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.
F. Vallejo
Could you cook it with non-alcoholic beer ... to get the flavor, but not the alcohol? Thanks.
Kristen Chidsey
Absolutely! Any non-alcoholic stout beer will work great.
Bridget
Hello! Trying this recipe for the first time. I am wondering if I can use 2 cups stout and beef bouillon or is it preferred to water down the stout with the broth? Thanks!!
Kristen Chidsey
Hi Bridget, that should work.
Van
Followed recepie to the T and it came out perfect .. didn't use any beer. Vegetables came out perfect. Everyone loved it and asked when am I going to make it again.
Kristen Chidsey
Thank you so much for sharing, Van! I appreciate you taking the time to leave a comment.
Stephanie
I’ve used your recipe a few years in a row now and everyone in my family loves it! This year, my grocery delivery order brought me a 6 pound brisket instead of 3 pounds. Do I need to adjust the cook time?
Kristen Chidsey
Hi Stephanie. I would cut it into 2 portions, which will help it to fit better in your pressure cooker. You can cook both (I would double the liquid) and keep the cooking time the same. Or you can freeze one to enjoy later 🙂 Happy St. Patrick's Day!
Sigrid Trombley
I have made a number of corned beef recipes in my Instant Pot and this was by far, the best one yet. It was wonderful! I think possibly using Guinness Stout beer is what made the difference - that and perhaps the addition of onion, garlic and brown sugar. The corned beef seemed a bit less salty than corned beef often is (a good thing). Even if you don't drink alcohol, I encourage you to use the Guinness Stout. The alcohol will be cooked out in the final dish. For potatoes, I used Private Selection Petite Medley Gourmet Potatoes, from Dillons (a Kroger-owned supermarket). Each potato is about the size of a golf ball and several varieties are part of the medley. I used the potatoes unpeeled. The cabbage and carrots were perfectly tender. If corned beef is on your menu for St. Patricks's Day (or any day), this is the recipe to use.
Kristen Chidsey
Thanks so much for sharing Sigrid!!! I love hearing you enjoyed so much!
Mary Herrmann
Would I d anything different if I am using an 11 inch cast iron skillet? I do like your recipes!
Kristen Chidsey
Hi Mary! For this recipe I would recommend slow cooking over cooking in a cast iron skillet, it really needs to be braised low and slow. Cook the corned beef with beer, broth and seasonings for 10 hours on low heat. Add the cabbage, potatoes, and carrots and cook for an additional 2-3 hours on low.
Mary Herrmann
Kristen after I posted this I realized I was posting on the wrong recipe. I was making Irish soda bread. But I did make this last night in my instant pot for dinner with freinds. It is the best recipe for corn beef and cabbage. Thanks for sharing.
Kristen Chidsey
That makes sense now! Ha! I am so happy you enjoyed the corned beef 🙂
Carol L
My veggies are just finishing up. What can I do with all the leftover liquid? Seems a shame to pour it out.
Kristen Chidsey
It makes a great addition to soup in small amounts! I often freeze it in 1 cup portions to add to beef or vegetable soup.
Sigrid Trombley
The cooking liquid is also good spooned over the potatoes, cabbage and carrots. Mash them a bit with a fork first.
Barb
Was wonderful. So easy and delicious. Thanks so much…
Kristen Chidsey
You bet! Thank you for leaving a comment.
Martha M
Love this recipe, and have made it many times. Everything is prepped, to make it today.
I don’t do the beer, just beef broth. My family all love this recipe, so thank you.
Lately, I buy two corned beefs, and cut up, or shedded the second one after dinner, to make a hash, adding cut up leftover veggies! 😋
Kristen Chidsey
Thanks for sharing, Martha! I love hearing you and your family enjoyed.
Tracy
Is it the same cook time for a bigger lb piece? I have two smaller 3 lb pieces to cook.
Kristen Chidsey
Hi Tracy! I would double the liquid, but keep the cooking time the same. Enjoy and Happy St. Patrick's Day!
Jan O
I made this last night in my Instant Pot. I didn’t have any lager beer so just substituted an extra cup of broth to equal 2 cups and left out the water. It came out tender and the veggies were just right. Only I would do different is add more carrots and a whole cabbage. My new fav way to fix corned beef and cabbage!
Kristen Chidsey
Thanks for sharing your modifications, Jay! I love hearing you enjoyed so much!
Cathy G
Basic ingredients, good directions and excellent outcome - what’s not to like?!
Kristen Chidsey
Fabulous! Thanks for sharing.
Enola
I’ve made this numerous times. Best way to cook corned beef. Awesome recipe! Bravo
Kristen Chidsey
Thanks for sharing, Enola! I am thrilled to hear you enjoy it!
Sandi
Aloha ..I’ve tried this recipe before and it was worth it! Another time I tried it with Sake because I didn’t have any beer. It came out great! I usually do a couple of splashes but really by trial and error. Once I overdid it and WOW.
I usually sub Sake for white wine/Chardonnay. Just sharing options. Aloha🌺
Kristen Chidsey
Thank you for sharing!!
Bonnie
In case of earthquake, hurricane, etc. if you can only save one thing make it the instantpot. This particular recipe is beyond outstanding. Super tender meat, delicious veggies.
Gene W. Shearer
I used molasses instead of brown sugar. Turned out great