Our Instant Pot corned beef and cabbage is tender, juicy, and full of flavor. Potatoes, onions, and carrots make this a hearty and delicious family dinner recipe. Have this easy pressure cooker corned beef dish for St. Patrick’s day or as a Sunday dinner

Instant Pot Corned Beef and Cabbage

I can remember my mom making corned beef and cabbage when I was a kid, but to be honest, I only recently tried making this dish on my own. I don’t know what took me so long!

Since I’m totally obsessed with pressure cooking, I thought I’d experiment with making Instant Pot corned beef and cabbage. I perfected this tasty family dinner recipe just in time for St. Patrick’s Day!

What is Corned Beef?

So, what’s the deal with corned beef?

Well, corned beef is made from beef brisket. The brisket goes through a curing process using “corns” of rock salt, and a salt brine. It gives the meat a really distinct flavor that tastes great paired with cabbage, carrots, potatoes and onion.

If you’ve never tried making corned beef before, this is a great recipe for you.

If you’re interested in other beginner Instant Pot recipes, don’t miss my Instant Pot pot roast and my Instant Pot taco soup. Both are amazing.

How to Make Corned Beef in a Pressure Cooker

You’ll want to utilize the seasoning packet included in your beef brisket.

I also utilize the trivet in my Instant Pot. If you don’t have one, you can still make the dish. Just put the meat on the bottom of the pot, fatty-side down.

Here’s a quick rundown for making your Instant Pot corned beef and cabbage. It’s really not daunting at all!

Ingredients:

• 3 whole cloves garlic, peeled
• 1 small yellow onion, quartered
• 4 cups warm water
• 2-3 lb. corned beef brisket with seasoning pack
• 2 lbs. baby red potatoes, quartered
• 4 large carrots, cut in large diagonal chunks
• 1 head green cabbage, cut into small

Instructions:

1. Add water and garlic cloves to the Instant Pot. Insert your trivet in the Instant pot and place corned beef brisket on it, fatty-side down. If you don’t have a rack or trivet for your pot, place the meat on the bottom of the pot. Sprinkle the included seasoning packet over the meat.
2. Pressure cook on high for 90 minutes, with a 15 minute natural release. Remove the corned beef to a shallow baking dish to rest. Cover with foil
3. Remove the trivet from your Instant Pot, but keep your remaining liquid in the pot. Now add red potatoes, onion, carrots, and cabbage.
4. Pressure cook on high for 5 minutes (it will take some time to come to pressure).
5. While the vegetables are cooking, slice your corned beef against the grain in thin slices.
6. When your vegetables are done cooking, do a quick release and use a slotted spoon to remove vegetables to a platter along with the sliced meat. Pour some of the liquid from the pot over the meat and vegetables. Serve and enjoy!

We don’t usually do anything special to celebrate St. Patrick’s Day, but I do love making this simple Instant Pot corned beef and cabbage.

This is pressure cooker corned beef and cabbage is such a hearty dish, and I love how much flavor the corned beef has to offer.

Just a note: Even though this cut of meat seems like it might be tough when you remove it from your Instant Pot, the magic really happens when you start making those thin slices.

I like to slice my corned beef very thin (be sure to cut against the grain), and then ladle some of that delicious, garlicky juice from the pot over the meat and veggies.

I made this dish using my 6-Quart Instant Pot Duo Plus. During the vegetable phase, the pot does get very full, but it’s still under the MAX line. You should be able to make everything fit nicely. You can also certainly use your 8-Quart Instant Pot to make this dish.

I hope you love our Instant Pot corned beef and cabbage recipe. Be sure to leave a comment, and check out our tutorial video below to see exactly how to make corned beef in an Instant Pot.

Does your family do anything special for St. Patrick’s Day?

Don’t Miss These Easy Instant Pot Recipes

• Instant Pot Potato Soup
• Instant Pot Taco Soup
• Instant Pot Pot Roast
• Instant Pot White Bean Soup
• Pressure Cooker Pulled Chicken
• Pressure Cooker Chicken Orzo Soup
• Instant Pot Spaghetti

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Instant Pot Corned Beef and Cabbage

Yield: 6-8

Additional Time: 2 hours 30 minutes

Total Time: 2 hours 30 minutes

Juicy and tender corned beef paired with delicious cabbage, potatoes, onion and carrots make this a fabulous way to eat a traditional, Irish-inspired meal this St. Patrick's day or any day!

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Ingredients

• 3 whole cloves garlic, peeled
• 1 small yellow onion, quartered
• 4 cups warm water
• 2-3 lb. corned beef brisket with included seasoning packet*
• 2 lbs. baby red potatoes, quartered
• 4 large carrots, cut in large diagonal chunks
• 1 head green cabbage, cut into small wedges OR small pieces

Instructions

1. Add water and garlic cloves to the Instant Pot. Insert your trivet in the Instant pot and place corned beef brisket on it, fatty-side down. If you don’t have a rack or trivet for your pot, place the meat on the bottom of the pot. Sprinkle the included seasoning packet *(or see the notes for a homemade seasoning mix) over the meat.
2. Pressure cook on high for 90 minutes. After the time is up, allow to natural release for 15 minutes, then release any remaining pressure. Remove the corned beef to a shallow baking dish to rest. Cover with foil.
3. Remove the trivet from your Instant Pot, but keep your remaining liquid in the pot. Now add red potatoes, onion, carrots, and cabbage.
4. Pressure cook on high for 5 minutes (it will take some time to come to pressure).
5. While the vegetables are cooking, slice your corned beef against the grain in thin slices.
6. When your vegetables are done cooking, do a quick release and use a slotted spoon to remove vegetables to a platter along with the sliced meat. Pour some of the liquid from the pot over the meat and vegetables. Serve and enjoy!

Notes

1. I used a 6-quart Instant Pot for this recipe. You will not want to use a pot any smaller than this.
2. My husband and I prefer cutting the cabbage into about 6 small wedges, but our kids prefer this dish when I cut the cabbage up into smaller pieces. Tastes great either way! :)
3. If you don't have a seasoning packet, you can mix the following and sprinkle on top: 1 tsp black peppercorns, 1/2 tsp mustard seeds, 1 tsp coriander seeds, 2 bay leaves crushed, 1/4 tsp crushed red pepper, 1/2 tsp garlic powder, 1/2 teaspoon ground ginger.