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.
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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.
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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Corey, Darryl, Big D & Little D
Instant Pot Corned Beef and Cabbage
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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?
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Very tasty. The first batch of veggies I only set for 4 mins. Since I couldn’t fit all into my instant pot at once, I cooked the second batch for 5 mins. Much better.
This recipe was perfect. I made it exactly as written and was not disappointed. Everything was delicious and it made a good St Pats Day even better.
I was not expecting this to be so good due to the quick cook but it was the best Corned Beef I have made in three years. Thank you!
This recipe was a really good starter. I made a few changes tho. I replaced 4 cups of water with 3 cups beef bullion and a bottle of beer. I also added a onion (sliced).
After the 90 mins in pressure cooker, I just removed the rack and put the cabbage qtrs in the juice around the beef and dumped the potatoes and carrots over top and cooked it all for 5 mins on high pressure.
Did a qck release, removed and sliced the beef mixed up the potatoes, carrots and cabbage then thru the beef back in the pot and stirred it up and served it with cornbread.
It was tender, juicy and my family loved it!
This was an absolute hit! The one thing I did different was I added a 16oz bottle of apple juice (corned beef tends to lean towards too salty for my taste, so this has always helped). Otherwise I used a 2.4lb corned beef, flat cut, 90 mins on high pressure. Once cooked I took it out and covered in foil, and put in a small cabbage, fingerling potatoes, and baby carrots, pressure cooked on high for 5 minutes. Everything came out perfect! Delicious! I’ll definitely make it this way again. Thank you for the great recipe!