If you’re craving a classic comfort meal that’s both hearty and easy to make, corned beef and cabbage in the Instant Pot is the way to go! This beloved Irish-inspired dish, often enjoyed on St. Patrick’s Day but delicious any time of year, is full of savory flavors and tender veggies. With the Instant Pot, you can have this slow-cooked favorite on your table in a fraction of the time—no need to spend all day in the kitchen.
Contents
Why Make Corned Beef and Cabbage in the Instant Pot?
- Time-Saving: What usually takes hours on the stove or in a slow cooker is ready in just about 2 hours (including prep and pressure build-up/release) with the Instant Pot.
- Hands-Off Cooking: Set it and forget it! The Instant Pot does the heavy lifting, so you can relax or prep sides while your meal cooks.
- Flavorful & Tender: Pressure cooking infuses the beef and veggies with delicious flavor and ensures everything turns out melt-in-your-mouth tender.
Ingredients You’ll Need
- Corned Beef Brisket: 3-4 pounds, with spice packet (if included)
- Water or Broth: 4 cups (beef broth adds extra flavor, but water works too)
- Onion: 1 large, quartered
- Garlic: 3-4 cloves, smashed
- Cabbage: 1 medium head, cut into wedges
- Carrots: 4-5 large, peeled and cut into chunks
- Potatoes: 6-8 small (Yukon gold or red potatoes work best), halved if large
- Optional Add-ins: Bay leaf, black peppercorns, celery stalks
Step-by-Step: How to Make Corned Beef and Cabbage in the Instant Pot
-
Prep Your Ingredients:
- Rinse the corned beef under cold water to remove excess salt and brine. Pat dry.
- Quarter the onion, smash the garlic, cut carrots and potatoes into chunks, and slice the cabbage into wedges.
-
Add Everything to the Pot:
- Place onion and garlic on the bottom of the Instant Pot.
- Add the corned beef brisket (fat side up). Sprinkle seasoning packet (and any extra spices) over the meat.
- Pour in water or broth until meat is just covered (about 4 cups).
-
Pressure Cook the Corned Beef:
- Seal the Instant Pot lid. Set to “Manual” or “Pressure Cook” on high for 90 minutes.
- When time is up, let the pressure release naturally for at least 15-20 minutes before quick releasing any remaining pressure.
-
Add Vegetables:
- Remove corned beef and set aside (cover to keep warm).
- Add potatoes, carrots, and cabbage wedges to the pot. (If your pot is small, do this in two batches.)
- Seal lid again and cook on high pressure for 4-5 minutes.
- Quick release pressure when finished.
-
Slice & Serve:
- Slice corned beef against the grain for maximum tenderness.
- Arrange beef and vegetables on a platter. Spoon some cooking liquid over the top for extra flavor.
- Serve hot with your favorite mustard or horseradish sauce!
Tasty Tips for Perfect Corned Beef and Cabbage
- Don’t Skip Rinsing: Rinsing removes excess salt from the meat, resulting in a perfectly seasoned dish.
- Cut Veggies Evenly: This helps them cook at the same rate and ensures nothing gets mushy.
- Slicing Against the Grain: This keeps your beef slices tender and easy to chew.
- Add Veggies After Meat: Cooking veggies separately prevents them from becoming too soft or overcooked.
- Taste Before Serving: Adjust salt and pepper as needed after cooking—corned beef can be salty enough on its own!
Serving Suggestions
- Bread: Serve with warm crusty bread or traditional Irish soda bread to soak up those tasty juices.
- Sauces: Mustard, horseradish cream, or even a splash of vinegar add a zesty kick.
- Beverages: Enjoy with a cold beer or a cup of hot tea for a true Irish pub feel!
Storing Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
- Freeze: Corned beef freezes well! Slice and wrap tightly; freeze for up to 3 months. Thaw overnight before reheating.
- Reheat Gently: Warm leftovers in a covered dish with a splash of broth to keep everything moist.
Instant Pot Corned Beef & Cabbage FAQ
- Can I use beer instead of water or broth?
- Absolutely! Replacing some of the cooking liquid with beer (like Guinness) adds rich flavor. Use half beer, half water or broth for best results.
- What if my corned beef is smaller or larger?
- If your brisket is smaller than 3 pounds, reduce cook time by about 10-15 minutes. For larger cuts, add about 10-15 minutes per pound over 3 pounds.
- Can I cook everything at once?
- You can add veggies with the meat, but they may get too soft. For best texture, cook vegetables after the meat as described above.
- What should I do with leftovers?
- Corned beef makes fantastic sandwiches! Try it in hash or dice it for omelets and salads. Don’t forget to save extra broth for soup!
- No spice packet?
- If your brisket doesn’t come with a spice packet, use whole peppercorns, mustard seeds, coriander seeds, bay leaf, and a pinch of allspice as a substitute.
- I don’t have an Instant Pot—can I use another pressure cooker?
- Yes! The steps are nearly identical for other electric pressure cookers; just follow manufacturer instructions for settings and safety.
Final Thoughts
This Instant Pot corned beef and cabbage recipe brings all the traditional flavors you love—without the long wait. It’s perfect for family dinners, holiday celebrations, or whenever you want a cozy meal that feels special but is surprisingly simple. Give it a try and enjoy a taste of comfort any night of the week!