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This Instant Pot Corned Beef and Cabbage Recipe yields corned beef that is just as tender and flavorful as the stovetop version, but that’s ready in half the time! This one-pot dinner is made with cabbage, potatoes, and carrots!
Instant Pot Corned Beef
Who doesn’t love a good boiled dinner, also known as corned beef and cabbage? This classic St. Patrick’s Day dish shouldn’t just be relegated to a once-a-year-meal though, because corned beef is so good, especially when you brine it yourself! The leftovers alone are worth making this meal for! We turned to the Instant Pot to make this dish to cut the cooking time in half and ensure the perfect fork tender brisket and from here on out will be cooking it this way.
This Instant Pot Corned Beef and Cabbage recipe is the perfect one-pot meal for St. Patrick’s Day. I mean, does it get any more Irish than corned beef with potatoes, carrots, and cabbage? I don’t think so.
Now, normally corned beef is boiled in water on the stove for anywhere from 3-6 hours. By making corned beef in the instant pot, dinner is ready in just 85 minutes! So, this recipe is a huge time saver. Plus, it includes an option to cook veggies in the instant pot in just a few quick minutes.
The result is tender and juicy corned beef with fluffy red potatoes, perfectly cooked carrots, and cabbage wedges!
A complete meal made all in one pot? I think yes.
We’re making corned beef and cabbage in the instant pot along with red potatoes and carrots for a complete meal!
- Corned Beef Brisket: look for nitrate-free corned beef OR make your own corned beef brine!
- Water: helps the instant pot come to pressure.
- Green Cabbage: you’ll need ½ head green cabbage sliced into 4 wedges so it cooks all the way through.
- Small Red Potatoes: you’ll need about 8 small potatoes. Try to get potatoes that are pretty even in size so they cook at the same rate.
- Carrots: peeled and sliced into 2” chunks.
- Parsley: for garnish
What is corned beef?
Corned beef is simply salted or cured beef. It’s typically a brisket, but can also be an eye roast.
Corned beef is made by being soaked in a homemade brine made with lots of salt, some sugar, and a few spices. The beef is soaked for anywhere from 5-10 days which transforms it from a tougher cut of meat into a tender cut.
What is in the spice packet for corned beef?
Honestly, anything can be in those spice packets that sometimes come with commercially prepared corned beef. Which is why we advocate making your own (or buying a high quality one). If the corned beef is brined properly all of the flavor should already be inside of the meat! If you aren’t sure that is the case with yours, we used these spices in our brine:
- juniper berries
- whole cloves
- bay leaves
- mustard seed
We recommend rinsing the corned beef very well to get off the excess salt in the brine before you cook it. This is true whether you make your own brine or buy store bought. Otherwise you’ll end up with a really salty corned beef.
How to Cook Corned Beef in the Instant Pot
Making corned beef and cabbage in the instant pot makes for the perfect quick and easy one-pot meal!
- Cook the corned beef: Rinse the corned beef well. Pour water into the instant pot, set a trivet inside, and set the corned beef on top. Cook for 85 minutes, then release the pressure, remove the beef, and set it aside.
- Cook the veggies: Place the cabbage, potatoes, and carrots into the instant pot and cook on high for 4 minutes.
- Slice and serve: Slice the corned beef against the grain, then serve with veggies, mustard, and a sprinkle of fresh parsley!
Should You Rinse Corned Beef Before Cooking?
Yes! Since corned beef is brined for a long period of time in salt water, it’s, well, salty. Rinsing it before cooking removes that excess salt.
Can You Overcook Beef in an Instant Pot?
Yes. It’s definitely possible to over-cook corned beef in the instant pot. However, cooking corned beef under pressure is a great way to keep it tender, especially in an environment as moist as the instant pot. So, cooking corned beef in the instant pot does make it much more difficult to over-cook it.
Simply follow the recipe instructions and your instant pot corned beef will be just fine!
This instant pot corned beef and cabbage recipe is already a complete meal thanks to the cabbage, potatoes, and carrots. However, if you want to fill out your meal more, serve your corned beef and veggies with a starter salad, a side of cornbread, or dinner rolls!
How to Store
Leftover corned beef will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen, then warm wrapped in foil in the oven until heated through.
Leftover veggies will last in an airtight container in the fridge for up to 5 days. I don’t recommend freezing them because their texture won’t hold up well when thawed.
What can you make with leftover corned beef?
Leftover corned beef was made to be turned into corned beef hash! It’s also great sliced thin when cold and turned into sandwiches. During testing we also used some of the leftover meat for a stir fry and for a soup!
More Instant Pot Inspiration
- Instant Pot Pot Roast
- Beef Short Ribs
- Instant Pot Beef Barbacoa
- Instant Pot or Slow Cooker Brisket
- Instant Pot Mac and Cheese
More St. Patrick’s Day Inspiration
- Slow-Cooker Beef Stew
- Collard Greens with Bacon
- Kid-Friendly Spinach Pancakes
- Instant Pot Mashed Potatoes
Watch the video:
Instant Pot Corned Beef and Cabbage
- Rinse the corned beef really well to remove any excess salt.
- Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.
- Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.
- Remove corned beef with trivet and set aside and keep warm.
- Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.
- Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.
- If using the 6 quart you may need to slice the corned beef in half to fit. Slice in half and stack each piece next to each other, but not on top of one another
- After cooking if you wish to remove the fat cap on the brisket, feel free to do so.
- To cook on the stove top: In a large pot add the brisket and cover with enough water to cover by 1 inch. Bring to a boil over high heat, and then reduce the heat to low, cover and simmer for 2 hours. Check periodically to make sure the water hasn't reduced below the beef, and if it has add more as needed.