you enjoyed Monty!
Jie
So yummy I could make this once a week!