The Ultimate Instant Pot Corned Beef and Cabbage: A St. Patrick’s Day Classic Made Easy

Experience the unparalleled tenderness and rich flavor of this classic Irish-American dish with our ultimate Instant Pot Corned Beef and Cabbage recipe. Forget long hours over the stovetop; your Instant Pot transforms a humble brisket into a melt-in-your-mouth masterpiece, accompanied by perfectly cooked potatoes, carrots, and cabbage, all delivered in record time. This method ensures your corned beef is incredibly succulent, bathed in a savory, tangy broth, making it the perfect centerpiece for your St. Patrick’s Day celebration or a comforting meal any time of year.

From the hearty Instant Pot Pork and Sauerkraut gracing New Year’s Day tables to the glazed perfection of Instant Pot Ham for Easter, and the juicy simplicity of Instant Pot Turkey Breast at Thanksgiving, the Instant Pot consistently proves itself as the ultimate kitchen companion for holiday cooking. It dramatically speeds up the preparation of beloved classic dishes, consistently delivering impressive results—especially when it comes to achieving incredibly tender meats. This Instant Pot Corned Beef and Cabbage recipe continues that tradition, making it effortless to enjoy a soulful, traditional meal with minimal fuss.

Kristen’s Essential Tips for Perfect Corned Beef and Cabbage

• Capitalize on St. Patrick’s Day Sales: Corned beef briskets are significantly more affordable around St. Patrick’s Day. This is the perfect time to stock up! Purchase a few extra briskets and freeze them to enjoy this comforting dish year-round without the premium price tag. Properly wrapped, corned beef freezes beautifully for several months.
• Embrace the Two-Step Cooking Method: The secret to truly tender corned beef and perfectly cooked, not mushy, vegetables lies in a simple two-step cooking process. Corned beef requires a longer cooking time to reach its fall-apart tenderness, while vegetables cook much faster under pressure. Cooking them separately, as we do in this recipe (similar to our Instant Pot Pot Roast), ensures each component is cooked to perfection.
• Guinness Beer: A Flavor Enhancer (Optional, but Highly Recommended!): While beef broth works perfectly well as a braising liquid, incorporating a rich stout beer, such as Guinness, elevates the dish to new culinary heights. The beer adds incredible depth, a subtle malty sweetness, and a complex savory note that transforms the broth into a truly exceptional sauce. Just like in our Instant Pot Irish Stew, it’s a game-changer for flavor, making this Instant Pot Corned Beef and Cabbage arguably the best you’ve ever tasted!

Happy Cooking! xo Kristen

Essential Ingredients for the Perfect Instant Pot Corned Beef and Cabbage

• Corned Beef Brisket: Corned beef is essentially beef brisket that has been cured in a salt brine with various spices. This recipe’s timing is suitable for both a flat cut and a point cut brisket. The flat cut is leaner and slices more uniformly, making it ideal for sandwiches, while the point cut contains more marbling and connective tissue, resulting in a slightly richer flavor and a more shreddable texture. Both are delicious choices!
• Pickling Spices: Most pre-packaged corned beef briskets come with a seasoning packet filled with a blend of pickling spices. This blend is perfect for our recipe. If your brisket doesn’t include one, or if you prefer to make your own, you can use 1 tablespoon of store-bought pickling spices or create your own with a mix of mustard seeds, coriander seeds, peppercorns, and bay leaves.
• Stout Beer: We highly recommend using a rich stout beer, such as Guinness, for its depth of flavor. The dark, malty notes of the stout beautifully complement the savory beef and tangy brine. For a gluten-free version, or if you prefer not to use alcohol, simply substitute the beer with an equal amount of good quality beef broth. The dish will still be delicious!
• Brown Sugar: This might seem like an unconventional ingredient for corned beef, but a small amount of brown sugar works wonders. It helps to balance out the inherent saltiness and any bitter notes from the stout beer and pickling spices, adding a subtle sweetness that rounds out the overall flavor profile of the braising liquid.
• Potatoes: For this recipe, sturdy varieties like red potatoes, russet potatoes, or new potatoes work best. If using larger potatoes, cut them into approximately 2-inch chunks to ensure even cooking. Smaller baby potatoes can be left whole or halved.
• Carrots: You can use either whole baby carrots for convenience or peel and chop larger carrots into 2-inch pieces. Carrots add a natural sweetness and vibrant color to the finished dish.
• Green Cabbage: Green cabbage is the traditional and ideal choice for this recipe. You’ll only need about half a head of cabbage, cut into thick wedges. Don’t let the other half go to waste! Use it to make a classic coleslaw, a creamy Colcannon (another fantastic St. Patrick’s Day side dish!), or chop it up for a quick and easy fried rice.

Step-by-Step: Mastering Instant Pot Corned Beef and Cabbage

For those new to pressure cooking or unfamiliar with the various functions of your Instant Pot, we highly recommend consulting our comprehensive guide for using an Instant Pot. This will ensure the best results for this recipe and all your future pressure cooking endeavors. The complete recipe details, including precise measurements, are available in the recipe card below.

1. Rinse the Corned Beef Brisket: This initial step is absolutely crucial for preventing an overly salty dish. Thoroughly rinse the corned beef brisket under cold running water to remove excess brine from its surface. After rinsing, pat the brisket completely dry with paper towels.
2. Pressure Cook the Corned Beef: The beauty of the Instant Pot lies in its simplicity for this step—no pre-sauteing is required. Begin by layering the sliced yellow onions at the bottom of the Instant Pot’s inner pot. Place the rinsed and dried corned beef brisket directly on top of the onions. Sprinkle the provided pickling spices (or your own blend), crushed garlic, and brown sugar evenly over the brisket. Carefully pour the stout beer and low-sodium beef broth around the sides of the corned beef. Do not pour directly over the spices to avoid washing them off. Close the lid of the Instant Pot, ensuring the vent knob is sealed. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 85 minutes on HIGH pressure.

3. Rest the Corned Beef: Once the cooking cycle is complete, allow the Instant Pot to perform a full natural pressure release (NPR). This means you simply let the pressure dissipate on its own without manually opening the vent. This typically takes around 15-20 minutes and is essential for locking in the juices. Once the float valve drops, carefully remove the corned beef from the inner pot and transfer it to a serving platter or cutting board. Tent it loosely with aluminum foil to keep it warm and allow it to rest while you cook the vegetables. Resting helps the juices redistribute, resulting in a more tender and flavorful meat.
4. Pressure Cook the Vegetables: Using a slotted spoon, remove any large onion pieces from the cooking liquid in the Instant Pot, if desired. Strain off all but approximately two cups of the rich braising liquid. This flavorful liquid will be used to cook the vegetables. Add the halved red potatoes, baby carrots, and the cabbage wedges to the inner pot, ensuring they are submerged as much as possible in the remaining liquid. Cook on HIGH pressure for 3-5 minutes, depending on your preferred tenderness for the cabbage. The Instant Pot will come back to pressure quickly since the liquid is already hot. After cooking, allow for a quick release of pressure.

5. Serve and Enjoy: Once the vegetables are perfectly cooked, it’s time to assemble your magnificent meal. Thinly slice the rested corned beef against the grain—this is key for maximum tenderness—and arrange it on a large serving platter with the vibrant potatoes, carrots, and cabbage. For an extra touch of flavor, serve with a side of whole-grain mustard or a tangy horseradish sauce for dipping. A chilled Guinness beer (for those of legal drinking age) makes a perfect accompaniment, though both are entirely optional.

Pro Tips for Instant Pot Corned Beef Success

• Don’t Skip Rinsing: We cannot emphasize enough the importance of rinsing the corned beef brisket. It helps remove excess salt from the curing process, preventing your final dish from being overly salty.
• Against the Grain Slicing: For the most tender slices of corned beef, always slice it against the grain. This shortens the muscle fibers, making each bite incredibly tender and easy to chew.
• High-Altitude Adjustments: If you live at a high altitude, pressure cooking times may need to be adjusted. Generally, you’ll need to increase cooking time by 5% for every 1,000 feet above 2,000 feet elevation. Please refer to an Instant Pot High Altitude Conversion Guide if needed.
• Customize Your Vegetables: While potatoes, carrots, and cabbage are traditional, feel free to add other root vegetables like parsnips or turnips if you enjoy them. Ensure they are cut to similar sizes for even cooking.
• Make it Gluten-Free: To ensure your meal is entirely gluten-free, always double-check the label of your corned beef brisket and its accompanying seasoning packet. Some brands may contain gluten. Replace the stout beer with an additional cup of gluten-free beef broth.

Frequently Asked Questions (FAQs)

• Can I cook corned beef from frozen in the Instant Pot?

  While technically possible, it’s generally not recommended for best results with corned beef. Thawing ensures even cooking and allows for proper rinsing of the brine. If you must cook from frozen, significantly increase the pressure cooking time (e.g., to 100-110 minutes), but be aware the texture might be slightly different.

• What if I don’t have stout beer?

  No problem! You can substitute the stout beer with an equal amount of low-sodium beef broth or even a dark ale for a different flavor profile. The stout adds a unique depth, but the dish will still be delicious with broth.

• Can I cook the vegetables with the corned beef at the same time?

  We strongly recommend against it. Corned beef needs a much longer cooking time (85 minutes) to become tender, while vegetables like cabbage and potatoes only need 3-5 minutes under pressure. Cooking them together would result in overly mushy vegetables. The two-step method ensures everything is perfectly cooked.

• How do I know my corned beef is done?

  The corned beef should be incredibly tender, easily pierced with a fork, and almost fall apart. If it’s still tough, it needs more cooking time. While temperature is less crucial for tenderness than time in this braising method, the internal temperature should reach at least 145°F (63°C) for food safety.

More Favorite Instant Pot Recipes

• Instant Pot Smoked Sausage and Potatoes
• Instant Pot Pulled Pork
• Instant Pot Ribs
• Instant Pot Meatballs
• Instant Pot Italian Beef
• Instant Pot Beef Stew

4.92 from 232 votes

Instant Pot Corned Beef and Cabbage

By: Kristen Chidsey

Servings: 10

Prep: 5 mins

Cook: 1 hr 30 mins

Pressure Build-Up and Release: 35 mins

Total: 2 hrs 15 mins

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Instant Pot Corned Beef and Cabbage is a soul-satisfying meal made with a two-step cooking process to ensure tender corned beef and perfectly cooked potatoes, carrots, and cabbage.

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Ingredients

• 3 pound corned beef brisket
• 1 seasoning packet from corned beef, or 1 tablespoon pickling spices
• 1 large yellow onion, sliced
• 5 cloves garlic, crushed
• 1 tablespoon brown sugar
• 1 cup stout beer, such as Guinness
• 1 cup low-sodium 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

Instructions

1. Rinse 3 pound corned beef brisket under cold water and thoroughly pat dry. This removes the brine from the brisket, preventing the dish from being too salty.
2. Place 1 large yellow onion (sliced) into a 6 or 8-quart Instant Pot. Place the brisket on top of the onion mixture. Sprinkle with 1 seasoning packet from corned beef, 5 cloves garlic, and 1 tablespoon brown sugar. Pour in 1 cup stout beer and 1 cup low-sodium beef broth around the corned beef.
   
3. Place the lid on the pressure cooker and be sure the vent knob is sealed. Select the manual or pressure cook setting and set the cooking time for 85 minutes on high pressure.
4. Once the cooking time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure.
   
5. Remove the corned beef from the Instant Pot and place it on a serving platter. Cover with foil to keep warm and let the meat rest. Remove the onions from the pressure cooker using a slotted spoon. Drain off all but 2 cups of the cooking liquid in the Instant Pot.
6. To the inner pot, add the 1 pound small red potatoes (halved) and 1 pound baby carrots and top with ½ head green cabbage. Season with salt and pepper, to taste.
   
7. Place the lid back on the pressure cooker, be sure the vent knob is sealed, and cook on high pressure for 5 minutes. Once the cooking time has elapsed, let the pressure release naturally for 5 minutes then do a quick release of any remaining pressure.
8. Thinly slice corned beef against the grain and serve with potatoes, carrots, and cabbage.
   

Equipment

• Electric Pressure Cooker (6 or 8 quart)

Notes

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 point cut 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 of 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: Store the cooled leftovers in an airtight container 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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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This post was originally published in 2019 and updated in 2025 with fresh insights, enhanced tips, and a new video.