If you’re craving a hearty, comforting meal that comes together surprisingly fast, you’re going to flip for this Instant Pot Corned Beef and Cabbage Recipe. I absolutely love how tender the beef turns out and how all the veggies soak up those beautiful, savory flavors — plus, the Instant Pot cuts down the traditional cooking time dramatically. Stick with me because I’m sharing everything you need to know so you can nail this classic dish every time and maybe even impress a few guests along the way.
Why You’ll Love This Recipe
- Fast & Easy: The Instant Pot slashes traditional cooking time without sacrificing rich, slow-cooked flavor.
- Perfectly Tender Beef: Pressure cooking guarantees that juicy, fall-apart corned beef you’re dreaming of.
- All-in-One Meal: Cook your beef and veggies together, making dinner a breeze and cleanup minimal.
- Family Favorite: This classic comfort food always earns rave reviews at my dinners — yours will too!
Ingredients You’ll Need
The ingredients for this Instant Pot Corned Beef and Cabbage Recipe are pretty straightforward, which I love because they come together so effortlessly. Each item plays a role in building flavor and tender textures, and selecting fresh veggies really makes a difference.
- Corned beef brisket: Look for a 2-pound piece for easy portion control; brisket gives you that buttery, melt-in-your-mouth texture.
- Garlic cloves: Whole cloves add a gentle aroma without overpowering the dish.
- Large onion: Sliced onion melts into the broth infusing sweetness and depth.
- Bay leaves: These add subtle earthiness that rounds out the flavors.
- Whole peppercorns: Adds gentle heat and complexity — and you won’t have to strain them out!
- Water: The base for your cooking liquid, allowing the Instant Pot to work its magic.
- Carrots: Sliced carrots provide sweetness and bright color.
- Baby potatoes (optional): Present a creamy, starchy balance; I love halving them for little bursts of tenderness.
- Head of cabbage: Fresh and crunchy, sliced into six generous wedges to steam beautifully with the beef.
Variations
I love making this Instant Pot Corned Beef and Cabbage Recipe my own by tweaking the veggies or spices. It’s so versatile, you can have fun adjusting it based on what you have on hand or your family’s tastes.
- Spicing it up: I sometimes add a dash of smoked paprika or mustard seeds to the initial cooking liquid for a slightly smoky background that my family adores.
- Vegetarian twist: Swap out the beef for hearty mushrooms and use vegetable broth for a comforting meatless meal (though not traditional, it’s delicious!).
- Extra veggies: In spring, I like tossing in some diced parsnips or turnips for an earthy flavor boost.
- Low sodium: Use low-sodium corned beef and reduce added salt if you’re watching sodium intake—the Instant Pot really brings out natural flavors.
How to Make Instant Pot Corned Beef and Cabbage Recipe
Step 1: Build Your Flavor Base
Start by placing the corned beef brisket in your Instant Pot insert along with the garlic cloves, sliced onion, bay leaves, peppercorns, and 3 cups of water. This combination forms the flavorful cooking broth that tenderizes the beef and infuses every bite with classic spice. Make sure the brisket is nestled nicely so it cooks evenly.
Step 2: Pressure Cook the Beef
Seal the lid and set your valve to “Sealing.” Select Manual or Pressure Cook on High and set the timer to 90 minutes. This longer pressure time is key—it breaks down the tough brisket fibers so you end up with that perfect, fork-tender meat. Once done, let the Instant Pot naturally release pressure for 20 minutes; this resting period helps the meat stay juicy. After that, carefully quick-release any remaining pressure.
Step 3: Add the Veggies
Open the lid and layer the carrots, potatoes (if using), and cabbage on top of the brisket. If you have a 6-quart Instant Pot, keep in mind there’s less room, so add only half the cabbage and potatoes or a full amount of one and less of the other. For 8-quart models, you can add everything comfortably. If needed, remove the brisket temporarily, add veggies, then place the meat back on top before sealing again.
Step 4: Quick Pressure Cook the Veggies
Close the lid again, seal the valve, and pressure cook on High for just 3 minutes. You want the veggies tender but still vibrant and not mushy. Once done, immediately quick-release the pressure by switching the valve to Venting. This quick cooking step keeps everything fresh and bright.
Step 5: Serve and Enjoy!
Remove the corned beef and slice it against the grain for the tenderest bites. Plate it up with your veggies, and pour some of the cooking broth over them if you like extra flavor. This is when your kitchen fills with that mouthwatering aroma and everyone settles in for a delicious, comforting meal.
Pro Tips for Making Instant Pot Corned Beef and Cabbage Recipe
- Don’t Skip the Natural Release: Letting the pressure release naturally for 20 minutes keeps your meat juicy and tender instead of toughening it.
- Size Matters: If your brisket is thicker than 2 pounds, increase pressure cooking time by 10-15 minutes per extra pound for best results.
- Avoid Overcrowding: When adding veggies, especially cabbage, give them enough space in the pot so pressure seals properly—no leaks or undercooked spots.
- Slice Against the Grain: This simple trick guarantees the tenderest slices that practically melt in your mouth.
How to Serve Instant Pot Corned Beef and Cabbage Recipe
Garnishes
I like to sprinkle chopped fresh parsley over the sliced corned beef and veggies—it adds a fresh pop of color and brightness that balances the savory richness. A little dollop of spicy brown mustard on the side makes the flavors sing for me, and it’s a crowd-pleaser whenever I serve this dish.
Side Dishes
Though this is hearty on its own, I often serve it alongside some rustic Irish soda bread or crusty rolls for soaking up the juices. Roasted root vegetables or a simple side salad with vinaigrette also pair really well and lighten things up a bit.
Creative Ways to Present
For St. Patrick’s Day or special dinners, I love plating the cabbage wedges fanned out around the sliced corned beef like a little nest. Drizzling some of the cooking broth over the whole plate and adding a sprig of fresh thyme makes an elegant yet homey presentation that always earns compliments.
Make Ahead and Storage
Storing Leftovers
I usually pack leftovers in airtight containers and refrigerate them for up to 4 days. The meat stays tender and the veggies keep their texture well. Just be sure to cool everything down before sealing to prevent any sogginess.
Freezing
Freezing this dish works best if you skip the potatoes, as they tend to get mushy after thawing. I’ve frozen the cabbage and beef broth separately with great results, so you can always prepare in advance and thaw gently in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat with a splash of water or broth to prevent drying out. You can also microwave, but cover it loosely to keep moisture and reheat in short bursts, stirring in between to keep everything warm evenly.
FAQs
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Can I use frozen corned beef in this Instant Pot Corned Beef and Cabbage Recipe?
Yes, you can cook frozen corned beef in the Instant Pot, but you’ll need to increase the cooking time. For a 2-pound frozen brisket, add about 20-25 extra minutes to the pressure cooking step. Also, always ensure the meat is cooked through and tender before adding vegetables.
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Can I use pickling spices instead of bay leaves and peppercorns?
Absolutely! Pickling spice blends are a traditional seasoning for corned beef and add a wonderful depth of flavor. If you use pickling spices, you can skip the separate bay leaves and peppercorns, or combine them for extra aroma. Just remember to strain the spices before serving if they’re loose.
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How do I know when the corned beef is done?
The beef should be fork-tender, meaning it easily shreds or slices without resistance. The 90 minutes on high pressure in the Instant Pot is usually perfect for a 2-pound brisket. If it’s still tough, you can reseal and cook for an additional 10-15 minutes as needed.
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Can I make this Instant Pot Corned Beef and Cabbage Recipe without potatoes?
Yes! Potatoes are optional, and you can easily leave them out or substitute with other veggies like parsnips or turnips. Just adjust cooking time slightly based on the veggies you add, but the recipe is flexible and forgiving.
Final Thoughts
This Instant Pot Corned Beef and Cabbage Recipe has become one of my go-to comfort meals because it delivers classic flavors without the fuss and hours of cooking. I remember the first time I tried it and was blown away by how tender and flavorful the beef was, plus the way the cabbage and carrots just soaked up that rich broth. Whether you’re feeding a crowd or just craving cozy vibes on a weeknight, give this recipe a go—you’ll be so glad you did!
Print
Instant Pot Corned Beef and Cabbage Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Irish-American
Description
This Instant Pot Corned Beef and Cabbage recipe offers a quick and flavorful way to enjoy a classic Irish-American meal. Tender corned beef brisket is pressure-cooked to perfection with aromatic garlic, onions, and spices, then finished with hearty vegetables including carrots, potatoes, and cabbage. The Instant Pot significantly reduces traditional cooking time while preserving rich flavors and tenderness, making it a perfect dish for St. Patrick’s Day or a comforting family dinner.
Ingredients
Meat and Broth
- 2 lbs corned beef brisket
- 6 garlic cloves
- 1 large onion, sliced
- 3 bay leaves
- 8 whole peppercorns
- 3 cups water
Vegetables
- 2 cups carrots, sliced
- 1 lb baby potatoes, halved (optional)
- 2 lbs head of cabbage, sliced into 6 pieces
Instructions
- Prepare the Instant Pot: In a 6 or 8 quart Instant Pot, add the corned beef brisket, garlic cloves, sliced onion, bay leaves, peppercorns, and water. This forms the flavorful cooking base and ensures the meat absorbs the spices during pressure cooking.
- Pressure Cook the Beef: Close the lid securely and set the valve to the Sealing position. Use the Manual or Pressure Cook function on high pressure for 90 minutes. This slow pressure cooking tenderizes the brisket thoroughly.
- Release Pressure: Allow the Instant Pot to naturally release pressure for 20 minutes, then turn the valve to Venting to release any remaining pressure. Alternatively, you can wait for a full natural release to retain maximum moisture in the meat.
- Add Vegetables: Open the lid carefully. Add the carrots, potatoes, and cabbage on top of the brisket. For a 6-quart Instant Pot, add either half the cabbage with potatoes or the full cabbage and potatoes if removing and replacing the meat after adding vegetables to allow proper pressure buildup. An 8-quart Instant Pot can accommodate all vegetables at once.
- Cook Vegetables: Close the lid again, set the valve to Sealing, and pressure cook on high for 3 minutes. Once the cooking cycle completes, perform a quick release by turning the valve to Venting immediately to prevent overcooking the vegetables.
- Serve: Remove the brisket from the pot and slice it against the grain. Plate the meat alongside the cooked vegetables and serve warm for a hearty and satisfying meal.
Notes
- Storage: Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 4 days.
- Freezing: Avoid freezing the potatoes as their texture deteriorates, but the remaining components freeze very well.
- Refer to the full recipe post for additional tips and frequently asked questions to optimize your cooking experience.
Nutrition
- Serving Size: 1 serving (approx. 300g)
- Calories: 370
- Sugar: 6g
- Sodium: 820mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
