Better than a pot of gold any day!
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.
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.
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.
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Instant Pot Corned Beef and Cabbage
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
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Nutrition Information:
Nutrition 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.
Nicole says
Has high hopes because of all the reviews but it turned out dry and hard! Probably 4 cups is too much water
Annie Reeder says
Just made this for my family -did not use potatoes just corned beef cabbage and carrots. We loved it. Will definitely be my go to receipe for next time
David R says
My Irish ancestors are probably spinning in their graves. But this is a great recipe that gets a boiled dinner on the table in comfortably under two hours – i.e. about half the time it would take on the stove.
Jamie says
Make this immediately! It is so delicious!!
Nicole Pyle says
This was absolutely amazing!
Jackie says
Great recipe, but I substituted a can of flat beer for two of the cups of water. The meat and veg were delicious!
Richard says
Most amazing Corned Beef & Cabbage process ever used…fantastic flavor & tenderness in meat & vegetables…served with homemade Orange Zest & Cranberry Irish Soda Bread, made for a great dinner festival…
Gina Phipps says
This was my first shot ever making corned beef and cabbage. It was fantastic and I’ll never bother with another method! Thank you for sharing!
Roachman says
Excellent recipe! Very tasty. I usually go with the crock pot but I saw this recipe and decide to give it a try. I had a smaller cut of corned beef, about 1.8 pounds, so I set the IP for 60 minutes, and then on NR instead of QR. The meat came out moist and really tender. I cooked the veggies (with quartered onions) for five minutes and QR, but wished I would have only used four minutes instead. They’re a bit soft for me. I may try cooking them at lower pressure next time. The only thing I changed was what I do to all my corned beef recipes: I first sprinkle the beef with a light dusting of onion and garlic powder, and then add a tablespoon of pickling spice on top of the meat. Regretfully, I only had a small chunk of meat left over to make corned beef hash this morning, so the next time I make this dish, I am going to buy a larger piece of brisket!
Melinda Perez says
HELP – PLEASE Can someone tell me what to do if my Beef is only partially thawed?
Thanks so much
Gwendolyn says
Cook it 5 to 10 minutes longer
Cliff Holmes says
I just tried this recipe for the first time, but I used chicken stock instead of water and a small amount of balsamic vinegar on the cabbage and my was it wonderful>> A dish that I will always cook time and time again.. Thanks for sharing this with me.. Just learning how to cook,,
Sarah Miller says
Absolutely amazing! I was a little worried to cook my little 2 lb corn beef thinking 90 minutes would be too long. It was perfect! Thank you so much for this recipe! I could shred it just like the picture. So tender.
Cliff Holmes says
I add four cups of chicken broth instead of water plus I quarter an onion along with the crushed garlic…. Yummie!
JoAnn says
I love this recipe
Kathleen Bernard says
The recipe was easy and my family loved it.
Lew says
This was our first cook in our 6 Qt. Instant Pot. My wife and I only made one change and that was to add 1 minute cooking for the veggies. My wife’s method for making this gives excellent results. This tasted just like hers and it took half the time. Easy to follow instructions. Thanks.
Nancy Kaytis says
If recipe calls for 3 lb corned beef brisket, and mine is 1-1/2 lb, do I cut back on the 90 min cook time?
Elyse J. says
This recipe turned out great! The only thing I did was add some salt to the veggies before cooking them. Thank you so much.
Terry says
Made this and it is amazing. Thank you. Question though, I am on WW plan and trying to figure out points. Is the 405 Calories for the entire 6 servings or for just 1 serving?
Corey says
Just for one serving 🙂
Kimberly H-C says
OMG, this recipe turned out so good, I am queen to my family! I added a little more seasoning than stated but wow, very tasty and tender. It was so east!
Criz says
Do I rince the brisket off first ?
Mel says
I’ve never used My instant pot can’t find direction. Do you put ingredients and Corned beef in then set temperature?
MIKE KASSEL says
When you say cook veggies on HIGH. my Instant Pot doesn’t have a High setting. what do I use?
Corey says
This just means on high pressure Mike.
Linda says
Delicious! We fixed brussel sprouts in lieu of cabbage.
Angela says
How do you do quick release and mine is 41/2 lbs so to do 90 min on meat/stew setting I have to do it three times? Thank y’all so much
Carol says
Yes I did. It was awesome! Instant pot cooking is awesome!
JV says
This was so easy and absolutely delicious!
Carol Marie says
Perfect! Made this today for an early St Patrick’s day dinner. Followed the recipe exactly. Absolutely delicious!
GalleryMals says
just made my first corned beef using this recipe. I added more veggies, including rutabaga, parsnips, and even radishes cuz I had them around and they were just right! It was soooo good!
CATHERINE E STEELE says
Great idea! I have rutabaga and parsnips; I will give them a try.
Lorenzo says
I’m making this recipe today but will delay start it because I have to work and want it done when I get home. Do I have to use the QR? Is it better to cook the veggies after or can I cook them at the same time?
CATHERINE E STEELE says
This works great for the meat, potatoes, and carrots (hug time saver) but it makes the cabbage too mushy for our liking; so, we boil or roast that separately.
Adel says
This recipe is the best. I’ve tried many crockpot recipes and never made one this easy and good. I was so impressed the corned beef was super “melt in your mouth” delicious.
Mark Navarra says
Made this last night, and followed to the letter. Best corned beef and cabbage I’ve ever made. Saving this one for sure!
Michelle says
Thank you for such a great recipe! I made yesterday and it was awesome! Easiest corned beef recipe ever! I usually have done it in the crockpot or last year, I think I baked, which took forever. Cooking with the Instant pot was so easy-corned beef came out super tender and tasty and veggies were perfect! Threw in some baby carrots too. I also added a couple of extra cloves of garlic and some minced onion😚
Gwendolyn says
This was a great recipe! Best corned beef I’ve had! Moist and tender. Veggies cooked perfectly. This is a keeper!
In the past, I’d cook the corned beef in s slow cooker for 8 to 10 hours. With this recipe everything was cooked to perfection and ready to eat in about 2 hours. Thank you!
Annie says
Ive used this recipe 4 times in the past few weeks. The corned beef comes out so tender and falling apart. Love it. I use beef broth and onion with the garlic and the packet of seasonings. My husband has never been a big fan of a boiled dinner but loves this. My favorite recipe. Oh..try beer in it too. So good.
CAThy says
This came out perfect and I am new to the Instant Pot cooking world. WE made the leftover into a cast iron fried hash and served with poached eggs. Delicious.
Corey says
That sounds like a delicious use of leftovers!
Alex says
Oh my, this was the most delicious way I’ve ever cooked corned beef! Amazing!
Dianne Ingleright says
I have cooked many corned beef briskets over the years. I used this recipe with the addition of some black pepper and crushed the garlic cloves with the flat of my knife. It is the BEST I’ve ever cooked!!! I’m looking forward to trying more of your recipes!!!
Amy J says
This was the best corned beed I’ve ever made. Probably ever had. It was so tender and flavorful. I won’t make it anybother way.
Penny D says
I’ve been cooking corned beef for years and this is the most incredible receipt. So tender, taste ,and juices . Thought I would have left overs- no chance. Thanks so much
Corey says
I’m so happy you love the recipe Penny!
Lynn Balaski says
How long would one pressure cook a smaller (2 lbs) corned beef?
Shannon Tompkins says
OMG! Best brisket ever. So tender it almost fell through the rack. Definitely my new go-to recipe.
Carlton says
Tried it LOVE it
Penny Berube says
Excellent! Followed the recipe exactly except for the steamer basket. I used a point cut. SO delicious and much easier than my old stove top recipe. Thanks!
Fred Hendrickson says
Awesome, simple and easy. Having never in any way closed corned beef and cabbage I didn’t expect much. The local cracker barrel did away with their CB&C this year and now I am glad they did.
Kristi says
This was delicious!. Super simple and finally gave us the perfect cook for the veggies! No mushy carrots and cabbage!
Terry Dickson says
Made this for St Patrick’s Day and it was delicious. I added 1/4 cup red wine vinegar and only 3 cloves of garlic. I didn’t use a rack for the meat but it came out perfectly. Great recipe!
Danielle says
Came out absolutely perfect!! I had a 4.5 lb brisket. I used 6 cups of water, 90 minutes on meat/stew, natural release. Thanks!!!
Angi says
Ong..so tender and flavorful..made 2 batches the 2nd time cause my men are meat lover..lol