Instant Pot Corned Beef and Cabbage

Name: Instant Pot Corned Beef and Cabbage
Prep time: 5 min
Cook time: 1 h 13 min
Total time: 2 h
Cuisine: Irish-American
Ingredients: 3 pounds corned beef, with spice packet; 1 (12-ounce) can or bottle of beer; 2 cups water; 2 pounds baby red and yellow creamer potatoes; 3 carrots, peeled and sliced in 2-inch pieces crosswise; 1 head of green cabbage, cored and sliced into 8 wedges

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Embrace the spirit of St. Patrick's Day with a fun and festive corned beef and cabbage feast, made quickly and easily in your Instant Pot!

Corned beef with cabbage, potatoes and carrots on a silver platter on a white granite countertop

I hope you're all embracing the spirit of St. Patrick's Day this week! One of my favorite ways to celebrate St. Patty's Day and my own Irish roots is with food (duh). For many, the most traditional meal to celebrate St. Patrick's Day is corned beef and cabbage. This Irish-American dish has become a staple for many households, especially during celebrations, and for good reason—the end result is a flavorful, hearty meal your whole family will love.

In my opinion, the Instant Pot is the best way to cook corned beef because:

It only takes one pot
It reduces the cooking time from slow cooker and stovetop methods
It is *so easy* to make with an electric pressure cooker (it's practically un-mess-up-able)!

About corned beef and cabbage

Corned beef is made from beef brisket, which is brine-cured in salt water with seasonings like peppercorns, cloves and bay leaves. The term "corned" refers to the large grain of rock salt used in the curing process, which looks like a kernel of corn. This brining process results in a cut of meat that is tender, flavorful and perfect for slow cooking or pressure cooking.

Historically, corned beef was considered a luxury in Ireland, since beef was expensive and typically only consumed by the wealthy. However, when Irish immigrants came to the United States in the 19th century, they found that beef was more affordable than it was back home, leading to the dish becoming a popular staple in Irish-American cuisine.

I love serving corned beef with the traditional potatoes, carrots and cabbage. If you're not a fan of cabbage, the great thing about this recipe is you can make the corned beef with or without cabbage, since the veggies are cooked while the corned beef is resting. I also love leftover corned beef, since you can use it to make Reuben sandwiches, add it to soups, or turn it into a breakfast hash.

How to make corned beef and cabbage in the Instant Pot

You're going to love this recipe because first and foremost, it is SO hard to mess up. By using your Instant Pot, you can get tender, wow-worthy corned beef in a fraction of the cooking time it takes on the stovetop or in the slow cooker. This recipe is easy to prep and is ready in under two hours.

Pressure cook the corned beef. Add two cups of water to your Instant Pot's inner metal pot and place corned beef on the metal trivet over the water, fat side up. Next, pour on the beer (Guinness would be great here, but I used a golden ale, because that's what we had on hand) and sprinkle the pickling spice packet that came with the corned beef on top of the meat. Then turn the venting knob to sealing and cook on manual mode (high pressure) for 70 minutes.

Natural release. Let the Instant Pot do a 20 minute natural release at the end of the pressure cooking cycle, then quick release the remaining pressure.

Rest. Remove the corned beef and allow it to rest on a cutting board, covered with aluminum foil, for 15 minutes. Remove the trivet from the Instant Pot inner pot as well.

Pressure cook the veggies. While the corned beef is resting, layer the vegetables in the beer broth, starting with the potatoes, carrots, and finally the cabbage wedges. Set the Instant Pot to three minutes on manual mode. At the end of the cycle, immediately use the quick-release method to stop the cooking (no one likes mushy vegetables!) and remove the veggies from the beer broth with a slotted spoon or tongs, to a platter.

Slice and serve. Slice the corned beef against the grain into ½-inch slices and plate it with your veggies. Top with a dollop of dijon mustard, and serve immediately.

No matter if you choose to serve your corned beef without cabbage or with all the veggies, this is a delicious and festive meal that's perfect for St. Patrick's Day or any day you're craving some hearty comforting Irish-American food. Serve it with a cold pint of Guinness or your favorite Irish beer for the full experience. Sláinte!

Corned beef and cabbage with salad on a white countertop

How to make corned beef and cabbage in the slow cooker or on the stovetop

If you have more time and prefer to use the slow cooker or a stovetop, you can do that with little tweaking.

The low and slow cooking method in the crockpot or on the stovetop is another great way to cook your corned beef (and was my go-to before I got my Instant Pot). Cooking the corned beef in a slow cooker allows the meat to become incredibly tender and flavorful, while the vegetables soak up all the delicious juices. Plus, it's a hands-off method that allows you to go about your day while dinner cooks.

Slow Cooker Method:

Cook the corned beef. Place the corned beef brisket on the bottom of the slow cooker, fat side up, and pour in the water and the beer. Then sprinkle with the pickling spices, cover and cook on low for 6-8 hours.

Add the veggies. After 6-8 hours, add the chopped cabbage, carrots, and potatoes to the slow cooker. Cover and cook on high for an additional 1-2 hours or until the vegetables are tender.

Slice and serve. Remove the corned beef from the slow cooker and slice against the grain. Serve the corned beef with the vegetables and enjoy!

Stovetop Method:

Cook the corned beef. In a large pot, add the corned beef brisket, fat side up, and pour in the water and the beer. Sprinkle the brisket with the pickling spices. Bring the water to a boil, then reduce the heat to low and cover the pot. Simmer for 2-3 hours or until the meat is tender. Remove the corned beef from the pot and place it on a cutting board.

Cook the veggies. Add the chopped cabbage, carrots, and potatoes to the pot. Cover and simmer for 15-20 minutes or until the vegetables are tender.

Slice and serve. While the vegetables are cooking, slice the corned beef against the grain. Serve the corned beef with the vegetables and enjoy!

Frequently asked questions

What goes best with corned beef?

I like to serve my corned beef with a big dollop of dijon mustard, veggies like baby red and yellow potatoes, carrots and cabbage, plus a side salad and of course some Irish soda bread.

What else pairs well with corned beef?

If you prefer to skip the cabbage, carrots and potatoes, this would go great with crispy smashed potatoes, sautéed green beans, a simple side salad and a crusty loaf of bread.

How can you store corned beef?

After slicing the corned beef, store it separately from the vegetables in an airtight container and keep it in the refrigerator for up to five days.

What kind of potatoes should I use?

I like using a combination of baby red potatoes and yellow potatoes, but you can use all red or all yellow if you'd like. Make sure you use baby potatoes so there's no slicing involved! If you use regular sized potatoes, I would halve or quarter them into approximately two-inch cubes.

Should I rinse my corned beef?

It's not necessary to rinse corned beef before cooking (and I prefer not to rinse it), because that rinses away all the excellent flavor of the curing process. If you prefer, you can certainly rinse your corned beef brisket to get rid of any excess salt.

What kind of cabbage should I use?

You should use green cabbage for this recipe.

What if I don't have a seasoning packet?

Most packaged corn beef will come with a seasoning packet, but you can make your own by combining 1 teaspoon yelow mustard seeds, 1 teaspoon whole black peppercorns, 1 teaspoon coriander seeds, ½ teaspoon whole allspice, 3 whole cloves, and 3 bay leaves. Sprinkle these pickling spices on top of the corned beef before cooking using whatever method you choose.

Special diets

If you have a special diet you're adhering to, here are some ways you can adjust this recipe.

Gluten free: This recipe should be naturally gluten-free! Make sure you're using a gluten-free beer for the beer broth and check the label for any gluten-containing ingredients.
Dairy free: This recipe is already dairy-free. Double check the label of your corned beef to ensure no dairy-containing ingredients were added during the curing process.
Whole30 / Paleo: Skip the beer and add two tablespoons of apple cider vinegar or 12 ounces of beef broth / beef stock in its place.
Keto: Skip the potatoes and serve the corned beef with just the carrots and cabbage for a low-carb meal.

Related recipes

If you're looking for more ways to use your Instant Pot, check out these other recipes:

Before you go...

If you make this Instant Pot corned beef and love it, please leave me a comment and rate this recipe! I love to hear from you and do my best to respond to each and every comment. And of course, don’t forget to tag me on Instagram—seeing your delicious creations is my favorite!