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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Delicious. Made it for Saint Paddy’s Day and we loved it
Really delicious! I did “wash” the meat—covered with cold water, brought to a boil, dumped water, repeat which helps remove salt from curing. Also, set time to 75 minutes. This will be my new go to recipe! Couldn’t buy a single small bottle of Guinness so bought a quart bottle and used leftover to make a beer bread. Surprised that four minutes was long enough to cook potatoes, carrots and cabbage but it was perfect.
I made this recipe exactly as written, and it was perfect! I have made corned beef in the past, many times, and it has never turned out this delicious. It was tender without falling apart and had so much flavor. The vegetables were so good also. The last time I made corned beef the roast shrunk so much, this time it did not. I will make it like this from now on. Thank you for this great recipe!
I made this last night for St. Patrick’s Day, and it was fabulous! The meat was cooked perfectly, and the flavor was great! This will be my go-to recipe from now on. Thank you!
This is just a fantastic recipe! I followed it with one exception: I left the onions/garlic in when I added the cabbage (I used 3/4 of a regular head of cabbage), potatoes and carrots. It was fall-apart tender, and the vegetables were cooked perfectly. Husband and daughter raved about it. Will never make corned beef without my InstaPot and your recipe! Thanks!
Just finished up our St Patrick’s day dinner. Followed directions exactly and this was by far the best corned beef dinner I have ever eaten. So simple, so tender and extremely tasty. Thank you for sharing this delicious recipe.
Great flavor and done in 1/4 of the time from oven or crockpot
This was so good. Corned beef was tender and didn’t shrink at all. Also, there was no fat. I didn’t rinse it off first because it already had the seasonings on it. I didn’t discard the onions and garlic either, I just added the carrots, potatoes and cabbage to the liquid after I took out the meat.
I like e recipe very much but I don’t nderstand one thing. If the brisket is already “corned”, I. E. Brained and pickled, why the need for the pickling SPICE? Secondly, why not the need to cook and drain the corned beef several times to get the brine out of it? Just asking for clarity, not trying to complain or make an issue. Cheers.
I have never cooked and drained brine out of corned beef or turkey or chicken…It is part of the flavor for us?? I guess we like things salty. Same with adding the pickling spice, it adds more flavor.
This is my go-to recipe for corned beef. Tried it last year and fell in love. Thank you #damndelicious !
If I want to do more potatoes do I need to add more liquid, when I get to that part of the recipe?
Corned beef came out TENDER and not too salty at ALL!!! It was PERFECT!!! 5/5!!!
How would you convert recipe if you don’t have a insta pot?
Thanks
I’ve made this recipe several times now and it’s a winner! So quick and easy. The onion-garlic bed gives the meat a wonderful flavor. I didn’t use beer, instead I bumped the beef broth up to 3 cups. And add more carrots of course! Perfect every time, and my family loves this!
Love these recipes and share with family and friends.
I made this yesterday for 6 of us and it was OUTSTANDING!!! I didn’t have fancy beer so I used a can of Bud Light and increased the beef broth to 1 1/2 cups. I also used more garlic and added more potatoes as my husband loves them!
Thank you for having such a wonderful recipe!
This recipe is amazing.
Have done it several times.
According g to FDA, the temperature of corn beef being done is 145°F.
I am certain that instant pots vary as far as their temperature, we have less than the cooking time, finding that if we did 85 minutes, the temperature of the corn beef would be close or over 200°F.
We have been cooking it for a little shorter period of time, using a temperature probe, making sure it’s 145°F.
The meat comes out more tender, and more enjoyable.
Don’t sacrifice safety for taste. Get a meat thermometer, adjust your times accordingly, and enjoy.
Thanks ED, for your tip about temperature! I love Damn Delicious recipes, and also love the comments. 🙂
Ed- how long do you cook it for? Mine was a little dry!
Absolute perfection. I used “Kilt Lifter” as my beer of choice, threw in a few extra bay leaves and a bit of garlic paste, and upped the beef stock just a bit. I also added a few extra peppercorns. My husband loves corned beef but for me, it’s meh. This was the best recipe I’ve ever tried. Mwwwwwwwwwwwwah to the red potatoes, baby carrots, and cabbage with fresh dairy butter. I will absolutely make it again.
Why wait until St. Patricks day to enjoy this absolutely amazing dish… we have it at least 3 Times a year…love love love it, by far the best. I come from Boston where corn beef and cabbage(and Guinness) is a staple food for St Patrick’s day…yummy..
I wait for St.Patrick’s because that’s the only time it goes on sale for a reasonable price. I would have it much more often if it was less expensive. Perhaps we could convince the supermarkets to put it on sale for September 17th (St. Pat’s + 1/2 year).
P.S. I’m from Boston also. I’m 67, not Irish, but I have loved Corned Beef for most of my life. I have also had some that been horribly malcooked, usually in a private home.
I believe I tried this recipe last year, but I cannot 100% remember. If I see Damn Delicious pop up, I will take a look because I have always had a recipe win with DD!
I second Carl in Boston’s suggestion- great idea on the sale for the half birthday date! I am tempted to buy one after St Pat’s day because they are often on sale then. It’s a bit much, though because I’m the only family member that truly loves it.
I’m going to do a hybrid version right now- I plan on cooking the meat in IP now then adding the potatoes and cabbage and setting it as a slow cooker till dinner time. I can always IP it for a bit if the potatoes need more time. I’m not Irish, but hope to steal some luck!
Hi Carl. I agree about the price so during the spring when it’s on sale, I buy several (like 6, LOL because I’m addicted) and freeze them to use in later months.
Most outstanding corned beef I ever had. Didn’t have guiness so used 12oz. lager and increased beef broth to 1 1/2 cups. We finished the entire corned beef in one sitting (2 people). The beef literally melted in your mouth.
I wonder if you can stack 2 corned beef briskets in the same pot. Has anyone tried it?
Made this for dinner and it was super delicious! Thank you. All I had was India Ale Pale. Used about 3/4 of the bottle and added a little bit more beef broth. Also added bay leaf. Mmm, I’ll make this in the instant pot from now on. Hubby loves it too.
This is the GREATEST recipe ever! We made it several times and each time my 76yo mom dances at the table singing it’s praise!! We’ve made it using Dos Equis Amber Ale and it is killer good! Thank you for publishing this recipe. Blessings to you and your family.