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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I recently bought an instant pot and made an apple crisp. It was very good, so I decided I should try one of our favorite meals–corned beef and cabbage. I searched for a recipe for the instant pot. When I saw yours it looked just like what I wanted. I made it for dinner tonight and can say it was excellent. The corned beef was done exactly like we like it. Thank you for this recipe.
Thank you for this recipe. corned beef is a favorite and I was happy to find a recipe for the Instant Pot. I tried this with a 2.75 lb corned beef and found it really needed more time. The meat was slightly tough and chewy. I also found 5 minutes was too much for the vegies. I like my vegies with a bit of a bite, and 5 minutes left them pretty mushy. The potatoes fell apart. Personal preferences. But just sharing for others out there who may want to cut the vegie time.
This is my new go-to recipe for corned beef. It turns out so much better than in my slow cooker – juicier and tastier. I love too that this recipe is so much faster than the slow cooker. My family loved it. Making it again tonight! Thanks for such a great recipe!
FIVE STAR RECIPE, but, the site doesn’t seem to let me give more than one star.
We’ve cooked a lot of corned beef & eaten a lot cooked by others as well, however, none has ever been as flavorful or tender as this recipe. A definite home run which will be our new go to for corned beef. Thank you!
HUGE hit! This was simple and raised everyone’s eyebrows – including my own! I used the corned beef brisket from Costco and didn’t have garlic cloves, so used the minced garlic in the refrigerator. Also, I couldn’t find the Instant Pot basket, so I laid the brisket on a couple of beaters from our electric mixer. Hey! We just moved and we’re still trying to find everything! It all worked out. The brisket was very tender but not stringy. I didn’t have time to get a cabbage, so I used brussels sprouts. No carrots either, but cut up some peeled potatoes and put them in the liquid still in the pot after taking the brisket out to rest. Super simple recipe that made this husband look like a pro with his visiting in-laws and, most importantly, my wife who worked late and really appreciated my effort. Thanks for posting this recipe.
Hello – I am preparing to make the one from Costco for St. Patrick’s Day tomorrow. Did you dump all of the juice that came with the corned beef as well?
I did not.
I did and it worked out just fine.