Instant Pot Corned Beef and Cabbage

Name: Instant Pot Corned Beef and Cabbage
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 2 h
Cuisine: Irish-American
Ingredients: 10 baby red potatoes, quartered; 4 large carrots, cut into big chunks; 1 onion, chopped; 4 cups water; 1 (4 lb) corned beef brisket, with spice packet; 6 oz beer (or more water/broth); 1/2 head cabbage, coarsely chopped

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If you want to serve up a St. Patrick’s Day dinner that tastes like you’ve been slow-cooking for hours (but actually took you less than half the time), instant pot corned beef and cabbage is the move. This pressure cooker version delivers ultra-tender brisket, potatoes, sweet carrots, and silky cabbage in a rich, savory broth. Every bite feels like a celebration—no waiting all day or hovering over the stove required!

Why You’ll Love Instant Pot Corned Beef and Cabbage

Super fast: All-day flavor in just a fraction of the time.
One-pot, hands-off: No need to monitor—your Instant Pot does all the work.
Incredible tenderness: The beef is juicy, the veggies are just right, and the flavors are classic.
No fuss: Minimal prep, easy clean-up, and foolproof results.
Crowd-pleaser: Feeds a family or makes enough for the best leftovers ever.

Ingredients for Instant Pot Corned Beef and Cabbage

Baby red potatoes, quartered
Carrots, peeled and cut into big chunks
Onion, cut into bite-sized pieces
Water
Corned beef brisket (with spice packet)
Beer (any kind; Guinness or a dry Irish stout is classic, or use more water for alcohol-free)
Cabbage, coarsely chopped

For precise amounts, check the recipe card at the end of the post.

Raw corned beef brisket, beer, onions, red potatoes, carrots, and chopped cabbage on a wooden surface. All the essentials for an easy Instant Pot dinner.

Ingredient Swaps & Tips

Broth boost: Try beef broth instead of water for extra richness.
No beer? Just use all water, or sub in broth—your corned beef will still be delicious.
More veggies: Add parsnips or celery for even more flavor.
Potato alternatives: Yukon Golds or small gold potatoes work well.
Spice packet: If missing, toss in peppercorns, bay leaves, and a pinch of mustard seed.

How to Make Instant Pot Corned Beef and Cabbage

You’ll be amazed how simple this is—let the Instant Pot do all the heavy lifting!

1. Prep the Base

Add potatoes, carrots, and onion to the bottom of the Instant Pot. Pour in water.

2. Add the Brisket

Place corned beef on top of the veggies, then pour the beer (or more water/broth) over the beef. Sprinkle the spice packet evenly over the top.

Uncooked corned beef brisket, potatoes, carrots, and onions arranged in an Instant Pot, ready for pressure cooking. Simple prep for a hearty family meal.

Pouring beer over corned beef, carrots, and potatoes in the Instant Pot. This step brings bold flavor to this fast, one-pot St. Patrick’s Day dinner.

3. Pressure Cook the Beef

Seal the lid and set the valve to sealing. Cook on high pressure for 85 minutes for a 4-lb brisket. (If yours is smaller, check at 75–80 minutes.)

4. Natural Release

Let the pressure naturally release for 15 minutes before carefully opening the valve and removing the lid.

Corned beef brisket, baby potatoes, and carrots cooking in a slow cooker with savory broth. Perfect easy dinner for St. Patrick’s Day or cozy weeknight meals.

5. Rest the Beef & Cook the Cabbage

Take the brisket out, tent with foil, and let it rest while you finish the veggies.

Add the cabbage to the pot (on top of the other veggies). Seal and cook on high pressure for 3–4 minutes (quick release after). If you like super-tender cabbage, use the full 4 minutes.

Slow cooker filled with cabbage, baby potatoes, carrots, and rich broth. A classic Irish recipe for St. Patrick’s Day, simple weeknight dinners, and hearty one-pot meals.

6. Slice & Serve

Slice the corned beef against the grain and serve with the potatoes, carrots, and cabbage. Ladle over some of that flavorful broth and enjoy every bite.

Sliced corned beef served with potatoes, carrots, and cabbage on a plate. This Instant Pot recipe is perfect for St. Patrick’s Day, weeknight dinners, and easy Irish comfort food.

Pro Tips for the BEST Instant Pot Corned Beef

Slice against the grain: Guarantees every bite is fork-tender.
Don’t skip the natural release: It keeps the beef juicy.
Rest the meat: Letting it sit before slicing makes it easier to carve and extra moist.
Taste the broth: Adjust salt/pepper if needed before serving.

Storage, Freezing & Leftovers

Fridge: Store leftovers in an airtight container up to 4 days. Beef and veggies keep best when stored separately, with some broth to keep them moist.
Freeze: Slice beef before freezing (for easy portioning), and freeze in broth for best results. Eat within 2–3 months.
Reheat: Microwave or reheat gently in a covered pot with a splash of broth.

Leftover magic:

Make Reuben sandwiches, corned beef hash, or slice thin for epic wraps.

Cooked slices of corned beef with cabbage, carrots, and potatoes in a black dish. Classic Irish comfort food made fast in the pressure cooker.

Serving Ideas

Classic: Serve with extra mustard, horseradish, or rye bread on the side.
Green twist: Add steamed green beans or a simple salad for color.
Bread basket: Irish soda bread is a must for soaking up all the broth!

Why This Recipe Feels Like a Celebration

Making instant pot corned beef and cabbage turns any meal into a party—especially when it comes together so easily. It’s comfort food at its best, perfect for St. Patrick’s Day or any time you need a warm, hearty dinner that feeds a crowd. Every forkful is a reminder that some traditions are just too good to wait all day for.

Slices of Instant Pot corned beef brisket served with cabbage, carrots, and potatoes on a white plate. Quick, classic, and perfect for busy nights or holidays.

FAQ

Can I skip the beer?

Yes—use all water or broth if you prefer not to cook with alcohol.

What’s the best cut of corned beef for this?

Flat cut or point cut both work; just trim excess fat before cooking.

Can I cook the cabbage with the meat the whole time?

No, it will be too mushy. Always add it at the end and pressure cook for just a few minutes.

Can I use frozen corned beef?

It’s best to thaw first for even cooking, but you can add extra pressure cooking time if cooking from frozen.