Instant Pot Corned Beef and Cabbage
Corned beef and cabbage is a classic beef recipe that has been enjoyed for generations. While it’s often linked with St. Patrick’s Day celebrations, this dish actually has roots with Jewish butchers in New York who sold corned beef to Irish immigrants. Over time, it became one of the most traditional cooking methods for Irish-American holiday meals.
Making this meal in an Instant Pot pressure cooker is the best way to enjoy the flavors of cooked corned beef in less time. Pressure cooking turns a tough cut of meat like corned beef into the most tender corned beef you’ll ever taste. If you’ve only tried a crock pot recipe in the past, you’ll be amazed at the best results you can get from an electric pressure cooker.
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Why Instant Pot Corned Beef and Cabbage is so Easy
The cooking process of corned beef requires enough liquid, a secure lid, and high pressure for a long period of time. The beef broth, combined with the spice packet and seasonings, helps break down the brisket and infuses it with rich cabbage flavors. Using natural pressure release after the cooking time makes sure the meat stays juicy. Adding vegetables at the end keeps the cabbage wedges, baby carrots, and red potatoes from turning mushy. This method creates a complete meal in one-pot that tastes just like traditional cooking methods but in less time.
Ingredients Needed for Corned Beef and Cabbage
- 1 (3 lb) corned beef brisket with seasoning packet
- 2 yellow onions, sliced onions
- 4–6 garlic cloves, peeled
- 3 cups beef broth or beef bone broth
- 1 small head of cabbage, cut into cabbage wedges
- 3–4 carrots or baby carrots
- 4–6 yellow or red potatoes
- Salt and pepper, to taste
Optional for extra flavor: pickling spices, mustard seeds, coriander seeds, bay leaves, brown mustard, whole grain mustard, or horseradish sauce.
How to Make Corned Beef and Cabbage
Prepare the Instant Pot
Place a trivet or steamer basket in the bottom of your Instant Pot corned beef setup. Dice and layer two yellow onions on the trivet. Scatter in 4-6 garlic cloves.
Season and Cook the Beef
Rinse your brisket under cold water or cool water to remove excess brine. Place it fat side up on the top of the onions. Add 3 cups of broth to the pot, then stir in the seasoning packet or packet of spices that came with the brisket. Secure lid, check sealing position, and set the venting knob. Pressure cook on high for 80 minutes.
Release and Remove
Allow the natural release for 20 minutes before venting the remaining pressure. This prevents a quick pressure release from drying out the brisket. Use a slotted spoon to lift out the beef roast and set it on a cutting board. Cover with aluminum foil or tin foil to rest.
Cook the Vegetables
Strain the broth, reserving 2 cups of the broth. Add cabbage wedges, carrots, and potatoes back into the pot with two cups of broth. Add a pinch of salt and pepper. Cook for 5 minutes on high pressure. Perform a quick release pressure to stop cooking once the 5 minutes is up.
Serve
Slice the corned beef against the grain for the best corned beef brisket texture. Serve with vegetables, ladling rest of the broth or cooking liquid over the top. Pair with Irish soda bread for a complete meal.
Tips for Best Results
- Flat cut brisket vs point cut: Flat cut brisket slices neatly, while point cut has more marbling for flavor. Both different cuts work well.
- Use cups of the broth to make beef hash with leftover corned beef the next day.
- Wrap leftovers in tin foil to keep them moist.
- If it’s your first time using a top pressure cooker, always double check sealing position and venting knob.
Serving Suggestions
Serve your beef dinner with whole grain mustard or brown mustard, horseradish sauce, or on the side with Irish soda bread. If you prefer, crock pots can still be used for a long time slow cooker method, but the Instant Pot pressure cooker is the best way to achieve tender results in less time.
Final Thoughts
This Instant Pot corned beef and cabbage recipe is perfect for St. Patrick’s Day, but it’s also a hearty beef dinner you can enjoy year-round. The electric pressure cooker makes the cooking process simple, delivering tender corned beef, flavorful vegetables, and rich broth with less effort than traditional methods. It’s an easy recipe that turns a tough cut of meat into a complete meal your whole family will love.
Instant Pot Corned Beef and Cabbage
Equipment
- Instant Pot or other electric pressure cooker
- Trivet or steamer basket
- cutting board
- knife
- slotted spoon
- aluminum foil
Ingredients
- 3 lb corned beef brisket with spice packet
- 2 yellow onions diced
- 4-6 garlic cloves peeled
- 3 cups beef broth
- 1 small head of cabbage cut into wedges
- 3-4 carrots or baby carrots, cut into chunks
- 4-6 yellow or red potatoes halved
- Salt and pepper to taste
Instructions
- Place the trivet in the bottom of the Instant Pot. Add diced onions and garlic cloves on top.
- Rinse the corned beef under cool water and place it fat side up on top of the onions.
- Pour in 3 cups of beef broth and stir in the spice packet. Make sure there’s enough liquid to cover about halfway up the brisket.
- Secure lid, set sealing position, and cook on high pressure for 80 minutes.
- Allow natural pressure release for 20 minutes, then carefully release the remaining pressure.
- Remove the beef roast with a slotted spoon and place it on a cutting board. Cover loosely with foil to rest.
- Strain the cooking liquid, setting onions and garlic aside. Return 2 cups of the broth to the pot.
- Add cabbage wedges, carrots, and potatoes. Season lightly with salt and pepper.
- Secure lid again and cook for 5 minutes on high pressure. Perform a quick release.
- Slice corned beef against the grain and serve with vegetables. Ladle rest of the broth over the top for best results.
