Instant Pot Corned Beef Cabbage Potato

Instant Pot Corned Beef and Cabbage easiest way to make this classic Irish Dish. The two-step cooking process ensures a delicious meal with tender corned beef with vegetables that are cooked perfectly without getting mushy.

Corned Beef and Cabbage is a soul-satisfying, stick to your ribs, meat and potatoes kind of recipe that the Irish culture is known for. This Instant Pot recipe keeps all those classic flavors--just speeds up the process. And the result is out of this world!

What is Corned Beef?

Corned beef is a brisket that has been brined and cured. It typically is sold with a pickling mixture made from mustard seeds, peppercorns, dill, allspice, cloves, and a few other spices. It is earthy, tangy, and flavors the cured brisket perfectly.

You can purchase corned beef year-round, but they are much easier to find around St. Patrick's Day, as Corned Beef is a classic St. Patrick's Day meal--especially when served with potatoes, carrots, and cabbage.

Why the Instant Pot is Best

This Irish girl was raised on Corned Beef and Cabbage, as it was one of my mom's favorite meals. It reminded her of her childhood and of her family that came to America straight from Ireland.

I share my mom's love of Corned Beef and Cabbage, but I have found a better way to prepare this Irish meal--the Instant Pot.

Not only is the process faster in the Instant Pot, but the corned beef also becomes more tender and flavorful than when cooked on the stove or in the slow cooker, which is the traditional method.

I will NEVER make Corned Beef and Cabbage any other way!

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 personally 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 desired.
• 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.

How To Make Instant Pot Corned Beef and Cabbage

Step One: Pressure Cook Corned Beef

• Rinse the corned beef and pat dry.This removes the brine from the brisket, preventing your end result to be too salty.
• Place onion slices into the bottom of the inner pot of a 6 or 8-quart Instant Pot.

• Place the rinsed corned beef on top of the onion slices.
• Sprinkle brisket evenly with seasoning packet, garlic, and brown sugar.

• Pour the beer and beef broth into the inner pot.
• Select the manual/pressure cook setting and adjust the pressure to high. Set Cook time for 85 minutes.
• Once the cook time has elapsed, let the pressure release naturally for at least 15 minutes, then do a quick release of any remaining pressure.

• Remove the brisket from the Instant Pot and place on serving platter. Cover with foil to keep warm.

Step Two: Pressure Cook the Vegetables

• Remove the onion with a slotted spoon and discard.
• Drain off all but 2 cups of the cooking liquid. You can also strain the cooking liquid if desired to remove the pickling spices, I do not find that necessary.
• Add in the potatoes and carrots to cooking liquid.
• Top with cabbage wedges that are still intact.

• Cook for 5 minutes on high pressure.
• Let pressure release naturally for at least 5 minutes before doing a quick release of any remaining pressure.
• To serve, slice the brisket against the grain.
• Serve with potatoes, carrots, cabbage, and whole grain mustard for dipping, if desired--my personal favorite.

Gluten-Free Modifications

In order to make Gluten-Free Corned Beef, check your corned beef label carefully to be sure the brisket and seasoning packet both do not contain gluten. You will also need to use 2 cups of beef stock instead of 1 cup beef stock and 1 cup of beer.

Leftover Corned Beef

Leftover Corned Beef can keep in the refrigerator for up to 3-4 days. And the meat itself can be frozen for up to 3 months. It is delicious reheated the next day, but can also be used in creative leftovers.

• My favorite way to enjoy leftover Instant Pot Corned Beef is to make a creamy, cheesy Reuben Dip.
• But if dip is not your thing, you 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  Corned Beef Hash using potatoes, corned beef, and scrambled eggs.
• Make Corned Beef and Cabbage Soup.

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.

More Instant Pot Recipes

• Instant Pot Pork and Sauerkraut
• Instant Pot Smoked Sausage and Potatoes with Green Beans
• Instant Pot Pulled Pork
• Instant Pot Ribs
• Instant Pot Meatballs
• Instant Pot Honey Baked Ham

If you enjoyed this Instant Pot Corned Beef and Cabbage, please be sure to leave a comment and review below.

• ▢ 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 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

Cook Mode Prevents your screen from going dark while preparing the recipe.

• Rinse brisket with cold water and thoroughly pat dry.

• Place onion slices into a 6 or 8 quart Instant Pot. Place brisket on top of the onion mixture. Sprinkle with brown sugar, garlic, and pickling spices. Pour in beer and beef broth.

• Select manual/pressure cook setting on high pressure. Set cook time for 85 minutes.

• Once cook time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure.

• Remove brisket from the Instant Pot and place it on a serving platter. Cover with foil to keep warm.

• Remove onions from the pressure cooker using a slotted spoon. Drain off all but 2 cups of the cooking liquid in the Instant Pot.

• Stir in potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.

• Cook on high pressure for 5 minutes. Once cook 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.

Brisket Choice: This recipe works with both a flat cut or point cut, and no changes to time need to be made. The flat cut is leaner, while the pointcut is more marbled.

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 Corned Beef and Cabbage: If you want this to be a gluten-free meal, check your corned beef label carefully to be sure the brisket and seasoning packet does not contain gluten. And use an additional 1 cup beef stock in place of the stout 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 will store in the refrigerator for up to 3 days. You can freeze the leftover corned beef brisket for up to 3 months.

Please be sure to refer to Instant Pot High Altitude Conversion if needed.

Calories: 364 kcal | Carbohydrates: 19 g | Protein: 22 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 73 mg | Sodium: 1800 mg | Potassium: 873 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 6345 IU | Vitamin C: 80.4 mg | Calcium: 70 mg | Iron: 3.6 mg

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This post was originally published in 2019 but updated in 2021 with a new video and tips.

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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