Looking for a quick and easy corned beef and cabbage recipe? This Instant Pot corned beef and cabbage is the perfect solution for a flavorful, hearty meal that’s ready in under 2 hours. With tender, fall-apart corned beef, perfectly cooked baby potatoes, carrots, and cabbage, this classic dish is packed with flavor and made in just one pot. Perfect for St. Patrick’s Day, weeknight dinners, or any time you want a comforting, traditional meal without the long cooking times.

This Instant Pot recipe cuts down on the hours of simmering required by traditional methods, delivering the same delicious results in a fraction of the time. It’s a simple, hands-off recipe that brings the classic flavors of corned beef, potatoes, and vegetables together, making it an ideal meal for family gatherings or special occasions.
This Instant Pot Corned Beef and Cabbage recipe is a quick, easy, and flavorful way to enjoy a classic Irish dish, perfect for St. Patrick’s Day or any day you’re craving a hearty, comforting meal. With tender corned beef, perfectly cooked potatoes, carrots, and cabbage, this dish is cooked all in one pot, making cleanup a breeze. The Instant Pot helps you achieve that melt-in-your-mouth texture in a fraction of the time it would take to slow cook.
Ingredients:
- 2 ½ pounds corned beef brisket (with spice packet)
- 1 medium onion, quartered
- 3 cloves garlic, chopped
- 4 cups cold water
- 1 pound yellow baby potatoes
- 4 large carrots, cut into 2-inch pieces
- 1 head cabbage, cut into 8 wedges
Instructions:
- Prep the Corned Beef: Rinse the corned beef brisket under cold water. Add the spice packet, quartered onion, and chopped garlic into the Instant Pot. Place the rinsed brisket on top, and pour in 4 cups of cold water.
- Cook the Corned Beef: Close the lid on the Instant Pot with the valve set to “sealing.” Set to Manual High Pressure for 70 minutes. The cooking time will begin once the Instant Pot is pressurized.
- Natural Release: Once the cook time is up, allow the Instant Pot to Natural Release for 15 minutes, then carefully perform a Quick Release for any remaining pressure. Remove the lid.
- Cook the Vegetables: Transfer the corned beef to a cutting board to rest. Remove 3 cups of liquid from the pot. Add the potatoes, carrots, and cabbage into the Instant Pot. Close the lid and set to Manual High Pressure for 3 minutes.
- Finish the Dish: Once the cook time ends, carefully do a Quick Release and remove the lid. Slice the corned beef against the grain, then serve the meat alongside the potatoes, carrots, and cabbage.
Tips:
- Rinse the corned beef thoroughly to remove excess salt before cooking.
- To achieve more flavor, you can add extra spices like black peppercorns or bay leaves to the Instant Pot.
- Let the corned beef rest for a few minutes before slicing to retain its juiciness.
Variations and Substitutions:
- You can swap out the potatoes for other types, like red potatoes, for a slightly different texture.
- If you prefer a spicier kick, add mustard seeds or a dash of hot sauce to the cooking liquid.
- For a healthier alternative, substitute cabbage with green beans or spinach.
FAQs:
How long does it take to cook corned beef in the Instant Pot?
- It typically takes 70 minutes for the corned beef to cook under high pressure. Afterward, the vegetables cook for an additional 3 minutes.
Can I cook frozen corned beef in the Instant Pot?
- Yes! You can cook frozen corned beef brisket in the Instant Pot, but increase the cook time to 90 minutes.
Can I make this without an Instant Pot?
- Yes, you can cook this recipe in a slow cooker or on the stovetop, but it will take longer (approximately 4-5 hours on low heat in a slow cooker).
Serving Suggestions:
- Serve this corned beef and cabbage with a side of Irish soda bread or mustard for extra flavor.
- Pair it with a glass of Irish stout or a cold beer for a complete St. Patrick’s Day meal.
Why You’ll Love This Recipe:
- Quick & Easy: The Instant Pot drastically reduces the cooking time for a traditionally slow-cooked dish, making it perfect for busy days.
- Tender & Flavorful: The beef is incredibly tender, and the vegetables soak up all the delicious flavors from the cooking liquid.
- All-in-One Meal: Everything is cooked in one pot, making cleanup a breeze and creating a hassle-free, hearty meal.
This Instant Pot corned beef and cabbage is sure to become a family favorite. It’s simple to make, bursting with flavor, and perfect for any occasion!
Instant Pot Corned Beef and Cabbage Recipe
6
servings15
minutes1
hour15
minutesIngredients
2 ½ pounds corned beef brisket (with spice packet)
1 medium onion, quartered
3 cloves garlic, chopped
4 cups cold water
1 pound yellow baby potatoes
4 large carrots, cut into 2-inch pieces
1 head cabbage, cut into 8 wedges
Directions
- Prep the Corned Beef: Rinse the corned beef brisket under cold water. Add the spice packet, quartered onion, and chopped garlic into the Instant Pot. Place the rinsed brisket on top, and pour in 4 cups of cold water.
- Cook the Corned Beef: Close the lid on the Instant Pot with the valve set to “sealing.” Set to Manual High Pressure for 70 minutes. The cooking time will begin once the Instant Pot is pressurized.
- Natural Release: Once the cook time is up, allow the Instant Pot to Natural Release for 15 minutes, then carefully perform a Quick Release for any remaining pressure. Remove the lid.
- Cook the Vegetables: Transfer the corned beef to a cutting board to rest. Remove 3 cups of liquid from the pot. Add the potatoes, carrots, and cabbage into the Instant Pot. Close the lid and set to Manual High Pressure for 3 minutes.
- Finish the Dish: Once the cook time ends, carefully do a Quick Release and remove the lid. Slice the corned beef against the grain, then serve the meat alongside the potatoes, carrots, and cabbage.
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