Instant Pot Corned Beef and Cabbage Recipe (Classic Comfort, Made Fast!)

There’s something timeless about a plate of Corned Beef and Cabbage — tender, salty-sweet beef brisket paired with buttery cabbage, earthy potatoes, and sweet carrots. It’s the kind of hearty, stick-to-your-ribs meal that warms you from the inside out.

Traditionally, this Irish-American favorite requires hours of simmering, but thanks to the Instant Pot, you can enjoy fork-tender, flavor-packed corned beef in a fraction of the time. This Instant Pot Corned Beef and Cabbage recipe keeps all the charm of the classic, with rich flavor, melt-in-your-mouth texture, and perfect seasoning — all ready in about 90 minutes total.

Why You’ll Love This Recipe

• 🕒 Saves hours: The Instant Pot transforms what used to be a 3–4 hour recipe into a 90-minute masterpiece.
• 🥩 Fork-tender beef: The pressure cooker ensures juicy, pull-apart corned beef every time.
• 🥔 Perfectly cooked vegetables: The potatoes, carrots, and cabbage are added later so they don’t turn mushy.
• 🍀 Perfect for St. Patrick’s Day — or any cozy night in.
• 🍽️ One pot, easy cleanup: Everything cooks in the same pot, leaving fewer dishes behind.

What Is Corned Beef and Cabbage?

Despite its Irish reputation, Corned Beef and Cabbage is actually more of an Irish-American invention. When Irish immigrants arrived in the U.S. in the 19th century, they substituted corned beef for traditional Irish bacon — a cheaper, more accessible option — and paired it with cabbage, one of the most affordable vegetables available at the time.

The “corned” in corned beef refers to the coarse salt grains once used to cure the beef brisket. Today, it’s often sold in brine with a spice packet that includes mustard seeds, coriander, bay leaf, and peppercorns — all of which bring out the dish’s iconic flavor.

Ingredients

For the Corned Beef

• 3–4 lb corned beef brisket (with spice packet)
• 4 cups beef broth (or water)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon pickling spice (if no spice packet included)

For the Vegetables

• 1 lb baby potatoes, halved (red or gold)
• 4 carrots, peeled and cut into large chunks
• 1 small head green cabbage, cut into wedges
• 2 tablespoons unsalted butter (optional, for serving)
• Salt and pepper to taste

Instructions

1. Rinse the Corned Beef:
   Remove the brisket from the package, discarding excess brine. Rinse under cold water to remove surface salt. Pat dry with paper towels.
2. Add to Instant Pot:
   Place the beef brisket in the pot, fat side up. Add the spice packet (or pickling spice), onion, garlic, bay leaves, and beef broth.
3. Pressure Cook the Beef:
   Lock the lid, set the valve to Sealing, and cook on High Pressure for 85 minutes. Allow for a 15-minute natural release, then quick-release the rest of the steam.
4. Remove and Rest:
   Carefully transfer the beef to a cutting board. Cover loosely with foil to rest while cooking the vegetables.
5. Cook the Vegetables:
   Add potatoes and carrots to the broth in the Instant Pot. Seal and cook on High Pressure for 3 minutes. Perform a quick release, then add cabbage wedges and cook another 2 minutes on high pressure. Quick release again.
6. Slice and Serve:
   Slice the beef against the grain into ½-inch slices. Arrange on a platter with the cabbage, carrots, and potatoes. Spoon some hot cooking broth over the top for moisture and shine. Serve warm with butter or mustard on the side.

Instant Pot Corned Beef and Cabbage

Tender, flavorful corned beef brisket with cabbage, potatoes, and carrots — all pressure-cooked to perfection in one pot.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 plates

Course: Dinner, Main

Cuisine: Irish-American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Corned Beef

• 3-4 lb corned beef brisket with spice packet
• 4 cups beef broth or water
• 1 onion quartered
• 4 cloves garlic smashed
• 2 bay leaves
• 1 tbsp pickling spice optional if no spice packet

Vegetables

• 1 lb baby potatoes halved
• 4 carrots cut into large chunks
• 1 small head green cabbage cut into wedges

Equipment

• Instant Pot
• Tongs
• Cutting board
• Knife

Method

 

1. Rinse and pat dry corned beef brisket.
2. Place brisket in Instant Pot with spice packet, onion, garlic, bay leaves, and broth.
3. Cook on High Pressure for 85 minutes. Natural release for 15 minutes, then quick release.
4. Remove brisket to rest under foil.
5. Add potatoes and carrots; cook 3 minutes on High Pressure, quick release.
6. Add cabbage and cook 2 more minutes on High Pressure, quick release.
7. Slice beef against the grain and serve with vegetables.

Notes

Rinse beef before cooking to reduce salt. Add beer to broth for deeper flavor.

Expert Tips

• Rinse your corned beef: It prevents the dish from being overly salty.
• Don’t skip resting the beef: A 10-minute rest helps redistribute juices for a tender, moist bite.
• Cook vegetables separately: Adding them after the meat cooks ensures they stay firm and flavorful.
• Slice against the grain: This shortens muscle fibers and keeps each bite tender.
• Add butter or vinegar: A touch of butter or apple cider vinegar enhances the flavor and freshness of the cabbage.

Serving Suggestions

This dish is a full meal on its own, but you can round it out beautifully with:

• Irish Soda Bread: Great for soaking up the flavorful broth.
• Creamy Dijon Sauce or Horseradish Cream: Adds tangy contrast to the rich beef.
• A Pint of Beer or Cider: Perfect for St. Patrick’s Day celebrations.
• Leftovers: Make Reuben-style sandwiches or corned beef hash the next morning!

How to Store and Reheat

• Refrigerate: Store leftovers in an airtight container with some broth for up to 4 days.
• Freeze: Slice the beef, wrap tightly, and freeze with a little broth for up to 3 months.
• Reheat: Gently warm in a skillet with a bit of broth, or microwave on low in short bursts to prevent drying out.

Variations

• Guinness Corned Beef: Replace 1 cup of broth with dark beer for deep, malty flavor.
• Sweet & Spicy Version: Add 2 tablespoons brown sugar and a pinch of chili flakes to the cooking liquid.
• Low-Sodium Twist: Use low-sodium broth and rinse beef well to control saltiness.
• Vegetable Add-ins: Add turnips, parsnips, or celery for extra heartiness.

Why the Instant Pot Works Wonders

Pressure cooking breaks down the tough brisket fibers quickly while infusing every layer with aromatic spice and broth. The result is beef that tastes like it’s been simmering all day — in just over an hour. Plus, you can cook the vegetables in the same pot, capturing every ounce of flavor from the beefy cooking liquid.

Fun Fact

Corned beef and cabbage became a St. Patrick’s Day staple in New York City among Irish immigrants, not in Ireland itself. In fact, most traditional Irish St. Patrick’s Day meals feature lamb or bacon — but in the U.S., corned beef took the spotlight and never left it!

Conclusion

This Instant Pot Corned Beef and Cabbage recipe gives you everything you love about the classic Irish-American dish — savory, melt-in-your-mouth beef, tender cabbage, and hearty vegetables — without the long wait. It’s festive, flavorful, and foolproof.

Whether you’re celebrating St. Patrick’s Day or just craving old-fashioned comfort, this one-pot wonder delivers a taste of tradition with modern convenience.

Serve it with a smile, a pint of stout, and maybe a toast to good food made simple!