The Easiest Corned Beef and Cabbage Instant Pot Recipe
Corned beef and cabbage in the Instant Pot made simple! This one-pot St. Patrick’s Day recipe saves time, cuts cleanup, & guarantees a tender, flavorful dinner.
Making corned beef and cabbage Instant Pot style has totally changed my St. Patrick’s Day game! You know how traditional recipes take hours? Well, this pressure cooker version gets dinner on the table in under 2 hours. Plus, everything cooks in one pot, which means less cleanup for us busy parents!
What Is Corned Beef and Cabbage?
Corned beef and cabbage is a classic Irish-American comfort food that’s perfect for St. Patrick’s Day. However, it’s delicious any time of year!
The “corned” part doesn’t mean corn at all. Instead, it refers to the large salt crystals (called “corns”) used to cure the brisket. Moreover, this tender meat pairs perfectly with soft vegetables for a complete meal.
Most importantly, this traditional recipe usually takes 3-4 hours on the stovetop. But with your pressure cooker? You’ll have dinner ready in a fraction of the time!
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Ingredients You’ll Need 📝
Here’s everything for this easy one-pot meal:
- 2 cups low-sodium beef broth
- 1 medium onion, cut into chunks (white or yellow onions work great)
- 1 tablespoon minced garlic
- 3½ to 4 pound corned beef brisket with spice packet! (I used a point cut, but a flat cut also is great)
- 4-5 medium potatoes, sliced thick (your favorite variety from russet to red potatoes)
- 4 large carrots, cut into 2-inch pieces (or use baby carrots if you prefer!)
- 1 small head green cabbage, cut into wedges
- Salt and pepper to taste
Shop everything you need to make this recipe by clicking the images below to learn more:
How to Make Corned Beef and Cabbage Instant Pot Style
Watch this short video to get an idea of how to make this recipe by clicking play. Then you can read through all the instructions below.
First, pour 2 cups of beef broth into your 6-8 quart pressure cooker insert. Then, add the garlic, plus a pinch of salt and pepper. Rinse the corned beef with cold running water.
Next, place your brisket right on top of the liquid fat side up. Furthermore, sprinkle those pickling spices from the packet all over the meat (I add some garlic cloves too). Don’t skip this step – those spices make all the difference!
After that, close and lock your instant pot lid. Make sure the valve is in sealing position. Select MANUAL setting, toggle to HIGH, and set for 70 minutes. Let the beef pressure cook!
Once cooking completes, let instant pot to have a natural pressure release. This takes about 20-30 minutes to let remaining pressure release, but trust me, it’s worth the wait! The meat becomes incredibly tender this way.
Remove the corned beef with tongs and set it aside to rest covered with aluminum foil (ensure internal temperature reaches 180 to 205 degrees farenheit).
Now for the veggies! Add potatoes, carrots, onion chunks, and cabbage wedges to the flavorful cooking liquid.
Lock that lid again, make sure valve is on sealing. Select MANUAL, HIGH pressure, for just 5 minutes.
Finally, quick release when done. Slice your cooked corned beef brisket against the grain and serve with those fork-tender, perfectly cooked vegetables. So good! 🤤
Make it look perfect by laying everything out on a serving platter or dish! Feel free to drizzle with a little bit of the cooking liquid if you desire.
Perfect Places to Serve This Irish Recipe
This family meal works great for:
- St. Patrick’s Day celebrations (obviously!)
- Sunday family dinners
- Potluck gatherings
- Church suppers
- Game day parties
- Meal prep Sundays
Additionally, it’s fantastic for feeding a crowd without breaking the bank!
Fun Variations to Try 🥘
Want to mix things up? Here are some tasty twists:
Beer Version: Replace half the broth with Guinness for extra flavor. Similarly, you can use any dark beer you like.
Spicy Kick: Add red pepper flakes to the spice mix. Furthermore, mustard or horseradish sauce on the side adds amazing flavor!
Root Veggie Mix: Try parsnips or turnips instead of potatoes. Likewise, sweet potatoes work beautifully too.
Different Sizes: Use a smaller 2-pound brisket and halve everything else. Perfect for smaller families! Or you can go larger, just make sure everything fits under the fill line.
Leftovers: Use the leftovers to make some yummy sandwiches with swiss cheese and sauerkraut!
Storage and Make-Ahead Tips
Storing Leftovers: Place everything in airtight containers. Subsequently, refrigerate for up to 4 days.
Freezing: The sliced corned beef meat freezes wonderfully for up to 3 months! However, vegetables get mushy when frozen, so eat those fresh.
Make-Ahead: You can prep all vegetables the night before. Then, store them covered in water in the fridge. This saves precious time on cooking day!
Reheating: Microwave individual portions with a splash of broth. Alternatively, reheat everything together in a pot on the stove.
Common Questions About This Recipe
Why is my corned beef tough?
Usually, this means it needs more cooking time. Additionally, cutting against the grain is crucial for tender slices.
Can I cook everything together?
While tempting, vegetables overcook if added with the meat. Therefore, the two-step process ensures perfect results.
What if I don’t have the spice packet?
No worries! Mix 1 tablespoon peppercorns, 2 bay leaves, 1 teaspoon mustard seeds, and ½ teaspoon coriander seeds.
Is 70 minutes enough for a 4-pound brisket?
Yes! The natural release continues cooking the meat. However, if you prefer fall-apart tender, add 10 more minutes.
Can I double this recipe?
Absolutely! Just don’t fill your pot past the max line. Moreover, cooking times stay the same!
Corned Beef and Cabbage Instant Pot Recipe
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 cups low-sodium beef broth
- 1 medium onion cut into chunks
- 1 tablespoon minced garlic
- 3 ½ to 4 pound corned beef brisket or round with pickling spice packet
- sliced potatoes
- carrots
- 1 small head green cabbage
- salt & pepper to taste
Instructions
- Add the beef broth,salt, pepper and garlic to the inner pot of a 6- to 8-quart Instant Pot.
- Place the brisket on top of the mixture with fat side up.
- Sprinkle the corned beef with the pickling spices that came with the corned beef.
- Close and lock the lid. Set valve to sealing.
- Select MANUAL toggle to HIGH and set the time for 70 minutes.
- When the cooking time is complete, allow the Instant Pot to do a natural release.
- Remove the corned beef from the Instant Pot to rest, covered.
- Place the potatoes, carrots, onion & cabbage into the insert of the Instant Pot in the remaining juices.
- Close & lock lid.
- Select MANUAL setting, toggle to HIGH and set the time for 5 minutes.
- When finished cooking, quick release the pressure.
- Since the corned beef & serve with the vegetables.
Time to Dig In! 🍽️
This easy Corned Beef and Cabbage Instant Pot recipe has become our go-to comfort food dinner. Not only does it save hours of cooking time, but cleanup is a breeze too!
Your family will love this tender, flavorful meal. Plus, you’ll love how simple it is to make!
Ready to try more easy family dinners? Join my email list for weekly recipes that make mealtime stress-free! I share all my favorite pressure cooker shortcuts, plus seasonal treats your kids will actually eat. Let’s make dinnertime fun again! 💚
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Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
