Instant Pot Corned Beef and Cabbage
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.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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.
Do you love Family Fresh Meals? Never miss out on FUN new meals or Easy Lunchbox Ideas for the Family and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D
Instant Pot Corned Beef and Cabbage
Email this recipe!
Get this recipe emailed straight to your inbox!
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
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.
Did You Make This Recipe?
Make sure to share it with me below!
How would you adjust the time if you have a 4.75lb corned beef?
I would just increase the liquid and maybe a couple extra garlic cloves too 🙂 90 mins should be ok still. If after you check the meat, and want more time added, you can just add on a couple more mins after you check it.
How many minutes for a corned beef brisket that’s over 3lbs like closer to 3.5-4lbs? Also, for the corned beef that doesn’t come with a spice packet and already has those incorporated/vacuumed sealed in w/ the juices, do you rinse it off before putting it in? Or do you just put the brisket into the IP and pour all the juices/spices in with it?
For a larger roast, would just increase the liquid and maybe a couple extra garlic cloves too 🙂 90 mins should be ok still for a 4lb roast. If after you check the meat, and want more time added, you can just add on a couple more mins after you check it. As far as the spice packet already being incorporated, I wouldn’t rinse it off, just put it in.
Thanks! I know a lot of people like to rinse the brine stuff off as it has all those preservatives, etc. I lean towards doing that and just adding a fresh spice packet. I actually made a closer-to-4lb brisket in the Instant Pot last week and dumped all the juices in and the liquid was red and kinda yucky looking after. I had it for 90 mins and it didn’t seem as tender as I might have wanted it to be. But I also had it raised on the rack out of the water so it wasn’t ‘braising’ in it. I may try actually braising it this time w/ the apple juice and ginger ale combo. Excited to try it out though!
If you have 6lbs of meat would you change the cooking time?
Andrea, I would maybe add on 5 mins at the most, and then check the meat. If you need more time, it is easy to add it on after you check it.
Hello. I picked up my ingredients before finding this recipe. I am still new to my Instant Pot and was wondering what time adjustment might you make with a 4lb cut of meat?
You might want to up the garlic and water a little bit, but that is all 🙂
Thank you!
Any tips on doing two briskets at once??
I would just lay them next to each other. I shouldn’t be a problem Lindsay 😉
Thank you! This will be my first instant pot attempt… with a house full of people. I’m tempted to buy some take and bake pizzas just in case ?