Our delicious and easy Instant Pot Corned Beef and Cabbage is the perfect dinner to serve this St. Patrick’s Day or any day! In minutes you will have a tender beef brisket and cooked vegetables that come together for a dinner recipe that the whole family will love!
The Best Instant Pot Corned Beef & Cabbage
We are Irish American and grew-up enjoying a traditional corned beef and cabbage dinner every year on St Patrick’s Day! This one-pot meal is a tradition that we come back to year after year and absolutely love it. We have also made this family favorite recipe in our electric smoker to create Smoked Corned Beef & Cabbage. The smokey flavor is so delicious, but we know that not everybody has a smoker or the time to let it cook for that long. Enter this super easy Instant Pot version! All the best flavors and in a fraction of the time.
What You Will Need
- water – a little bit of liquid is always needed when cooking in your pressure cooker!
- corned beef brisket – a classic cut of beef that has a wonderfully salty flavor and can be found at your local grocery store.
- seasoning packet – you will find these pickling spices included in the packaging of the corned beef. The main ingredients are mustard seeds!
- sweet yellow onion – a mild onion flavor that is always a must!
- russet potatoes – we love using these, but feel free to use another type of potato, like red potatoes or Yukon Gold potatoes.
- fresh cabbage & carrots – traditional fresh vegetables served with this classic dinner!
How To Make Instant Pot Corned Beef & Cabbage
The first steps to making this easy recipe are to gather the 6 basic ingredients needed to make this delicious dinner.
Place the Instant Pot trivet in the bottom of the pot and pour in the water. Place the corned beef on the trivet with the fat cap on the top. Pour the contents of the spice packet on top. Secure the lid on top in the sealing position and select the high pressure setting for 70 minutes of cooking time. Let it manually release for 10 minutes and then quick release the rest of the pressure.
Remove the cooked corned beef from the pot and add the onions, carrots, potatoes, and green cabbage wedges. Return the lid on top, seal, and cook on high pressure for another 2-3 minutes or until fork tender.
Best Ways To Serve Instant Pot Corned Beef & Cabbage
Simply cut the cooked corned beef into thick slices on a cutting board and serve alongside the tender vegetables. 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!
Recipe FAQ
This is not necessary. We actually recommend that you do NOT rinse your corned beef because the cold water will rinse off some of the brining flavors.
Since this recipe makes so much, you might have some leftover corned beef which would be perfect for making Corned Beef Hash, Corned Beef & Cabbage Egg Rolls, or make a Reuben Sandwich with homemade thousand island dressing the next day!
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Instant Pot Corned Beef and Cabbage
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Dinner/Entree
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Corned Beef and Cabbage recipe is perfect for St. Patrick’s Day and the quickest way to cook corned beef! So easy!
Ingredients
- 4 cups of 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
- Place trivet inside Instant Pot. Pour water inside. Place corned beef inside and sprinkle the contents of the spice packet on top.
- Cover and Seal and cook on HIGH pressure for 70 minutes. Natural release 10 minutes, then manually release remaining pressure according to manufacturer’s instructions.
- Remove corned beef and transfer to a platter. Cover with foil and let the meat rest.
- Keep any remaining liquid 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.
- Transfer potatoes, carrots and cabbage to the same platter. 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!
Notes
- Storage: This makes excellent leftovers! Store in an airtight container in the fridge for up to 3-4 days. Use your leftovers to make corned beef hash, corned beef egg rolls or a homemade reuben sandwich!
Nutrition
- Serving Size: 6oz
- Calories: 423
- Sugar: 8.6 g
- Sodium: 2150.1 mg
- Fat: 25.8 g
- Carbohydrates: 20.3 g
- Protein: 28.1 g
- Cholesterol: 92 mg
E says
Made this tonight and it turned out so good!