Corned Beef and Cabbage
By :Amy Jacky
Print Recipe
Make this Easy Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.
Votes: 34
Rating: 4.71
Rate this recipe!
Course Main Course
Cuisine Irish
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Cabbage, Corned Beef
Prep Time 5 minutes
Cook Time 115 minutes
Servings
4-6 servings
Ingredients
  • 2 pounds corned beef 1.5 inches in thickness
  • 4 cups Water cold
  • 1 medium onion quartered
  • 4 garlic cloves crushed
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon black peppercorns whole
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon allspice whole
  • 3 cloves whole
  • 3 bay leaves
  • 1/2 teaspoon Ginger ground, optional
  • 6 carrots peeled, cut to 2.5 inches length
  • 4 red potatoes quartered
  • 1 cabbage cut into 8 wedges
Course Main Course
Cuisine Irish
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Cabbage, Corned Beef
Prep Time 5 minutes
Cook Time 115 minutes
Servings
4-6 servings
Ingredients
  • 2 pounds corned beef 1.5 inches in thickness
  • 4 cups Water cold
  • 1 medium onion quartered
  • 4 garlic cloves crushed
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon black peppercorns whole
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon allspice whole
  • 3 cloves whole
  • 3 bay leaves
  • 1/2 teaspoon Ginger ground, optional
  • 6 carrots peeled, cut to 2.5 inches length
  • 4 red potatoes quartered
  • 1 cabbage cut into 8 wedges
Votes: 34
Rating: 4.71
Rate this recipe!
Instructions
  1. Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
  2. Add rinsed corned beef, quartered onion, crushed garlic cloves, pickling spices seasoning, and 4 cups of cold water into the Instant Pot.
  3. Close lid and pressure cook on Manual at High Pressure for 70 minutes followed by Natural Release for about 15 minutes. If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
  4. While the pressure cooker is natural releasing, prepare the vegetables as described.
  5. Set aside cooked corned beef and 3 cups of the hot liquid in a large serving bowl. There should be about 1 1/2 to 2 cups of liquid left in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.
  6. Close lid and pressure cook on Manual at High Pressure for 2 – 3 minutes, followed by a Quick Release. Open the lid carefully.
  7. On a chopping board, cut Corned Beef against the grain into 1/8 inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy!
Recipe Notes

31 replies
  1. BeeCee
    BeeCee says:

    I used only 650g (1.5 lbs) piece of corned beef and the times were still good. I do wonder what the extra three cloves of garlic are for? Also being new to Instant Pot, i didnt appreciate the warm up times until the timed pressure cooking started and the meal took a lot longer to prepare than i planned. That all said, the meat was so tender and fell apart, its seasoning yummy. My 4yo loved it. I served it with a white onion gravy.

  2. BarneyWhitmore
    BarneyWhitmore says:

    This recipe is awesome!! So easy and so delicious!! This one is now part of the regular rotation!!

  3. DharmaSnow
    DharmaSnow says:

    It Turned out very tender, was easy to make. The vegs were perfectly cooked.
    I would use beef broth next time instead of water for more flavor as it was a bit bland. We also added alot of salt & black pepper as it was so bland.
    Over all, its a very good Recipe. All enjoyed!
    Also, keep in mind the corned beef shrinks diwm ALOT, so id use a larger roast next time also. Will definitely make again!

  4. MaiainHenderson
    MaiainHenderson says:

    》This meal was by far the BEST Corned Beef & Cabbage I’ve ever made! The meat was exceptionally tender!
    》I substituted 2c beer for half the water which added nice flavor. I don’t recommend using beef broth as resulting broth is already plenty salty. Try beer.
    》After removing meat I strained broth and returned 2c to I.P. before adding veggies.

  5. Welderup85@gmail.com
    Welderup85@gmail.com says:

    Really good and pretty easy too. Just needs a lot of salt! Other than that pretty dang good!

  6. Ronaldwmcole@sbcglobal.net
    Ronaldwmcole@sbcglobal.net says:

    The frozen solid chunk of corned beef weighed 4.25 lbs. Per IP recommendation, I cooked it at high pressure for 100 mins. I poured in 12 cups of water to nearly cover the meat to the 2/3 fill line and added in the peppercorns. Including pressure reaching time, cooking time and natural release time, it took about 3 hours to completely cook. Will add mustard and brown sugar and bake in oven for around 30 mins. at 350 F and covered with foil. (In slowcooker, this would take at least 6 hrs thawed)

  7. Koe
    Koe says:

    This is the best corned beef recipe! The only change I made was to pressure cook the corned beef for 80 minutes instead of 70 because it was not yet fork tender.

  8. Farrel Lewis
    Farrel Lewis says:

    I made this last night for dinner, without the potatoes and carrots (I had another veggie I wanted to make). The recipe was excellent! Not only was the beef very tender, but it didn’t shred or fall apart and sliced up nicely. This is by far the quickest and best way to cook corned beef. My husband said it was he best he had ever eaten. I love your recipes.

  9. bjelleybean
    bjelleybean says:

    Perfect flat cut corned beef with almost no effort. The most sliceable brisket I’ve had in ages. Followed directions as listed. Very good – this one is going into the winter meal rotation.

  10. SallieAnn
    SallieAnn says:

    Best corned beef I’ve ever made. It was deliciously tender. It was also my first time using my pressure cooker. Very easy!

  11. NancyAjijic
    NancyAjijic says:

    The flavors were excellent, but at 5000ft+ the times were off by quite a bit. The corned beef was not really tender at only 70 minutes. I attribute this to the elevation, and also to the fact that Mexico (where I live) doesn’t produce fatty animals. I will try again with different times and report back. As I said, the flavors were great. Vegies also done just right. Gonna work on times for more tender meat results.

  12. Instant Pot
    Instant Pot says:

    Hi NancyAjijic,

    For elevations over 2000 feet above sea-level you will need to adjust the cooking time. For every 1000 feet above 2000 feet, the cook time will need to be 5% more than the recipe states. For 5000 + elevation you will need to add 15% more time. For this recipes it would be 81 minutes instead of the 70 mentioned.

  13. Cbuckley81
    Cbuckley81 says:

    This was my first instant pot and i loved it. The meat came out so tender as well as the vegetables. Very easy and will make it again.

  14. Linguolizzard
    Linguolizzard says:

    I made thisnpretty much exactly to specifications with the exception of a 3.3 lbs brisket and 8 baby potatoes instead of 4 regular reds. I also added a little extra of all the spices to sccomodate for the extra meat. Came out just like a childhood memory. Im not sure what the other reviews were talking about, I didnt think it came out bland and was pleanty salty. Family loved it as well. This will be in rotation.

  15. Batmom
    Batmom says:

    This was lovely. Used chicken stock instead of water, but the spices were spot on. Absolutely will make again. Thanks!

  16. Marion
    Marion says:

    Looks great.. but I have a question. Why do you bothervto pat the corned beef dry if you are just going to pour 4 cups of water over it?

  17. Katie
    Katie says:

    For anyone using the Instant pot mini duo this might help? I found a 2.7lb point cut of corned beef, cut it in half, added all ingredients on the list above and filled with water to the 2/3 fill line. 70min was not enough after tasting it, we did an additional 25 minutes of pressure cooking and it was perfect. I followed with the veggies for 8 min after taking the corned beef out.

  18. Edgarlor
    Edgarlor says:

    I have never made corned beef & cabbage before. This recipe was easy and the corned beef came out delicious!!!

    Thanks so much

  19. DownsFamily
    DownsFamily says:

    My husband & I really enjoyed this meal.
    I did cook it on meat/stew setting on more & pressure high for 70 minutes.
    I would recommend wrapping meat in foil to keep warm while veggies cook as the insta pot has to build pressure again & took longer than I thought.

  20. Klmorales79
    Klmorales79 says:

    I doubled the amount of cloves and added 2 extra garlic cloves to the recipe. I used 3 cups of chicken broth with 1 cup of water. I used 3lbs of meat instead of 2 and cooked it for 80 minutes. It came out fabulous. This is the best tasting corned beef and cabbage I have ever had.

  21. Eclair180
    Eclair180 says:

    FYI I made it and even with 4 cups of water it started to burn
    Next one I put the rack in and it cooked perfect
    I’ve used regular pressure cookers and they all say to use the rack with meat. Other recipes for corned beefon the internet call for the rack also.
    Just thought I’d pass this info along

  22. TDBear_19
    TDBear_19 says:

    Made this for my office potluck and it was a huge hit! I used spice package that came from the corned beef, but it worked out well. Veg were a little bland but a dash of salt cured that. Easy and tasty meal!!!!

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