Instant Pot Corned Beef and Cabbage

Let’s Talk Corned Beef: Why I Make This Dish (And Sometimes Mess It Up)

Okay, so you know those meals that just smell like home? For me, corned beef and cabbage is it. I remember my dad making it every year, always starting with, “Don’t peek in the pot!” Of course, we always peeked. Now, with the Instant Pot, I can get all that cozy goodness (plus a bit less nagging for patience). I make this when I want dinner to feel like a hug in a bowl, or when it’s cold enough outside for my toes to go numb. And let’s be real—I love any excuse to buy a big hunk of brisket.

But full disclosure: the first time I tried this in the Instant Pot, I accidentally set it to ‘rice’ instead of pressure cook. Let’s just say, it was a little… chewy. Anyway, if you’ve ever burnt a batch or boiled cabbage into oblivion, believe me, you’re in good company here.

Why I Keep Coming Back to This (Even When I Swear Off Cabbage)

I make this when I’m in the mood for something hearty but don’t want to babysit a simmering pot all afternoon (which, let’s face it, is most days). My family goes crazy for this because the meat turns out melt-in-your-mouth tender (not always guaranteed with stovetop corned beef, if you ask me). Plus there’s always enough for leftovers—well, unless my brother’s around. (Oh, and I can sneak in extra veggies without anyone whining.)

If you’re the kind of person who dreads that sulfur-y cabbage smell, I get it. I used to, too. But with the Instant Pot, it’s actually more mellow—I swear. And if you kinda hate slicing onions, use the pre-chopped stuff, I won’t tell.

What You’ll Need (And What I’ve Substituted in a Pinch)

• 1 (3–4 lb) corned beef brisket, plus spice packet (I’ve used flat cut, but point cut is fattier and juicier; either is fine)
• 4 cups water or beef broth (if you like it richer—sometimes I mix half and half, or even toss in a splash of Guinness for fun)
• 1 onion, quartered (I’ve used sweet onions, yellow, or once even a shallot when I ran out—tasted fine!)
• 3–4 carrots, cut in chunks (baby carrots are okay if you can’t be bothered to peel)
• 1–1.5 lb potatoes (red, Yukon Gold, or even russet—chop into big chunks; I sometimes just use whatever’s sprouting in my pantry)
• 1 small head green cabbage, cut into wedges (or savoy, if you’re feeling fancy. My granny swore by white cabbage though…)
• 2–3 cloves garlic, smashed (or a good squirt of garlic paste if you’re in a hurry)
• Optional: A bay leaf, 8–10 peppercorns, a little brown sugar (if you like a hint of sweetness—it’s controversial, I know)

How I Make It (With Occasional Detours and Taste Tests)

1. Pop the brisket into your Instant Pot, fat side up. Sprinkle in the spice packet (and pat yourself on the back if you didn’t lose it in the fridge somewhere).
2. Add the water or broth, then toss in the onions, garlic, and any extras like bay leaf or peppercorns. Sometimes I toss the carrots in now, but honestly, they’re a bit mushier if you do—I’d wait.
3. Lock the lid, set the valve to sealing. Cook on high pressure for 85–90 minutes (longer for a bigger brisket. I once tried doing just an hour and… let’s just say, bring your jaw muscles).
4. When it’s done, let the pressure release naturally for 15 minutes or so. This is when I usually sneak a taste of the broth—it’s magic. Then do a quick release for any steam left.
5. Take out the brisket and wrap it in foil or stick it on a plate, cover it, let it rest. Skim some fat off the top of the broth if you want to be virtuous, or just leave it for flavor (guess which I do).
6. Add the potatoes and carrots to the pot. Nestle the cabbage wedges on top. Put the lid back on; pressure cook for 4–5 minutes (not longer—learned that the hard way). Quick release.
7. Slice the brisket against the grain—this is important, otherwise it’ll be stringy (ask me how I know). Pile everything on a platter and spoon some of that glorious broth over the top. Voilà!

Notes from the School of Hard Knocks

• The first time I did this, I didn’t let the brisket rest and it was weirdly tough. So yeah, resting the meat actually makes a difference.
• If you use Guinness or beer, it can make the broth a bit bitter if you overdo it. Actually, I find just a splash is best.
• I always think I’ll want extra cabbage, but somehow the potatoes are the real star.

Experiments (What Worked and What Definitely Didn’t)

One time I tried adding parsnips and, maybe it’s just me, but it was a bit too “rooty”—my family was not amused. Swapped half the cabbage for kale once, which was all right, but not quite the same. I did throw in a handful of chopped fresh dill once and it was lovely! If you want it spicy, a pinch of chili flakes works too. Oh, and I saw someone on Serious Eats add horseradish to the broth, which I’m 50-50 on.

What Equipment (And What If You Don’t Have It?)

• Instant Pot (mine’s a 6-quart, but honestly if you’ve got a stovetop pressure cooker, that works too—just adjust your times!)
• A good, sharp knife for slicing the brisket. I use whatever’s clean, but a serrated bread knife actually works in a pinch (don’t judge!)
• A big slotted spoon. Or, just a regular spoon and a bit of patience.

How to Store Leftovers (Though They Rarely Stick Around)

Seal any leftovers in a container in the fridge—they’ll keep for about 3 days. But honestly, in my house, it never lasts more than a day! I think it tastes even better the next day, especially in a sandwich. You can freeze the brisket, but the veggies turn a bit mushy (not my fave, but still edible).

How I Serve It (And Who Gets the End Piece)

I like to ladle the broth over everything and serve it with crusty bread or Irish soda bread (here’s a solid recipe from King Arthur Baking). Sometimes, I’ll put out a little dish of spicy mustard or even homemade horseradish sauce. Family tradition is to fight (nicely) over who gets the end piece of brisket—it’s the best for sandwiches.

Pro Tips I Learned the Hard Way

• Don’t rush the natural pressure release. I once tried quick-releasing right away and my meat was, well, let’s just call it “assertively chewy.” Not ideal.
• Taste your broth before adding veggies—if it needs salt, add it now. Otherwise, somehow it all ends up bland-ish.
• If your cabbage looks a bit pale or sad at first, don’t worry; it’ll perk up once it sits in the broth for a few minutes.

Real Questions I’ve Actually Gotten (And Honest Answers)

• Can I use pre-cooked corned beef? You could, but it really won’t absorb much flavor from the broth—so I wouldn’t bother.
• What if I don’t have a spice packet? Toss in some mustard seeds, peppercorns, a bay leaf, and a little coriander if you have it. Actually, I find it works even better if you crush them a bit.
• How do I keep the veggies form turning to mush? Add them after cooking the meat, not before (learned that the hard way).
• Do I need to peel the potatoes? Nope—unless you hate the skins, then go for it. I’m lazy, so I don’t.
• Is it really better in the Instant Pot? For me, yes! Faster and more forgiving. But my aunt still swears by the stovetop, so, you know, traditions die hard.
• Can I double the recipe? Only if your pot is huge. Otherwise, you’ll be cleaning beef juice off your cabinets for a week (don’t ask how I know).

Well, that’s my (sometimes meandering) take on Instant Pot Corned Beef and Cabbage. If you try it, let me know how it goes—or if you discover a secret ingredient, I’m all ears! Oh, and if you’ve got leftover cabbage, try sautéing it with a little bacon and apple cider vinegar. Not part of the recipe, but it’s a winner on its own.

★★★★★ 4.60 from 186 ratings

Instant Pot Corned Beef and Cabbage

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A classic Irish-American dish made easy in the Instant Pot. Tender corned beef brisket is cooked with cabbage, potatoes, and carrots for a hearty, flavorful meal perfect for St. Patrick’s Day or any family dinner.

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Ingredients

• 3 pounds corned beef brisket with spice packet
• 4 cups water
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 pound baby potatoes, halved
• 4 large carrots, peeled and cut into chunks
• 1 small head green cabbage, cut into wedges
• 2 tablespoons Dijon mustard (optional, for serving)
• Salt and black pepper, to taste

Instructions

1. 1
   Place the corned beef brisket in the Instant Pot, fat side up. Sprinkle the included spice packet over the meat.
2. 2
   Add water, onion, and garlic to the pot. Secure the lid and set the valve to sealing.
3. 3
   Pressure cook on high for 85 minutes. Allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
4. 4
   Remove the corned beef and set aside, covered with foil to rest. Add potatoes, carrots, and cabbage to the broth in the Instant Pot.
5. 5
   Seal the lid and pressure cook on high for 4 minutes. Quick release the pressure.
6. 6
   Slice the corned beef against the grain and serve with the cooked vegetables. Serve with Dijon mustard if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520 caloriescal

Protein: 38gg

Fat: 28gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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