How to Make Corned Beef and Cabbage in an Instant Pot

Corned beef and cabbage is a classic Irish-American dish that is commonly served on St. Patrick’s Day. While traditionally made by simmering the beef for hours, using an Instant Pot pressure cooker allows you to make tender, flavorful corned beef and cabbage in a fraction of the time.

Benefits of Using an Instant Pot

Cooking corned beef and cabbage in an Instant Pot has several advantages:

  • Speed – Pressure cooking reduces cook time from 3-4 hours to around 90 minutes. The meat comes out fall-apart tender.

  • Flavor – The spices and seasoning penetrate the meat better under pressure. The cabbage cooks in the flavored corned beef broth.

  • Convenience – Everything cooks in one pot, with minimal hands-on time needed. No need to watch a simmering pot.

  • Safety – The built-in pressure regulator provides even heat distribution and prevents burning.

Ingredients Needed

To make corned beef and cabbage in an Instant Pot, you will need:

  • 3-5 lb corned beef brisket
  • 1⁄2 head cabbage, cut into wedges
  • 5-6 carrots, peeled and halved
  • 1 lb small potatoes
  • 4 cups water or beef broth
  • Pickling spice packet that came with corned beef

Optional additions: onions, garlic, bay leaves, butter, mustard

Step-by-Step Instructions

Follow these simple steps for tender pressure cooked corned beef and cabbage:

Prep the Ingredients

  1. Remove corned beef from packaging and trim off any hardened fat. Rinse briefly.

  2. Cut cabbage into thick wedges. Peel and halve carrots. Wash small potatoes.

  3. Mince garlic, slice onion, and gather any other aromatics.

Pressure Cook the Corned Beef

  1. Place corned beef in Instant Pot insert. Add pickling spice packet, onions, garlic, and bay leaves. Pour in water or broth.

  2. Secure the lid and set valve to sealing position. Select the Meat/Stew setting and adjust cook time to 80-90 minutes.

  3. Allow pressure to release naturally for 10 minutes, then quick release. Carefully remove corned beef.

Cook the Vegetables

  1. Add carrots, potatoes, and cabbage wedges to pot. Secure lid.

  2. Pressure cook on high for 3-5 minutes. Quick release pressure when done.

Finish and Serve

  1. Slice corned beef across the grain into thin pieces.

  2. Transfer vegetables to a platter with slotted spoon. Add butter if desired.

  3. Spoon broth over meat and vegetables. Serve while hot. Enjoy!

Tips for the Best Results

  • Use a fatty brisket flat for most tender results. The point cut also works well.

  • Add onions, garlic, bay leaves, or other aromatics to the pot for extra flavor.

  • Let the pressure release naturally for 10 minutes before quick release. This prevents overcooking.

  • Cook vegetables for the minimum recommended time to prevent mushiness.

  • Slice the meat across the grain for tender slices that don’t string out.

  • Add broth to plates to keep the dish moist. Enjoy leftovers chilled or as hash.

Customize with Different Additions

One benefit of making corned beef and cabbage in an Instant Pot is how easy it is to customize with extra ingredients. Mix it up with one of these tasty additions:

  • Beer or stout – For deeper flavor, replace some of the water with beer or Guinness stout.

  • Root vegetables – Add peeled chunks of parsnip, turnip, or rutabaga for variety.

  • Extra cabbage – Stir in shredded green cabbage along with the wedges for color.

  • Corned beef seasoning – Add extra pickling spices, brown sugar, bay leaves, and crushed garlic.

  • Mustard sauce – Stir stoneground mustard into the broth for dipping the meat.

  • Horseradish – Grate fresh horseradish into the broth or serve as a condiment.

Serving Suggestions

Corned beef and cabbage makes for a hearty, comforting meal any time of year. Here are serving ideas:

  • Meal prep – Portion into containers. The flavor improves over several days.

  • Sandwiches – Pile thinly sliced corned beef with swiss cheese, sauerkraut, and mustard on rye.

  • Breakfast – Leftover corned beef hash is an easy hot breakfast.

  • Eggs – Add diced corned beef to an omelet or breakfast bowl.

  • Pizza/Pasta – Use chopped corned beef as a pizza or pasta topper.

  • Salads – Toss shredded cabbage and diced corned beef into a salad.

More Instant Pot Corned Beef Recipes

Once you master the basic corned beef and cabbage recipe, try one of these flavorful variations:

With an Instant Pot, you can skip the all-day simmering and enjoy tender corned beef and cabbage any night of the week. Follow these simple steps for delicious results you’ll make again and again. Sláinte!

The BEST Corned Beef and Cabbage – Quick and Easy Instant Pot Recipe


What happens if you don t rinse corned beef before cooking?

1. Not Rinsing the Meat Before Cooking. If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for.

Why is my instant pot corned beef tough?

If your Instant Pot corned beef is tough, it’s probably because it was not pressure-cooked long enough. Usually, 90 minutes of pressure cooking time does the trick. But, if it’s tough, it needs to cook longer. You can just put it back in the Instant Pot and cook for another 20 or 30 minutes.

Do you drain liquid from corned beef and cabbage?

When the meat is almost done, and you are about an hour from dinner, ladle out most of the cooking liquid and place in a large, heavy bottomed cooking pot. Add the cut potatoes, carrots and rutabaga.

What is the best method for cooking corned beef?

It is often sold precooked, but if you have purchased it raw, the best way to cook corned beef is slowly. You can bake, boil, or cook it in your slow cooker, but the key to a tender, flavorful meal requires at least a few hours.

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