Instant Pot [paid link] corned beef and cabbage is the fastest way to get fork-tender brisket without sacrificing flavor. The pressure cooker transforms a tough cut of beef into juicy, sliceable perfection in a fraction of the time.
This method locks in moisture and intensifies the seasoning while keeping the vegetables perfectly tender. It is ideal for busy weeknights, holiday meals, or when you forgot to start the slow cooker [paid link].
If you want classic comfort food without the long cook time, this is the method to use.
Why You’ll Love This Recipe
- Ready in about 90 minutes
- Fork-tender brisket every time
- One-pot meal with vegetables included
- Deep, concentrated flavor from pressure cooking
- Perfect for St. Patrick’s Day
- Great for leftovers and meal prep
What Is Instant Pot Corned Beef and Cabbage?
Instant pot [paid link] corned beef and cabbage is a pressure cooker version of the traditional Irish-American dish made with cured brisket, cabbage, potatoes, and carrots.
Corned beef is salt-cured beef brisket, usually sold with a spice packet. Pressure cooking breaks down connective tissue quickly, yielding tender slices in significantly less time than stovetop or slow-cooker methods.
Ingredients (& What They Do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Corned Beef Brisket (3–4 pounds) – The main protein. Use the included seasoning packet.
- Spice Packet – Adds signature flavor with mustard seeds and peppercorns.
- Yellow Onion – Builds savory depth in the cooking liquid.
- Garlic Cloves – Enhances overall flavor.
- Baby Red Potatoes – Hold their shape under pressure.
- Carrots – Add sweetness and color.
- Green Cabbage – Softens and absorbs seasoned broth.
- Beef Broth or Water (3–4 cups) – Creates steam and flavorful cooking liquid.
How to Make Instant Pot Corned Beef and Cabbage
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Prepare the base. Add sliced onions, garlic, and broth to the bottom of the Instant Pot [paid link].
- Add the brisket. Place corned beef on the trivet, fat-side up. Sprinkle with the spice packet.
- Pressure cook. Seal the lid and cook on HIGH pressure for 90 minutes for a 3–4 pound brisket.
- Natural release. Allow a full 15-minute natural pressure release before venting.
- Add vegetables. Remove brisket and tent with foil. Add potatoes and carrots to the pot. Cook on HIGH pressure for 4 minutes, then quick-release.
- Add cabbage. Place cabbage wedges on top and pressure cook for 2–3 minutes, then quick-release.
- Rest and slice. Slice the brisket against the grain for tender pieces.
Recipe Tips
- Always allow at least 15 minutes of natural release for tender meat.
- Slice against the grain to prevent chewiness.
- If brisket feels firm, reseal and cook 10 more minutes.
- Keep cabbage wedges large so they do not overcook.
Substitutions and Variations
- Replace some broth with Guinness for a deeper flavor.
- Add bay leaves or extra peppercorns for bolder seasoning.
- Use Yukon Gold potatoes instead of red potatoes.
- Finish the brisket under the broiler with a mustard glaze.
What Can Go Wrong (and how to fix it)
Tough corned beef – It needs more time under pressure. Cook 10–15 minutes longer.
Mushy vegetables – Reduce the pressure time on vegetables. Use the quick release immediately.
Watery flavor – Use beef broth instead of water, and do not skip the spice packet.
Overcooked cabbage – Pressure cook separately for only 2–3 minutes.
What to Serve With Instant Pot Corned Beef and Cabbage
- Irish soda bread
- Whole grain mustard
- Horseradish sauce
- Buttered peas
- Simple green salad
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat sliced brisket gently in a covered skillet with a splash of broth. Avoid microwaving for too long, as it can dry out the meat.
Freeze sliced corned beef separately from vegetables for the best texture.
Time-Saving Tips
- Prep vegetables while the brisket cooks.
- Use pre-cut carrots to reduce prep time.
- Cut cabbage into wedges ahead of time.
- Let the Instant Pot [paid link] naturally release while setting the table.
How to Repurpose Leftovers
- Make corned beef hash
- Build classic Reuben sandwiches
- Stir into scrambled eggs
- Add to creamy potato soup
People Also Ask (FAQs)
How long do you cook instant pot corned beef and cabbage?
Cook a 3–4-pound brisket on HIGH pressure for 90 minutes, then release the pressure naturally for 15 minutes.
Do you cover corned beef with water in the Instant Pot?
No. Add enough liquid to create steam, about 3–4 cups. The brisket should sit on a trivet above the liquid.
Why is my Instant Pot corned beef tough?
It likely needs more pressure cooking time. Add 10–15 more minutes and allow natural release.
Can I cook vegetables with the brisket?
You can, but they may become too soft. For the best texture, cook them separately after the meat.
Can I use beer instead of broth?
Yes. Replace part of the broth with Guinness or another stout for richer flavor.
Final Thoughts
Instant Pot [paid link] corned beef and cabbage delivers classic flavor in a fraction of the time. The pressure cooker produces tender brisket and perfectly cooked vegetables without hours of simmering. It is practical, dependable, and ideal for both holidays and weeknight dinners.
Instant Pot Corned Beef and Cabbage
Ingredients
- 3 –4 lb corned beef brisket (with spice packet)
- 1 large yellow onion , sliced
- 3 cloves garlic , smashed
- 3 –4 cups beef broth (or water)
- 1 ½ lbs baby red or Yukon Gold potatoes
- 4 large carrots , cut into chunks
- 1 small green cabbage , cut into wedges
Optional:
- 1 cup stout beer (replace part of broth)
- 2 bay leaves
Instructions
Build the base
- Add onions, garlic, and broth to the Instant Pot [paid link].
Add the brisket
- Place the trivet inside the pot. Set the corned beef on top, fat side up. Sprinkle with the spice packet.
Pressure cook
- Seal the lid. Cook on HIGH pressure for 90 minutes (for a 3–4 lb brisket).
Natural release
- Allow a 15-minute natural pressure release, then carefully vent remaining pressure.
Remove and rest
- Transfer brisket to a cutting board [paid link] and tent with foil.
Cook vegetables
- Add potatoes and carrots to the pot.
- Seal and cook on HIGH pressure for 4 minutes, then quick release.
- Add cabbage wedges and cook 2–3 minutes on HIGH, quick release immediately.
Slice and serve
- Slice the brisket against the grain for tender pieces. Serve with vegetables and some of the broth spooned over the top.
Notes
-
Use full natural release for tender meat.
- If brisket feels firm, reseal and cook 10 more minutes.
- Tent meat & rest before slicing
- Slice against the grain
- Cook vegetables separately for the best texture
- Add beer for a deeper flavor
- Do not overcook cabbage—it softens quickly under pressure.
Nutrition
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