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Instant Pot Corned Beef and Cabbage

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Corned Beef and Cabbage, potatoes and carrots is the quintessential St. Patrick’s Day recipe and cooking it in an Instant Pot makes it super simple as well. This Irish American classic is flavorful, tender and juicy, and ready in about two hours.

Check out the Instant Pot Recipes page for even more delicious pressure cooker recipes.

Sliced corned beef, cabbage, red potatoes and carrots in a bowl.

What is corned beef and cabbage?

Corned beef is a type of beef that has been salt-cured or pickled in brine. The word “corn” in the name refers to the large grains of coarse salt used to cure the beef.

It is typically made from brisket but can also be made from silver-side. Brisket is is a mixture of fat and lean, while silver-side is all lean and less sweet than brisket.

The beef is cooked thoroughly and set aside to rest. The potatoes, carrots and cabbage are added to the pot and cooked separately.

Instant Pot Corned Beef and Cabbage with potatoes and carrots garnished with chopped parsley on a serving platter.

Tip – do not answer your phone and get distracted while the vegetables are cooking or your cabbage will end up mushy! 🤦‍♀️

Ingredients you will need

Corned Beef and Cabbage ingredients.
  • Corned beef brisket is available at most grocery stores especially during the spring. It is available in flat cut and point cut, with flat cut being the most readily available.
  • They usually come with a spice packet, but I prefer to use a combination of whole cloves, peppercorns, bay leaf and a sprig of fresh time. Yes you can use the packet of spices if you prefer.
  • Additional aromatics include sliced onion and smashed garlic.
  • Guinness beer, or beef stock, combined with water are used as the cooking liquid.
  • Once the beef is cooked, small potatoes, carrot chunks and cabbage wedges are cooked just until tender.
  • Chopped parsley add a bit of color and freshness to the finished dish.

Be sure to check out the detailed printable recipe card below

Additional Irish Beef recipes

how to make the best corned beef and cabbage

Thoroughly rinse brisket with cold water and pat dry. Do not worry about washing away the flavor, the brine has seeped into the meat.

Place the sliced onions on the bottom of a 6 quart Instant Pot.

Sliced onions in an Instant Pot.

Place the brisket on top of the onions, then top the brisket with garlic, bay leaves, cloves and peppercorns.

Corned beef, four garlic cloves, peppercorns, cloves, three bay leaves, and sprig of thyme on a bed of onion slices in a pressure cooker.

Pour in the beer and water.

Beer and water added to the corned beef, spices and onion in the pressure cooker.

Secure the lid and make sure the pressure knob is in the “Sealing” position.

Instant Pot set to one hour and twenty five minutes on HIGH pressure.

Press the “Manual” or “Pressure Cook” button and use the – and + buttons to adjust the time to one hour and twenty five minutes on High Pressure.

When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn/press the knob to release the remaining pressure and remove the lid.

Remove the brisket from the pressure cooker and place it on a serving platter. Cover with foil to keep warm.

Add the potatoes, carrots and then the cabbage wedges to the Instant Pot. Seal and set the time 5 minutes. When the pot beeps, manually release the pressure.

Cabbage wedges added on top of the corned beef in the instant pot.

Remove the vegetables with a slotted spoon and serve with the corned beef. Spoon some of the cooking liquid over the top and sprinkle with chopped parsley before serving.

Corned Beef, cabbage, halved potatoes and carrot chunks on a serving platter.

Slice the brisket against the grain into thin slices and serve with grainy mustard on the side.

recipe notes & tips

  • Feel free to use your favorite dark stout beer.
  • For alcohol-free substitute beef stock.
  • You can use any variety of small potatoes; red, gold, combination. If potatoes are large, cut into 2-inch chunks.
  • Two cups of baby carrots can be substituted for the chopped whole carrots.
  • One large turnip cut into thick slices can be substituted for the potatoes.
  • Store leftovers in the refrigerator inside an airtight container for up to 3 days. You can also freeze leftover brisket for up to 3 months.

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what to serve with instant pot corned beef and cabbage

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Enjoy!!

Sliced corned beef, cabbage, red potatoes and carrots on a large platter.

Instant Pot Corned Beef and Cabbage

Corned Beef and Cabbage, potatoes and carrots is a simple St. Patrick’s Day recipe prepared in an Instant Pot in about two hours.
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Course: Main Course
Cuisine: American, Irish
Keyword: corned beef and cabbage recipe
Prep Time: 5 minutes
Cook Time: 1 hour 25 minutes
Pressure Building/Release: 30 minutes
Total Time: 2 hours
Servings: 6 Servings
Calories: 669kcal
Author: Lisa Johnson

Equipment

  • Instant Pot

Ingredients

  • 1 large yellow onion sliced
  • 3.5 pound corned beef brisket 3 to 4 pounds
  • 4 large cloves garlic smashed
  • 12 black peppercorns
  • 4 whole cloves
  • 3 bay leaves
  • 1 sprig fresh thyme
  • 1 cup stout beer I used Guinness
  • 1 cup fresh water
  • 1 pound small red potatoes cut in half
  • 6 carrots cut into 2-inch chunks
  • 1 head green cabbage cut into 2-inch wedges
  • 2 tablespoons chopped Italian parsley
  • grainy mustard for serving

Instructions

  • Thoroughly rinse brisket with cold water and pat dry. Do not worry about washing away the flavor, the brine has seeped into the meat.
  • Place the sliced onions on the bottom of a 6 quart Instant Pot. Place the brisket on top of the onions, then top the brisket with garlic, bay leaves, cloves and peppercorns. Pour in the beer and water.
  • Secure the lid and make sure the pressure knob is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button and use the – and + buttons to adjust the time to one hour and twenty five minutes on High Pressure.
  • When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn/press the knob to release the remaining pressure and remove the lid. Remove the brisket from the pressure cooker and place it on a serving platter. Cover with foil to keep warm.
  • Add the potatoes, carrots and then the cabbage wedges to the Instant Pot. Seal and set the time 5 minutes. When the pot beeps, manually release the pressure.
  • Remove the vegetables with a slotted spoon and serve with the corned beef. Spoon some of the cooking liquid over the top and sprinkle with chopped parsley before serving. Slice the brisket against the grain into thin slices and serve with grainy mustard on the side.

Notes

  • Feel free to use your favorite dark stout beer.
  • For alcohol-free substitute beef stock.
  • You can use any variety of small potatoes; red, gold, combination. If potatoes are large, cut into 2-inch chunks.
  • Two cups of baby carrots can be substituted for the chopped whole carrots.
  • One large turnip cut into thick slices can be substituted for the potatoes.
  • Store leftovers in the refrigerator inside an airtight container for up to 3 days. You can also freeze leftover brisket for up to 3 months.

Nutrition

Calories: 669kcal | Carbohydrates: 32g | Protein: 43g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 3307mg | Potassium: 1645mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10470IU | Vitamin C: 141mg | Calcium: 124mg | Iron: 6mg

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