How long does it take to cook corned beef in an Instant Pot?

Cooking corned beef in an Instant Pot typically takes about 70-85 minutes, depending on the size and thickness of the brisket. A general rule of thumb is 20-25 minutes per pound, followed by a natural pressure release for 15-20 minutes for the most tender results.

Can I put cabbage in with corned beef in Instant Pot?

Yes, you can cook cabbage with corned beef in the Instant Pot. It's best to add the cabbage, carrots, and potatoes during the last 5-8 minutes of cooking time, after the corned beef has already cooked under pressure. This prevents the vegetables from becoming mushy.

How much liquid do you need for Instant Pot corned beef?

You need enough liquid to cover the corned beef in the Instant Pot. Typically, 4-6 cups of liquid are sufficient. This can be water, beef broth, or a combination of both. Using broth will enhance the flavor of the corned beef.

What is the difference between quick release and natural release for corned beef?

A natural pressure release (NPR) allows the pressure to release gradually over 15-20 minutes, which helps the corned beef become more tender. A quick release (QR) is when you manually release the pressure immediately. While faster, it can result in a tougher cut of meat. NPR is generally recommended for corned beef.

Should I rinse corned beef before cooking in Instant Pot?

Rinsing corned beef before cooking is optional. Rinsing helps remove some of the excess salt from the brine. If you are sensitive to salt, rinsing is recommended. If you prefer a saltier flavor, you can skip rinsing.

How do you keep corned beef from being tough in the Instant Pot?

To keep corned beef from being tough in the Instant Pot, avoid overcooking it. Follow the recommended cooking time (20-25 minutes per pound) and allow for a natural pressure release (NPR) of at least 15-20 minutes. Slicing the corned beef against the grain is also crucial for tenderness.

Instant Pot Corned Beef Cabbage: The Easiest, Most Flavorful Recipe 2026

Instant Pot Corned Beef Cabbage

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This recipe delivers a classic, soul-warming corned beef and cabbage dinner in a fraction of the time using the Instant Pot. The pressure cooker creates exceptionally tender meat and perfectly cooked vegetables, making it ideal for busy weeknights or a cozy holiday meal.

Author: Harmony
Prep Time: 15min
Cook Time: 90min
Total Time: 1h 45min
Yield: 6 servings 1x
Category: dinner
Method: pressure cooking
Cuisine: Irish-American

Ingredients

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1 (3 to 4 pound) pre-brined corned beef brisket, with spice packet
1 large yellow onion, cut into large wedges
4 cloves garlic, smashed
1 pound baby potatoes (Yukon Gold or red potatoes)
4 large carrots, peeled and cut into 3-inch chunks
1 small head green cabbage, cut into 6-8 wedges (core intact)
3 cups low-sodium beef broth or water
2 tablespoons whole grain mustard (optional, for serving)
Fresh parsley, chopped (for garnish)

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Instructions

Set Instant Pot to Sauté function. Pat brisket dry. Sear brisket for 2-3 minutes per side until browned. Transfer to a plate.
Add onion wedges and smashed garlic to pot. Cook for 2-3 minutes until fragrant.
Pour in beef broth, scraping bottom of pot to deglaze. Turn off Sauté function.
Place corned beef back in pot, fat-side up. Sprinkle spice packet over top. Arrange potatoes and carrots around brisket.
Secure lid, set valve to Sealing. Select Manual/Pressure Cook on High for 90 minutes. Let pot come to pressure.
Once cooking cycle ends, let pressure release naturally for 15 minutes. Then carefully turn valve to Venting to release any remaining pressure.
Open lid. Gently place cabbage wedges on top of meat and vegetables.
Secure lid again, set valve to Sealing. Cook on Manual/Pressure Cook for 3 minutes. Perform a Quick Release when done.
Remove cabbage, potatoes, and carrots to a serving platter. Transfer corned beef to a cutting board and let rest for 10 minutes.
Slice brisket against the grain. Arrange on platter, drizzle with a little cooking liquid, and garnish with parsley. Serve with mustard.

Notes

Letting the meat rest before slicing is crucial for juiciness. Do not cook the cabbage with the beef for the full time, as it will become mushy. For a lower-sodium version, use low-sodium broth and consider soaking the sliced beef in warm water before serving. Leftovers make excellent corned beef cabbage soup.

Nutrition

Serving Size: 6
Calories: 520
Sugar: 8
Sodium: 2100
Fat: 28
Saturated Fat: 9
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 28
Fiber: 6
Protein: 38
Cholesterol: 125

Find it online: https://harmonymeal.com/instant-pot-corned-beef-cabbage-2/