Instant Pot Corned Beef and Cabbage
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A fast track corned beef dinner made in your pressure cooker! No brine, no fuss. The IP will do all the work for you!
I had no idea that St. Patrick’s Day was such a big deal here in Chicago.
I mean, did you know that the Chicago River has been dyed green on St. Patrick’s Day every year since 1962?
I’m not much of a history buff but the dyeing of the river is pretty stinking cool. Butters and I will be sure to check it out, but only if it’s over 25 degrees F.
After we take a peak at the green river, we are going to eat all of the corned beef we possibly can.
Because now we can make a complete St. Patrick’s day dinner in just a fraction of the time. There’s no brine and there’s no fuss here.
Nope. Everything gets thrown in the IP, and you can let the IP take care of all the hard work for you.
Not to mention, the brisket comes out perfectly tender and juicy, paired beautifully with the potatoes, carrots and cabbage, which are also cooked in the IP in just 4 minutes in all the corned beef juices.
Serve with Guinness beer for a complete meal.
Instant Pot Corned Beef and Cabbage
Ingredients
- 1 3-pound corned beef brisket, plus pickling spice packet or 1 1/2 tablespoons pickling spice
- 1 medium onion, sliced
- 3 cloves garlic, chopped
- 1 14.9 ounce Guinness beer
- 1 cup beef broth
- 1 pound new potatoes
- 3 large carrots, cut into 3-inch pieces
- 1 head Savoy cabbage, cut into 2-inch wedges
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons whole grain mustard
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Rinse brisket with cold water and thoroughly pat dry.
- Place onion, garlic and pickling spice into a 6-qt Instant Pot®. Gently place brisket on top of the onion mixture. Top with beer and beef broth.
- Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®.
- Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and parsley, if desired.
Did you make this recipe?
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Great recipe. I make it about 4 times a year. Aldi id a great place to get decent-priced CB.
Been using this recipe for years now.
This is so delicious and easy to make! I love that there’s no big mess of pots and pans to clean up afterwards. I also cooked my veggies in the broth.
Was the best Corned Beef and Cabbage recipe so far! Family loved it! I did 90 minutes instead of 85, and released at 17 min. with a 3.5 lb brisket.
This was perfect! I had two 2.5# briskets (one flat and one point) and cooked them at the same time. I did add both of the pickling spice packets plus about two tablespoons of my homemade pickling spice (with extra cloves and cinnamon).
Both briskets were so tender that no knives were needed. I did brush them with some brown sugar and mustard glaze and stuck them in the broiler while the Instant Pot got back up to pressure to cook the veggies. The glaze is a nice complement to the salty, savory meat.
I’ll be cooking another brisket tomorrow that won’t be glazed as I want to make Reuben sandwiches and a creamy Reuben soup for dinners later on this week. And I’ll definitely use your directions for that one also.
Extremely tender and delicious. Trying to cut back on sodium, so I roasted the carrots and potatoes in the oven at 425. Braised the cabbage in a skillet with a little chicken broth. Fantastic meal. Thank you for a great recipe.
YUMBO! Sitting on the coach in a calorie stupor! Great recipe!
Awesome
We loved it. Will repeat again soon
This is the only recipe I’ve used since I’ve found it. I’ve changed the minds of many people on corned beef after they’ve tasted the final product. Delicious!
Just made it, left in the onion before doing the taters and cabbage, and my wife thought it was quite good. Leftovers will become sandwiches. Nice recipe, easy to make, and I had almost everything on hand already, thank you for the tip.
Every recipe I’ve tried from Damn Delicious have been so so good. I would highly recommend trying them !!!!!……….☺
This recipe was excellent! Made just as directed. I had a 4 LB corned beef and 85 mins was perfect. Company greatly enjoyed the meal. I did however double the carrots as mentioned. Glad I did. Thanks for the recipe!
The corned beef turned out really well – tender and moist. The timing for the vegetables was off though. The carrots were done after 4 minutes. We cooked the potatoes and cabbage for another 4 minutes. This time the cabbage was done, but not the potatoes. Finally after cooking the potatoes another 5 minutes they were done. Thes were small potatoes too. Otherwise the flavors were great.
This is by far the best corned beef I’ve ever made. Both my husband and I agree. We didn’t do cabbage since we don’t care for cabbage, but the potatoes and carrots were also incredibly tasty. We both went back for seconds and left only 2 pieces of corned beef as leftovers. I would make this again and again! Followed the recipe to a “t” and wouldn’t change anything.
It’s very good, but the cooking time doesn’t take into account the time it takes the cooker to build pressure twice. So if you’re trying to put dinner on the table at a specific time, I’d allow another 20 minutes or so.
I love all your recipes, and have your book. Can this recipe be adapted for the crockpot? I don’t have an IP.
This sounds delicious but I only have a crockpot. Do you have a recipe for cooking in a crock pot. I love corn beef but when I made it the corn beef just turned out tough. If you do could you email it to me? Your recipes are great!
You need to cook it about 8 to 10 hours in the crockpot put the veggies in about 30 to 45 minutes, maybe an hour before done – this depends on how big the veggie chunks are. You might want,to tale A chunk of carrot and one of potato, about the,size you were planning to use and drop them in about 2 hours, before and then check for time might need to put one in earlier than the other
Hands down best corned beef I’ve ever made! Irish in-laws were impressed, and I’m Indian!
I first tried this recipe st Patrick’s day 2020 and it’s now my go to. In fact we love it so much we freeze a few corned beefs in March so we can have it throughout the year rather than just once. I usually use a 4-5 pound one and don’t change the time, my family devours it. Kids are now 3,6,9 and love it. The Only other change is that we make a ton more carrots, I more than double the carrots probably triple or quadruple bc everyone in our family loves them and my 6 year old could eat the 3 it calls for alone! I also don’t remove any broth. I just pull out the meat and then add all the veggies to the remaining broth and onions/garlic and cook them. Perfect every time!
What type of corned beef is best for the instant pot? Point or flat cut?
Flat
Flat is leaner and slices better, so I use a flat if sandwiches are in order. But I much prefer the point cut for the standard New England boiled dinner. It is fattier which makes it tastier and moister.
Both cuts cook down in size, but the point will cook down even more. I usually cook two small points to ensure I have enough for leftovers.
The Corned Beef was wonderful. Tender and juicy.