Instant Pot Corned Beef

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Instant Pot Corned Beef and Cabbage is easy to make, tender and delicious! The Instant Pot makes this meal 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 these chilly winter days!

Instant Pot Corned Beef on a plate with veggies

For years I’ve made corned beef in a crockpot and while tender and delicious, it takes all day long. Enter the Instant Pot… quick and easy prep and even quicker and easier cooking!

Ingredients for Instant Pot Corned Beef on a baking sheet

How to Make Instant Pot Corned Beef

This simple favorite is ready in a few simple steps!

  1. Combine liquids, onion, and garlic in the instant pot (per recipe below).
  2. Add trivet and place the corned beef on top with the spice 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 Corned Beef I find 90 minutes is perfect for thawed corned beef about 2-3lbs (or even slightly larger).

Veggies in the instant pot for Instant Pot Corned Beef

TIP Resting the corned beef redistributes the juices keeping the meat tender.

It’s okay to use frozen corned beef brisket, but remember you ‘ll need 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

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.

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

Instant Pot Corned Beef on a plate with veggies
4.82 from 16 votes
Review Recipe

Instant Pot Corned Beef

Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings 6 servings
Author Holly Nilsson
This recipe makes for a hearty entrée all-year-round, especially on these chilly winter days!

Equipment

Ingredients

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

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Instructions

  • 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 place with a slotted spoon. Top with butter or sauce from the Instant Pot.
  • Slice corned beef across the grain and serve with vegetables.

Recipe Notes

Spice mixture can be replaced with 1 tablespoon pickling spices.
Darker beers can produce a slightly bitter flavor depending on the type/brand.

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.)

Keyword Instant Pot corned beef
Course Beef, Main Course
Cuisine Irish
Instant Pot Corned Beef on a plate with writing
Instant Pot Corned Beef with a title
Instant Pot Corned Beef on a serving plate with veggies and an instant pot with writing
About the author

Holly

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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!

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Recipe Rating




Comments

  1. 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!

  2. 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

  3. 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

  4. 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!

  5. 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

  6. 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!

  7. 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