Instant Pot Corned Beef and Cabbage
Celebrate St. Patrick’s Day with my easy Instant Pot Corned Beef and Cabbage recipe that cuts the cooking time for this traditional Irish recipe in half! This hearty meal is fast enough to enjoy year-round, so no need to wait for March!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
I’m a huge fan of corned beef, whether in corned beef hash or enjoyed with cabbage and veggies like today’s recipe. There is something about that briny flavor I just love. One of my favorite recipes here on the website is my Stovetop Corned Beef and Cabbage that tends to go viral every March but the only complaint I get is that it takes so long to cook.
No fear! I’m here to solve the dilemma! This Instant Pot version cuts the cooking time in half!
Why I love this recipe
You get all the same flavor as the traditional slow cooked version without the 3 hour cooking time. Because corned beef brisket is such a tough cut of meat you usually have to be patient but luckily the Instant Pot does the work of cooking it perfectly tender so quickly!
Ingredients
- corned beef brisket, including corned beef seasoning packet
- brown sugar
- bay leaves
- carrots – I use medium whole carrots but you can substitute baby carrots
- potatoes – any kind
- cabbage
Step by step
- Place a rack in the bottom of your Instant Pot. Add the brisket to the pot and top with seasoning packet and brown sugar. Pour 4 cups of water over the meat.
- Cook in manual mode on high pressure for 90 minutes. When the cooking is finished, allow to sit 5 minutes, then carefully do a quick release of the valve.
- Remove the meat to a platter and cover with foil. Set aside.
- Add the vegetables to the Instant Pot (leave the water in the pot) and cook on high pressure for 5 minutes. Carefully quick release the valve when it is done cooking.
- When vegetables are done, slice the brisket against the grain and serve with the veggies.
Tips for best results
- If you have a brisket too large for the Instant Pot, cut it and cook in batches or use our stovetop Corned Beef and Cabbage recipe in a large stockpot instead.
- If your brisket is much larger than 3 pounds and you can still fit it in your Instant Pot, simply add an extra cup of water to the mix before cooking.
- Depending on the size of your veggies/cabbage, you may need to cook the vegetables in batches. Do not overfill the Instant Pot past the Max line on the inside of the pot.
Serving suggestions
This recipe is a complete meal in itself but if you wanted to continue the Irish theme you could pair it with our Guinness Beer Bread or Irish soda bread. It also pairs well with homemade garlic bread or Texas toast.
Storage
Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding broth or water to keep it from drying out.
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Instant Pot Corned Beef and Cabbage
- Total Time: 2 hours 15 minutes
- Yield: 6 1x
Description
This Instant Pot Corned Beef and Cabbage is the easiest way to enjoy a classic Irish-inspired meal with tender, flavorful beef and perfectly cooked veggies. With minimal prep and fast cooking time, it’s a no-fuss dish that’s perfect for St. Patrick’s Day or a cozy family dinner.
Ingredients
- 2.5–3 pound corned beef brisket, with seasoning packet
- 2 tablespoons brown sugar
- 2 bay leaves
- 4 cups water
- 2 pounds small potatoes, peeled and quartered
- 8 medium carrots, peeled and cut in half down the middle
- 1 medium head of lettuce, cut into wedges
Instructions
- Place a rack in the bottom of your Instant Pot. Add the brisket to the pot and top with seasoning packet and brown sugar. Pour 4 cups of water over the meat.
- Cook in manual mode on high pressure for 90 minutes. When the cooking is finished, allow to sit 5 minutes, then carefully do a quick release of the valve.
- Remove the meat to a platter and cover with foil. Set aside.
- Add the vegetables to the Instant Pot (leave the water in the pot) and cook on high pressure for 5 minutes. Carefully quick release the valve when it is done cooking.
- When vegetables are done, slice the brisket against the grain and serve with the veggies.
Notes
If you have a brisket too large for the Instant Pot, cut it and cook in batches or use our stovetop Corned Beef and Cabbage recipe in a large stockpot instead.
If your brisket is much larger than 3 pounds and you can still fit it in your Instant Pot, simply add an extra cup of water to the mix before cooking.
Depending on the size of your veggies/cabbage, you may need to cook the vegetables in batches. Do not overfill the Instant Pot past the Max line on the inside of the pot.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: main course
- Method: pressure cooking
- Cuisine: Irish
Nutrition
- Serving Size:
- Calories: 542
- Sugar: 9.7 g
- Sodium: 2400.1 mg
- Fat: 28.9 g
- Carbohydrates: 38.3 g
- Fiber: 8.1 g
- Protein: 32.4 g
- Cholesterol: 102.2 mg
