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    Home » Real Food » Instant Pot » Instant Pot Corned Beef and Cabbage

    Instant Pot Corned Beef and Cabbage

    By Kristen Chidsey | 187 Comments | Published March 1, 2021 | Updated February 27, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Instant Pot Corned Beef and Cabbage is the BEST way to make traditional corned beef with cabbage, potatoes, and carrots! The corned beef becomes perfectly tender and the vegetables are cooked until just tender for a delicious, easy meal. This Classic  Irish recipe is a St. Patrick's day must make and tastes the best when made in the Instant Pot.

    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!

    Corned Beef, Cabbage, Potatoes, and Carrots next to Instant Pot.

    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

    Ingredients for corned beef and cabbage on white board: corned beef, cabbage, onion, red potatoes, carrots, and beer.
    • 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.
    Onion inside pressure cooker.
    • Place the rinsed corned beef on top of the onion slices.
    • Sprinkle brisket evenly with seasoning packet, garlic, and brown sugar.
    Brisket inside pressure cooker on top of onions.
    • 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.
    Cooked Corned Beef in Instant Pot.
    • 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.
    Potatoes, Carrots, and Cabbage in Pressure Cooker.
    • 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.
    Corned Beef, Cabbage, Potatoes and Carrots in white serving platter.

    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.

    Corned beef and Cabbage on white platter with instant pot overlay.

    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. 

    Corned Beef and Cabbage on White Platter with Potatoes and Carrots

    Instant Pot Corned Beef and Cabbage

    Instant Pot Corned Beef and Cabbage is the BEST way to make traditional corned beef with cabbage, potatoes, and carrots! The corned beef becomes perfectly tender and the vegetables are cooked until just tender for a delicious, easy meal.
    4.88 from 130 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Irish
    Prep Time: 5 minutes
    Cook Time: 1 hour 30 minutes
    Pressure Build-Up and Release: 35 minutes
    Total Time: 2 hours 15 minutes
    Servings: 10
    Calories: 364kcal
    Author: Kristen Chidsey

    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
    Prevents your screen from going dark while preparing the recipe.

    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

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Brisket Choice: This recipe works with both a flat cut or point cut, and no changes to time need to be made. The flat cut is leaner, while the pointcut is more marbled. 
    Beer: Feel free to use any dark stout beer you like, or beef stock if you do not drink beer. The beer adds a great amount of flavor but is not necessary.
    Pickling Spices: Most packaged corned beef brisket comes with a pickling spice blend. If yours does not, you can use 1 tablespoon of generic pickling spices. 
    Gluten-Free Corned Beef and Cabbage: If you want this to be a gluten-free meal, check your corned beef label carefully to be sure the brisket and seasoning packet does not contain gluten. And use an additional 1 cup beef stock in place of the stout beer.
    Potatoes: You can use red potatoes, russet potatoes, or new potatoes. Cut your potatoes into 2-inch chunks or leave them whole if using baby potatoes.
    Leftovers will store in the refrigerator for up to 3 days. You can freeze the leftover corned beef brisket for up to 3 months. 
    Please be sure to refer to Instant Pot High Altitude Conversion if needed. 

    Nutrition

    Calories: 364kcal | Carbohydrates: 19g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1800mg | Potassium: 873mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6345IU | Vitamin C: 80.4mg | Calcium: 70mg | Iron: 3.6mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2019 but updated in 2021 with a new video and tips. 

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Lisa

      March 17, 2022 at 12:27 pm

      I have a 2.5 lb. Should I stick with 85 minutes?

      Reply
      • Kristen Chidsey

        March 17, 2022 at 1:43 pm

        I would do 75 minutes! Enjoy!

        Reply
        • Cathleen

          March 17, 2022 at 6:27 pm

          5 stars
          Nice recipe! Corned beefand vegetables turned out great. Thank you. I also made Irish Soda Bread. Thanks for your help.

          Reply
          • Kristen Chidsey

            March 18, 2022 at 9:49 am

            Absolutely my pleasure, Cathleen. I am happy to hear you enjoyed.

            Reply
    2. Tracy

      March 16, 2022 at 6:56 pm

      5 stars
      My brisket is just under 2 lbs. How long should I cook it in the instant pot? Thanks so much for answer and recipe!

      Reply
      • Kristen Chidsey

        March 17, 2022 at 6:34 am

        Hi Tracy! I would cook for 70 minutes on high pressure. Enjoy!

        Reply
    3. Randy

      March 15, 2022 at 10:54 am

      5 stars
      This recipe was so easy to follow and the result was so good! Thank you!

      Reply
      • Kristen Chidsey

        March 15, 2022 at 7:09 pm

        You are so welcome! I am so happy to hear you enjoyed

        Reply
    4. Lauren Granzow

      March 14, 2022 at 6:01 pm

      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

      Reply
      • Kristen Chidsey

        March 15, 2022 at 6:46 am

        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!

        Reply
    5. Kathy M Stinson

      March 13, 2022 at 6:47 am

      I made this yesterday-it was AMAZING. We didn't even have to cut it--it just fell apart. A definite do-again.

      Reply
      • Kristen Chidsey

        March 13, 2022 at 8:05 am

        So happy to hear you enjoyed Kathy! Thank you for sharing!

        Reply
    6. Amy

      March 10, 2022 at 12:04 am

      5 stars
      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!

      Reply
      • Kristen Chidsey

        March 10, 2022 at 7:03 am

        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.

        Reply
        • Teri

          March 11, 2022 at 3:15 pm

          I have 4.5 pounds of corned beef do i need to add any cooking time?

          Reply
          • Kristen Chidsey

            March 11, 2022 at 6:27 pm

            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!

            Reply
    7. Katie

      February 14, 2022 at 12:46 pm

      5 stars
      . 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?

      Reply
      • Kristen Chidsey

        February 14, 2022 at 5:04 pm

        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.

        Reply
    8. Debi O

      January 09, 2022 at 8:33 pm

      5 stars
      Will only make it this way!! It was delicious and I just used better than bullion instead of beer. Thanks for this recipe!!!

      Reply
      • Kim Figgins

        March 16, 2022 at 2:21 pm

        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

        Reply
        • Kristen Chidsey

          March 16, 2022 at 4:03 pm

          Sounds fabulous Kim! And those brownies sound delish! Happy St. Patrick's Day!

          Reply
    9. Alisha Grant

      July 30, 2021 at 4:58 pm

      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! ❤️😁

      Reply
      • Kristen Chidsey

        July 31, 2021 at 7:32 am

        I hope you enjoyed every bite Alisha!

        Reply
        • Pennie

          November 16, 2021 at 6:44 pm

          5 stars
          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.

          Reply
          • Kristen Chidsey

            November 16, 2021 at 7:38 pm

            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.

            Reply
            • Jordan

              December 31, 2021 at 1:39 pm

              5 stars
              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

              December 31, 2021 at 3:39 pm

              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

    10. Winter

      June 12, 2021 at 2:53 pm

      How much time would you add for frozen corned beef brisket?

      Reply
      • Kristen Chidsey

        June 13, 2021 at 7:45 am

        I would add 15 minutes.

        Reply
      • Dwight Seaton

        September 21, 2021 at 1:09 pm

        5 stars
        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.

        Reply
        • Kristen Chidsey

          September 21, 2021 at 3:09 pm

          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.

          Reply
          • Emily Salerno

            December 14, 2021 at 7:41 pm

            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?

            Reply
            • Kristen Chidsey

              December 15, 2021 at 6:48 am

              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)

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