Instant Pot Corned Beef and Cabbage

Growing up with a grandmother that was 100% Irish, Corned Beef and Cabbage was not just for St. Patrick’s Day!  We had Corned Beef and Cabbage a few times a year, and was always a favorite (although truth be told I didn’t start eating the cabbage until I was in college). 

In our house, Corned Beef and Cabbage was always boiled in a large pot on the stove and took up to 4 hours to make.  That also meant at least 30 minutes of cabbage stinking up the kitchen 🙁 . 

Thank goodness for the Instant Pot!  It saves about an hour from stove top cooking and even more from crockpot recipes, which can take up to eight hours.

Preparing Instant Pot Corned Beef and Cabbage

Combine onion, garlic, spice packet and water in the insert of an Instant Pot or electric pressure cooker. Place the corned beef brisket, fat side up, on a rack on top of the onions*. Pour beer over the brisket.

Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure.  The Instant Pot will take about 15 minutes to come up to pressure, so total cooking time for the brisket will be around 2 hours.

Remove corned beef and place on a dish or a cutting board, spooning a bit of the cooking liquid over the top. Cover with foil to keep warm.

Preparing Vegetables for Instant Pot Corned Beef and Cabbage

Cut a head of cabbage into quarters.  Then cut each fourth in half to create 8 thin wedges. If there are obnoxiously large chunks of the core visible, you can slice them off, but the core actually helps hold the wedges together, so don’t go too crazy!

We use small mixed potatoes (approximately 1.5 inches in diameter) in our Corned Beef and Cabbage If you don’t have small potatoes handy, you can cut red or gold potatoes into 1.5 inch wedges.

Without discarding liquid add potatoes, carrots, and cabbage wedges to your Instant Pot. Seal lid and set the unit to HIGH pressure for 3-4 minutes, depending on how soft you like your vegetables. Quick release pressure.

Serving Instant Pot Corned Beef and Cabbage

If your brisket has a significant fat cap, you can slice some of it off before serving.

Slice corned beef against the grain. Spoon a little bit of the remaining cooking liquid over the corned beef slices on your platter.  You can also use two forks to shred your corned beef, if you prefer.

Sprinkle parsley over the vegetables. Serve corned beef with whole grain mustard.

Our family prefers to serve Corned Beef and Cabbage with Kosciusko Spicy Brown Mustard.  This is our go-to family favorite, and it’s bound to be yours as soon as you try it!  Kosciusko can be hard to find in traditional grocery stores, so I always grab a few jars whenever I see it.

Instant Pot Corned Beef and Cabbage

AaronAuthorAaronDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

 1 large onion, diced
 5 cloves garlic , peeled and lightly smashed
 2 ½ cups water
 4 lbs corned beef brisket , rinsed
 spice packet, included with corned beef
 12 oz lager-style beer (nothing too bitter)
 1 lb potatoes (about 1.5 inches in diameter, or 1.5 inch wedges)
 1 head cabbage , cut into 8 wedges
 1 lb baby carrots
 1 tbsp chopped fresh parsley , for garnish
 whole grain mustard , for serving (optional)

1

Combine onion, garlic, spice packet, and water in the insert of an Instant Pot or electric pressure cooker.

2

Place the corned beef brisket, fat side up, on a rack on top of the onions. Pour beer over the brisket.

3

Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure.

4

Remove corned beef and place on a dish or a cutting board, spooning a bit of the cooking liquid over the top. Cover with foil to keep warm.

5

Add potatoes, carrots, and cabbage wedges to your Instant Pot. (Reserve remaining cooking liquid.) Seal lid and set the unit to HIGH pressure for 3-4 minutes, depending on how soft you like your vegetables. Quick release pressure.

6

Slice corned beef against the grain. Spoon a little bit of the remaining cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables. Serve corned beef with whole grain mustard.

Ingredients

 1 large onion, diced
 5 cloves garlic , peeled and lightly smashed
 2 ½ cups water
 4 lbs corned beef brisket , rinsed
 spice packet, included with corned beef
 12 oz lager-style beer (nothing too bitter)
 1 lb potatoes (about 1.5 inches in diameter, or 1.5 inch wedges)
 1 head cabbage , cut into 8 wedges
 1 lb baby carrots
 1 tbsp chopped fresh parsley , for garnish
 whole grain mustard , for serving (optional)

Directions

1

Combine onion, garlic, spice packet, and water in the insert of an Instant Pot or electric pressure cooker.

2

Place the corned beef brisket, fat side up, on a rack on top of the onions. Pour beer over the brisket.

3

Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure.

4

Remove corned beef and place on a dish or a cutting board, spooning a bit of the cooking liquid over the top. Cover with foil to keep warm.

5

Add potatoes, carrots, and cabbage wedges to your Instant Pot. (Reserve remaining cooking liquid.) Seal lid and set the unit to HIGH pressure for 3-4 minutes, depending on how soft you like your vegetables. Quick release pressure.

6

Slice corned beef against the grain. Spoon a little bit of the remaining cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables. Serve corned beef with whole grain mustard.

Instant Pot Corned Beef and Cabbage

Tips:

*I used the rack to keep the brisket off the bottom of the pot.

If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 – 6 minutes High Pressure Cooking Time for every additional 1/2 inch.

A little bit of liquid is fine, but if you release the pressure and find that too much liquid is coming out, re-seal the valve, and try releasing the remaining pressure again in another 5 minutes.

For as long as I can remember, any time we’ve had Corned Beef and Cabbage, it has been served with Kosciusko Spicy Brown Mustard.  This is our go-to family favorite, and it’s bound to be yours as soon as you try it!

Adapted from Striped Spatula. Visit her blog for more delicious recipes!

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Comments

    1. Erin,

      For 3lbs, you should cook it from 75-80 minutes. I would go with 80, because I’d rather it be a little more tender/shredable vs a little too tough.

      Let us know how you enjoy the recipe!

  1. Well… it was cooked through. I thought it was kinda dry. Haven’t made corned beef for years. Usually made it in slow cooker. Veggies were done. Perfect at 4 minutes. But, I think I’ll try another one in slow cooker to compare. Like I said, it’s been awhile. Flavor was great!, though! Thanks, Aaron!

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