Name: Instant Pot Corned Beef and Cabbage Recipe
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Cuisine: Irish
Ingredients: 2 lbs corned beef brisket; 6 garlic cloves; 1 large onion, sliced; 3 bay leaves; 8 whole peppercorns; 3 cups water; 2 cups carrots, sliced; 1 lb baby potatoes, halved (optional); 2 lbs head of cabbage, sliced into 6 pieces

If you’re looking for a comforting, classic meal that practically cooks itself, this Instant Pot Corned Beef and Cabbage Recipe is going to be your new favorite. I love how the Instant Pot tenderizes the brisket to melt-in-your-mouth perfection, making a dish that’s traditionally slow-cooked completely hands-off and speedy. It’s perfect for St. Patrick’s Day, but honestly anytime you want a hearty, flavorful dinner that fills your home with amazing aromas.

What really makes this recipe stand out for me is the way the flavors marry beautifully—garlic, bay leaves, and peppercorns infuse the corned beef as it pressure cooks. Plus, adding the veggies in at the end keeps everything perfectly tender without turning mushy. You’re going to enjoy how easy and rewarding this Instant Pot Corned Beef and Cabbage Recipe is, especially when you want that homemade feel minus hours of babysitting the pot.

Ingredients You’ll Need

Everything here works together to create that classic corned beef dinner you remember from family gatherings. Shopping for fresh cabbage and getting good quality corned beef brisket will really elevate your meal, and the potables and carrots add just the right amount of sweetness and texture.

Corned beef brisket: Choose a 2-pound piece with the spice packet included or pre-seasoned for best flavor.
Garlic cloves: Six cloves add a gentle punch without overpowering.
Large onion, sliced: Adds a natural sweetness as it cooks down.
Bay leaves: Essential for that aromatic depth you expect in corned beef.
Peppercorns: Whole peppercorns bring a subtle heat and complexity.
Water: Just enough to create steam and broth, infusing flavor.
Carrots, sliced: Adds a bright, sweet contrast.
Baby potatoes, halved (optional): They soak up the broth beautifully and make the meal extra filling.
Head of cabbage, sliced into pieces: Adds freshness and balances the richness of the beef.

Variations

I love tweaking recipes depending on what I have on hand or the season, and this Instant Pot Corned Beef and Cabbage Recipe is no exception. Feel free to make it your own — the magic of the Instant Pot lets you experiment easily.

Spicy kick: I sometimes toss in a few crushed red pepper flakes when cooking the brisket for a little heat that warms up the flavor profile nicely.
Different veggies: Instead of potatoes, I’ve swapped in parsnips or rutabagas, which bring an earthy sweetness that’s delightful.
Low-sodium: For a healthier take, rinse the corned beef brisket before cooking and reduce added salt in the broth.
Smoky flavor: Adding a splash of liquid smoke to the cooking liquid gave my corned beef a subtle BBQ flair that guests loved.

How to Make Instant Pot Corned Beef and Cabbage Recipe

Step 1: Build the Flavor Base

Start by placing the corned beef brisket in your 6 or 8 quart Instant Pot. Nestle in the garlic cloves, sliced onion, bay leaves, and whole peppercorns, then pour in 3 cups of water. This is your broth, and it works behind the scenes to infuse that rich, savory flavor. Make sure the brisket is roughly submerged to get even cooking.

Step 2: Pressure Cook the Brisket

Seal the lid and set the valve to Sealing. Use the Pressure Cook function on high pressure for 90 minutes. This slow pressure cooking is what makes the meat tender and juicy in a fraction of the traditional cooking time. I always let my Instant Pot do a natural release for 20 minutes afterward to keep the meat moist—this step is key!

Step 3: Add the Vegetables

Carefully open the lid after the natural release and add your sliced cabbage, carrots, and halved baby potatoes. If you’re using a 6-quart pot, it’s better to add half the cabbage or remove the brisket briefly to make room—my 8-quart pot can handle everything at once without crowding. After loading the veggies, seal it up again.

Step 4: Quick Cook the Veggies

Pressure cook on high for just 3 minutes—vegetables cook fast! Once done, do a quick release by switching the valve to Venting immediately so your carrots and cabbage stay tender but not mushy. Overcooked cabbage loses that lovely texture, so don’t skip this part.

Step 5: Slice and Serve

Lift the brisket out with tongs and set it on a cutting board. Slice against the grain in thin slices—that’s how you get the tenderest bites. Plate alongside your vibrant veggies, ladle some cooking broth over everything if you like, and get ready to enjoy a soul-warming meal.

How to Serve Instant Pot Corned Beef and Cabbage Recipe

A thick piece of raw red meat with white fat streaks lies flat in the center on a white marbled surface. Around it, there are several white bowls and loose ingredients: a bowl filled with small round light brown potatoes on the top left, a bowl of cubed orange carrots on the right, a bowl of pale yellow liquid on the top right, and a bowl of sliced round potatoes on the bottom left. Below the meat, two green cabbage halves show their textured leafy layers in light and dark green shades. Three dark green bay leaves rest above the meat, and small black, white, and brown peppercorns scatter loosely near the top left. The scene looks clean and fresh, with good lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top the slices with a little fresh parsley or a sprinkle of chopped chives for color and a fresh punch. A dollop of whole-grain mustard on the side is also my favorite – the tanginess cuts through the richness perfectly. These simple touches always impress without adding fuss.

Side Dishes

This recipe stands strong as a one-pot meal, but I love serving it with some crusty bread to soak up extra juices. If you want to add more, a light green salad or steamed green beans keeps things fresh and balances the richness beautifully.

Creative Ways to Present

For festive occasions, I like creating a rustic platter by layering the sliced corned beef at the center, surrounded by the colorful carrots, potatoes, and cabbage wedges. Add some pickles or horseradish on the side to jazz it up. It always sparks conversation and feels special without added hassle.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where they stay fresh for up to 4 days. The flavors deepen overnight, which frankly makes the next day’s meal even better. Just be sure to cool everything before sealing the container.

Freezing

I usually freeze just the corned beef and cabbage broth mixture without potatoes—since potatoes get grainy when frozen. Pack leftovers in a freezer-safe container and label them; they keep well for 2-3 months. When thawed, the texture and flavor hold up surprisingly well.

Reheating

For reheating, I gently warm leftovers on the stovetop with a splash of broth or water to keep things moist. The microwave works too, but stirring halfway through helps avoid dry patches. Reheat just until warmed through so the meat stays juicy and veggies retain a bit of bite.

FAQs

Can I use a frozen corned beef brisket for this Instant Pot recipe?

Yes, you can! If your brisket is frozen, add about 15 extra minutes to the pressure cooking time to ensure it cooks fully. Just make sure to add the veggies after the meat is cooked, as in the original recipe instructions.
Is it necessary to do a natural pressure release for the corned beef?

I recommend it because it helps the meat retain moisture and stay tender. A natural release for 20 minutes is ideal. You can do a quick release if you’re short on time, but the beef may be slightly less juicy.
Can I skip the potatoes or substitute them?

Absolutely! Potatoes are optional—you can replace them with other root veggies like parsnips or omit them entirely if you prefer. Just keep in mind that some substitutes may cook faster or slower, so adjust pressure cooking times accordingly.
How do I ensure the cabbage doesn’t get mushy?

Add the cabbage after the brisket has cooked and pressure cook for only a short 3 minutes, then do a quick release immediately. This timing keeps the cabbage tender-crisp without overcooking.
Can I use the cooking liquid as a broth or soup base?

Yes, the flavorful cooking liquid is a great base for soups or to moisten sandwiches. Just skim off any excess fat before using it to keep it light.

Final Thoughts

This Instant Pot Corned Beef and Cabbage Recipe is a warm hug on a plate—easy, flavorful, and gratifying in every bite. It’s a dish I keep coming back to because it transforms a traditional, slow-cooked meal into a quick, stress-free family favorite. If you give it a try, I promise you’ll appreciate how simple it is to pull off a classic, comforting dinner that looks and tastes like you spent hours in the kitchen. Trust me, once you see how tender that brisket turns out, you’ll be hooked!

Instant Pot Corned Beef and Cabbage Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

This Instant Pot Corned Beef and Cabbage recipe offers a quick and flavorful way to prepare a classic Irish dish. Tender corned beef brisket is slow pressure-cooked with aromatic spices and then combined with hearty vegetables like carrots, potatoes, and cabbage for a complete, comforting meal ready in just over two hours.

Author: Mary
Prep Time: 5 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 5 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Instant Pot
Cuisine: Irish

Ingredients

Scale

Corned Beef and Seasonings

2 lbs corned beef brisket
6 garlic cloves
1 large onion, sliced
3 bay leaves
8 whole peppercorns
3 cups water

Vegetables

2 cups carrots, sliced
1 lb baby potatoes, halved (optional)
2 lbs head of cabbage, sliced into 6 pieces

Instructions

Prepare the Instant Pot Base: Place the corned beef brisket, garlic cloves, sliced onion, bay leaves, peppercorns, and water into a 6 or 8 quart Instant Pot. This combination forms a flavorful cooking base that infuses the meat with spices during pressure cooking.
Pressure Cook the Brisket: Securely close the lid and set the valve to Sealing. Use the Manual or Pressure Cook function on high pressure for 90 minutes to tenderize the brisket thoroughly through slow pressure cooking.
Natural Pressure Release: Allow the Instant Pot to naturally release pressure for 20 minutes after cooking ends, then turn the valve to Venting to release any remaining pressure. Alternatively, perform a full natural release for maximum moisture retention.
Add Vegetables: Open the lid carefully. Add carrots, potatoes, and cabbage on top of the brisket. For a 6-quart Instant Pot, add either half the cabbage with potatoes or the full cabbage and potatoes if you temporarily remove and replace the meat to maintain proper pressure buildup. An 8-quart Instant Pot can accommodate all vegetables at once.
Pressure Cook the Vegetables: Close the lid again, set the valve to Sealing, and pressure cook on high for 3 minutes. When cooking completes, perform a quick release immediately by turning the valve to Venting to prevent overcooking the vegetables.
Serve: Remove the brisket from the pot and slice it against the grain. Plate the sliced meat alongside the cooked vegetables and serve warm for a hearty, satisfying meal.

Notes

Storage: Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 4 days.
Freezing: Avoid freezing the potatoes as their texture deteriorates, but freezing the remaining components works well.
Refer to the full recipe post for additional tips and frequently asked questions to optimize your cooking experience.

Keywords: Instant Pot corned beef, corned beef and cabbage, pressure cooker corned beef, Irish corned beef recipe, easy corned beef dinner