Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage - FamilyFreshMeals.com -

Hooray, it’s March! And you know what that means. It’s almost St. Patrick’s day! Time to go hunting for leprechauns and see if you can snag yourself a pot of gold! Me, I’ve never caught one, but I don’t mind. I’ve already got a pot full of something magical in my kitchen: corned beef and cabbage. This hearty Irish dish is so good, with the salty, garlicky beef lending its flavor to all the veggies in the pot.

The only catch is, it takes a long time to make. Beef brisket is a pretty tough cut of meat, so you have to let it simmer pretty much all day to get it nice and tender.

Unless, of course, you cook it in the Instant Pot.

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With my new Instant Pot, I can now make my traditional Crockpot Corned Beef and Cabbage in just a couple of hours. The beef cooks up tender in only 90 minutes, and then the veggies are done in just a few minutes more. Then you put it all together on a platter, and your Irish meal is served. If your corned beef brisket does not come with a spice packet, I have a recipe for one over in this post.

Instant Pot Corned Beef and Cabbage

INGREDIENTS:

4-5 garlic cloves
4 cups water
2.5-3 lb. corned beef brisket, including spice packet or DIY spice packet
2 lbs petite red potatoes, quartered
3 cups baby carrots
1 head green cabbage, cut into large wedges

DIRECTIONS:

1. Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.

Instant Pot Corned Beef and Cabbage - Corned beef in instant pot with seasons

2. Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.

3. Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.

4. Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.

Instant Pot Corned Beef Cabbage served on a white plate

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Corey, Darryl, Big D & Little D

 

4.88 from 246 votes

Instant Pot Corned Beef and Cabbage

Author Corey Valley
I can now make my traditional Crockpot Corned Beef and Cabbage in the instant pot. It cooks up tender in only 90 minutes, and cabbage in just minutes more.
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes

Ingredients
 

  • 4-5 garlic cloves
  • 4 cups water
  • 2.5-3 lb. corned beef brisket - including spice packet
  • 2 lbs petite red potatoes - quartered
  • 3 cups baby carrots
  • 1 head green cabbage - cut into large wedges

Instructions

  • Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
  • Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
  • Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.
  • Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.

Video

Nutrition

Calories: 405kcal | Carbohydrates: 30g | Protein: 31g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 2385mg | Potassium: 1408mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8835IU | Vitamin C: 66.3mg | Calcium: 57mg | Iron: 4.9mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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323 Comments

  1. telephonelady says:

    5 stars
    i got an InstaPot for Christmas from my daughter who is a foodie. I am super excited that you have InstaPot recipe on your site Thanks Corey

    1. I hope you love this recipe!!

      1. I’m cooking corned beef for 25 people on St. Patrick’s.. Do you have a suggestion how I can cook 25 lbs of corned beef ususing an instant pot? Cook in batches and keep the cooked in something warm?

        1. Yeah, that would be your best bet. Batches, and keep warm in a pan in the oven?

          1. James Young says:

            This is hit. What type of beef is this made of?
            Can buy a larger piece and use your spice recipe. Too expensive now.
            Cut of beef.
            Thank you soooooo much!
            I used chicken broth in lieu of water this time.
            Will let ya know.🤗😁😁

        2. Just curious, how many pounds of corned beef did you cook for 25 and yes I did the corned beef in batches, wrapped and chilled overnight. I reserved the liquid for the potatoes and carrots, but I loved Molly Stevens braised cabbage and that goes into the oven. Happy St. Patrick’s Day!

        3. Carol Belles says:

          I have done this often – each time I put a new one in, I removed about half the broth and put it over the piece in the oven. You just replace what you took out – by the time you finish you ave got the BEST broth. I will generally save the broth to make cabbage roll soup.

        4. Douglas West says:

          If you have a large Insta pot. You can cook as much as 5 pounds at a time of the corn beef. Be sure to save all of your broth with each batch, and then cook your vegetables for no more than eight minutes at pressure in the broth then do a quick pressure release For the vegetables in each batch. You should have amazing results. You can do onions and garlic with each batch of the corn beef as well. I just throw my garlic in hole and then separate the skins after it’s cooked adding the garlic back to the broth .

      2. BARBARA BABCOCK says:

        5 stars
        I used this recipe last night for our St.Pat’s Day corned beef and cabbage dinner. It was quick, easy and the BEST EVER! One pot produced a delicious dinner. Amazing!

        1. I used it last night as well and it was wonderful! My only change was 6 minutes on veggies and they were perfect. Meat was so tender.

        2. The only issue with this recipe is once you break the pressure to remove the meat and then put veggies in and try to cook them, it won’t cook unless you change out the seal. 🤦‍♀️ It will just sit there saying “on” and never start counting down or cooking.

          1. DONNA M WEBER says:

            I have used this recipe many times for well at least 4 maybe 5 never had that issue.

      3. Ann Fagan says:

        can i make a 3 1/2 lb corned beef in a 4 quart instant pot?

        1. I used a 6qt for this recipe. I think you should be fine, but might want to cook the veggies separate then.

      4. Maria West says:

        Made it this weekend. We loved it and 1/2 the cooking time.

    2. R.H. Smith says:

      5 stars
      Thanks. If you don’t have a rack you can use some large carrot halves to prop up the CB off the bottom.

      1. Bonnie Gismondi says:

        5 stars
        I’m a multicooker newbie. I followed the recipe exactly and was so pleased with the result. I have never had such a tender and delicious corned beef. The veggies also came out great. This has given me more confidence to explore pressure cooker meals. Thanks!

    3. 5 stars
      This recipe worked out great! I followed the step-by-step directions and it was perfect. My corned beef came with a seasoning packet and when I chose meat/stew setting the automatic setting was high pressure (I made sure I had flipped the flipper to hold the steam in) and then after 90 minutes I did the quick steam release. Best & easiest corned beef dinner I have done. Thanks!

    4. I made this recipe, Best Corned Beef ever . Everyone gobbled it down! Thank You!

      1. Why no onion in instant pot recipe? It is included in the slow cooker recipe. Thanks.

        1. Exactly! We live in Maine, and a traditional New England boiled dinner, using either corned beef or ham, has onion and turnip or parsnip in it, too! Corned beef and cabbage is essentially the same thing!

        2. Walter Albert says:

          It takes about 30min minutes to get to pressure. Add that to the prep time

        3. Christine says:

          5 stars
          I’m Irish from Boston and we NEVER put turnips or onions in our corned beef dinner. Ask my 110 1st cousins! LOL

    5. I’m a single male, I have 3 qt instant pot. Love to try this. Would the time and items need to be reduced, and by how much. Thank you

      1. Hi David, I have only made and tested the recipe as written so I can’t say for sure. Hopefully one of our followers can help with this question.

        1. Thank you, try and error coming soon

      2. Overweight says:

        David, Just halve the recipe ingredients, but leave the time as is for the veggies, and perhaps shorten the meat cooking time by 5 minutes.

  2. Elizabeth says:

    This looks amazing! I sure wish I had an InstaPot!! Did you add the Garlic Cloves with the Corned Beef, or afterwards with the Veggies? Thanks for sharing this recipe!

    1. Garlic goes in with corned beef 🙂

      1. 5 stars
        I added an onion to the beef while cooking and used a bottle if Guinness + water. I use my own spice mix for corned beef per usual. One thing the spice packet lacks with grocery store corned beef is juniper berries. Trust me it makes a huge difference in flavor. I urge everyone to try this with a couple tbs of juniper berries, you won’t regret it.

    2. Erica Roysum says:

      Do I up the cook time if I’m cooking a 4lb roast?

      1. I have made this recipe before love it. I am maki g a 6 pound corn beef this time. Do I need to increase my cooking time. Any other instructions

  3. I totally agree that there is something magical about corned beef and cabbage. So simple yet soooo good. This recipe looks amazing!!

    1. Too onion or not to onion?, that is the question….

  4. Thank you for this recipe. It looks delicious! I have 2 questions.
    Do you soak or par boil the meat first so it won’t be too salty?
    Do you cook it on the rack?

    Thanks!

    1. With the 4 cups of water in the IP, I didn’t feel that it was too salty. I do think if you use any less water, it would be too salty. I did use the rack. I have added that note in the recipe. I hope you love it!

      1. diana hipsley says:

        b4 cooking meat fill your pot with water to cover the meat. set on hi pressure for 1 min. release & dump all the water. this removes the scum & helps reduce the salt from the corning

        1. I have a 4.30 pound corned beef. How long should I cook it for?

          1. 20 minutes per pound of meat.

  5. You mention 4-5 garlic cloves as an ingredient, but the garlic is never mentioned in the cooking process. Also, the picture shows the brisket on the ‘rack’ in Instant Pot, but doesn’t note if after that’s done cooking to put the veggies on the same rack, or remove the rack so the veggies are in all the liquid. Other than that, I think I’ll be trying this out. Thank you!

    1. Hi Brian! It is in step 1 when you add the garlic. I will add a note in the recipe about the rack. You can either leave it in or take it out.

      1. If I missed the note about the rack, will it still come out ok? I already started it and now I’m worried I ruined dinner.

        1. Donna weber says:

          I have a slow cooker recipe but this sounds much faster and tasty. My recipe calls for 12oz stout beer . Do you think I could use that with the water? Just switching that amount? Just cause I already bought it and we don’t drink

          1. I think that should work out ok Donna 🙂

          2. Donna Weber says:

            Used this recipe for a St Patrick’s day event it was great did use stout beer as part of liquid. I will always use this now. Thanks

  6. Why does it say cook 90 min on high or medium? I have a pressure cooker what should I do? Thanks

    1. I used the meat/stew option on my Instant Pot with is a high pressure setting.

      1. Your recipe looks tasty, but you may want to recheck your Instant Pot manual. There is no medium pressure setting on an Instant Pot, only high pressure and low pressure on the Duo models, and high pressure only on the Lux models. The Meat/Stew button is simply a timed setting, which can be changed by the user and will “remember” the time for the next time the button is used. The less, normal, and more settings that can be adjusted refer to cooking time, not pressure. Here is the relevant section: The “Meat/Stew” key is for cooking meat and stew. The “Adjust” key can be used to change the cooking TIME to achieve the desired meat texture. In general, the “More” setting is for fall-off-the-bone cooking results.

  7. Thank you for sharing a recipe for an Instant Pot. I’m a newby with one and I’m anxious to try this one. Looks so good. Do you have any other recipes for an Instant Pot?

  8. I’m trying it tonight! Will let you know how it goes. Excited to find this recipe… it looks easy enough that even I can do it.

    1. I have a mini instant pot with a 1 and half lb of corn beef how much water do I need

  9. What changes would I make using a crock pot and how long would I Cook it? I don’t have an insta pot.

  10. Instant Pots don’t have a medium pressure setting. It’s either low or high for manual or the meat stew mode. So what’s the proper setting to use?

    1. Pretty new to the Instapot world. This recipe was easy and really delicious. I’ve learned to add 15-20 minutes to the total time given, in order to accommodate the time it takes to come up to full pressure before the cooking time starts counting down. (This recipe took an extra 35 minutes, since the Instapot had to pressurize for the meat, and a second time for the veggies.) Total time from start to table was more like 2 hours 25 minutes. One question: After I took the meat out and put the veggies in, I set the Instapot to cook for 5 minutes, as directed. However, once the pot was fully pressurized and it beeped, the pot showed 0:00 and then began counting up. And it didn’t stop at 5 minutes, either. I caught it at 7, and pressed cancel, then did the quick release. (Veggies were perfect , by the way.) Any idea why my Instapot counted the minutes UP instead of down for the veggies? (It counted down from 90 to 0 just fine with the meat.)

      1. It sounds like you may have missed the beep when it came to pressure and started counting down. I’ve never had or heard of any other time it counted up except when it was done cooking and in the process of natural release.

      2. Hi, you probably have a keep warm setting. I turn that feature off. That is why it counted up after it was done pressure cooking.

      3. The only thing I can think of is that maybe you set the timer for zero, which is an option. That would have brought your instant pot to pressure, and with a 7-minute natural release, you still were able to cook the vegetables. Just a thought.

      4. Doug, when the pot reaches pressure, it counts down from the time you set. Once it’s done, it starts at 0 and counts up for the pressure release. It would be nice if we could set this also, but my pot doesn’t. You could just set a timer but the pot will let you know how long the pressure has been releasing.

      5. Mine counts up when the warm setting is on