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.
Robert says
We had a 4 lb round corned beef so I added an extra cup of water and a couple of extra garlic cloves as recommended and cooked it for 90 minutes as specified in the recipe for a 3 lb. We cooked the veggies for five minutes because they were in larger chunks, having been cut from large carrots and potatoes. We thought it was all very good, but that the corned beef and the veggies were both slightly over cooked.
Martha says
I just prepared this for my family and it was FABULOUS! Thank you so much for the recipe.
Vicki Powell says
What is the nutrition information for this recipe? I am currently doing ww Freestyle plan.
NJE says
I suggest you look at the package to get that info. Then look at the veggies, etc. you are cooking in water, no added calories there. If you cant find the equivelent at WW, then measure ounces and whatever WW uses for beef now. Pretty simple.
CATHERINE E STEELE says
There is nutritional info. listed at the bottom of the recipe I printed out. I’m on WW also.
Diane says
Why would you Quick Release at the end? Everywhere I have read for cooking meat in an Instant Pot saysthat you never quick release because it dries the meat out. You are supposed to do a Natural Release for about 10-15 minutes.
Britt says
I’m in the middle of the 90 minute cook. Love the simplicity so far. But no salt or pepper?
Corey says
The seasoning packed it all you will nee Britt 🙂
Britt says
Thanks. Came out amazing. Nailed it.
NJE says
Corned beef needs no added salt! If you have not had it before, you may be surprised at the flavor… give it a whirl!
DL says
When you use the meat/stew setting on the instapot there IS a medium setting. If you his adjust you have your choice of low, normal(which is medium), or high. Just an FYI>
Polly says
The BEST corned beef I’ve Ever made! It was PERFECT! Thanks for the recipe. Mine was about 3.5 pounds and I left your water and time as is. While it was resting I did the veggies and they too were great. I may try 3 mins for the veggies next time instead of 4. I will Never do this meal in an all day crock pot again!
Alyssa says
I cooked a 2.8lb brisket at 90 minutes, high pressure. It is only temping 120 degrees throughout, so I feel like it needs more time. I would also cook the veggies for less time.
Debbie says
Delicious!! Home cooked St. Patrick’s day feast! Thanks so much for this recipe.
Sarah says
Fabulous! Mine was 5lbs, from Costco. Used 5 cups water & 1 Tablespoon refrigerated minced garlic. Still cooked for 90 min, but let natural release for another 20. Pull apart tender and great taste! I did not rinse it prior to cooking, but didn’t pour the bag juices in the pot either. Plenty salty, but that is part of the gig with corned beef in my mind! Cooked Potatoes and carrots 4 min. Will definitely be my new go-to recipe!
Sus says
Absolutely delicious!!!!!!! Seriously it was perfect! I had over 4lbs and did not change the time or anything. It was perfect!!!!
Loopy says
In my opinion, 90 minutes is too long to pressure cook the meat. I did so, and it is dry.
Laura says
When I cooked the vegetables the recipe said take out corned beef than put veggies in for 5 min on high. It took probably 10 min to get to pressure and then veggies were really mushy. Any tips??
Sharon says
Excellent recipe! This was my first use of the instant pot and the corned beef came out fantastic. I used a 4 lb roast, added some chopped onion, used 2 tsp minced garlic since I was out of whole, added a bay leaf and used the 4 cups of water. The meat/stew setting at 90min was perfect! I only cooked the veggies for 3 min based on other comments. Thank you for such a great recipe which is how I will cook corned beef going forward.
Heidi says
Wonderful! My 14 yo son would not keep his hands off the corned beef while we waited for the veggies. I didn’t use a rack (couldn’t find it) and used crushed garlic (because that is what I had). I will cook the
Meat about 75-80 minutes next time, my meat was 2.5 and think it would be fine at that. Seriously good, can’t wait to try your other recipes! Thank you!
Sue says
I made this tonight! It was the most tender, moist corned beef I have ever made. I will never go back to boiling or a crock pot for corned beef. I made 4 lbs at 90 minutes. Timing was perfect. It was a bit salty but I forgot to increase the water . Next time I will be sure you do that. Fantastic recipe!
Emily Lambson Southerland says
Guys! Am I the only one to mention the unspoken “extra time” in this recipe? I am sitting here waiting for the pressure to build back up for th veggie part of the recipe, and it has been 15 minutes!!! I am not nearly an hour later than my expected dinner start time because of all the waiting for the actual cooking to begin. Can instant pot recipes PLEASE include these estimated times for pressure buildup and for quick release so we have a more accurate idea of how long a “90-minute-roast” will actually take??? Help me plan my nights better!!!!
NIcole says
realiable perfect recipe. Thank you for posting. I used this for our Saint Patrick’s day homemade briskedt calzone with home brined corned beef , Kraut and thousalnd island. the timing of the cooking instructions were perfect.
Gena says
Thank you for the great recipe! I’ve never cooked a corned beef brisket before let alone in a pressure cooker. The instructions and times were spot on. Everything came out great!
BillyBoy RD says
I tried this in the instapot on a 3 lb. . Turned out very dry, but still was very tasty.
Jennifer Fish says
Just tried this recipe this evening and it was just wonderful! Used my Instant Pot as you directed. The only change was that I quartered an onion, and put it on top of my ‘trivet’ and then put the corned beef on top of it to cook. The timing in your recipe was spot-on: the corned beef was perfectly cooked and the veggies weren’t mushy. Bravo!
Chris John says
I’m hoping to cook up 5-6 lbs in my 6qt Instant Pot. How would I figure out how much more cooking time I should add? Thanks!
Suzanne says
Made this evening and it turned out delish. I’m Irish and have always cooked my CB the old fashioned way. Just got an instant pot and can honestly say I’m never going back. Sorry Mom and Ga-Ga! 😉
SanDiego Cathy says
I used this recipe tonight, I’m very new to the instant pot. The food was delicious, and it was done just right. (I forgot the garlic!) It just seemed that I didn’t save much time because it takes time to release the pressure and then build it back up after cooking the meat and adding the vegetables to the broth. I did decide to use the last 5 minutes of veggie cooking time to broil, and thus reheat the beef, with a little honey mustard spread over the top. Took it over the top!
Nicole says
Hello, I tried your recipe & and it came out great. Veggies, meat, everything was wonderful. Thanks for posting. I just have one queston, I still have 1 pound of brisket left in the freezer that I had to cut off the original cut. Since it took 90 minutes to cook 3lbs perfectly, if I need to only cook 1 lb, would you recommend just cutting your recipe down by 1/3? It that how it works with pressure cooking?
Denise says
What if your insta pot doesn’t have a “High” setting?
Heidi says
This is my second time making this. First time I had a 2.5 brisket and today a partially frozen4.5 lb brisket. I didn’t use the rack and it came out just fine the first time (not using the rack today as I still can’t find it). 😉 I also used crushed garlic as that is what I had. I have the 8 qt. IP all my veggies fit fine. I think 2-3minutes for the veggies is enough. This will be my go-to Corned Beef dinner recipe. I also don’t think you need to be fussy about the 90minites cook time, if you go under a bit, it will still be great! I’ll let you know how it does on a partially frozen one. Thanks much for the great recipe!
Heidi says
My rating didn’t show up! 5⭐️
Wendy Hammock says
I’m just curious if you have cooked a corned beef brisket from frozen in the instant pot. I have had success cooking a pork roast and some chicken thighs from frozen.
I am a newbie to the instant pot. I’ve had mine about a month and I love it.
Jeff says
Recipe sounds delicious, can’t wait to try it. A couple of questions: New to pressure cooking and have never cooked a corned beef – Just bought a 2 lb corned beef. It’s the 1st cut so one end is very thin and the other about twice the thickness. Would it be ok if I placed another 2lb piece on top of the first cut of brisket to make it all the same thickness (i.e. reversing so that the thin side of the top piece of meat rests on the thick side of the bottom piece of meat)? If I do this, should I tie them together to make it as though it was one piece or should I simply rest one piece on top of the other ? Lastly, should the liquid completely cover the meat or not? Thanks much!
Iris Travis says
How do I print out only the recipe without all those other “comments!” Is it best to cook the corned beef once it thawed out. I have it in the freezer right now. I just printed the Instant Pot Corned Beef and Cabbage recipe and ended up with over 50 pages!!! Some of the comments have good information, however, I can read those on line. Since I won’t be cooking it until tomorrow, I can’t really rate this recipe.
Corey says
There is a “print recipe” button in the recipes card at the bottom of the post before all the comments. When you click that, a new window should open up with the recipe card to print.
Krys says
My husband and I have used this recipe twice now. Our corned beef was about 2 lbs. in size so we reduced cooking time to 85 minutes but used quick release and the 4 cups of liquid. We strained the juice after cooking the vegetables for 4 minutes and used juice as au jus. Wonderful! Tasted like my Irish Grandmother’s specialty! Next try will e with beer for liquid. Thank you for posting.
Betty Lange says
Hi. Loved the recipe and was happy to need less time to enjoy cooking this meal. I had a major problem when I started in my Instant Pot. I had used all the juices as usually suggested in cooking this cut, and within a few minutes, my pot read: burn! I opened it to find the juices from the meat had gone under my rack and were just starting to burn on the bottom of the pot. I removed everything and cooked it with those products on my stove top. Please respond. Was I not supposed to use these meat juices? sincerely ,Betty
Ang Lawless says
Do you rinse the meat off before putting it in the IP? The lady at the store told me to keep the “slime”/gel on it when cooking but when I mentioned the IP she said oh well I don’t know if you rinse or not. Please let me know.
Cyndi in NC says
This is how I am going to do my corned beef from now on! My daughter was home for the weekend and I needed a recipe for my instant pot. It’s a favorite of us all. It was tender and juicy! The vegetables cooked up quickly. It was just super!! Thanks for the assist.
Diane says
Being single, I have an IP Duo Mini (3qt), which holds more than enough food for me. Could thus be done in the smaller IP? Suggestions for adjusting the recipe?
Cynthia says
We prepared corned beef in both the IP following your recipe and on the stove. The IP recipe was far superior to the traditional simmered version on the stove. Thank you. It’s IP all the way from now on.
JohannaB says
This was my first full dinner attempt with a new Instant Pot. I added a small ham when I cooked the corned beef to have a bit extra meat. Oh myyyyyyy… I’m not usually a ham lover but cooked this way? I will never not do again! I added a chopped red onion, turnip, and parsnips as well to the veggie portions. Thank you for the recipe! Except I’ve already nearly run out of the meat :O
Kelly says
OMG. This was incredible. Thank you so much for this recipe. I am telling others it’s possible to cook cornbeef after working all day.! It was perfect…. Just like simmering for hours on the stove but in minimal time! I have a 8qt. Instapot and used a wee bit more water & garlic like you said and added 2 minutes to the cook time because I had a 4lb cornbeef. Delicious. Thank you!!!
nickodemus says
Simple, fast and delicious. Follow this recipe exactly and you will have an excellent meal. I didn’t believe the veg could cook in 4-5 minutes so I cooked them for 8. Mistake. They were mushy. So follow her directions.
robyn says
Hi there,
I’ve been making corned beef and cabbage in a pot on the stove for years. Sometimes I cook it too long, sometimes not long enough..plus, when I’m bringing the watee to a boil, I turn my back and the stupid pot is boiling over everywhere!!
This was awesome, water, trivet, meat, lid set and boom!! The meat was perfect and will be every time now. My only problem was the veggies. I put the carrots, potatoes and cabbage in for 4 minutes. The carrots and potatoes were perfect. But that cabbage?? Oh my!! 🙁
How do I fix that for bext time??
Corey says
I found making sure your cabbage was cut in large pieces helps, or you can add the cabbage in after the carrots and potatoes for a quick couple minutes if you prefer you cabbage crisper 🙂
Susan says
I followed this recipe exactly…except I used 2 C beef broth and 2 C water. I also rinsed the CB very well and soaked it for 8 hours in water. My past experience has taught me that corned beef is extremely salty. Even going through these steps it was still too salty and were pretty big salt users. Next time I’ll just use water and skip the broth to try to cut down on the brininess. Otherwise, the meat (which was pretty lean) was still a little too salty but very tender. I let the pressure release over 1 hour. The veggies were perfect! We will definitely make this again! Thank you for sharing. Cooking times were perfect!
Carrie says
I see that you included the nutritional info, but I don’t see anywhere that says how big a serving is?
Diane says
Cooked this recipe in my 6 quart Instant Pot, followed the directions pretty close. I added a bay leaf and thyme, 4 lb corned beef. I cooked the corned beef a little over 90 minutes but natural pressure release for 10 minutes. Then veggies for four minutes. I also made gravy from the juice, it was so good. Everything was perfect, good recipe!
Walter Hinkelman says
Can you stack 2 corned beef around 3.5 ibs each on top of one another and just add more liquid to insure it cooks all around both cuts. I have an 8 quart instant pot. I am cooking veggies separately.
Corey says
I think that should work Walter. Maybe allow a little extra time incase you need to pop it in for a little longer if the beef isn’t done. 🙂
Isreal says
Hi,
Thanks for the recipe…tr ting it now. Just wondering why do the quick pressure release? I usually let the pressure release on its own to lock the juices in the recipe.
Corey says
After recipe testing, I found the QR to produced the best product. 🙂
Sarizona says
Once you start the Instant Pot, how long does it take for the pressure to build up? I know the cook time is 90 min, but I need to plan how long it will actually be in the pot. Thanks!!
Corey says
Each pot is different, mine usually takes about 15 mins.
Kristine Hall says
Made this tonight. It was delicious and simple. Not overly seasoned and easy to make. This was certainly better than simmering the corned beef on the stove for hours. And adding the veggies to the broth was another simple step. My husband hates cooked cabbage so I cooked that separately on the stove, using a few cups of the broth from the corned beef. Thanks for a great recipe that I will use again.
Chris Mahoney says
I have 6 lbs. of corned beef. How much longer does it have to cook?
Ruth Miller says
Just made this as my first ever meal in my instant pot 6qt ultra. Couldn’t have been better! Came out phenomenal, best corned beef I’ve EVER made!!!! Veggues not too mushy, kept their flavor instead of tasing like corned beef mush. So incredibly delicious! Thank you!