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A close-up of tender, sliced Instant Pot Corned Beef garnished with parsley, served alongside roasted potatoes and carrots on a white plate.
Daniel

Classic Instant Pot Corned Beef & Cabbage

This Instant Pot Corned Beef recipe delivers fork-tender, flavorful corned beef with perfectly cooked vegetables in a fraction of the traditional time. A classic comfort meal made easy!
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Irish
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Corned Beef
  • 3-4 lbs Corned Beef Brisket flat or point cut, with seasoning packet
  • 4 cups Beef Broth or water
  • 1 tbsp Dijon Mustard optional, for extra flavor
  • 2 Bay Leaves optional, if not in seasoning packet or for extra flavor
  • 1 tsp Whole Black Peppercorns optional, if not in seasoning packet or for extra flavor
For the Vegetables
  • 1 large Yellow Onion peeled and quartered
  • 4-5 medium Carrots peeled and cut into 2-inch chunks
  • 1.5 lbs Small Red or Yukon Gold Potatoes halved or quartered if large
  • 1 small head Green Cabbage cut into 6-8 wedges

Equipment

  • 6-quart or 8-quart Instant Pot
  • Cutting board
  • Sharp knife
  • Tongs

Method
 

Prepare the Corned Beef
  1. Rinse the corned beef brisket under cold water to remove any excess brine. Pat dry with paper towels. Trim off any excessively thick layers of fat, but leave some for flavor.
  2. Place the corned beef brisket in the Instant Pot. Add the beef broth (or water), the contents of the seasoning packet that came with the brisket, Dijon mustard (if using), bay leaves (if using), and whole black peppercorns (if using).
  3. Close the lid and set the vent to the sealing position. Cook on High Pressure for 90 minutes for a 3-4 lb brisket. If your brisket is smaller (2-2.5 lbs), cook for 70-80 minutes.
  4. Once cooking is complete, allow a Natural Pressure Release (NPR) for 15 minutes. After 15 minutes, carefully move the vent to the venting position for a Quick Release (QR) of any remaining pressure.
  5. Carefully remove the corned beef from the Instant Pot and place it on a cutting board. Cover loosely with foil to keep warm and let it rest while you cook the vegetables.
Cook the Vegetables
  1. Add the quartered onion, carrots, and potatoes to the liquid remaining in the Instant Pot. Close the lid and set the vent to the sealing position.
  2. Cook on High Pressure for 3-4 minutes. Once cooking is complete, perform a Quick Release (QR) by moving the vent to the venting position.
  3. Carefully open the lid. Add the cabbage wedges to the pot, submerging them as much as possible in the liquid. Close the lid and set the vent to sealing. Select 'Steam' or 'Manual' and set the timer to 0 minutes (this will just bring it to pressure and then you release).
  4. Immediately perform a Quick Release (QR) to prevent the cabbage from overcooking.
Serve
  1. Slice the corned beef against the grain, about 1/4-inch thick. Arrange the sliced corned beef on a platter with the cooked potatoes, carrots, onion, and cabbage. Serve immediately with a side of extra broth from the pot, if desired, and mustard or horseradish.

Notes

Always slice corned beef against the grain for the most tender results. The cooking liquid is incredibly flavorful and can be used to moisten the meat and vegetables, or even reserved for future uses like soup. For a richer flavor, you can replace half a cup of the beef broth with Guinness beer.