Quick Look at this Instant Pot Corned Beef and Cabbage and Potatoes
- Ready In: about 1 1/2 hours!
- Serves: 8
- Main Ingredients: corned beef, potatoes, carrots, cabbage, & onion
- Dietary Info: dairy-free
- Best For: St. Patrick’s Day
- Why You’ll Love It: For years, my mom made us the best corned beef and cabbage recipe on St. Patrick’s Day to celebrate our Irish heritage! After falling in love with the quick cooking times of my trusty Instant Pot, I knew this year it was time to make our traditional corned beef in a new way. I was shocked at how juicy and tender this super easy Instant Pot corned beef and cabbage was, the whole family devoured it. We will definitely be making this faster version every year from now on!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Corned Beef: this can be found at most local grocery stores. Simply remove the packaging and be sure to keep the seasoning packet that is included!
- Cabbage, Carrots, & Potatoes: traditional vegetables that always go well with perfectly tender corned beef.
- Water: one cup of liquid is always needed when cooking in a pressure cooker.
How To Make Instant Pot Corned Beef & Cabbage
Step 1 – Put the trivet in the Instant Pot, add water, and then the corned beef with seasoning on top.
Step 2 – Seal and cook on high pressure for 70 minutes. Remove the meat to rest, this helps to redistribute the juices.
Pro Tip
Be sure to leave all those delicious juices and the trivet in the bottom of the Instant Pot before adding the vegetables to cook!
Step 3 – Add the remaining ingredients and seal the pressure cooker lid again.
Step 4 – Cook on high pressure for 2 minutes for a firm vegetable and 3 minutes for them to be more soft.
Step 5 – Slice the meat and serve!
Best Ways To Serve Instant Pot Corned Beef & Cabbage
In the bottom of the Instant Pot you will find a flavor-packed cooking liquid that can be drizzled over the top to add flavor and moisture. If you are cooking this dinner on St. Patrick’s Day, it would be great to enjoy with some Irish Soda Bread or a large glass of Guinness Beer!
Instant Pot Corned Beef and Cabbage FAQs
No, none of these are necessary. We actually recommend that you do NOT rinse the corned beef brisket because the cold water will rinse off some of the brining flavors.
For best results, it is a better to cook them separately because the meat will take much longer to fully cook. If they are put in at the same time the cabbage will become very mushy.
The vegetables should be cooked on their own while the meat is resting. They do not require as long of a cook time as the meat and would be very mushy if they cooked for the same amount of time.
Leftover corned beef would be perfect for making old fashioned corned beef hash, corned beef & cabbage egg rolls, or learn how to make a reuben sandwich with homemade thousand island dressingย the next day!
Other St. Patrick’s Day Recipes You Might Like
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Ingredients
- 4 cups water
- 3-4 pound corned beef brisket + spice packet
- 1 yellow onion, cut into quarters
- 1-2 russet potatoes, cut into 1 inch chunks
- 6 medium carrots, peeled and cut into uniform 1-2 inch chunks
- 1 head of cabbage, cut in half, remove core, cut into medium-sized wedges
Instructions
- Prep Corned Beef: Place trivet inside Instant Pot. Pour 4 cups water inside. Place corned beef on the trivet and sprinkle the contents of the spice packet on top.ย
- Cook: Cover and Seal the Instant Pot. Cook on HIGH pressure for 70 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure according to manufacturer's instructions.ย Remove corned beef and transfer to a platter. Cover with foil and let the meat rest.
- Cook Veggies: Keep any remaining liquid and trivet inside the Instant Pot and add in the onions, potatoes, carrots and cabbage. Cover and Seal. Cook on HIGH pressure for 2-3 minutes. Manually release the pressure according to manufacturer's instructions.
- Serve: Transfer potatoes, carrots and cabbage to the same platter as the meat. Slice corned beef and serve. Feel free to keep some of the liquid and pour over the corned beef, cabbage and potatoes. I also love serving the cabbage and potatoes with a little butter and salt!ย
Notes
- Storage: This makes excellent leftovers! Store in an airtight container in the fridge for up to 3-4 days.
- Leftovers: Use your leftovers to make corned beef hash, corned beef egg rolls or a homemade reuben sandwich!
Bridget says
Love this option for cooking corned beef and cabbage – so easy!!
E says
Made this tonight and it turned out so good!