Tender Instant Pot Corned Beef and Cabbage
This Instant Pot corned beef and cabbage turns a classic slow-cooked meal into a hands-off dinner that tastes like it simmered all day. The pressure cooker makes the brisket fall-apart silky, and the vegetables cook right in the same seasoned broth.
It is exactly what you want for a low-effort St. Patrick’s Day meal, or anytime you need a big, satisfying supper with very little work.
Why This Instant Pot Corned Beef Always Turns Out Tender
The sealed pressure environment drives the spiced cooking liquid deep into the meat in about 90 minutes. That long, moist heat breaks down the connective tissue without drying out the lean flat cut, so every slice stays juicy.
The broth picks up the fat and the pickling spices from the brisket, and then seasons the potatoes, carrots, and cabbage in short bursts of pressure. You get distinct textures and all the flavor with no extra pots.
Ingredients
- 3–4 lb corned beef brisket flat cut, with spice packet: look for a well-marbled piece with a good fat cap.
- 4 cups water: low-sodium beef broth works great here too.
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 1½ lbs baby potatoes, halved: gold or red potatoes hold their shape well.
- 4 medium carrots, peeled and cut into 2-inch chunks
- 1 small head green cabbage, cut through the core into 8 wedges: the core helps the wedges stay together during cooking.
Variations / Substitutions
- Make it with beer: swap half the water for a lager or stout; the bitterness mellows into the broth.
- Skip the spice packet: if yours is missing, use 1 tablespoon pickling spice and 1 bay leaf.
- Use a point cut instead: the marbled point cut stays even richer, but it shreds easily; slice against the grain the same way, or pull it for sandwiches.
- Swap the vegetables: turnip chunks or small pearl onions cook well in place of carrots.
If you love this version, you might also try a classic oven-braised corned beef and cabbage next.
How to Make Instant Pot Corned Beef and Cabbage
Step 1: Pressure Cook the Corned Beef
Place the corned beef brisket in the Instant Pot with the fat cap facing up. Sprinkle the contents of the spice packet over the meat, then pour in the 4 cups of water. Add the quartered onion and smashed garlic cloves. Lock the lid and turn the steam release valve to the sealing position. Pressure cook on high for 90 minutes.
When the cook time ends, let the pressure release naturally for 15 minutes. Then carefully move the valve to venting to release any remaining steam. The brisket should feel fork-tender when you prod it, and the cooking liquid will smell deeply spiced and savory.
Step 2: Add the Potatoes and Carrots
Open the lid and lift the corned beef out of the pot with tongs. Set it on a plate and tent loosely with foil so it stays warm. Add the halved baby potatoes and carrot chunks directly into the hot broth. Lock the lid, make sure the valve is set to sealing, and pressure cook on high for 4 minutes.
As soon as the time is up, use a quick release to vent the steam completely. The potatoes will be just starting to soften but still keep their shape, and the carrots will have a little firmness left.
Step 3: Nestle in the Cabbage
Nestle the cabbage wedges right on top of the potatoes and carrots. Do not stir them in; let them sit on top so they steam evenly. Lock the lid, seal, and pressure cook on high for 2 minutes, then quick release the pressure immediately.
The cabbage will come out tender and bright green, with leaves that still hold together. A little of the rich broth will cling to each wedge.
Step 4: Slice and Serve
Use tongs to transfer the cabbage, potatoes, and carrots to a serving platter. Uncover the corned beef and slice it against the grain into ¼-inch thick pieces; cutting against the grain gives you tender slices instead of stringy ones. Arrange everything on the platter and ladle a few spoonfuls of the cooking liquid over the meat. Serve hot.
Tips for the Best Instant Pot Corned Beef
- Pick a flat cut with even thickness. A uniformly shaped brisket cooks more evenly, so you avoid dry ends and an underdone middle.
- Don’t rush the natural release. That 15-minute rest is when the meat relaxes and reabsorbs moisture; skipping it can leave the brisket tough.
- Save the leftover cooking liquid. Strain it and use it to cook barley or lentils later, or reduce it into a concentrated broth for drizzling.
- Chill the meat before slicing if you want neat pieces. Refrigerating the cooked brisket for a few hours makes it much easier to slice thin for sandwiches.
Pressure cook times by brisket size:
| Brisket Weight | High Pressure Cook Time |
|---|---|
| 2–3 lbs | 70 mins |
| 3–4 lbs | 90 mins |
| 4–5 lbs | 100 mins |
Storing and Reheating Leftovers
- Refrigerate: Keep the meat and vegetables in airtight containers with a little broth for up to 4 days.
- Reheating: Warm slices gently in a covered skillet with a splash of broth so they stay moist. The vegetables reheat well in the microwave or a steamer basket.
- Serve cold: Thinly sliced corned beef makes excellent sandwiches on rye bread with mustard.
What to Serve With Corned Beef and Cabbage
A loaf of warm Irish soda bread is just right for soaking up the broth, and its crumbly texture plays against the soft meat. A side of coarse, grainy mustard or a quick horseradish cream cuts through the richness of the brisket. Pour a cold lager or a dry stout, and you have the whole meal covered.
Frequently Asked Questions
Can I use a point cut brisket instead of the flat cut?
Yes, point cuts are fattier and will shred a little when sliced. The pressure cook time stays the same for the same weight, and the meat will be very rich.
Do I need to brown the corned beef before pressure cooking?
No. The spice packet and long pressure cook build plenty of deep flavor without any searing.
Why not cook all the vegetables with the meat from the start?
The potatoes, carrots, and cabbage would turn to mush after 90 minutes under pressure. The staggered cooking keeps each vegetable tender but intact.
Can I use a different liquid?
Sure. Swap half the water with a malty beer or use all unsalted beef broth. Avoid salty stocks because the corned beef already brings a lot of salt.
Ingredients
Method
- Place the corned beef fat side up in the Instant Pot. Sprinkle the spice packet over it, then add the water, onion, and garlic. Lock the lid and set the valve to sealing. Pressure cook on high for 90 minutes, then natural release for 15 minutes. Quick release any remaining pressure, remove the meat to a plate, and tent with foil.
- Add the halved potatoes and carrot chunks to the cooking liquid. Lock the lid, seal, and pressure cook on high for 4 minutes. Quick release the pressure.
- Nestle the cabbage wedges on top of the potatoes and carrots. Lock the lid, seal, and pressure cook on high for 2 minutes. Quick release immediately.
- Transfer the vegetables to a platter. Slice the corned beef against the grain into ¼-inch pieces, arrange on the platter, and ladle some cooking liquid over the meat before serving.
