insta pot corned beef and cabbage recipe

Written BySheba G Updated On
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The Best insta pot corned beef and cabbage recipe

I have been making corned beef and cabbage for years, and my family loves it. But the traditional stovetop method takes hours. That is why I started using my Instant Pot. It cuts the cooking time way down and the meat comes out incredibly tender and flavorful every time. My kids actually ask for this dish now, which is a huge win in my book. It is packed with protein and vegetables, making it a hearty and satisfying meal that feels special without a ton of effort.

Instant Pot Corned Beef and Cabbage

4.6 from 1295 votes

A quick and easy way to make classic corned beef and cabbage right in your pressure cooker. The beef is fork tender and the vegetables are perfectly cooked.

Prep Time10 mins
Cook Time90 mins
Resting Time0 mins
Total Time1 hour 40 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Corned Beef

1 (3-4 pound) corned beef brisket with spice packet
1 cup beef broth
2 cups water
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
2 bay leaves
1 teaspoon black peppercorns

For the Vegetables

1 1/2 pounds small red potatoes, halved
3 large carrots, peeled and cut into 2-inch chunks
1 small head green cabbage, cut into 6 wedges

👨‍🍳Directions

1Remove corned beef from packaging and rinse under cold water. Pat dry with paper towels.
2Place the corned beef in the Instant Pot insert. Sprinkle the spice packet, brown sugar, and apple cider vinegar over the meat. Add bay leaves and peppercorns.
3Pour beef broth and water around the meat, not directly over the top. Do not submerge the meat completely, the liquid should come about halfway up the brisket.
4Close the lid, set the valve to sealing, and pressure cook on high for 80 minutes.
5Allow the pressure to release naturally for 15 minutes, then carefully quick release any remaining pressure.
6Open the lid and transfer the corned beef to a cutting board. Tent with foil and let rest for 10 minutes.
7Add the potatoes and carrots to the cooking liquid in the pot. Close the lid, set valve to sealing, and pressure cook on high for 4 minutes.
8Quick release the pressure. Open the lid and add the cabbage wedges. Close the lid, set valve to sealing, and pressure cook on high for 2 minutes.
9Quick release the pressure. Remove vegetables with a slotted spoon to a serving platter.
10Slice the corned beef against the grain and serve with the vegetables and some of the cooking liquid as a sauce if desired.

🔧Equipment

6-quart or larger Instant Pot
Cutting board
Chef’s knife
Measuring cups and spoons
Tongs
Large bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 1800mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: For a less salty dish, you can soak the corned beef in cold water for 1 hour before cooking. You can also add a whole onion, peeled and quartered, to the pot with the meat for more flavor.

Watch Video Of How Instant Pot Corned Beef and Cabbage Works

This Instant Pot corned beef and cabbage recipe is my go to for St. Patricks Day or any time I want a comforting meal without spending all day in the kitchen. It always turns out perfectly and makes enough for a crowd, so it is perfect for family gatherings.

❓ Frequently Asked Questions About Instant Pot Corned Beef and Cabbage

1. Can I use a frozen corned beef in the Instant Pot?

Yes, you can cook a frozen corned beef. Increase the pressure cooking time to 100 minutes. You do not need to thaw it first.

2. Why is my corned beef tough?

Corned beef needs enough time to break down the connective tissue. If it is tough, it likely needs more cooking time. Make sure you are using the high pressure setting and letting it naturally release for the full 15 minutes.

3. Do I have to use the spice packet that comes with the corned beef?

No, you can make your own pickling spice blend. A typical mix includes mustard seeds, coriander seeds, allspice berries, bay leaves, and peppercorns. Use about 2 tablespoons of your own blend.

4. How do I store leftovers?

Store leftover corned beef and vegetables separately in airtight containers in the refrigerator for up to 4 days. The meat can also be frozen for up to 3 months.

5. Can I add other vegetables?

Absolutely. You can add parsnips, turnips, or celery root along with the potatoes and carrots. Just cut them into similar sized chunks.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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