Make this super easy Instant Pot corned beef and cabbage recipe for a delicious Irish inspired meal perfect for St. Patrick’s day, or any day!

Make long cook times a thing of the past with this corned beef and cabbage Instant Pot recipe! Savory, juicy, and cooked to delicious and tender perfection, the entire holiday meal can be made in one pot in less than half the time! It will be ready just in time to join the toast with a glass of green beer!

Instant Pot corned beef and cabbage on a wooden platter, with cabbage, potatoes and carrots in the background

Best Corned Beef and Cabbage Recipe

  • The Instant Pot pressure cooks corned beef thoroughly so it turns out perfect every time.
  • With this Instant Pot recipe for corned beef cabbage and potatoes, everything cooks in just one pot – even the carrots and cabbage!
  • And there is no need to stagger cook times for the meat and veggies, or monitor a slow cooker. The Instant Pot takes all the guess work out.
  • When the cook time is reduced, there’s more time to make some fun sides like Irish champ, and some sourdough Irish soda bread to soak up all those delicious juices!
labeled ingredients such as corned beef brisket, beer, broth, minced garlic, carrots, potatoes, cabbage and onions assembled to make Instant Pot corned beef and cabbage recipe

Ingredients and Variations

Corned Beef – The best Instant Pot corned beef dinner will always consist of the traditional corned beef, of course. Corned beef can be cured at home, but most prefer to purchase it at the market. It’s usually vacuum sealed and packaged in brine in the meat section. Instant Pot corned beef brisket can be made with or without the pickling spices, it’s a matter of preference!

Vegetables – Cabbage, and an assortment of veggies including carrots and potatoes are simmered to tender perfection and help create a delicious juice that’s worth waiting all year for St. Patrick’s Day! 

Beer – And talking about that juice? It’s helped along with beer, preferably a rich and tangy Guinness, but exceptions can be made!

Keto Version – Corned beef and cabbage is an excellent keto-approved entrée, just eliminate the carrots and potatoes, or serve it without them.

top view of Instant Pot corned beef and cabbage on a wooden platter, with carving utensils on the side, with a side of cabbage, potatoes, carrots and gravy

How to Cook Corned Beef in an Instant Pot

This corned beef and cabbage Instant Pot recipe is the easiest way to prepare a 4 or 5 lb corned beef.

  1. Add the juice from the corned beef to the Instant Pot. Add beer (or broth), garlic, and onion. Rub beef with spice packet, or pickling spices. Place on trivet in the Instant Pot.
  2. High-pressure cook according to recipe below. Remove beef and cover.
  3. Add vegetables to the broth and cook according to recipe instructions. Remove vegetables.
  4. Make the slurry, thicken the broth, slice corned beef against the grain. Serve with vegetables and sauce.
Instant Pot corned beef and cabbage on a wooden platter with vegetables in the background

Tips and Tricks

  • Use the low pressure in the Instant Pot to cook corned beef as an alternate method, but be aware this will increase cook time.
  • Select vegetables that are similar in size so they cook at the same rate. Be sure they are clean and free of blemishes or bruises.
  • If using homemade brine and pickling spices, brine the beef up to 5 days and then cook in the Instant Pot with additional pickling spices
  • A tablespoon of brown sugar can be added to the sauce for a sweet contrast to the tart and briny flavor of the corned beef.
Instant Pot corned beef and cabbage served on a white plate, with sliced corned beef in the background on a wooden platter

Leftovers

  • Corned beef will actually taste better the next day! Serve it up with eggs as corned beef hash, or make homemade sandwiches with cold, sliced corned beef, sauerkraut, and some deli mustard! Yum!
  • To store, refrigerate the veggies and the beef in separate containers for up to 4 days. Reheat portions in the microwave or use the leftover sauce and warm in a saucepan on the stovetop.
  • Freeze cooled and sliced corned beef up to 2 months in a labeled, zippered bag.
a fork filled with Instant Pot corned beef and cabbage

Other Instant Pot Meals!

Instant Pot corned beef and cabbage on a wooden platter, with cabbage, potatoes and carrots in the background
5 from 9 votes↑ Click stars to rate now!
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Instant Pot Corned Beef and Cabbage

Make this easy corned beef and cabbage instant pot recipe for an incredibly mouthwatering dinner everyone will love!
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Instant Pot Pressure Time 15 minutes
Total Time 2 hours 10 minutes
Servings 6 -8 servings
Author Candace

Equipment

Ingredients  

Corned Beef:

  • 14-16 ounces beer *, dark preferred (Guinness) (1 can), or broth
  • 4 cloves garlic minced
  • 1 onion chopped
  • 3-4 pound corned beef brisket with spice packet (or if no spice packet, add 1 Tablespoon pickling spices)

Vegetables:

  • ½ cup broth
  • 1 cabbage cut into 6-8 pieces
  • 1 pound baby potatoes
  • 3 carrot cut in half
  • salt and freshly ground black pepper to taste
  • 2-3 Tablespoon cornstarch optional (to thicken)

Instructions 

  • Add any juices from the beef, beer, onion, and garlic to the bottom of a 6 quart Instant Pot.
  • Rub the corned beef with the spice mixture (or pickling spice) and place on the trivet in the Instant Pot.
  • Set Instant Pot to high pressure and cook for 90 minutes. Once time is up, allow natural release for 15 minutes, then manually release pressure. Remove corned beef, and place on a cutting board or serving tray. Loosely tent with foil to rest while preparing vegetables.
  • Leave about 1-1 ½ cups liquid in the Instant Pot. Place trivet in the bottom. Add broth, cabbage, potatoes, and carrots. Sprinkle with salt and pepper. Set to high pressure and cook for 5 minutes.
  • Quick-release pressure, and remove vegetables to a serving platter and cover to keep warm. To thicken the sauce, turn Instant Pot to saute. Mix cornstarch with equal parts water. While stirring the sauce, mix in the slurry until sauce thickens.
  • Slice cooked corned beef against the grain, and serve with vegetables and sauce.

Notes

  • *A dark beer, such as Guinness, may give a slightly more bitter flavor.
  • Nutritional information does not include optional gravy
  • Add a tablespoon of brown sugar to the sauce for a sweet contrast to the tart and briny flavor of the corned beef.
  • Refrigerate the veggies and the beef in separate containers for up to 4 days. Freeze cooled and sliced corned beef for up to 2 months in a labeled zippered bag or container.
  • Reheat portions in the microwave, on the stovetop or quickly in the Instant Pot!
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 582 | Carbohydrates: 30g | Protein: 37g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2834mg | Potassium: 1384mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5256IU | Vitamin C: 135mg | Calcium: 104mg | Iron: 5mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine Irish

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Instant Pot corned beef and cabbage, potatoes and carrots served on a white plate, with sliced corned beef in the background, with a title
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Instant Pot corned beef and cabbage served on a white plate, with corned beef in the background, with a title.

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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