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Tender, buttery, flavor infused Instant Pot Corned Beef and Cabbage is the perfect dish to serve for St. Patrick's Day dinner. Plus it's sooo easy, made right in the Instant Pot with minimal hands on time!
Buttery, tender and packed with flavor, this Instant Pot Corned Beef is so incredibly easy to make and perfect for that St. Patrick's Day dinner. Or any dinner really.
Using the Instant Pot significantly speeds up the time it typically takes to cook a corned beef brisket. Without a pressure cooker, it can take up to 8 hours to cook a brisket (or even 48 hours with this sous vide corned beef that is FIRE if you have the time) - with the Instant Pot it cooks for only 90 minutes.
That's about 2 hours total before dinner is ready after pressure build-up, pressure releasing and cooking the vegetables. Not too shabby, huh?
**If you have leftover corned beef, don't forget to make this Corned Beef and Cabbage Soup.
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The Instant Pot speeds up the cooking process and the pressure helps the corned beef to become buttery and tender.
The seasonings add just the right amount of flavor.
Adding just enough liquid in the Instant Pot helps to draw out the salt in the corned beef preventing it from being overly salty.
What Kind of Corned Beef Brisket Should You Use?
There are two different cuts of brisket - flat cut and point cut. Flat cut is the most common cut found in grocery stores, and is the cut I recommend using for this recipe. Read more about the difference between flat cut and point cut in this article from Eat Like No One.
Do You Rinse Corned Beef Brisket Before Cooking It?
You do want to rinse the corned beef before cooking it. Rinsing it eliminates any excess salt and brine from the outside. Don't worry, the corned beef is still plenty flavorful!!
Do You Cut the Fat Off Corned Beef Brisket?
This is optional. I personally like to leave the fat on as I believe it adds a wonderful flavorful to the beef. However, if you'd like a slightly less fatty brisket, trim the fat off, leaving a thinner layer. Be careful not to remove all the fat as you need some of it to help tenderize and flavor the brisket.
Step By Step Instructions
I use a 6 Quart 9-in-1 Instant Pot to make this recipe. Buy it HERE on Amazon if you don't have one yet! (affiliate link)
First off, you'll want to rinse your brisket to get rid of all that excess brine. Place the steamer rack in your IP and set the brisket on top, fat side up. Cooking fat side up allows the fat to add flavor to the beef as it cooks and drips down. Open the seasoning packet and rub it on top of the brisket.
If your corned beef doesn't come with a spice packet, make your own Corned Beef Spice Packet with this recipe from Hilda's Kitchen Blog (use 2 tablespoons). You can also substitute 2 tablespoons of pickling spice.
Place the garlic cloves, bay leaf and crushed red pepper on the corned beef.
Pour the beer and stock over the top.
Set the IP to pressure cook on high for 90 minutes.
Now, go binge on some Netflix while your delicious melt-in-your-mouth corned beef cooks away.
After it's done, let the pressure release naturally for 15 minutes then use the quick release to release any remaining pressure. Remove your corned beef, let it sit for 10-15 minutes to cool/rest, then slice against the grain.
How to Cook Vegetables in the Instant Pot
While your beef is cooling, strain the liquid to remove the peppercorns and seasoning and place the liquid back in the Instant Pot. Place the cabbage, carrots, and potatoes in the Instant Pot and pressure cook on high for 5 minutes.
Use the quick release to release the pressure. Place the vegetables and sliced corned beef on a plate, drizzle it with some of the cooking liquid, and serve with whole grain mustard.
If you don't have an Instant Pot, you can also make this in the slow cooker. Try this Slow Cooker Corned Beef from Dinner Then Dessert.
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Serving Options
Potatoes, cabbage and carrots are the traditional sides to corned beef. You can also try some of these dishes that would be awesome with it:
- Garlic Mashed Potatoes;
- Crispy Baked Potatoes;
- Cheesy Cauliflower Bake;
- Hasselback Potatoes;
- Creamed Corn.
Expert Tips
Use a flat cut corned beef brisket for the best results. However, if you can't find flat cut, point cut will work as well.
Letting the pressure release naturally helps the meat to stay tender. Be patient.
Make sure to slice the corned beef against the grain so it stays tender.
If your corned beef doesn't come with a spice packet, make your own Corned Beef Spice Packet with this recipe from Hilda's Kitchen Blog (use 2 tablespoons). You can also substitute 2 tablespoons of pickling spice.
Make Ahead Options
Make the corned beef according to the recipe instructions, and store in the fridge (in a covered container) for up to 3 days. Reheat in the microwave or in a 350 degree oven until warmed through.
Freezing Options
Make the corned beef according to the recipe instructions and slice. Place in an airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or a 350 degree oven until heated through.
Leftover Corned Beef Recipes
If you're lucky enough to have some corned beef leftover, these are some great ideas on how to use it:
- Corned Beef and Cabbage Soup - Went Here 8 This
- Corned Beef Tacos - Half Baked Harvest
- Corned Beef Hash - The Modern Proper
- Corned Beef and Cabbage Egg Rolls - Grits and Pinecones
- Irish Baked Potato Soup - Host the Toast
- Rueben Sandwich - Foodie Crush
Don't forget to sign up for the email list (don't worry, it's only one a week and it's packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!
More Favorite Instant Pot Recipes
If you're all about using your Instant Pot, check out some of these other reader favorites:
- Chicken Paprika;
- Turkey Chili;
- Pork Ribs (these are sooooo good!!);
- Coq Au Vin;
- Split Pea Soup;
- Browse all the Instant Pot Recipes!!
Did you make this Instant Pot Corned Beef and Cabbage Recipe? Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Instant Pot Corned Beef
Ingredients
- 4-5 lbs. flat corned beef brisket (with seasoning packet)
- 5 garlic cloves, smashed
- 2 cups beef broth
- 1 beer (ale or other non-bitter beer)
- 1 bay leaf
- ½ tsp. crushed red pepper
- 1 head cabbage
- 1 lbs. carrots
- 1 lbs. small white potatoes
Instructions
- Remove corned beef from package and rinse thoroughly to remove excess salt and brine.
- Place in the Instant Pot on the steamer rack, fat side up. Rub the seasoning packet on the top and place crushed garlic cloves on top.
- Place the garlic cloves, bay leaf and crushed red pepper on the corned beef. Pour the beer and stock over the top.
- Pressure cook on high for 90 minutes. Let the pressure release naturally for 15 minutes then use the quick release to release any remaining pressure.
- Remove from Instant Pot, let cool for 10-15 minutes then slice.
- While your beef is cooling, strain the liquid to remove the peppercorns and seasoning and place it back in the Instant Pot.
- Place the cabbage, carrots, and potatoes in the Instant Pot and pressure cook on high for 5 minutes.
- Use the quick release to release the pressure. Place the vegetables and sliced corned beef on a plate, drizzle it with some of the cooking liquid, and serve with whole grain mustard.
Expert Tips:
- Use a flat cut corned beef brisket for the best results. However, if you can't find flat cut, point cut will work as well.
- Letting the pressure release naturally helps the meat to stay tender. Be patient.
- Make sure to slice the corned beef against the grain so it stays tender.
- If your corned beef doesn't come with a spice packet, make your own Corned Beef Spice Packet with this recipe from Hilda's Kitchen Blog (use 2 tablespoons). You can also substitute 2 tablespoons of pickling spice.
Nutrition
Barbara
I would like to try this recipe, but cook gluten free. Can you suggest a substitute for beer?
Danielle
You can substitute chicken broth, ginger ale or root beer for beer. Let me know how it comes out!
Nateale Koepnick
Wonderful flavor in the corned beef and vegetables! Sadly, I followed the instructions to a T and my corned beef was not tender at all. I cooked it from frozen and I wondered if that was the problem. Have you ever had that problem?
Danielle
I have never tried to cook it from frozen, but you would probably need to add an extra 10 minutes or so when cooking it that way. I'm guessing that was the problem. I'm sorry it didn't turn out for you!
Brittney
Do you have a favorite beer that you use in this recipe? I do not know much about beer so I’m a little lost with which one would be best! Thank you so much!
Danielle
I would just use something like Budweiser or another lager type beer like coors, miller, etc. Nothing too dark or intense.
Aline
I love recipes where I can use my IP and this one was excellent!! Will be making it again!!
Danielle
So glad you enjoyed it 🙂
Ben Myhre
I still haven't broken down and bought an Instant Pot, but recipes like this make it hard not to think about it! Such a great looking dish and it really is the time of year to be cooking meals like this. Thanks for sharing!
Danielle
Thanks Ben!
Amber
This corn beef is perfection! SO tasty and I never rinsed off the beef before placing into the instant pot before so great tip there!
Danielle
So glad you liked it!
Catherine
I've never made corned beef in an instant pot before but that is a great idea! Looks absolutely delicious and perfectly cooked.
Danielle
It make sit so much quicker!
Jackie
Corned beef cooked in an Insta pot is the best there is! Cooks quick, is fork tender and tastes soooooo good!
Chris
Hi there! Going to make this tomorrow. I have a 3.05 pound one. How long would you suggest for cook time?
Thanks a!!!
Danielle
I'd probably cook for about 80 minutes for a 3 lbs. one. Good luck!
Chris
I went 82 minutes and it came out PERFECT! Thank you, great recipe
Danielle
So glad it came out well! I actually just made it again last night because we love it 🙂