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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I have had a mixed history with cooking corned beef, in that it often taste kinda like boiled meat more than it should (even with beer and pickling spices). I ended up eating most of it just because it wasn’t ‘that bad’ and I didn’t want it to go to waste. And I finally stopped making it for about 8 years. About this time last year I got an Instant Pot, so I’m used to cooking with it, and so tried this recipe for St. Patrick’s Day.
Again I want to emphasize that I actually made it and in this case I didn’t deviate from the recipe (veggies, Guinness, etc.). The final results were a hit. The meat was flavorful and moist when served, and people went back for seconds and thirds. Within a day or two the veggies were gone and the meat used in sandwiches. I was told I could make this more often. I call that a five star win!
I shouldn’t reply to my own comment, but it was like somebody’s mother or grandmother made it from some secret recipe. So better than my previous attempts.
Fantastic!! we used Daikon radish instead of potatoes because my husband is on keto. Also used Shiner bock beer instead of Guiness and the broth is just delicious. We finished the meat up and there were still a lot of veggies, so I am making another brisket now. This one is a keeper!
Shiner Bock!! Where y’all from?
Sooo good!! Ate 1 1/2 servings! I didn’t follow recipe exactly (left onions in and all the gravy). Dont skip the grain mustard, delicious!
I was unsure of what the flavor was going to be, since I usually just use water and the pickling spice with the corned beef. However, I went ahead with this recipe and wow, I was shocked at how good everything tasted! The veggies were sweeter than they are cooked in just brine and everything was just more well rounded. I will use this recipe again!
I LOVE that the vegetables are cooked separate from the beef! I always hated the soggy veggies. Best recipe I’ve had in 45 St Patty’s Days!
PERFECTION! Like another commenter, I used a 5 pound corn beef from Costco and the 85 minute cook time was still perfect. Easiest and most delicious method I’ve ever used for this meal. Thank you, Chungah —- you’re recipes never disappoint!
Fabulous! Made this as recipe stated except I didn’t have beef broth so used chicken broth (2 cups) + 1 12oz bottle of Stella (beer on hand). Oh and I had a 2 lb corned beef from Wegmans. Delicious! I invited my sister who said the only corned beef she has ever liked was roasted in oven. She had 2 helpings of this. I had some leftover cabbage and potatoes but not much corned beef. Definitely a go to recipe going forward. Thank you!!
This is the best corned beef recipe. I think cooking the vegetables after the best keeps them from getting too mushy. Perfect!
This is my Instant Pot go to recipe for CB&C! Quick and simple, everything turns our so good and tender! If you don’t prefer the Guinness, use 3 cups total of beef broth. Cheers!
I can tell from the ingredients and the reviews this would be a hit with my family. HOWEVER…we don’t have an IP, just a crockpot. Could you give directions for that method? Would increasing the time suffice?
I too only have a crockpot. Sooo I have loved many of Damndelicious, recipes. I was able to change this recipe to crockpot use, all same ingredients but in order for the crockpot. I would be happy to email to you if you would like. Jude
Can you please email me the corned beef recipe for crock pot?
Thank you!!!
I’m going in tomorrow to have my second child and this was such an easy delicious recipe to prepare. Absolutely perfect. We used a Yuengling lager instead but otherwise followed it accordingly.
First time making this recipe and it is a keeper! We rinsed and soaked the meat beforehand to help with the saltiness. It still had a salty flavor, but the potatoes helped that. It was super juicy and tender. Definitely going into rotation. We picked up the meat from Costco and it was just shy of 5lbs. The recommended 85min cook time was perfect. So happy we found this recipe!
A bit salty but great flavor!
I have been making corn beef and cabbage for over 40 years. Hands-down this is the best recipe I have ever tasted. Like other reviewer’s, the timing on the vegetables is accurate. The broth is complex and delicious! From now on this will be my go to recipe!
I love it! I couldn’t find pickling spice at the grocery store so I used mine (with a lot of substitutions) and it still turned out delish! However, I believe that if I used less substitution and followed the recipe to the brim, it would have been better! Nevertheless, this recipes is a keeper. Super easy and delicious!
I’m giving it a five without having tried it yet, but I love the use of the beer and beef stock. One question: Here in Canada, corned beef brisket is very salty, and usually we have to boil it a couple times to get rid of some of the salt. Are you saying, this is not necessary? I have made a ton of your recipes, so I am confident enough to give you the rating in advance. Cheers!
Hi there. Can you suggest a substitute to the don’t pickling spice packet because it’s not available in the philippines
This is the best corned beef recipe. I have made it for the past three years. Not a fan of cabbage but this turns out delicious . Used small red potatoes. Plus added carrots. Instead of beer this year I used wine, can use what you have on hand but not to dry. I didn’t remove some of the liquid after corned beef was done, put the vegetables right in the pot. So damn delicious.
Wonderful recipe – followed it as written and it turned out great! My whole family loved it and it was eaten all up!
Your Name says it all Damn Delicious ❣️❣️The Very Best
Corn Beef I ever made – full of flavor and so tender.
In fact I am making it again tonight for dinner. Was
So good plus the Veggies cooked perfect. I followed
Your Recipe completely.
Thank You❣️
Diane