Instant Pot Corned Beef and Cabbage is easy to make, tender, and delicious!

The Instant Pot cooks an entire corned beef and cabbage dinner in a fraction of the time (and all in one pot)!

Not only is corned beef brisket a star on St. Patrick’s Day, but it makes for a hearty entrée all year round, especially on chilly winter days!

corned beef on a plate with vegetables and an instant pot in the background

Why We Love Cooking in the Instant Pot

For years I’ve made corned beef in a crockpot and while tender and delicious, it takes all day long. This Instant Pot recipe has easy prep and quicker cooking!

  • Everything from searing to cooking can be done in just one pot (less mess, less dishes!).
  • Tougher cuts (like a corned beef brisket) become melt in your mouth tender.
  • Meat cooks in a fraction of the time.
  • An instant pot is easy to use.

ingredients for making instant pot corned beef

How to Make Instant Pot Corned Beef

This simple favorite is ready in a few simple steps! Using baby white and red potatoes means no peeling or chopping! Cut cabbage wedges or 2-inch chunks.

This recipe works well with a flat cut brisket.

  1. Combine beer, beef broth, onion, and garlic in the pressure cooker (per recipe below).
  2. Add the trivet and place the corned beef on top with the seasoning packet.
  3. Cook on high and release pressure. Rest the corned beef while the veggies cook.
  4. Discard all but one cup of liquid and add the cabbage, potatoes, and carrots. Cook on high for 5 minutes, then quick release the pressure.

Remove corned beef and place it on a cutting board. Slice across the grain and serve on top of the vegetables.

How Long to Cook Instant Pot Corned Beef I find 90 minutes is perfect for thawed corned beef about 2-3lbs (or even slightly larger).

No Seasoning Packet (what spice packet)!? Corned beef often comes with a spice packet to be added during cooking. If you don’t see a spice packet, sometimes the spices are already in the beef and the packet is  not separate.  A corned beef spice packet can be substituted with about 1-2 tablespoons of pickling spices.

raw corned beef in an instant pot

TIP Resting the corned beef redistributes the juices keeping the meat tender. It’s okay to use frozen corned beef brisket, but remember to increase the cooking time. Since the cabbage, potatoes, and carrots are cooked while the corned beef rests, there is no risk of them overcooking!

The Best Beer To Use for Corned Beef in the Instant Pot

Use the beer you like to drink!  Some darker beers can produce a bit of a bitter flavor in the cooking liquid but truly flavor the beef and veggies beautifully. I’d suggest a dark beer like Guinness or Irish Stout for a truly savory flavor. If you simply don’t have any on hand, then use broth and a spoonful of brown sugar.

vegetables in an instant pot

Serve With…

Since corned beef is a full meal deal on its own, keep the sides fairly simple. But definitely make some bread to soak up those delicious juices!

Leftover Corned Beef Sandwiches

Next to meatloaf, nothing is better than a corned beef sandwich. Pile it high on two slices of rye bread, add a little sauerkraut and stone-ground mustard and you’ve got yourself a Reuben! Don’t forget the swiss cheese! Enjoy!

Must-Try Corned Beef Recipes

corned beef on a plate with vegetables and an instant pot in the background
4.91 from 31 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Instant Pot Corned Beef

This recipe makes for a hearty entrée all year round, especially on those chilly winter days!
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings


  • 2 cups water or broth
  • 6 ounces beer
  • 6 ounces beef broth
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2-3 pound corned beef brisket with spice packet
  • 1 pound baby potatoes
  • 3 cups cabbage chopped
  • 3 carrots chopped


  • Combine water, beer, broth, onion, and garlic in a 6QT Instant Pot.
  • Add the trivet and add the corned beef brisket with the *spice mixture (if yours doesn't have a spice mixture, see note).
  • Cook on high pressure for 90 minutes. Once done, release pressure and remove brisket, tent with foil to rest.
  • Leave about 1 cup liquid in the Instant Pot. Add cabbage, potatoes and carrots. Set to high pressure for 5 minutes.
  • Quick-release pressure. Remove vegetables to a serving plate with a slotted spoon. Top with butter or sauce from the Instant Pot.
  • Slice corned beef across the grain and serve with vegetables.



Corned beef often comes with a spice packet to be added during cooking. If you don't see a spice packet, sometimes the spices are already in the beef and the packet is not separate. A corned beef spice packet can be substituted with about 1 tablespoon or so of pickling spices.
You can use all broth or all beer with the water. Darker beers can produce a slightly bitter flavor depending on the type/brand.
I prefer baby potatoes because they hold their shape and don't require peeling/chopping but you can use any potatoes. Russet potatoes will need to be peeled. Baby carrots will work in this recipe.
4.91 from 31 votes

Nutrition Information

Calories: 416 | Carbohydrates: 23g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 1880mg | Potassium: 984mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5130IU | Vitamin C: 73mg | Calcium: 58mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Entree, Instant Pot, Main Course
Cuisine American, Irish

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

plated Instant Pot Corned Beef with potatoes and a title
close up of Instant Pot Corned Beef with writing
adding ingredients to instant pot to make Instant Pot Corned Beef with a title
ingredients to make Instant Pot Corned Beef and plated dish with writing


, , , ,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating


    1. Hi Sandra, you may need to add a few extra minutes for a corned beef of that size but we have never tried so I can’t say for sure.

  1. I made this last year and ready for this year. Very good. Gave the recipe to my son who liked it also.
    I really enjoy your email recipes. I use so many of them
    Thank you
    Linda5 stars

  2. Does it matter what cut of corned beef is used? Point is less expensive but I wondered if it might be tough?

  3. Can you use regular potatoes cut in small pieces? Also, can you use baby carrots instead? If so, how many would you recommend? I love all of your recipes so I’m sure this will be great as well!

  4. We love corned beef…but this one just doesn’t meet the standard. I use my Instant pot constantly so I know the ins-and-outs procedure wise. I don’t know if this was an old cow or what happened but even giving it two stars was a stretch. I’m sorry :-(2 stars

  5. I made this yesterday for St Patrick’s day dinner. I wasn’t sure I was going to like it because after the meat was cooked but before the veggies were added to the pot I tasted the broth and it had a slightly bitter taste – I imagine due to the beer. I really dislike bitter and was afraid the veggies would pick up that taste. I should not have worried. The whole thing was delicious. I normally don’t have beer in the house so next time I will probably skip the beer and just use beef broth. All the recipes I’ve tried from your website have been spot on. Thanks for another great recipe!5 stars

  6. Hi Holly,
    Tried this recipe tonight. Came out good but I believe the 90 minute cooking time is too long for a 2.7 lbs. Vienna Beef corned beef lean round cut. I actually lowered the time to 15 minutes and the meat was really soft to almost crumbling. Used 50% less sodium beef broth.

    1. I haven’t tried doubling this recipe Tracy, so can’t say for sure how it would work. It may take extra cook time. Let us know how it works if you try it!

  7. Hi Holly
    Just made the corned beef tonight and it was delicious. I have a son who is an excellent cook and he was very impressed. I used all broth.
    Glad I bought two briskets as we will have this again5 stars

  8. Are you saying do a quick release when the roast is done? Isn’t that against all recommendations for most all meats? You mention quick release with the vegetables and only say release the pressure. The only recipe I have seen not calling for NPR.

    1. Yes Jack, in this recipe, we do quick release after the roast as well as after the vegetables. Enjoy!

  9. This was very very good. Meat was cooked perfect. I had 3.5 lb. flat cut corn beef and left that good fat cap on. Used Miller Lite beer and unsalted beef broth. I did not rinse the corn beef. Only thing is that the cabbage was very mushy. Next time I’d leave it in wedges instead of cut up. Broth was very flavorful and great over everything!5 stars

    1. This was SO good!!! I cooked for 55 minutes in the instant pot instead of the 90 for 1.9 lb and it was so tender! Delicious, will make this again. Thank you!!5 stars