Instant Pot Corned Beef and Cabbage [VIDEO]

Catalina Castravet
By Catalina Castravet
4.97 from 29 reviews

Beef Cabbage Instant Pot Recipes St. Patrick's Day

Cook time Cook time: 1 hour 50 minutes

Instant Pot Corned Beef is tender and delicious, served with cabbage and potatoes, cooked in the pressure cooker in a fraction of time. This is the ultimate dish to celebrate St. Patrick’s Day! It is a good old-fashioned Irish meal that is cooked faster and better in the pressure cooker.

St. Patrick’s Day is one of my favorite and I love cooking traditional Irish dishes. For this occasion, you can also try Bacon Fried Cabbage, Shepherd’s Pie, and Mint Chocolate Chip Truffles

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef is so incredibly tender and delicious,  and it can be done in a fraction of time than baking or cooking it in the slow cooker. This recipe is very easy, basic and impossible to get wrong.

Also, to make it even better, after the beef is cooked, simply add the cabbage and potatoes to the pressure cooker and cook them for an additional 4-5 minutes. This way, you will have a rounded meal of delicious meat and vegetables.

In addition, I do recommend making this dish with a decent amount of liquid in it. 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 during the cooking process. Therefore, it is essential to use enough liquid when cooking it. If you don’t have a pressure cooker, check my recipe for Slow Cooker Corned Beef.

What is Corned Beef?

The name comes from the treatment of the meat with large grained rock salt, also called “corns” of salt and with some pickling spices for added flavor. It gets its name “corn” from an old English word for grain.

How to Choose the Best Cut of Corned Beef?

  • The “flat” cut – leaner and features a more consistent thickness.
  • The “point” –  it is the thicker end of the brisket, fattier, with inter-muscular fat or marbling.
  • A whole brisket, which includes both the flat and the point, is the best choice.

How long to cook Corned Beef in Instant Pot?

  • I cook this dish in the pressure cooker for about 1.5 hours, but it also depends on the size of the meat. For a 4-pound corned beef (flat or pointcut), I recommend cooking it at high pressure for 90 minutes, with a 20-minute natural pressure release. As a result, you will end up with fork-tender meat, but 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.
  • If you want to make it in the crockpot, the cooking time will be about 8-10 hours on LOW or 4-5 hours on HIGH.
  • In the oven it will take about 4-6 hours, it depends on how big is the brisket.

How to cook vegetables in pressure cooker?

Once the brisket is cooked remove it from the pot. Then, add the potatoes, carrots, and cabbage to it. I like to strain the cooking liquid after removing the corned beef from the pot and discard the solids.

Then, I use some of the strained liquid back into the pot with the vegetables, and cook on high pressure for 4-5 minutes, with a manual release.

What to Serve with Corned Beef?

When the brisket is cooked, I like to place it in a dish with a bit of the reserved cooking liquid and let it rest for a bit, covered with foil. Before serving, it is best to slice the brisket against the grain in 1/8 to 1/4-inch slices.

Can I Make My Own Blend of Pickling Spices for Corned Beef?

Yes, you totally can, if the corned beef you bought didn’t come with pickling spices, you can make your own, just mix these ingredients:

  • 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

Corned Beef Instant Pot Recipe Tips:

  • For a tender corned beef, use a whole brisket.
  • I love using beer in this recipe, you can use a traditional Irish beer like Guinness or go for your favorite brew.
  • If you prefer not to use alcohol a mix of water and some beef broth is a great choice.
  • If your corned beef didn’t come with pickling spices, scroll down to see how you can make your own blend.
  • To save time, you can use baby carrots and baby potatoes.
  • I like to add 1/2 of a larger cabbage to the pot, a whole one seems excessive to me.
  • Add more or less garlic, based on taste preference.
  • Slice the beef across the grain, it will result in more tender slices.
  • This is the Instant Pot I have.

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4.97 from 29 reviews

Instant Pot Corned Beef

Instant Pot Corned Beef is tender and delicious, served with cabbage and potatoes, cooked in the pressure cooker in a fraction of time.

Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 1 hour 50 minutes Total time: 2 hrs


Corned Beef:




Nutrition information

Calories: 548 Carbohydrates: 52 Protein: 28 Fat: 23 Saturated Fat: 7 Cholesterol: 81 Sodium: 1946 Potassium: 1840 Fiber: 7 Sugar: 10 Vitamin A: 10280 Vitamin C: 94.1 Calcium: 104 Iron: 4.8
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So I’ll be completely honest...I’ve never been a fan of Corned Beef but since we had family coming over to hang out for St Patty’s Day I figured I’d give it a shot.  It was REALLY good!  Easiest recipe to follow ever...literally took 5 min of prep time then it was done in 90 min.  Veggies for another 5min and boom...meal time!


Hi Anthony, and thank you for stopping by! We are really glad you have liked it, and you and your family enjoyed it. It is indeed an easy recipe to follow and a delicious one!



I made this recipe tonight for St. Patrick’s Day.  It was excellent, very tender.


Hi Kathy, thank you for your review. Yes, this dish is perfect for St. Patrick's Day, or any other day for that matter) It is easy to make and results in a flavorful and a juicy meal.



Catalina, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!


Hi Alina, thanks for visiting. Yes, this is a proven recipe that is easily made and it always turns out delicious.


Kristin Bitler

Thank you for walking me through my first Instant Pot recipe. My sister gave me this gift at Christmas and finally, in late March, I made the corned beef. The family loved it and I followed the directions for the whole meal. Delicious, tender but firm, and I'm no longer daunted by pressure-cooking. Cheers!


Hi Kristin, and thank you for the kind words. We are glad that you liked this dish, and that you are enjoying your pressure cooker. This is indeed one amazing dish, and the IP does the cooking perfectly!



I only have a one pound piece of corned beef. Anyone know cook time on that?


about 50 minutes


Chuck Senter

I'm going to try this tomorrow, I make my own corn beef using an eye of the round so I'm not sure of the time for the meat, but worth the try as boiling it for a few hours kinda makes it dry


Jay Brignac

For the record, I also notice that few recipes include the pressure buildup-heat up times. For me, this recipe was 23 minutes before my programmed 90 minute time started. Not sure why everyone seems to ignore the instant pot isn't exactly "instant". I recall, using a burner style pressure cooker, you didn't start timing until the jigger started moving, but it didn't take 23 minutes for that waiting period. FWIW... thanks for the recipe.


Virginia Robison

Tried this last night. It’s awesome. My husband and I both loved it. The corned beef was extremely tender and yummy. The vegetables turned out super. Will definitely not cook any other way!





Nancy Hann

I love corned beef and have been making it in a crockpot for decades. I was recently gifted an Instapot, so I decided to try it there. It was amazing! It was so much more tender than the slow cooker. I'm not sure if it was the addition of the beer or the pressure cooking. I tweaked the recipe a little because I only had chicken broth on hand, so I used a can of chicken broth, 2 cups of beer and filled in the rest with water. The flavor was wonderful, with just a hint of the beer taste. The vegetables were so quick and easy as well. I will definitely be using this recipe from now on. Thanks!


Kimberly Miksit

I tried and had epic failures with a few other IP corned beef recipes. I was running late and forgot to throw everything in the crockpot, so I resorted to this recipe. Best. Mistake. EVER. This is absolutely melt-in-your-mouth perfection!!!! (PS: so good that I bought two more corned beef roasts today, tossed one in the freezer, and will be making this recipe again tomorrow!) Thanks so much!


so happy you liked it, we make it quiet often :)



Catalina, thanks for the IP recipe I'll be using it tomorrow! Do you happen to have a Irish Soda bread recipe? Thanks


Yes, I do and its delicious :) just search for it on the blog, or look under St. Patrick recipes.


Nancy Hann

I used this recipe to make my Corned Beef and Cabbage in the InstantPot for the first time and it was amazing! I've been making it in the crockpot for decades and I realized after tasting this recipe that I have been cooking all the flavor out of it for years. The only change that I made to the recipe was to use chicken broth instead of beef broth because I didn't have beef broth on hand. I used Guinness beer and it added a nice flavor. You can definitely taste the beer in the food, so if you don't like that taste, just substitute water or broth as the recipe suggests. The meat was delicious, tender and flavorful. I won't go back to the crockpot method. This is so much tastier. Thanks for sharing it! I just shared it on my Facebook Travel Blogger Page in honor of St. Patrick's Day


Christina Peck

I just wanted to let you that I made this and my husband and I loved it. I needed this, because I tried to make brisket once before in a slow cooker and it came out terrible. We all know how much a 4 lb brisket costs.. Anyway, I made this exactly as stated except I didn’t have cabbage. It’s flavorful, tender and delicious. We dipped it in horseradish sauce. Yum. Thank you for the recipe!


I am so happy you enjoyed it!



Could I freeze leftovers?


Yes of course. Please use a freezer-safe dish, and you can freeze it up to 3 months.


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