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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Wow! I was going to give up making this dish altogether because of past failures. I’m so glad I gave your recipe a try. This was delicious! The meat was juicy and tender. The vegetables were perfect and not overcooked. For those of you for whom the dish didnt turn out, it is possible that it was just a bad batch of brisket. It happens…
Thanks, Stephanie! So glad it turned out great for you! 🙂
I just made this tonight and it was soooooo good! The prep time was super short and I love throwing stuff into the instantpot and leaving the kitchen to do whatever else I need to and coming back to deliciousness!! My kids and husband loved the corned beef too! Thank u!
It’s the best, isn’t it?!
Best. Ever. The meat was amazing…. so glad I gave this recipe a shot! Any time I make meat in the insta pot, I know half the battle is getting the weight of the meat right.
That’s very true!
I have this in the instant pot right now and it smells FAB!! Followed the recipe to the T and can’t wait for dinner!
We’re going to make this tonight, but my husband bought a 4 pound beef. How much longer should we make this in the instant pot? TIA
Unfortunately, without having tried these modifications myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
My corned beef was 4.17 lbs. and I used the same cooking time. It came out perfect!
85 minutes divided by 3.5 lbs = 28.33 minutes per lb. Take 4lbs. times that you got total time.
85 divided by 3.5 = approx. 24.3.
In theory, but it doesn’t work this way with the pressure cooker. I saw another recipe and it was for 90 minutes for a 6 lb one. I think anything over 85 minutes is fine. If not, put it back in the IP.
I made this with a 6 pound corned beef I purchased from Costco. It turned out fabulous! I doubled the recipe but kept the cooking time the same. The meat was tender and the vegetables were perfect! I used the 8 quart instant pot.
That’s great!
I used two corned beef briskets total 6 lbs in an 8Qt. and they turned out stringy and tough.
This was such a good recipe I am making it again this weekend for a much larger crew. If I where to use a 6lbs corned beef should I increase the cook time?
Thanks, Matt! That’s a great idea but unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications. Also, keep in mind that the Instant Pot has a certain capacity limit.
Help please! I followed the recipe as written except I replace beef broth with just water. The meat was very nice and tender but very salty! Almost inedible. I had to slice it and soak in in water to get rid of the excess sodium. What went wrong? I bought the brand Bailey from Costco
I am so sorry to hear that! Did you rinse the brisket with cold water as outlined in step 1?
I sure did. Knowing that it’s given corned beef is salty, I even soaked it in water for 30 minutes. Maybe it was just a bad batch?
That could be it. Corned beef is also just generally super salty!
Great, love corned beef, and all the veggies to go with it!!
Perfect. My brisket was 3.5 pounds, so cooked it for 90 minutes. Perfectly tender. Another damn delicious recipe from you. Thank you.
Awesome!
Have made other recipes from this site so was excited to try this out. The taste was terrific, however the meat was pretty tough. Not sure what I did wrong – hoping to ask and see if others might have suggestions.
I’m so sorry to hear that, Kaykay. Did you follow the recipe exactly as written without any substitutions? What size corned beef brisket did you use?
can I make this is crockpot?
You can try this recipe instead:
https://damndelicious.net/2015/03/02/slow-cooker-corned-beef/.
Perfect Recipe! Be sure to try Portillo’s it’s a fantastic place for Italian Beef Sandwich’s and SO much more. You will love Chicago in the Summer so much too do and see and great restaurants. Love your site:)
What do you suggest as a substitute for the beer? No gluten, no alcohol…thanks!
Hi Robbie! You can simply omit the beer entirely or substitute with extra beef broth. If you’re feeling experimental, this is what I found on the internet as other subs for dark beer: Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or coke instead of dark beer. But as always, please use your best judgement when making substitutions and modifications.
We use black tea or a non alchololic beer. I have wheat allergies and both work well.
Great ways to do it! Thanks for sharing your tips, Judith!