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Instant Pot Corned Beef and Cabbage

ByCatalina Castravet February 15, 2026February 15, 2026

Whether you’re making it for a St. Patrick’s Day celebration or just because you love it, this recipe lets you enjoy the juiciest, most flavorful corned beef without hours of cooking. With this easy recipe, I can have it ready in under two hours, and I will also show you how to cook the cabbage and potatoes in the Instant Pot without making them mushy.

A plate of homemade Instant Pot corned beef and beggies.

Instant Pot Corned Beef is incredibly tender and delicious, and the pressure cooker is one of the best ways to cook it. I always serve it with traditional Irish colcannon and Irish soda bread on the side. Since it’s so easy to make, I cook an extra brisket and use the leftovers to make sandwiches or corned beef hash browns.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More Instant Pot Irish recipes:

I like to make my own brine and pickling seasoning, which you will find in the expert tip section below. My corned beef brine recipe is the ultimate guide to making your corned beef from scratch. In my family, we are such big fans of this comforting meal that we don’t wait for St. Patrick’s Day to make it; it’s definitely on rotation here.

I recommend making this dish with a decent amount of liquid. Usually, I use at least 1 1/2 cups of broth with an equal amount of beer or water added. Corned beef can be very salty, and without adding enough liquid to reach the sides of the brisket, you won’t draw enough of that salt out of the meat. Therefore, it is essential to use enough liquid when cooking it.

Why you will love this recipe

It’s so easy and fast: With just a few steps, it cooks in less than one and a half hours. This is ideal when you don’t have time to slow-cook the brisket but still crave that fork-tender, juicy corned beef.
Juicy and tender: No need to cook it for hours to be tender. The Instant Pot locks in all the juices and tenderness. Also, using my method, the veggies are perfectly cooked and not mushy.
One pot to clean: The Instant Pot is the only thing you have to clean, making it the perfect recipe for busy weeknights.
A whole meal: With this recipe, you get corned beef, cabbage, carrots, and potatoes, so there is no need to cook extra side dishes.

Reader’s feedback:

“Thank you Catalina for your Instant Pot Corned Beef Brisket Recipe. I just finished cooking a Three Pound Corned Beef Brisket and it turned out great.“

What you will need

Overhead shot of Instant Pot corned beef and veggies ingredients arranged on a wooden table.

Corned beef – A whole brisket between two and four pounds, rinsed well.
Liquids – for the most flavorful cooking liquid that infuses the brisket and veggies, I use a combination of beef broth and beer. If you avoid alcohol, use water or broth instead of beer.
Aromatics – A combination of sweet yellow onion, peeled and quartered, and crushed fresh garlic cloves and bay leaves to add more flavor and an unmistakable savory taste.
Corned beef seasoning – I make my own. The recipe and instructions are in the expert tip section below.
Veggies – I prefer and recommend baby red potatoes cut in half, about six medium carrots, peeled and cut into two-and-a-half-inch sticks. You can also use baby carrots. Plus, I use half of a green cabbage, cut into four wedges.

How to prepare

Put it all in the pot: I start by adding the onion and garlic to the inner pot, then placing the corned beef, fat side up, on top. Then I pour in the liquids along with the seasoning. The liquid should cover the brisket. If not, add more, but do not go over the fill line. Stir gently, and then I add the bay leaves.

Adding Instant Pot corned beef ingredients to the inner pot.

Cooking the meat: I close the lid and set the timer for 75 minutes for a two-pound brisket, 80 minutes for a three-pounder, or 85 minutes for a four-pound brisket. When the timer is up, I let the steam release naturally for 15 minutes, then carefully release the remaining pressure by turning the vent to the venting position. However, add five minutes for every half inch if your meat is thicker than 1.5 inches. I remove the brisket and set it aside in a deep dish with 1.5 cups of the liquid.

Cooking the vegetables: Next, I add the veggies to a steamer basket and place them in the pot with the remaining cooking liquid. Close the lid and cook for three minutes, then do a quick release.

Cooking cabbage, potatoes, and carrots for Instant Pot corned beef.

Cut and serve: I remove the veggies and strain the cooking liquid. Then, slice the meat against the grain before plating and serving everything together.

Overhead shot of Instant Pot corned beef brisket and veggies.

Expert tip

Making your own corned beef seasoning

I usually make my own corned beef seasoning because I pick up my whole organic brisket from the butcher shop, and it doesn’t come with any. With this recipe, I make the seasoning for a whole brisket of about three or four pounds.

Pickling spices:

1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns
1/2 teaspoon whole white peppercorns
1 teaspoon coriander seeds
1/2 teaspoon whole allspice
3-5 whole cloves
5 bay leaves

More tips to consider:

Always rinse the corned beef to remove the brine; otherwise, it will be too salty.
I made this in a 6-quart Instant Pot. If you have a smaller pot, you may have to get a smaller cut of meat or cut it to fit. Please remember not to exceed the fill line when adding water; otherwise, it may overflow or clog the vent, preventing proper cooking.
Cook the corned beef fat-side up in your Instant Pot, then pour the water over it.
If the meat is more than 1.5 inches thick, add 5 minutes of cooking time for each additional half inch.
Remember to slice the corned beef against the grain to get the most tender meat.

Perfectly cooked Instant Pot corned beef brisket.

Recipe variations and add-ins:

Other vegetables: I add potatoes and carrots to this dish, but you can also add turnips, bell peppers, brussels sprouts, sweet potatoes, and celery.
No heat: If you do not like it spicy, use fewer black peppercorns or leave them out entirely and use white.
More heat: For those who love spicy food, toss some poblano peppers or add cayenne pepper.
Toasty: Toasting the spices before grinding them gives them a delicious smoky taste, but you can skip that if you do not like that flavor profile.
Crockpot: If you don’t have a pressure cooker, check my recipe for Slow Cooker Corned Beef.

Perfectly cooked Instant Pot corned beef.

Serving suggestions:

This is, hands down, one of my all-time favorite meals. I love the tender meat and veggies combo so much. I always let the meat rest for 10-15 minutes. After that, I slice it against the grain and serve it with the cooked cabbage, carrots, and potatoes. When I prepare it for St. Patricks day, I also make homemade creamy mashed potatoes, Bacon Fried Cabbage, and Shepherd’s Pie

As I mentioned before, I always cook an extra brisket so we have leftovers to make Reuben sandwiches the next day. I like the one on sourdough or rye bread, with sauerkraut, Swiss cheese, and Russian dressing, and lots of pickle relish. For dessert, I usually choose Mint Chocolate Chip Truffles or this No-Bake Grasshopper Pie.

How to store leftovers:

Refrigerate: Corned beef and cabbage can be kept in the fridge for up to four days in an airtight container.
Freezing: To freeze, ensure the container is freezer-safe and will stay fresh for up to four months.
Defrost: Thaw overnight in the fridge for the best taste.
Reheating: Microwave for 1 to 2 minutes.

Juicy Instant Pot corned beef brisket and veggies.

Frequently asked questions

Why do you rinse corned beef before cooking it?

If you do not rinse your corned beef before cooking, you will have a much saltier dinner than expected, especially if you bake or broil it. Because corned beef is brined in saltwater, you must rinse it several times to remove all the salt, or it will be salty. I rinse mine under cold water for several minutes to ensure I get it all.

What are the different cuts of corned beef?

There are three traditional cuts of corned beef. One is the flat cut, the larger, leaner one with a flat, consistent thickness. Since it is flat and relatively thin, it absorbs spices evenly, yielding tender, flavorful meat that slices well.
The point is the thick end of the brisket, which is fattier and has muscular marbling. Because of the fat, it has a richer flavor and is more tender.
The whole brisket, which is both pieces together, is the best choice and what I use for this recipe.

Why is my Instant Pot corned beef tough?

It could be that it was not cooked long enough. First, use a meat thermometer and check the thickest part of the meat. It should be at least 145 degrees F. If not, cook it for another five minutes. Then, do a quick release and recheck the temperature. If it is still not tender, check the liquid. Add more if needed, let it cook for another five or ten minutes, and let the pressure release naturally. That should do the trick.

How long to cook Corned Beef in the Instant Pot?

I cook this dish in a pressure cooker for about 1.5 hours, depending on the size of the meat. For a 4-pound corned beef (flat or point cut), I recommend cooking it at high pressure for 90 minutes, then a 20-minute natural pressure release. As a result, you will end up with fork-tender meat that is still sliceable against the grain without falling apart. However, if you make a much smaller brisket, it will need a shorter cooking time. I would recommend reducing the cooking time to about 75 minutes for a 2-pound brisket, with an abbreviated natural release.

Juicy and tender Instant Pot corned beef.

More Instant Pot Irish recipes:

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