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 a Bill Bailey Corn beef from Costco. It says to microwave it for 4 – 5 minutes per lb. It is 4.3 lbs.
Any suggestions on how this would translate to cooking it in the insta pot?
I think that is pre cooked corned beef if it gives microwave directions
I wouldn’t cook that in the IP. It’s already cooked.
my Bill Baileys corned beef round from Costco says to cook 90 minutes per lb! So perhaps you have a pre cooked already cooked meat package. So, i would not use the instant pot for that, either. I would heat in a skillet. & cook the cabbage & onions, veggies, in the insta pot
Very moist. But super salty. I mean it is corned beef, but I was expecting a little less salty because I rinsed it thoroughly and patted dry per instructions….
The meat was very tender and flavorful – I loved that part. The carrots were undercooked for my taste, but I used baby carrots. I bought two briskets at a very good price, so I will try this recipe again, either using chopped carrots or increasing the time I pressure cook the veggies. Thank you for such good IP recipes!
Can you use
Chicken stock and Guinness as I love chicken broth with vegetables?
I made this a few weeks ago as a test run for Sat Patrick’s and OMG is all I have to say. I’ve never had it come out so good in all the years I’ve been making it in the crock pot. Only thing I changed is I put a layer of Dijon mustard over the exposed part of the meat during cooking.
10/10 this is going to be on my regular list of recipes.
Great recipe! We followed it exactly except our brisket was only 2lbs. Curious though, your recipe calls for 3lb brisket that serves 6. Is this reflected in the recipe photos of the plated dish? Maybe our 2 pounder had lots of fat that shrunk during cooking because our portions were very small compared to yours! We will make this again, though, because it was tasty and easy to make in the iP. Thanks!
OH MY WORD! That is the best corned beef I’ve ever made! So good!
This turned out really well!!! We don’t drink alcohol so I used 1/2 apple cider vinegar and 1/2 clear soda instead of the beer. It turned out perfectly tender and the flavor was really good!! Thank you for this recipe!!
Your directions were spot on, and the dinner was damn delicious! Husband asked if we could have it again, I told him certainly, since it was a 3# brisket! Appreciate the time and recipe, it was a good one!
This was an excellent and simple-to-follow recipe. I made very few changes: added more spices-Whole peppercorns, bay leaves, whole all-spice, whole mustard seed. I did not have any beef broth handy, so I used bullion (Better Than Bullion) . Next time I would use unsalted beef broth to reduce the overall saltiness. Thank you for another great instant pot recipe!
This was incredible! Didn’t change a thing.
Seems to me pressure cooking onions for 85 minutes would turn them to mush. Are they supposed to be on top of the trivet/spacer/steamer thing?
Hi Karl, I’m not sure why it would matter to anyone if the onions are mush? (“Remove and discard onion mixture”).
No rating yet, mine is still cooking, though I always modify any recipe to my liking.
I have to ask, I understand why you rinse the corned beef, but why bother to pat it dry, when you are putting it into a pot that has liquid. I pat meats dry before putting into an oil, but into a container that will have liquid, what’s the ROI for that please?
I did once cook a goose breast that came out tough, and just redid the process for another x period of pressure, then the meat was real tender. So even with beef, tough beef, just pressure cook for longer time. Life’s too short for tough meat, I believe is written.
I am curious too. Why pat dry the meat??
Just asking!!
Wont onions be squishy? I guess it won’t matter if were removing them. Must be for taste…Im gonna try to make this RIGHT NOW! LET YOU KNOW IF I CAN COOK Y’ALL.
Perfectly tender and yummy! I doubled everything except the veggies as I had 5.5 lbs of meat. Hubs just got back from Ireland, and said mine was better! Ha! Thanks for the delish recipe!
Can you use any beer
Of course. Or no beer at all. You just need a liquid.
So glad to hear! What was your cook time for 5.5 lbs?
Im a long time corn beef lover and the instant pot really increases your odds of it turning out great! One secret that I learned from my husband who Likes corn beef, but doesnt Love corn beef like I do… he comes home from Costco and tells me, he picked the one that felt the most tender when he was trying to choose 1 from the 100 packages they had in the case.. and I gotta tell ya it was a fabulous corn beef! So tonight when I was at Safeway I paid $6 more than I wanted ir needed to.. just to get the 1 that was the most tender. Again it was Fab and not tough at all. As for the recipe, I forgot the Guiness when I was at the store, so I used beef broth and a bottle of Miller Lite… and it was out of this world! Drove us crazy with the delicious smell while it cooking!! Thank you, for such a simple delicious recipe!!
Thank you so much for sharing your feedback Amy!
Excellent and Easy
Yum! The corned beef came out perfect. I skipped the carrots and just did cabbage and served it with sour dough and butter. Perfect Sunday dinner. Thanks for sharing the recipe.
It truly is the best for Sundays! 🙂
We made it Sunday and it turned out perfect. I will use it again.
I decided to follow this recipe over others because I’ve had previous good experiences with this website. Turned out great! Corned beef was firm yet tender. Vegetables were cooked to perfection. Sauce was flavorful and spicy.
I just made this for my husband for St. Patrick’s Day, and it was definitely damn delicious! We made our own pickling spice, and it was so easy and yummy. I’ll definitely make it again.
That’s awesome! Thanks for sharing! 🙂