Instant Pot Corned Beef and Cabbage [VIDEO]

Catalina Castravet
By Catalina Castravet
4.97 from 29 reviews

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 cabbage and potatoes.

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.

Photo of corned beef and cabbage cooked in the 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 how big is the brisket.

How to cook the vegetables in the 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.

How Do You serve 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.

  • Serve it with potatoes, carrots, and cabbage.
  • Also, 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!

Picture of corned beef cabbage and potatoes in the instant pot.

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

Picture of sliced corned beef on a wooden board.

Expert 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.

Save Recipe
4.97 from 29 reviews
Instant Pot Corned Beef
Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 1 hour 50 minutes Total time: 2 hrs


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 


  • 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)


  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 the sealing position to the venting position.

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

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


  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 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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Instant pot corned beef with cabbage and potatoes photo.

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I love this recipe! The instructions are great and also I love that u can cook the cabbage and potatoes! Turned out great! Thanks



I love how easy they are to make in the ip. Mine were delicious and juicy. Thabks



I tried them last week they are tender and juicy! Just love IP!



Corned beef in the Instant Pot is just something! Where should I start? This is easy to follow recipe, the meat is tender and moist, made in a fraction of time. Just can’t complain. We really enjoyed this dish, keep then coming!



After making this ip corned beef, i can say that my appreciations for Instant Pot went high up! Nicely done my friend!


Debra DeSpain

I found this recipe on an Instant Pot Community on Facebook today and boy am I happy that I did! Super easy and quick! It is so good! The flavor is amazing, the meat is tender and veggies are perfect. And my husband LOVED IT! I can't imagine I will ever go back to the old ways of making corned beef!


I am so happy that you and your husband loved it :) thanks



I do enjoy my corn beef and cabbage anytime of year.  We have it fresh when I am picking cabbage from the garden.  Still don't have a insta pot.  Maybe christmas will change that.


Terri Steffes

I love corned beef and cabbage. I have a couple of heads of cabbage from the garden that would be great for this dish. I love that it is in the instant pot!



This is definitely going to happen! This is definitely one of my favorite meals and I love that I can do it in the instant pot! I can't wait to try this!



I haven't had corned beef and cabbage in years. It's such a yummy combination. Looking forward to giving this recipe a try. 



That looks so good and I know my family would love it. I have an instapot that I've been meaning to try out so this is the perfect start.


GiGi Eats

Ha! I was about to say, omg is it not OCTOBER? But then I realized this was published in March, so makes sense ;) Looks good too! I don't have an Insta-Pot but the hubbub over it is crazy! ;)


Alli Smith

This looks so good! My husband loves corned beef and he would love to make a sandwich with the leftovers. Yum!



Wow, this looks delicious. I've never had corned beef and cabbage before. I think I am missing out, BY A LOT. It looks amazing. I also need an instant pot!


Amber Myers

Yes please! What a tasty meal. I am sure everyone in my house would love it. I need to start using my Instant Pot more often.


Dennis Littley

The Instant Pot does it again. Warm, homemade comfort food that's totally doable on a weeknight.



I need one badly! I'm hoping I can get one for Christmas. I just have to convince my husband we need one. But I have four crock posts, so I probably have to let a couple go to get one. They are all different sizes.


Alyssa Hertzig

ahh! never even thought about making corned beef in the instant pot--how cool! I used to LOVE this meal as a kid.


Shannan P

I love my Instant Pot and adore corned beef and cabbage. I am definitely going to have to give this a try.


Anosa Malanga

Glad I stumble upon this website. This would be a great food to serve over the weekends. My family will be visiting me. Dad wold probably be surprised if I serve this to them when they arrived.


Kita Bryant

The recipe sets on the bones perfectly. I would love to make a batch for the family.


Denay DeGuzman

Oh my! I'd love to have a plate of this goodness right now! Your Instant Pot corned beef cabbage looks incredibly delicious. Yum. Yum!


Maddy Gutierrez

I've always been too intimidated to make corned beef at home, but I love it. I'm always looking for new IP recipes, so I am adding this to the list.



The presentation and pictures look wonderful.


Robert Knight

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.


I love corned beef, so happy that you enjoyed the recipe! Thank you for your feedback!


Joyce W

Just received my IP for Christmas and I am fixing corned beef and cabbage for my NewYear dinner.  My first meal in my IP.  Can’t wait to try it out.  



Ate this tonight, melt in your mouth good! Thank you! Hubs liked it bc it wasn't overly seasoned.


Alane Dunn

Just made the corned beef with cabbage ( didn't do the cabbage). This was my first time using the instant pot, so I was a bit apprehensive. Shouldn't have been, it turned out perfect. Very tender and moist. I loved it.


K. Ann Guinn

Thanks for this simple and delicious recipe for Instant Pot corned beef and cabbage. I made an almost-five-pound corned beef tonight and it was mouthwatering and juicy. The vegetables cooked quickly and retained much of the flavor from the spices. I used beef broth and water and added extra spices that were recommended in the seasoning part of the recipe. Now I just need to figure out what kind of soup to make or other purpose for my tasty leftover broth, as well as whether to eat the meat and veggies again as delicious leftovers or try your suggestion for Reuben sandwiches.


Hi Ann and thank you for visiting. We are really glad you have enjoyed it a lot and is indeed a delicious, flavorful and juicy meal. Perfect for family dinner!


cindy witkow

Can I double the recipe? I am feeding 8 adults. I have the 6QT IP.


Maybe harder to fit in the Slow Cooker if you double all the ingredients.



Am I doing something wrong? 2.5 hours later for a 2 lb corned beef (pressure and depressure time) Waiting on the veggies (heading to 3 hours)  but then my meat will be cold when you consider the pressure up time, cook time and quick vent. Meat tastes amazing but will be cold. I've actually noticed most recipes don't include the pressure and release pressure time. Every recipe I have tried is close to double time advertised. What am I doing wrong?


You can take some of the cooking liquid to store the meat in and also cover tightly in foil. Another option is to put in in a baking dish with some of the cooking liquid, cover with foil and place it in a warm oven to keep it warm. This way your meat won't be cold.


Elizabeth Soumaya

Made this tonight and it was a huge successful. So delicious! Very tender.   Cooked my 2.75lb corned beef for 80 min and it turned out just right. My husband devoured it. Thank you so much for sharing this recipe. Will definitely be making it again. 


I am so happy! Thank you for the feedback :)



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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