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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Made it with a different beer since I didn’t have Guinness… Best cornbeef I’ve made ever.
Thank you
Very easy recipe and delicious!
Best corned beef I’ve ever cooked and better that most we’ve eaten out. So tender and delicious. 3.85 lb was cooked perfectly in the IP after 85 minutes. Definite keeper.
Thank you so much for sharing this recipe! It was absolutely delicious! During these tough times it was a welcome relief to have such a delicious easy meal to eat. I have cooked it twice now in the past three weeks. Once on St. Paddy’s Day and again last night. I’m loving the leftovers! Thanks again for such a wonderful idea!
Damn Delicious is kinda my “go to” site for tasty recipes. I had a Ledbetters corned beef I picked up the other day and wanted to try cooking it in my IP and this recipe with the Guinness sounded delicious. The only modifications I made to this recipe was I used brussel sprouts rather than cabbage. The Guinness gave the meat a wonderful, rich flavor. As expected the meat was fork tender and it did NOT shrink. The carrots, brussel sprouts were also cooked just perfectly. I half expected them to turn to mush in the IP but both the carrots and the sprouts were almost al dente. Thanks for this recipe. Will be using it again.
This looks really tasty
Loved this recipe. I had a smaller corned beef but that wasn’t a problem. Followed the directions exactly. I was amazed that the vegetables cooked so fast. This was a good way to do this dinner, and I’ll use it again.
This was the first time I used my Black Friday Instant Pot and it was great. The corned beef didn’t shrink and tasted delicious. I thought 2 cups of liquid was going to be so, however, it was fine. I put the corned beef in some of the liquid in a Corning casserole and put it in the oven at warm temperature while the vegetables cooked and it was perfect. I will certainly use this recipe again. Wonderful!
The package stated to use the juice because it was part of the beef. Otherwise, this is a very good recipe. The brisket was tender and the vegetables tasty.
Total yum ! I didn’t use Guinness but I used an orange Shandy. I also used an uncured corned beef from Wegmans … My husband said it was the best meat he ever had! And he doesn’t even usually like corned beef! Thank you so much for fabulous instapot recipe !!!!
This is amazing, we made it twice in 5 days. Thank you!
Hi, I don’t have an IP can I use a crock pot? If so how long do I cook this?
Thank you,
Jackie
Winner Winner Corn Beef Dinner! I love my Instapot for a variety of things, but it has occasionally let me down in the flavor department. This recipe did not disappoint! I followed the recipe for the most part, except I added an additional TBP of pickling spice (forgot the garlic – boo – I love garlic), and coated the top exterior of the meat with dijon mustard. Many reviews stated recipe was too salty, so I only salt and peppered the veggies. Everything was #DamnDelicious. Looking forward to leftovers tomorrow.
Should I adjust the time if we have a 5lb brisket?
I got a small corned beef and it was an excellent cut of meat. I usually get the meat in the meat department, but happened to see this one in the deli section. It was Boar’s Head brand. I will look for it next time I want corned beef!!! One suggestion on the cooking instructions. Next time, I think I will cook the meat 5 minutes less. Then rather than taking the meat out and putting the veggies in—just leave the meat and put the veggies on top. Then cook the 4 minutes as suggested. That way, the meat will still be hot.
Ended perfectly at 85 minutes. Easily sliced juicy and delicious. Cold weight was 3.38 pounds
Bought my Instant Pot during Black Friday sale, but today was the first day I took it out of the box and made this corned beef and cabbage with potatoes and carrots!! It came out perfect and so flavorful!! The family loved it!! Definitely #DamnDelicious
Still in pot but I think it’s going to be great. The ingredients included dry mustard but instructions never mention Did I over see it or what???
It was at the bottom. The mustard is for the table.
This looks great and I can’t wait to try it! Any recommendation if I can’t use beer due to celiac’s? I was planning on increasing the beef broth. Thanks!
We don’t keep alcohol in the house. You can totally use more broth, I’ve also used apple juice in place of beer. I recently got an instant pot, I’m still new to cooking in it.
perfect instant pot recipe for St Patrick feast. Coming from Chicago St Patrick day has always been a big deal . It is sad no parade this year. And no celebration at the Emerald. Isle with Irish music. This year. This recipe sure helps bring the smells and tastes Of the day. Yummy .
This was the BEST (and quickest) Corned Beef and Cabbage dinner ever! The cooking times were perfect, the meat was moist, and the taste was incredible. Thanks for a great recipe–yummm!
Quite possibly the best corned beef and cabbage I’ve ever had. Came out perfect! Tender, juicy, delicious. And like others said, very little shrinkage. I’ll never cook one any other way now!
Did a 3.5 lb Harris ranch premium corned beef today followed this recipe and it was perfect. Moist, tender and just the right amount of saltyness (Can’t have corned beef without some kind of salty right) Thanks so much