Instant Pot Corned Beef and Cabbage makes this traditional dish easier than ever! With tender corned beef, buttery cabbage, carrots, and potatoes all cooked in one pot, you’ll have a hearty meal ready with minimal effort and cleanup.
Why You’ll Love This Recipe
- One-pot meal: Everything cooks in the Instant Pot—no extra pans needed.
- Quick & easy: Ready in under 2 hours, compared to all-day simmering on the stove.
- Perfectly tender: The pressure cooker makes the beef fork-tender and flavorful.
- Traditional flavor: Classic Irish-inspired comfort food for St. Patrick’s Day or any cozy dinner.
Ingredients
- 4 lbs corned beef brisket (with seasoning packet)
- 3 carrots, peeled and cut into large chunks
- 1 lb small yellow potatoes, halved (or use red potatoes)
- ½ head green cabbage, cut into wedges
- 3 cups water
- 4 Tbsp butter
- 2 tsp minced garlic
- 1 Tbsp chopped parsley
- Salt & pepper, to taste
- Grainy mustard, for serving (optional)
Instructions
- Prepare the corned beef:
Place the brisket (fat side up) in the Instant Pot. Add carrots, potatoes, and 3 cups of water. Sprinkle in the seasoning packet that came with the beef. - Pressure cook the beef:
Seal the lid and cook on High Pressure for 90 minutes. When finished, do a quick release. - Add the cabbage:
Open the lid, place the cabbage wedges on top, reseal, and cook for 4 more minutes on High Pressure. Do another quick release. - Slice and serve:
Remove everything from the pot. Slice the corned beef against the grain for maximum tenderness. - Make garlic butter:
Melt the butter with garlic, parsley, salt, and pepper in the microwave. Drizzle it over the cabbage, carrots, and potatoes before serving. - Serve and enjoy:
Arrange the corned beef and vegetables on a platter and serve with grainy mustard on the side.
Expert Tips
- Don’t overcook: Overcooked corned beef becomes tough—follow timing carefully.
- Cut against the grain: This ensures tender slices.
- Add cabbage later: Cooking it at the end keeps it from getting soggy.
- For firmer veggies: Add carrots and potatoes during the last 15 minutes of cook time.
- Budget-friendly tip: Buy corned beef on sale after St. Patrick’s Day and freeze it for later.
How to Store & Reheat
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Freeze for up to 3 months in freezer-safe containers.
- Reheat: Warm gently in the microwave or on the stove with a splash of broth to keep it moist.
Serving Ideas
Serve your Instant Pot Corned Beef and Cabbage with:
- Buttery Irish Soda Bread
- Creamy Mashed Potatoes
- Roasted Brussels Sprouts
- Or slice leftovers thin for corned beef sandwiches with mustard!
Why We Eat Corned Beef on St. Patrick’s Day
Although corned beef isn’t traditionally Irish, Irish immigrants in America began cooking brisket with cabbage as an affordable substitute for bacon. Over time, this flavorful combination became a beloved St. Patrick’s Day tradition.
Easy, Comforting, and Classic
This Instant Pot Corned Beef and Cabbage brings all the flavors of the classic dish without hours of work. It’s hearty, simple, and perfect for feeding the family—or celebrating St. Patrick’s Day in true comfort-food style.