Instant Pot Corned Beef and Cabbage is sure to be the shining star of your St. Patrick’s Day menu. Your pressure cooker or Instant Pot is the easiest and fastest way to make tender and juicy corned beef and cabbage.
This easy Corned Beef and Cabbage recipe is about to turn everything you thought you knew about corned beef on its head.
First of all, this Instant Pot recipe is fast! While slow-cooked corned beef has to cook all day, this pressure cooker corned beef cook time is 90 minutes. And the best part is that most of the time is totally hands-off, thanks to your pressure cooker!
☘️ Get ready to embrace this wonderful classic Irish meal just in time to celebrate St. Patrick’s Day. ☘️
Update: Since first posting this recipe years ago, I’ve made this dish countless times. This post has been updated to answer common reader questions about making corned beef and cabbage and a video so you can see for yourself how easy it really is. Enjoy!
What Is Corned Beef?
Let’s start with the basics: what exactly is corned beef? No, it doesn’t have anything to do with corn. Rather, corned beef is a brisket cured with salt to make it into corned beef.
(“Corn” refers to the large “corns” of rock salt traditionally used to cure the meat. This curing process keeps the meat perfectly moist and gives it a signature pink color.)
Growing up, I avoided corned beef altogether—for some reason, I was expecting rubbery canned meats, rather than the tender and juicy brisket it actually is.
Even my picky eater daughter was shocked by how flavorful and delicious this Instant Pot Corned Beef turned out!
How to Choose the Right Cut of Meat?
For this Instant Pot Corned Beef and Cabbage recipe, look for flat cut corned beef brisket. This is usually a fairly uniform, flat piece of meat that will cook more evenly than point cut brisket.
Flat cut brisket also makes a nicer presentation than point cut brisket. Plus, the layer of fat on the bottom of the cut melts in the pressure cooker to create silky and flavorful juices for this dish.
💡 For best results, start with meat that’s a uniform thickness. This ensures that your meat will cook fully and evenly in the pressure cooker.
If you end up with a portion of meat that’s too large for your pressure cooker, simply slice the brisket in half or smaller pieces and arrange it as best you can inside the bowl. Don’t squish the meat inside.
How to Make Corned Beef and Cabbage in ANY Brand of Electric Pressure Cooker
- Start by rinsing your cut of beef in cold water. This removes any excess salt from curing.
- Next, combine the seasoning, onion, and garlic in your pressure cooking pot. Arrange the meat on the wire rack above the aromatics. (Note: the rack is not necessary, but it makes removing the meat a bit easier.)
- Then pour in a quart of beef broth. The broth should come at least halfway up the sides of the meat in your pot.
- Now, simply seal the lid and cook on High Pressure for 90 minutes. After a 10 minute natural pressure release, you can switch the lever to do a quick release. When you remove the lid, be prepared for a fantastic release of delicious smelling steam.
- Carefully transfer the meat to a resting area while you cook the potatoes, carrots and cabbage. The veggies have a 3 minutes cook time in the pressure cooker, so you won’t have too wait long.
It’s important to cook the vegetables after the meat is finished because 90 minutes in a pressure cooker will turn your delicate potatoes and carrots to total mush.
This way, we get to use the flavorful cooking liquid from the beef to cook the veggies, which take on all of that tasty flavor without getting overcooked.
Do I Use the Corned Beef Seasoning Packet?
The key is to use the seasoning packet that may come with your cut of brisket.
If your brisket didn’t come with a spice packet, choose a flavorful blend of pickling spices. McCormick makes a great all-around pickling spice blend that you can find at most grocery stores.
Or you can make your own seasoning with this recipe. You may already have all of the spices on hand!
How To Serve Instant Pot Corned Beef and Cabbage
After your meat has rested and the veggies are cooked to perfection, it’s time to serve your stunning Pressure Cooker Corned Beef and Cabbage.
To cut the meat, slice across the grain by positioning your knife perpendicular to the natural grain you can see in the muscle of the brisket.
Gingerly slice thin cuts of corned beef. Serve them alongside the tender and flavorful potatoes, carrots, and cabbage for a hearty, yet so easy, Irish meal.
☘️ This meal completes itself as a wonderful St. Patrick’s Day dinner. Serve it with a side of Irish Soda Bread and pour yourself and your guests a glass of Guinness to get in full spirit! ☘️
Try one of these delightful St. Patrick’s Day desserts:
☘️ St. Patrick’s Day Rice Krispies Treats make a fun, quick, green-and-white dessert.
☘️ For something a little more decadent, try these adorable Boston Cream Cupcakes.
☘️ Or, for a cooler dessert option, make this two-ingredient Mint Chocolate Chip Ice Cream Pie.
How to Store & Use Leftover Corned Beef and Cabbage
If this recipe makes a little too much corned beef and cabbage for your needs, you’re in luck. Corned beef makes delicious leftovers!
Store the corned beef and cabbage in an airtight container in the fridge for 3 to 4 days.
For an awesome breakfast, you can also use leftover corned beef to replace some of the sausage and ham in our Instant Pot Meat Lover’s Quiche.
Or, try one of these fantastic corned beef recipes:
- Corned Beef Sliders from That Skinny Chick Can Bake
- Instant Pot Reuben Frittata from Tidbits-Marci
- Corned Beef Hash from Spend with Pennies
- 3 pound flat cut corned beef brisket with seasoning packet
- 4 cups of beef broth
- 1 large onion, quartered
- 8 cloves of garlic
- 6 medium red potatoes, quartered
- 3 large carrots, cut into 2-inch pieces
- 1 small cabbage, cut into 6 wedges
- Rinse the corned beef under cold water to remove excess salt and gel.
- Combine the seasoning packet, onion, and garlic in the pressure cooking pot. Put a metal rack in the bottom of the pressure cooking pot, place corned beef on the rack. and pour the beef stock on top.
- Lock the lid in place. Select High Pressure and 90 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the cooked corned beef from the pressure cooking pot to a platter or cutting board. Slice meat across the grain and cover with aluminum foil until ready to serve. Remove the rack from the cooking pot.
- Add the potatoes, carrots, and cabbage to the broth in the cooking pot. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
- Check the potatoes with a fork. If you would like them cooked more tender, select Sauté and simmer, stirring occasionally, until they reach your desired tenderness.
- Remove the carrots, cabbage, and potatoes from the pressure cooking pot to the serving platter.
- If desired, strain the juices remaining in the pot, skim off the fat, and transfer to a gravy boat or bowl to ladle on top of the meat.
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Amount Per Serving: Calories: 415Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 739mgCarbohydrates: 41gFiber: 6gSugar: 5gProtein: 29g
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