You can make traditional corned beef and cabbage in the Instant Pot, right in time for St. Patrick’s Day! This easy beef recipe is flavorful and juicy, and it cooks in a fraction of the time.
Why You’ll Love This Corned Beef and Cabbage Recipe
Succulent and packed with flavor, this Instant Pot corned beef and cabbage recipe comes together easily with only minutes of prep! Here’s why the pressure cooker is about to become your new favorite method for this hearty dish:
- Extra juicy. Officially adding corned beef to the list of “things that turn out delicious in the Instant Pot” along with my short ribs and cubed beef (the list goes on). Pressure cooking makes the meat so moist, fall-apart tender, and flavorful.
- Hands-off. Simply add your ingredients to the Instant Pot and set it to cook! This corned beef and cabbage comes out perfectly in a fraction of the time that it would take on the stove or in the oven.
- All-in-one. Cook the beef and vegetables, like potatoes and carrots, all in the same pot for a super satisfying meal in one. Corned beef and cabbage are a classic choice for a holiday dinner.
Ingredients You’ll Need
Here are my notes on what you’ll need for this easy beef recipe. Scroll down to the recipe card for a printable list of ingredients with amounts.
- Corned Beef Brisket – Most corned beef found in grocery stores and butcheries comes with a seasoning packet of pickling or “corning” spices that you’ll add to the Instant Pot with the meat.
- Onion and Garlic – To build up the flavor.
- Brown Sugar – Sugar adds a bit of sweetness to balance out the savory, briny flavors. You can also use granulated sugar or honey.
- Seasoning – Bay leaf, salt, and pepper.
- Beef Broth – I recommend low-sodium beef broth as it gives you better control over the salt levels.
- Cabbage – You’ll need a head of green cabbage, chopped into thick wedges.
- Carrots and Potatoes – Cooking chopped baby potatoes and carrots in the Instant Pot with the beef makes this an easy, all-in-one meal. You can use any type of potatoes you have on hand.
What Is Corned Beef, Anyway?
Corned beef is a type of salt-cured beef brisket (the term “corned” actually refers to the rocks of salt traditionally used to cure it). Corned beef and cabbage is a popular Irish dish served on St. Patrick’s Day and holidays. It doesn’t need to be a special occasion to enjoy succulent corned beef and cabbage any day of the year, especially when it’s this easy to make in the pressure cooker!
How to Make Instant Pot Corned Beef and Cabbage
Check out just how easy it is to make the best corned beef in your Instant Pot and follow this quick step-by-step. Scroll to the recipe card below the post for printable instructions.
- Prepare the brisket. First, rinse the beef and then pat it dry. Afterward, use a sharp knife to trim away any excess fat, and then empty the seasoning packet over the meat. Layer the cut onions and your prepared beef brisket inside the Instant Pot.
- Fill the Instant Pot. Next, add the garlic, sugar, and bay leaves. When pouring in the broth, pour around the sides so that you don’t rinse the seasoning from the beef.
- Cook. Seal the Pot and set it to cook the beef on High Pressure/Manual for 80 minutes, followed by a 10-minute natural release.
- Marinate. After venting the remaining pressure, lift the lid and transfer the beef to a bowl. Strain the cooking liquid through a sieve. Add some of the strained juices to the bowl with the beef, and return the rest to the pot.
- Cook the vegetables. Cover the beef to keep it warm while you add your cabbage, carrots, and potatoes to the Instant Pot. Cook on high pressure for 4 minutes and quickly release the pressure once the cooking time is up.
- Serve. Slice the corned beef (remember to cut against the grain) and serve it along with the cooked veggies and any other sides you’d like. I love my corned beef dipped in whole-grain mustard. See below for more serving suggestions.
Tips for Success
Here are my final tips to make this Instant Pot corned beef and cabbage a succulent success:
- Use the trivet. I like to use the trivet that comes with the IP, as it makes removing the beef so much easier after it’s cooked.
- Budget enough time. The Instant Pot definitely speeds up the corned beef cooking process! Just make sure that you plan for the time it takes to build and release the pressure in between the actual cooking times. Your Instant Pot will take another 15 minutes or so to come to pressure before the cooking time starts.
- Slice against the grain. Before cutting into your cooked brisket, look for the direction that the lines run in the meat. This is the grain. For tender slices, use a sharp knife to cut across the grain rather than with it.
Frequently Asked Questions
Nothing terrible! Rinsing corned beef just makes it less salty. If you forget to do it, don’t worry. Remember to keep the seasoning packet that comes with the beef, though. This is the pickling spice.
Overcooking can cause corned beef to be tough and chewy. If your brisket is smaller than suggested, or if you let the IP naturally release the pressure for too long, it can get overcooked. Be sure to follow the recipe and cooking times as written.
Corned beef originated in a time before refrigerators when curing was the best way to preserve meats. Around the same time, Irish immigrants arriving in the US found that cured beef was more readily available, and they combined it with cabbage to create a filling meal. The rest is history!
What to Serve With Corned Beef and Cabbage
This Instant Pot corned beef and cabbage is a complete meal alongside the potatoes and carrots! For a true Irish feast, serve with a side of soda bread. I also love these soft butter swim biscuits or ranch beer bread. If you’d prefer to skip the baby potatoes in the recipe, you can always serve your corned beef with a separate side of mashed potatoes or baked potatoes instead.
Storing and Reheating Leftovers
- Refrigerate. Store any leftover beef and vegetables all together or separately. Keep them airtight in the fridge for up to 4 days. I love using leftover corned beef in easy beef sandwiches or French dips.
- Reheat. To reheat corned beef, sprinkle it with water and wrap it in foil. Place the wrapped beef into the oven at 350ºF for 5-10 minutes, depending on how many slices you’re heating.
- Freeze. Freeze the corned beef airtight for up to 3 months. Thaw it in the fridge overnight before reheating.
More Instant Pot Recipes
Description
Instant Pot corned beef and cabbage is flavorful, juicy, and ready in a fraction of the time. Cook your veggies in the same pot for an all-in-one St. Patrick’s Day feast!
- 3 lb corned beef brisket with seasoning packet
- 1 large yellow onion, sliced
- 4 cloves garlic, crushed
- 2 Tablespoons brown sugar
- 2 bay leaves
- 2 Cups beef broth (can use all water if you prefer)
- 2 Cups water
- 1 head cabbage, cut into wedges
- 3 Cups carrots, cut into 2” pieces (about 1 pound)
- 1 lb baby potatoes, cut in half
- Salt and pepper to taste
- Remove the corned beef from the package and rinse it a few times with cold water to remove the excess salt. Pat the meat dry with paper towels. Trim the excess fat.
- Cover the meat with the contents of the seasoning packet.
- Place the trivet inside the instant pot. Using the trivet is not a requirement but makes it easier to remove the large piece of meat from the pot.
- Place the cut onion in the bottom of the instant pot.
- Lay the corned beef on top of the onion. Add the garlic, brown sugar, and bay leaves.
- Pour the beef broth and water into the instant pot. Take care to pour around the sides so you don’t rinse the seasoning off the meat.
- Place the lid on and turn the vent to the sealing position. Set for manual high pressure for 80 minutes.
- Once the cook time has elapsed, let the pressure naturally release for 10 minutes. Then release the remaining pressure. Remove the beef from the pot and place it in a bowl. Discard the onions.
- Pour the liquid from the pot through a sieve to remove any remaining solids. Pour 2 cups of the liquid over the beef and return the remaining liquid to the instant pot. Tent the bowl with foil to keep the beef warm.
- Add the cabbage, carrots and potatoes to the pot. Season with salt and pepper to taste.
- Replace the lid and turn the vent to the sealed position. Cook on manual high pressure for 4 minutes. Quick release the pressure when cooking time has elapsed.
- Cut the corned beef brisket into slices against the grain. Serve with the cooked vegetables and whole grain mustard.
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