Instant Pot Corned Beef and Cabbage Recipe

Instant Pot Corned Beef and cabbage sliced on a white platter for serving.

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Instant Pot Corned Beef and Cabbage Recipe

Instant Pot Corned Beef and Cabbage is the easiest way to make a classic corned beef dinner without waiting all day. The brisket pressure cooks until tender and juicy, then the carrots, onions, cabbage, and potatoes finish in the flavorful broth for an easy St. Patrick’s Day meal the whole family will love.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: irish

Servings:

Author: Kellie

Cost: $15

Equipment

Instant Pot or Pressure Cooker
chef's knife
cutting board
measuring cup
measuring spoons

Ingredients

3 pound corned beef brisket with spice packet
4 cups beef broth or water
1 small yellow onion cut into thick wedges
3 garlic cloves smashed
1 bay leaf
1 pound carrots peeled and cut into 2-inch pieces
1 small green cabbage cut into 6 to 8 wedges
2 tablespoons butter
1/2 teaspoon black pepper
Optional: 1 pound baby potatoes or halved Yukon Gold potatoes

Instructions

Rinse the corned beef well under cold water.
Place the rack in the Instant Pot. Add the beef broth, garlic, bay leaf, and half of the onion wedges. Set the corned beef on the rack, fat side up, and sprinkle the spice packet over the top.
Seal the lid and cook on High Pressure:
85 minutes for a 3-pound brisket
90 minutes for a 4-pound brisket
Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
Transfer the corned beef to a cutting board and tent loosely with foil.
Press Saute. Add the butter to the cooking liquid in the pot. Once melted, add the remaining onion wedges and the carrots. Stir for 2 to 3 minutes so they get coated in the buttery broth.
Add the cabbage wedges on top. Season with black pepper. If using potatoes, add them with the carrots.
Seal the lid and cook on High Pressure for 2 minutes.
As soon as the timer ends, do a quick release immediately.
For even firmer cabbage, cook for 1 minute on High Pressure.  For softer vegetables, go up to 3 minutes, but 2 is usually the best texture.
Slice the corned beef against the grain. Serve with the carrots, onions, cabbage, and some of the broth spooned over the top.

Notes

Rinsing the corned beef helps remove excess brine so the finished dish isn’t too salty.
For the most tender texture, let the pressure release naturally for 15 minutes before opening the valve.
Cook the vegetables after the brisket so the cabbage stays tender instead of mushy.
If your brisket is especially thick, add 5 extra minutes to the cook time.
Cutting the cabbage into wedges helps it hold together better during cooking.
For firmer cabbage, cook the vegetables for 1 minute. For softer vegetables, go up to 3 minutes.
Slice the corned beef against the grain for the most tender bites.

Nutrition