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.
V. DCooper
This was the first time I made a Corned Beef and Cabbage with an Instant Pot. HOLY MOLE-E! This was the very best Corned Beef and Cabbage EVER…honestly…the best I have EVER made. The meat was tasty, and subtle. After trying this method…I can never go back to merely boiling my Corned Beef again.
Kristen Chidsey
Fabulous! So happy you enjoyed this recipe for Corned beef so much and thank you for sharing!
Amy
Just made this for St Patrick’s Day dinner and it is amazing! The corned beef is so tender I love how easily it shredded and is full of flavor. I even used a full head of cabbage and the veggies still cooked perfectly. Thank you!
Kristen Chidsey
Love hearing this Amy! Thank you for sharing!
Jo
I purchased a 5lbs corned beef. Any recommendations on how long to cook it?
Kristen Chidsey
Hi Jo! I would recommend cutting the roast in half, doubling the liquid, garlic, and brown sugar, and keeping the cooking time the same. Enjoy and happy St. Patrick's Day!
TERRI BURSON
Would you make any changes with two 2.5 lb pkgs of corned beef? I know it will increase the time for temp to come to pressure, just wondering if I should add more time to cook. I may add a bit more of the broth and beer as well.
Kristen Chidsey
Hi Terri! I would double the liquid, but keep the cooking time the same. Enjoy and Happy St. Patrick's Day!
Hannah
I’m making the corn beef now but eating around 6pm, how would you recommend reheating ?
Kristen Chidsey
Hi Hannah! You can keep everything on keep warm in the Instant pot. I would slice the beef, place in the liquid, and then place veggies on top. Happy St. Patrick's Day
Parker
I love this recipe. I have used it every year since it came out, and my husband raves about it every time. Thank you!
Kristen Chidsey
Wonderful! Thank you for sharing, Parker!
Kari Zucca
Hi, my corned beef is only 2.20 lbs, should I reduce the cook time down?
Kristen Chidsey
I would do 80 minutes. Happy St. Patrick's Day
Karin
Another gluten-free modification - substitute a hard cider or gluten-free beer
Marlene
I asked a question but don’t know if it went through. I am trying again.
I have a 3 lb. Flat cut of corned beef and a point piece of corned beef about the same size. Can I cook them both together in my 6 quart instant pot, and would I use the same temperature and cook time?
Thanks SO much!
Kristen Chidsey
Hi Marlene! I don't think your first comment did come through. So I am glad you tried again. Since your cuts of beef are the same size, you can absolutely cook them together. I would double the liquid, but keep the cooking time the same. Enjoy and Happy St. Patrick's Day!
Ginny
I plan to use this recipe on St. Patrick's Day this year. I am used to glazing the corned beef before serving (30 minutesunder the broiler with a brown sugar and mustard glaze. In the past I have cooked my corned beef in a crock pot for 8-9 hours prior to glazing and it aways turns out delicious. Can I do the same with this recipe? I don;t want to dry out the beef.
Kristen Chidsey
Hi Ginny! That glaze sounds delicious! Brisket is pretty forgiving, but I would either cut the broiling time in half (to 15 minutes) or cut the cooking time down to 75 minutes.
Taylor
Hi! If I don’t use potatoes should I put in less liquid for the carrots and cabbage / cut down cooking time? Excited to try this thanks!
Kristen Chidsey
Hi Taylor! I would simply cut down the cooking time to 3-4 minutes. Enjoy!