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.
Lisa
I have a 2.5 lb. Should I stick with 85 minutes?
Kristen Chidsey
I would do 75 minutes! Enjoy!
Cathleen
Nice recipe! Corned beefand vegetables turned out great. Thank you. I also made Irish Soda Bread. Thanks for your help.
Kristen Chidsey
Absolutely my pleasure, Cathleen. I am happy to hear you enjoyed.
Tracy
My brisket is just under 2 lbs. How long should I cook it in the instant pot? Thanks so much for answer and recipe!
Kristen Chidsey
Hi Tracy! I would cook for 70 minutes on high pressure. Enjoy!
Randy
This recipe was so easy to follow and the result was so good! Thank you!
Kristen Chidsey
You are so welcome! I am so happy to hear you enjoyed
Lauren Granzow
Hi, I have a 4.8 pounder how long do you suggest I cook in the instapot I can’t wait to try this recipe!
Thank you
Kristen Chidsey
Hi Lauren! If you leave the roast whole I would cook for 100 minutes. If you cut the corned beef in half, I would add 1 cup of additional broth and cook for 70 minutes on high pressure (for 2 smaller roasts) Enjoy and Happy St. Patrick's Day!
Kathy M Stinson
I made this yesterday-it was AMAZING. We didn't even have to cut it--it just fell apart. A definite do-again.
Kristen Chidsey
So happy to hear you enjoyed Kathy! Thank you for sharing!
Amy
Can anyone advise what is the best cut of brisket? I see various cuts in my store. Looking for the cut that falls apart and is the most tender. Thank you!
Kristen Chidsey
This recipe works with both a flat cut or point cut, and no changes to time need to be made. It sounds like you would prefer a point-cut, which has a lot of marbling, making it extra fall apart tender.
Teri
I have 4.5 pounds of corned beef do i need to add any cooking time?
Kristen Chidsey
Hi Teri! I would suggest cooking for 100 minutes. If you need to cut your brisket in half to fit, cook for 70 minutes on high pressure with an extra cup of liquid (either the beer or broth). Enjoy!
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)