If you’ve ever dreamed of buttery, melt-in-your-mouth corned beef without spending all day hovering over the stove, grab your Instant Pot and get ready for a game-changer! This Instant Pot Corned Beef and Cabbage recipe is your shortcut to a classic St. Patrick’s Day feast—or any cozy dinner where comfort food is king.
Seriously, this is an Instant Pot One-Pot Irish Dinner you can whip up with minimal hands-on time and maximum flavor. Tender corned beef, perfectly cooked cabbage, and veggies all in one pot—what’s not to love?
**If you have leftover corned beef, don't forget to make this Corned Beef and Cabbage Soup.
Why This Recipe Works
Pressure cooking is magic. The Instant Pot not only speeds up the cooking process, it also locks in flavor and transforms corned beef into buttery, tender perfection. Add in the seasonings and just enough liquid to prevent oversalting, and you’re on your way to a culinary triumph.
Unlike the traditional method that can take up to 8 hours—or 48 hours if you go the sous vide route—this Easy Pressure Cooker Corned Beef Recipe is ready in about 2 hours, including time for pressure build-up and cooking your vegetables. That’s a serious time-saver.
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What’s My Take on Instant Pot Corned Beef and Cabbage
This is the kind of recipe that makes everyone feel like a gourmet chef without breaking a sweat. Pair it with traditional sides or get creative—either way, it’s a winner every time.
Make it a Meal
The Instant Pot Corned Beef and Cabbage takes center stage, but no great meal is complete without some stellar side dishes! While classic sides like potatoes, cabbage, and carrots are always winners, why not take your Instant Pot Cabbage and Beef Meal to the next level? Here are some tasty ideas to round out your plate.
If your just researching what to do with left over corned beef, 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
Easy Side Dishes
- Garlic Mashed Potatoes
- Crispy Baked Potatoes
- Cheesy Cauliflower Bake
- Hasselback Potatoes
- Creamed Corn
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
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!
Step1: Remove corned beef from package and rinse thoroughly to remove excess salt and brine.
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.
Step2: 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.
Cooking fat side up allows the fat to add flavor to the beef as it cooks and drips down.
Step3: Place the garlic cloves, bay leaf and crushed red pepper on the corned beef. Pour the beer and stock over the top.
Step4: 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.
Step5: 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
Step6: While your beef is cooling, strain the liquid to remove the peppercorns and seasoning and place it back in the Instant Pot.
Step7: Place the cabbage, carrots, and potatoes in the Instant Pot and pressure cook on high for 5 minutes.
Step8: 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.
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.
- Natural pressure release is your friend—it keeps meat juicy and tender.
- Slice against the grain for melt-in-your-mouth slices.
- Don’t over-trim the fat; it adds flavor and helps tenderize.
- 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.
Common Questions
Flat cut is your best bet for consistent results. For a deeper dive, check out this article from Eat Like No One
Yes! This removes excess brine and prevents your Quick Corned Beef and Vegetables Recipe from being too salty.
Optional. Leaving some fat enhances flavor, but you can trim slightly if you prefer leaner meat.
Storing Instructions
- Fridge: Store in a covered container for up to 3 days. Reheat in the microwave or 350°F oven.
- Freezer: Slice and store in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
This Instant Pot St. Patrick’s Day Dinner is perfect for a festive feast without the fuss. It’s tender, flavorful, and just plain fun to serve—because nothing says “I’m winning at dinner” like a perfectly cooked corned beef brisket that practically falls apart on your fork.
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 pounds 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 teaspoon crushed red pepper
- 1 head cabbage
- 1 pounds carrots
- 1 pounds 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.
- Natural pressure release is your friend—it keeps meat juicy and tender.
- Slice against the grain for melt-in-your-mouth slices.
- Don’t over-trim the fat; it adds flavor and helps tenderize.
- 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 says
I would like to try this recipe, but cook gluten free. Can you suggest a substitute for beer?
Danielle says
You can substitute chicken broth, ginger ale or root beer for beer. Let me know how it comes out!
Nateale Koepnick says
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 says
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 says
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 says
I would just use something like Budweiser or another lager type beer like coors, miller, etc. Nothing too dark or intense.
Aline says
I love recipes where I can use my IP and this one was excellent!! Will be making it again!!
Danielle says
So glad you enjoyed it 🙂
Ben Myhre says
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 says
Thanks Ben!
Amber says
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 says
So glad you liked it!
Catherine says
I've never made corned beef in an instant pot before but that is a great idea! Looks absolutely delicious and perfectly cooked.
Danielle says
It make sit so much quicker!
Jackie says
Corned beef cooked in an Insta pot is the best there is! Cooks quick, is fork tender and tastes soooooo good!
Chris says
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 says
I'd probably cook for about 80 minutes for a 3 lbs. one. Good luck!
Chris says
I went 82 minutes and it came out PERFECT! Thank you, great recipe
Danielle says
So glad it came out well! I actually just made it again last night because we love it 🙂