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!
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
- 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.
- 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 cooking 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 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.
- 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.
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.
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.
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
- 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
- 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.
This post was originally published in 2019 and updated in 2023.
Hi, can I cook a 2.7 pound brisket in my 3 qt IP? Any changes needed? Thanks
Absolutely. I would follow the recipe as written, as it is so close to the 3 pounds. Enjoy.
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.
I would be sure that you do a natural pressure release, that will help to keep the meat tender.
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!
Thanks so much Janis for sharing how you enjoyed the Corned beef! I love hearing that!
Great simple and delicious.
This is by FAR the best way to cook corned beef EVER! It came out so wonderfully tender and not over salty. Yummy!
I love hearing how much you enjoyed Lynelle! Thanks for sharing.
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!
Hi Jane. Sorry for your frustration. Please let me know what model you have so I can further help you!
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.
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.
I am so glad you gave this a try Joyce and happy you gave it a try!
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!!
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!
I am so happy to hear you found my directions clear! I hope you find many more recipes here to enjoy!
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.
Wonderful Linda! Thanks for taking the time to leave a comment.
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.
Happy to hear you enjoyed Helen!