Instant Pot Corned Beef and Cabbage can be made any time of the year. It doesn’t have to be St. Patrick’s Day to enjoy this pressure cooker corned beef brisket recipe. In fact, if you buy a few corned beef briskets when they are on sale and freeze them, you can have pressure cooker corned beef and cabbage any time of the year!
Originally published on 2/27/18
Instant Pot Corned Beef and Cabbage
There are a few ways to prepare corned beef and cabbage. The ingredients vary from adding garlic and onions (more of a New England Boiled Dinner), to cooking with beef broth or beer (as opposed to just water).
My recipe is a bit of all of that, and it is rich and full of flavor. The brisket is buttery tender and falls apart in your mouth!
Combined with cabbage, potatoes, onion, and carrots, this is a one-pot meal that will feed a crowd.
I’ve been making corned beef and cabbage since I was very young!
I never changed my recipe until I decided to make an Instant Pot version.
I wanted this Instant Pot Corned Beef and Cabbage to be extra flavorful, and easy to make, so I updated my old recipe.
Making Corned Beef and Cabbage is Easy
- The first step of the recipe is the dump and start step. Just put the corned beef in the pot with garlic, onion, the spice packet that came with it, a few aromatics, a bottle of Guinness®, and some water. Then pressure cook it.
- If you don’t want to use beer, use low sodium beef or chicken broth, or just use water.
- The second step is cooking the veggies. If you were to cook the veggies with the brisket, they would be complete mush by the time the meat was done.
- So after pressure cooking the corned beef brisket, remove it to rest and then add the veggies to the cooking liquid and pressure cook them for just a few minutes.
- That’s all there is to it. No browning or anything!
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If you make this tasty pressure cooker corned beef and cabbage recipe, please leave a comment with a star rating below. I’d like to know how you liked it!
Instant Pot Corned Beef and Cabbage is absolutely delicious. Make this classic St. Patrick's Day Irish meal. Pressure cooker corned beef brisket and cabbage is a dump and start recipe!
- 6 cloves Garlic, roughly chopped
- 1 Yellow Onion, quartered
- 2-4 lb Corned Beef Brisket, rinsed (with the spice packet). If larger than 3lbs, cut in half
- 1 12 oz bottle Guinness Beer, or other Stout (or 2-3 cups Beef Broth, or Water)
- 2-3 cups Water (2 for a small brisket, and 3 for a larger one)
- 3 med Carrots, cut in 3" pieces
- 2 med Potatoes, cut into fourths or sixths
- 1 small head Cabbage, cut in fourths or sixths
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Add the garlic and onion to the pot.
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Place the brisket in the pot with the fat side down.
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Sprinkle spice packet over and around the brisket.
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Pour the beer (or other liquid), and water in the pot, trying not to wash off all of the spices from the meat.
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Place the lid on the pot and lock in place. Set the steam release knob to sealing.
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Press the Pressure Cook/Manual button, or dial, and then the + or - button or dial to 90 minutes, and make sure it is set to High pressure.
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When cooking cycle is finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then manually release the remaining steam (slowly at first, in short bursts so you know only steam will spew from the knob) until the pin in the lid drops down. Then open the lid and use tongs to carefully remove the meat to a dish, spoon some of the hot cooking liquid over it and cover to let it rest.
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Add the carrots, potatoes, and cabbage to the pot and close the lid, set it to sealing, and set the cook time for 3 minutes. Do a controlled (slowly at first, in short bursts so you know only steam will spew from the knob) Quick Release when the cook cycle is finished.
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Slice the brisket against the grain for the most tender and easy to eat meat. Then place the meat and vegetables in a dish with enough cooking liquid poured over to make it nice and juicy.
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Serve with some crusty bread to sop up that wonderful broth!
Resources to make Instant Pot Corned Beef and Cabbage recipe and more
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This was the best thing I’ve made in the instant pot yet, and I will be making it as often as I can. I also used just the beef broth and water, and snuck in a few extra potatoes since there’s never too many potatoes. Thank you!
This was so delicious. We had plain roast one night, Reuben sandwich the next and the last was hash with the potatoes I had cooked in the beef broth left after the roast was done. Every meal was delicious and since each was so different it didn’t feel like leftovers. I try to limit myself to only having corned beef a couple times a year but this recipe has me anticipating the next one.
This was a HIT with my family. Definitely making it again.
I used beef broth instead of beer but otherwise followed the recipe. No issues and everything tasted very flavorful.
This was SO VERY delicious! Didn’t have a stout beer on hand, so just used beef broth and water. I also added a couple celery stalks with the veggies because Mom always did. 🙂 I worried that the included spice packet seemed chintzy for a 3+ lb. brisket, but the end result was still fabulous! Thanks for another great recipe!
The cabbage was mushy and brisket too tender. Reduce cooking time.
It will depend on how thick your brisket is.
:5 star rating – This was delicious! The meet was so tender – pulled apart easily with a fork. Hoping to make a reuben today if my kids don’t eat all the leftovers. Wish I had rye bread but wheat will have to do since we are staying home due to corona virus and social distancing.
Absolutely amazing! The meat is sooo tender! I haven’t finished the veggies SBX I’m letting you Ionia!!! 👍👌
The corned beef and cabbage was amazing,it was better than the stovetop recipe that I have used for 40 years, I’ll never go back to my old standby recipe the only thing that I changed was, the beer and water I used chicken broth. Thank you so much for giving us a time saving recipe.
How would you change the recipe for an 8 qt. Instant Pot?
I wouldn’t change anything, unless you want to make more. Cook time is the same.
You said release pressure until cook time is finished do I start to release when it starts the 3 min
Release the pressure after the 3 minutes when the pot beeps that it is done. Then release the steam/pressure in short bursts at first so you don’t get broth spewing out with the steam.
I have a 1 pound corned beef brisket. Is the cooking time the same or should I lower it?
I would reduce the cook time to 70 minutes, unless the piece you have is quite thick. You can always add time if it isn’t tender enough.
My corned beef if 4.4 Lbs. When saying to cut it in 1/2 is this length or depth? I don’t understand.
Cut across the grain.
I like my veggies pretty well done. How much time should I add? Thank you
After the 3 minute cook time, let it naturally release for 3 minutes before letting the pressure out. That will cook the veggies longer.
Does it matter what kind of potatoes you use? I only have red potatoes right now.
No, red potatoes will work!
make corn beef and cabbage after St Pat parade!! all the parents and kids who ride on float come on over for corn beef and cabbage–i will make triple . THANK YOU!!
Wondering why fat side down. Isn’t it usually up?
It doesn’t matter with this recipe.
Great simple recipe that is deliscious! Thank you!
Thank you, Theresa! I’m happy you liked it!
This was the best corned beef and cabbage I have ever had! Absolutely perfect! Thank you for this recipe.
Awesome! Thank you for your review. I’m happy you like this recipe!
Do I add 15 min to cook time, for the ip to build pressure?
Yes, 10 min prep time, approx. 10-15 minutes to come to pressure, then a 10-15 natural release, then about 5 min to build pressure with the veggies, 3 min cook time for them, and a careful Quick Release when veggies are done.
Just waiting for the veggies to cook. Smells greats! I will let you know how it goes!
I’m going to try this. I’ve always boiled my corned beef and there’s a frothy fat-like substance that had to be removed before adding cabbage and potatoes. Is that still true with this method?
I think it depends on the brand you buy. I’ve had some foam, and some not.
Any suggestions if using the 3 qt instant pot?
Half the recipe and cook the meat about 10 minutes less.
I’m going to use beef broth, do I also add water?
Yes, use both. 2 cups of beef broth and 1 cup of water.
Hi! Is this a beef brisket or is a corned beef brisket a specific thing? If it’s just a brisket, what’s in the spice mix please!
Hi Jessica, this is a corned beef brisket, a specific thing. It has been “corned.” “Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. It is featured as an ingredient in many cuisines. ” ~Wikipedia The spice mix has all kinds of stuff:
Mustard seeds
Coriander
Black peppercorns
Cracked bay leaf
Crushed chilies
Dehydrated garlic
Cinnamon sticks
Dill seeds
Cloves or allspice berries
Fennel seeds
I’d love to make this but can’t use the beer. Do you have a suggestion for a good alternative?
Beef broth is a good sub for the beer.
I couldn’t decide whether to make my corned beef in my slow cooker or instant pot. I am so glad I used your recipe. It was fast, easy, and delicious!
Hello! Just curious what to do with the onions after the meat has been removed from pot after cooking? Do they stay in the pot and continue to cook more with the vegetables? Or do I remove them and put them with the meat, or simply toss them? Thanks!
Hi Julie, the onions stay in the broth. After the cabbage and carrots are done cooking, you will spoon out some of the veggies/broth to have over the corned beef. The onions will be part of that yumminess!
It’s in the pot now. 56 more minutes to go on initial cooking time, and I can’t wait! It’s been years since I had corned beef and cabbage, and just think about the Reuben sandwiches tomorrow!
Woo hoo! Enjoy!
Reuben sandwiches are my favorite. Bought Sauerkraut yesterday in preparation for cooking the Corned Beef. I put hot mustard on my Reuben Sandwich. I also don’t put the salad dressing. I’m drooling!
Sandy, the first recipe I saw on your website shows what looks to me to be a mustard sauce. Is that correct? If so, could you send me to the recipe, please.
It is not a mustard sauce, though I really should have one.
Hi – Just wondering if you place the brisket on the rack in the pot or if you don’t use the rack at all.
Thank You!
Hi Neil, I do not use a trivet/rack with this recipe.
Can anyone tell me if cooking the veggies after the corned beef should be at low or high pressure?
They are cooked at high pressure.
Made this the other day. 5 lb roast, cut in half, on high pressure for 105 minutes. Used one Guinness and 3 cups beef broth. It was all delicious, but beer foam did spurt out all over the place when pressure was released.
Hi Mike, that’s no fun. Two ways to counteract that issue is to 1) Let the pot do the natural release, and 2) when you release the remaining pressure, do it in short bursts, until you can be sure that only steam will be coming out. I call it a controlled release. I’m glad you enjoyed the recipe, and hope that tip helps.
I am making this tonight
It was good!
Making this right now wish me luck.
You’ve got this!
I made this as a test run for St. Patrick’s Day and it turned out delicious and so tender! Thank you for this recipe! Making it tomorrow for sure!
Awesome! Have fun!