Instant Pot Corned Beef and Cabbage (VIDEO)

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

I love making easy and delicious Instant Pot dishes such as our famous Instant Pot Orange Chicken, Instant Pot Mongolian Beef and Instant Pot Beef and Broccoli.

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 you cook the corned beef you will add the cabbage and potatoes to the pressure cooker and will cook those. This way you will have a rounded meal, of Instant Pot Corned Beef and cabbage with potatoes and carrots. If you don’t have a pressure cooker, check my recipe for Slow Cooker Corned Beef.

Tips to make the best Instant Pot Corned Beef Recipe:

• 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.

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.

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How Long Does It Take To Cook Corned Beef

• The Slow Cooker Corned Beef takes about 8-10 hours on low.
• In the oven it will take about 4-6 hours, depends how big is the brisket.
• In the Pressure Cooker it will take about 1.5 hours.

How Do You Eat Corned Beef

• Serve it with potatoes, carrots and cabbage.
• Shred it and make Reuben Sandwiches or go a step further and make a Reuben Grilled Cheese.
• Serve it over pasta or mashed potatoes.
• Make corned beef hash!

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

Instant Pot Corned Beef and Cabbage recipe step-by-step video:

Print

5 from 15 votes

Servings: 6 servings

Instant Pot Corned Beef

Prep Time:

10 mins

Cook Time:

2 hrs

Total Time:

1 hr 30 mins

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

Ingredients

Corned Beef:

• 2-4 pounds corned beef brisket rinsed
• 2 cups beef broth or cold water
• 2 cups beer of your choice water or broth
• 1 large sweet onion quartered
• 6-8 garlic cloves crushed
• pickling spices
• 3 bay leaves

Vegetables:

• 6 medium carrots peeled and cut into 2.5 inches ling sticks or use baby carrots
• 6-8 red potatoes quartered
• 1/2 cabbage cut into 4 wedges

Instructions

1. Add corned beef to the pressure cooker pot. (I used a 6 QT pot)

2. Add quartered onion, crushed garlic cloves, pickling spices and the liquid. The liquid should cover the brisket, if needed add one more cup of water. Make sure you don't go over the Max fill line.
3. Gently stir and add the bay leaves.

4. Close lid and pressure cook at High Pressure for 75 minutes for a 2 pound brisket, 80 minutes for 3 pounds and 85 minutes for 4 pounds. Followed by a Natural Release of 15-20 minutes. Release the remaining pressure by turning the venting knob from sealing position to venting position.

5. Note: If your corned beef brisket is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 – 6 minutes for every additional 1/2 inch.

6. Set aside cooked corned beef in a deep dish or container, and add about 1 1/2 cups of the liquid to it.

Vegetables:

1. Add quartered red potatoes and carrots to the pressure cooker into the remaining liquid. Add the cabbage wedges. The veggies can be added with a steamer basket for easier removal later.

2. Close lid and pressure cook at High Pressure for 3 minutes followed by a Quick Release.

3. Open the lid carefully and remove the vegetables using a spider strain.

4. Cut the Corned Beef against the grain into slices and serve with the veggies.

5. Strain the cooking liquid, and pour some over the beef before serving. Store remaining beef in the cooking sauce in an airtight container.

Calories: 548, Fat: 23g, Saturated Fat: 7g, Cholesterol: 81mg, Sodium: 1946mg, Potassium: 1840mg, Carbohydrates: 52g, Fiber: 7g, Sugar: 10g, Protein: 28g, Vitamin A: 205.6%, Vitamin C: 114%, Calcium: 10.4%, Iron: 26.9%

Author: Catalina Castravet

Course: Main Course

Cuisine: Irish

Keyword: Instant Pot Corned Beef

All images and text © for Peas and Peonies, LLC.

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