Instant Pot Corned Beef and Cabbage easiest way to make this classic Irish Dish. The two-step cooking process ensures a delicious meal with tender corned beef with vegetables that are cooked perfectly without getting mushy.
Corned Beef and Cabbage is a soul-satisfying, stick to your ribs, meat and potatoes kind of recipe that the Irish culture is known for. This Instant Pot recipe keeps all those classic flavors--just speeds up the process. And the result is out of this world!
What is Corned Beef?
Corned beef is a brisket that has been brined and cured. It typically is sold with a pickling mixture made from mustard seeds, peppercorns, dill, allspice, cloves, and a few other spices. It is earthy, tangy, and flavors the cured brisket perfectly.
You can purchase corned beef year-round, but they are much easier to find around St. Patrick's Day, as Corned Beef is a classic St. Patrick's Day meal--especially when served with potatoes, carrots, and cabbage.
Why the Instant Pot is Best
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.
I share my mom's love of Corned Beef and Cabbage, but I have found a better way to prepare this Irish meal--the Instant Pot.
Not only is the process faster in the Instant Pot, but the corned beef also becomes more tender and flavorful than when cooked on the stove or in the slow cooker, which is the traditional method.
I will NEVER make Corned Beef and Cabbage any other way!
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 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
Step One: Pressure Cook Corned Beef
- Rinse the corned beef and pat dry. This removes the brine from the brisket, preventing your end result to be too salty.
- Place onion slices into the bottom of the inner pot of a 6 or 8-quart Instant Pot.
- Place the rinsed corned beef on top of the onion slices.
- Sprinkle brisket evenly with seasoning packet, garlic, and brown sugar.
- 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 cook time has elapsed, let the pressure release naturally for at least 15 minutes, then do a quick release of any remaining pressure.
- Remove the brisket from the Instant Pot and place on 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, I do not find that necessary.
- Add in the potatoes and carrots to cooking liquid.
- Top with cabbage wedges that are still intact.
- Cook for 5 minutes on high pressure.
- Let pressure release naturally for at least 5 minutes before doing a quick release of any remaining pressure.
- To serve, slice the brisket against the grain.
- Serve with potatoes, carrots, cabbage, and whole grain mustard for dipping, if desired--my personal favorite.
Gluten-Free Modifications
In order to make Gluten-Free Corned Beef, check your corned beef label carefully to be sure the brisket and seasoning packet both do not contain gluten. You will also need to use 2 cups of beef stock instead of 1 cup beef stock and 1 cup of beer.
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. It is delicious reheated the next day, but can also be used in creative leftovers.
- My favorite way to enjoy leftover Instant Pot Corned Beef is to make a creamy, cheesy Reuben Dip.
- But if dip is not your thing, you 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 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.
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.
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 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 brisket with cold water and thoroughly pat dry.
- Place onion slices into a 6 or 8 quart Instant Pot. Place brisket on top of the onion mixture. Sprinkle with brown sugar, garlic, and pickling spices. Pour in beer and beef broth.
- Select manual/pressure cook setting on high pressure. Set cook time for 85 minutes.
- Once cook time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure.
- Remove brisket from the Instant Pot and place it on a serving platter. Cover with foil to keep warm.
- Remove onions from the pressure cooker using a slotted spoon. Drain off all but 2 cups of the cooking liquid in the Instant Pot.
- Stir in potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.
- Cook on high pressure for 5 minutes. Once cook 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 but updated in 2021 with a new video and tips.
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!
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!