Go Back
–+ servings
Corned Beef and Cabbage on White Platter with Potatoes and Carrots.
Print Recipe
4.93 from 241 votes

Instant Pot Corned Beef and Cabbage

This recipe for Instant Pot Corned Beef and Cabbage delivers a tender corned beef paired with perfectly cooked cabbage, potatoes, and carrots, all in a rich, tangy broth in record time.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Pressure Build-Up and Release35 minutes
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Irish
Servings: 10
Author: Kristen Chidsey

Equipment

Ingredients

  • 3 pound corned beef brisket
  • 1 large yellow onion sliced
  • 1 seasoning packet from corned beef or 1 tablespoon pickling spices
  • 1 tablespoon brown sugar
  • 5 cloves garlic peeled
  • 1 cup low-sodium beef broth
  • 1 cup stout beer such as Guinness
  • 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 brisket under cold water and thoroughly pat dry. This removes the brine from the brisket, preventing the dish from being too salty. 
  • Place the onion slices into the Instant Pot. Place the rinsed corned beef on top of the onion mixture. Sprinkle the seasoning packet evenly over the meat, then top with 5 cloves garlic and 1 tablespoon brown sugar
    Corned beef sitting on top of an sliced onion inside the inner pot topped with garlic, brown sugar, and pickling spices.
  • Carefully pour 1 cup low-sodium beef broth and 1 cup stout beer (or additional beef stock) around the corned beef, so that the seasonings stay on top of the beef.
    Corned beef sitting on top of an sliced onion inside the inner pot topped with garlic, brown sugar, and pickling spices with beef broth and beer poured around the brisket.
  • Place the lid on the pressure cooker and be sure the vent knob is sealed. Using the manual or pressure cook setting, set the cook time to 85 minutes on high pressure.
  • Once the cooking time has elapsed, let the pressure release naturally for 15 minutes. Once 15 minutes has passed, you can do a quick release of any remaining pressure, by carefully knocking the vent knob to the venting position. Stand back to prevent being burned by any residual steam.
    Cooked Corned Beef inside inner pot with onions and garlic.
  • Remove the corned beef from the Instant Pot and place it on a serving platter. Tent with foil and let rest while preparing the vegetables. Ladle out about 1½ cups of the cooking liquid, leaving about 2 cups inside the inner pot. You do not need to be exact here.
  • Add the potatoes and carrots into the cooking liquid inside the inner pot. Place the wedges of cabbage on top of the vegetables and season with salt and pepper, to taste.
    Potatoes, cabbage, and corn layered inside instant pot.
  • Place the lid back on the pressure cooker and ensure the vent knob is in the sealed position. Using the manual or pressure cook setting, set the cook time to 3 or 5 minutes on high pressure. 3 minutes for crisp-tender cabbage, 5 minutes for really soft cabbage. (I prefer 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 by carefully knocking the vent knob from sealed to venting. Stand back to prevent your face and hands from being burned by the steam released.
  • Thinly slice corned beef against the grain and serve with potatoes, carrots, and cabbage. 
    Sliced pressure cooked corned beef in white platter, next to cooked cabbage wedges, next to potatoes and carrots next to Instant Pot.

Video

Notes

Corned Beef Choice: This recipe works with both a flat cut or point cut corned beef brisket. The flat cut is leaner, while the point cut is more marbled. 
Size of Brisket: As written, this recipe is designed for a 2½-3½ pound corned beef brisket. If your brisket is 1½ pounds or smaller, cut the ingredients in half and cook for 60 minutes on high pressure. If your brisket is between 4 and 5 pounds, I would double the liquid and spices and cook for 100 minutes on high pressure.
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: Check your corned beef label carefully to be sure the brisket and seasoning packet does not contain gluten. Use a certified gluten-free beer or an additional beef stock in place of the 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: Store the cooled leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the leftover corned beef brisket for up to 3 months. 
For a 3-quart model: You can fit a 3-pound brisket in the inner pot, but you will need to cut it in half to fit. Stack both halves on top of eachother in the inner pot and cook for 60 minutes on high pressure with a 15-minute natural pressure release. 
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
QR Code linking back to recipe