Instant Pot Corned Beef and Cabbage

For a hearty meal that feels indulgent yet fits a balanced lifestyle, this recipe leans on lean protein and piles of vegetables. My Instant Pot corned beef and cabbage delivers deep, spiced flavor with a lighter touch, letting you enjoy every bite without compromise.

I remember the first time I tried to make a classic corned beef and cabbage recipe for a busy weeknight. The thought of simmering a brisket for hours on the stovetop felt like a luxury my schedule couldn’t afford. The kitchen would be steamy for half the day, and by dinner time, I’d be too tired to enjoy it. That’s when my trusty pressure cooker became the hero of my cozy dinners. This method captures all the soul-warming, tender goodness of the traditional dish but in a fraction of the time. It’s the perfect solution for anyone craving that iconic, spiced beef and sweet cabbage without the all-day commitment. Whether it’s for a festive St. Patrick’s Day table or just a comforting family supper, this Instant Pot corned beef and cabbage is here to make your life easier and your kitchen smell incredible.

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Ingredients List for Instant Pot Corned Beef and Cabbage

The beauty of this Instant Pot corned beef and cabbage lies in its simplicity. Most of the flavor comes from the spice packet included with the corned beef brisket, but we’ll build on it with a few fresh aromatics. Here’s what you’ll need:

• 1 (3 to 4 pound) corned beef brisket, with its included spice packet
• 4 cups low-sodium beef broth or water (broth adds more depth)
• 1 large yellow onion, cut into large wedges
• 4 cloves garlic, smashed
• 1.5 pounds baby potatoes (Yukon Gold or red potatoes work great)
• 4 large carrots, peeled and cut into 3-inch chunks
• 1 small head of green cabbage, cut into 6-8 wedges (keep the core intact to hold the wedges together)
• Optional: 2 tablespoons whole-grain mustard for serving
• Optional: Fresh parsley, chopped, for garnish

Smart Swaps & Notes:

• No Baby Potatoes? Use 3-4 regular Yukon Gold potatoes, quartered.
• Broth vs. Water: I highly recommend broth for a richer cooking liquid, but water works in a pinch.
• Dietary Tweaks: For a lower-carb version, you can reduce the potatoes and add extra carrots and turnips. The corned beef itself is often cured with salt and sugar, so check the label if you have specific dietary restrictions.

Timing for Your Pressure Cooker Corned Beef and Cabbage

One of the biggest wins with this pressure cooker corned beef and cabbage is the dramatic time savings. Here’s the breakdown:

• Prep Time: 15 minutes
• Cook Time: 90 minutes (includes pressure build, cooking, and natural release)
• Total Time: About 1 hour 45 minutes

Compared to a traditional corned beef and cabbage oven method or a slow braise in a Dutch oven, which can take 3-4 hours, this is a game-changer. You get the same fall-apart tender meat and perfectly cooked vegetables in less than half the time.

Step-by-Step Instructions

Follow these simple steps for a flawless, tender corned beef dinner.

1. Prepare the Pot and Brisket.
Place the trivet that came with your Instant Pot into the inner pot. Add the beef broth or water. Take your corned beef brisket and rinse it briefly under cold water to remove any excess surface brine—this helps control the saltiness. Place the brisket fat-side up on the trivet. Sprinkle the contents of the included spice packet over the top. Tuck the onion wedges and smashed garlic cloves around the meat.

2. Pressure Cook the Beef.
Secure the lid, set the valve to “Sealing,” and select Manual/Pressure Cook on High. Set the timer for 90 minutes for a 3-4 pound brisket. The pot will take about 10-15 minutes to come to pressure before the countdown begins.

Pro Tip: Don’t skip the natural release! Once the cooking time is complete, let the pressure release naturally for 15 minutes. This keeps the meat incredibly juicy. After 15 minutes, carefully turn the valve to “Venting” to release any remaining pressure.

3. Add the Vegetables.
Carefully open the lid. Using tongs, transfer the cooked corned beef to a cutting board and tent it loosely with foil. Remove the trivet from the pot. Add the baby potatoes and carrot chunks to the hot cooking liquid. Place the cabbage wedges on top. Secure the lid again, set to Manual/Pressure Cook on High for 3 minutes. It will come to pressure quickly. Once done, perform a quick release by turning the valve to “Venting.”

4. Slice and Serve.
While the vegetables cook, slice your corned beef against the grain into thin slices—this is the secret to tender, not chewy, meat. Use a slotted spoon to remove the potatoes, carrots, and cabbage to a serving platter. Arrange the sliced corned beef alongside. Ladle a little of the cooking broth over everything if desired, and serve with a dollop of whole-grain mustard and a sprinkle of fresh parsley.

Nutritional Information

A serving of this Instant Pot corned beef and cabbage (about 4-5 oz beef with a portion of vegetables) provides a satisfying and balanced meal. Please note, nutritional values can vary based on the specific brisket used.

• Calories: ~380
• Protein: 25g
• Carbohydrates: 22g
• Fat: 22g
• Key Notes: Corned beef is a good source of protein and essential nutrients like iron and B12. The cabbage, carrots, and potatoes add fiber, vitamin C, and potassium. Using low-sodium broth helps manage the overall salt content of this hearty dish.

Equipment Needed

You don’t need much beyond your multi-cooker to make this pressure cooker corned beef and cabbage a success.

• 6 or 8-Quart Instant Pot or Electric Pressure Cooker: This is the essential tool that makes the quick cook time possible.
• Sharp Chef’s Knife & Cutting Board: For prepping the vegetables and slicing the beef.
• Tongs & Slotted Spoon: For safely removing the hot brisket and vegetables from the pot.
• Measuring Cups: For the broth.
• While a classic Dutch oven corned beef and cabbage has its place, the Instant Pot is the undisputed champion for a busy cook’s kitchen.

Why You’ll Love This Instant Pot Corned Beef and Cabbage

This recipe is a weeknight comfort food hero for so many reasons.

1. It’s Unbelievably Fast. Transforming a tough brisket into melt-in-your-mouth meat in under two hours feels like kitchen magic.
2. Hands-Off Cooking. Once you set the timer, the pressure cooker does the work. You can walk away, no need to babysit a simmering pot.
3. One-Pot Wonder. You cook the meat and all the vegetables in the same pot, which means incredible flavor infusion and minimal cleanup.
4. Feeds a Crowd Perfectly. This is the ultimate family-style or entertaining dish. It’s hearty, satisfying, and everyone can help themselves.
5. The Leftovers Are Legendary. This corned beef and cabbage recipe makes for fantastic sandwiches, hash, or a quick reheat for lunch the next day.

Healthier Alternatives for the Recipe

You can easily tweak this classic to fit different dietary preferences without losing the cozy essence.

• Lower Sodium: Rinse the brisket well and use no-sodium-added beef broth or water. You can also make your own spice blend (mustard seeds, coriander, bay leaves, peppercorns) to avoid the pre-mixed packet.
• Lower Carb/Whole30: Omit the potatoes and increase the carrot chunks. You can also add other low-starch veggies like radishes or chunks of rutabaga during the vegetable cook time.
• More Veggie-Packed: Add a parsnip, cut like the carrots, or throw in a handful of green beans with the cabbage for the last cook cycle.
• Gluten-Free: This recipe is naturally gluten-free, but always check the label on your corned beef brisket and spice packet to be certain.

Serving Suggestions

This dish is a complete meal on its own, but a few simple additions can turn it into a feast.

• The Essential Bread: A thick, buttered slice of warm Irish Soda Bread is non-negotiable for sopping up the delicious juices. It’s the perfect traditional pairing.
• A Tangy Condiment: Whole-grain mustard or a simple horseradish sauce (sour cream mixed with prepared horseradish) cuts through the richness beautifully.
• Start with an Appetizer: While the pressure cooker works, serve up some Irish Cheddar Stuffed Mushrooms. They’re a warm, cheesy bite that sets the tone for the meal to come.
• For Another Day: The flavors here pair wonderfully with other hearty dishes. If you love this, you might also enjoy my deeply flavorful Irish Beef Stew or the portable deliciousness of Guinness Beef Hand Pies for a different take on comfort food.

Common Mistakes to Avoid

A few simple tips will guarantee your corned beef turns out perfect every time.

• Not Slicing Against the Grain: This is the #1 tip for tender meat. Look for the lines of muscle fiber on the brisket and slice perpendicular to them. It makes all the difference.
• Skipping the Natural Release: Releasing all the pressure immediately after cooking can cause the meat to seize up and become tough. Let it rest under pressure for those 15 minutes.
• Overcooking the Cabbage: Cabbage turns to mush quickly. That’s why we add it for only 3 minutes at the end under high pressure. It should be tender but still have a slight bite.
• Forgetting to Rinse the Brisket: Giving the corned beef a quick rinse under cold water removes excess surface salt from the curing process, giving you better control over the final flavor of your dish.

Storing Tips for the Recipe

This corned beef and cabbage recipe makes fantastic leftovers.

• Refrigeration: Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days.
• Freezing: Cooked corned beef slices freeze very well. Place them in a single layer on a parchment-lined sheet to freeze solid, then transfer to a freezer bag for up to 3 months. The vegetables can become watery when frozen and thawed, so they are best enjoyed fresh or refrigerated.
• Reheating: The best way to reheat is gently. For the beef, place slices in a skillet with a splash of broth or water, cover, and warm over low heat. For vegetables, a quick zap in the microwave or a warm-up in a covered saucepan works well.

Conclusion

This Instant Pot corned beef and cabbage recipe is proof that you don’t need all day to create a deeply satisfying, tradition-filled meal. It brings the warmth of a slow-cooked dinner to your busiest evenings, with tender meat, perfectly cooked vegetables, and a kitchen filled with the most comforting aroma. It’s the kind of food that gathers people around the table and leaves everyone feeling nourished and happy.

I hope this recipe becomes a new favorite in your home, whether for a special occasion or a regular Tuesday night. I’d love to hear how it turned out for you! Share your experience in the comments below, and if you snap a photo, don’t forget to tag @HarmonyMeal on Pinterest so I can see your beautiful creation. And if you’re looking for more ways to enjoy that delicious corned beef, check out my classic stovetop Corned Beef Cabbage method for another great option. Happy cooking.

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