Instant Pot Corned Beef and Cabbage

The classic Irish-American dish is getting a fast and easy makeover in this Instant Pot Corned Beef and Cabbage recipe! Cured corned beef brisket is pressure cooked with cabbage, potatoes, carrots, and a homemade pickling spice mix until pink and fork-tender. The quick turnaround of this traditional meal is guaranteed to not have you pinched for time this St. Patrick’s Day.

Wearing green to avoid a pinch, hunting for four-leaf clovers, dancing, singing, and drinking – at length – to the health and wealth of all your loved ones… there’s something for nearly everybody to enjoy among the many traditions of St. Patrick’s Day.

But the one thing that unites all people, Irish or not, is a love of good, hearty food. And there are few dishes heartier, or better suited to the season, than a large pot of corned beef and cabbage. 

This classic stew was popularized by Irish-American immigrants in the mid-19th century, who frequently settled in urban Jewish neighborhoods. Buying from the local kosher butchers, they adapted many traditional sausage- or pork-based dishes to kosher-friendly proteins like beef or chicken.

A thick cut of meat like beef brisket usually has to cook for several hours in a large Dutch oven on the stovetop, or in a slow cooker. But this Instant Pot Corned Beef and Cabbage recipe reduces the cooking time by more than HALF, while still letting it come out juicy and tender.

This is an extremely easy one-pot recipe to make in bulk, so it’s the perfect dish for inviting friends over, or freezing for later. To cure that traditional St. Patty’s Day hangover, you can even use the leftovers to make Corned Beef Hash or a Reuben in a Bowl.

What is Corned Beef?

Corned beef is a cut of beef brisket that has been cured with large grains of salt – or “corns” of salt – and brined for an extended period of time. This gives the dish its characteristic saltiness and tenderness, while making the most of an inexpensive cut of beef.

The process of curing is also what enables the beef to retain its bright pink color even after cooking at medium-high heat for an extended period of time.

Ingredients

To make this easy Instant Pot Corned Beef and Cabbage recipe you need:

• Corned beef brisket. Buying it already cured from the store saves a lot of time and effort, as it can be found at most butcher counters, or in a package as shown above. Aim for one weighing in at 3-4 pounds, as the brisket will shrink by roughly half as it cooks, yielding around 1 ½ pounds of meat.
• Water. Pressure cooking requires some type of liquid; the brisket should be almost completely soaked, so that it stays moist while cooking. Water is recommended, as broth makes the beef too salty, but half of the water may be swapped for a dark beer for more flavor. 
• Pickling Spice. Either homemade or store-bought pickling spice, made with black peppercorns, mustard seeds, red pepper flakes, bay leaf, and other ingredients. This gives the beef a spicy-sweet undertone that helps balance out the saltiness.
• Vinegar. Apple cider vinegar is recommended for the flavor it adds, but white wine vinegar may be substituted. The acidity helps to tenderize the meat as it cooks.
• Sugar. Sweetness balances out the tartness of the vinegar, and the salt of the beef. Honey may be used as a substitute.
• Garlic. Fresh garlic cloves are recommended for this recipe, but if unavailable, ⅛ teaspoon of garlic powder may be substituted for each clove.
• Onion. A sweet onion variety like Vidalia is recommended. It should be quartered with the root end still intact, so that it doesn’t fall apart while cooking with the beef.
• Green cabbage. One small head, or half of a large head, cut into large wedges so as to not overcook. It should be about 5 cups total.
• Potatoes. Red or Yukon Gold potatoes are recommended. These should be cut into roughly 1-inch chunks.
• Carrots. These should be peeled and cut into 1-inch pieces, about the same size as the potatoes. 

How to Cook Instant Pot Corned Beef

The basic steps for making Instant Pot Corned Beef and Cabbage are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Cook Corned Beef

Pour the water into a 6-quart Instant Pot, and whisk in the garlic, sugar, and vinegar. These ingredients will help to flavor and tenderize the meat as it cooks.

To remove any excess salt left over from the brining process, place the corned beef in a large mixing bowl and rinse it under fresh water for at least one minute. Drain the salty water, and the beef is ready to cook.

Place the corned beef into the cooking liquid with the fat facing downward, and tuck the wedges of quartered onion along the sides of the brisket.

Sprinkle the pickling spice on top of the beef, and place the lid on the Instant Pot. The spices should sit atop the beef so that it can be infused with their flavor, without them falling off into the vegetables or liquid later.

Ensure the pressure release valve is sealed, and use the manual function to turn the Instant Pot to high pressure, setting the timer for 80 minutes. 

Note: This time is recommended for a 2-inch thick corned beef brisket. If it is ½ an inch thicker, increase cooking time to 90 minutes. If it is ½ thinner, decrease cooking time to 70 minutes.

Add Cabbage and Vegetables

While the beef cooks, wash and prepare the vegetables. The potatoes should be cut into 1-inch chunks, the cabbage into 3-inch wedges, and the carrots peeled and cut into 1-2 inch pieces.

By cutting the vegetables to these sizes, and keeping them relatively uniform, they can cook evenly without turning mushy as they simmer under the pressure of the Instant Pot.

When the timer for the beef goes off, quick release the valve and wait for the pressure to release fully before taking off the lid.

Carefully remove the whole corned beef, add the vegetables to the bottom of the pot, and stir to coat them in the vinegar mixture.

Place the beef back on top of the vegetables, low enough to remain immersed in some of the liquid. This ensures that the meat not only remains moist, but continues to flavor the liquid and the vegetables as they boil.

Finish and Serve

As soon as the timer on the Instant Pot goes off, quick release the valve again and wait for the pressure to release fully before removing the lid. 

Transfer the corned beef to a cutting board, and slice it ½-1 inch thick against the grain, according to preference.

Season the vegetables with salt and pepper to taste, and serve with the meat and vegetables stacked generously together in a large bowl. Enjoy!

Meal Prep and Storage

• To Prep-Ahead: Pre-cured corned beef brisket is recommended, to save the time of preparing the meat from scratch. The onion and carrots can be cut up to 3-4 days in advance. The potatoes should be cut at most 1 day ahead, and should be submerged in cold water in the fridge to avoid spoiling. 
• To Store: Leftovers should be cooled to room temperature, and then may be refrigerated in an airtight container for up to 3-4 days.
• To Freeze: Leftovers may be stored in a freezer-friendly bag or airtight container, and frozen for up to 2-3 months.
• To Reheat: Preheat the oven to 350 degrees Fahrenheit, and place the corned beef and vegetables in a medium-sized baking dish. Add a small splash of water or leftover broth, cover the pan with aluminum foil, and reheat in the oven just until the meat is warmed through.

FAQs

Expert Tips and Tricks

• Watch the sodium. Corned beef is extremely salty, so hold off on the urge to salt the vegetables until they’ve finished simmering alongside the beef. 
• Slice against the grain. Cutting the meat against the grain helps to ensure more tender servings by severing the long strings of fiber running along the length of the meat.
• Boost the flavor. While water works well on its own, either a water-beer combo or water and a reduced-sodium beef broth can be used to add more flavor.
• Don’t take shortcuts. While the meat may come up to a safe internal temperature before 80 minutes have passed, the brisket also needs that time to tenderize properly.
• Add some zest. Serving corned beef with some Dijon mustard, whole-grain mustard, or a sour cream-based horseradish sauce in a small bowl provides a tangy contrast to the saltiness of the dish.
• Try something different. Cabbage and root vegetables are the most traditionally Irish fare, but this dish can be adapted to make a corned beef stew with tomatoes, celery, green beans, or any other ingredients.

Other Instant Pot Recipes

Cook up an entire Pressure Cooker Ham or make this delicious Instant Pot Chuck Roast.

Or you can get your veggies in with this Instant Pot Beef Stew.

More Irish Recipes

With these healthy and hearty Irish-inspired recipes, you can take a guilt-free trip to the Emerald Isle any time you like:

Corned Beef Hash

Stuffed Cabbage Rolls

Cabbage Soup

Reuben in a Bowl

Brats in the Oven

Air Fryer Corned Beef

Sautéed Cabbage

Instant Pot Cube Steaks