Instant Pot Corned Beef and Cabbage Recipe
There’s nothing quite like the comforting, savory goodness of an Instant Pot Corned Beef and Cabbage Recipe to warm up your soul, especially on a chilly evening or around St. Patrick’s Day. What I love most about this dish is how the Instant Pot transforms a traditionally long-cooked meal into a delightfully tender and flavorful dish in a fraction of the time. Plus, it’s hands-off cooking — giving you a little freedom while it works its magic.
I’ve made this recipe countless times and every time it reminds me why it’s worth adding to your weeknight dinner rotation. The combination of the salty, spiced corned beef melded perfectly with the sweetness of the cabbage and hearty potatoes creates a plate that’s honestly unbeatable. If you’re searching for an Instant Pot Corned Beef and Cabbage Recipe that’s both authentic and approachable, you’re in the right place.
Ingredients You’ll Need
Each ingredient in this recipe plays a specific role in building that classic flavor profile. I always recommend looking for high-quality corned beef brisket with the spice packet included—it really kickstarts the seasoning. Fresh vegetables make all the difference, so try to grab crisp carrots, tender baby potatoes, and a firm head of cabbage for the best outcome.
- Corned beef brisket: Choose a 2 lbs brisket for a perfect serving size and look for one with a spice packet for extra flavor.
- Garlic cloves: Adds a mellow pungency; smashing them slightly before adding releases more aroma.
- Onion (sliced): Sweetness from the onions balances the savory beef beautifully.
- Bay leaves: These impart that distinct herby undertone classic to corned beef seasoning.
- Whole peppercorns: Don’t skip these—they add a subtle peppery kick that permeates the broth.
- Water: The base liquid that steams everything together and becomes a flavorful cooking broth.
- Carrots (sliced): Their natural sweetness perfectly offsets the salty beef.
- Baby potatoes (halved, optional): These soak up the broth and become deliciously tender, but if you’re watching carbs, you can skip them.
- Cabbage (sliced into wedges): The star vegetable here — its mild, slightly sweet flavor complements the meat so well.
Variations
I love switching things up with this Instant Pot Corned Beef and Cabbage Recipe depending on what I have on hand or who I’m cooking for. Don’t be afraid to make it your own; that’s part of the fun.
- Spiced Up: Sometimes I toss in a tablespoon of mustard seeds or a splash of Guinness to add depth—makes it feel extra celebratory.
- Vegetarian-inspired: For a twist, try braising cabbage and root veggies in vegetable broth with similar spices as a comforting meatless version.
- Slow Cooker Swap: If you don’t have an Instant Pot, cook on low for about 8 hours for similarly tender results.
- Low Carb: I’ve swapped out potatoes for turnips or extra cabbage to keep it lighter but just as satisfying.
How to Make Instant Pot Corned Beef and Cabbage Recipe
Step 1: Building the Flavor Base
Start by placing your corned beef brisket right into a 6 or 8-quart Instant Pot. Add the garlic cloves, sliced onion, bay leaves, peppercorns, and 3 cups of water. This is the foundation that infuses the meat with those iconic flavors. Make sure the brisket is mostly submerged but not swimming, and give the spices a little stir to spread them evenly.
Step 2: Pressure Cooking the Brisket
Seal the lid, set your valve to “Sealing,” and pressure cook on high for 90 minutes. Now, this is where the magic happens — the Instant Pot tenderizes the brisket while locking in moisture. Patience here is key; don’t rush the natural release that follows to keep your meat juicy.
Step 3: Adding Vegetables for the Final Touch
Once your natural release for 20 minutes is done, open the lid carefully and layer in the carrots, potatoes, and cabbage. If you’re working with a 6-quart Instant Pot, you might want to add half the cabbage first, pressure cook, then swap out the vegetables to make sure everything fits and cooks evenly. For an 8-quart, toss everything in together — you’re set for quick cooking.
Step 4: Quick Pressure Cook for Vegetables
Seal the lid again, set to “Sealing,” and pressure cook on high for just 3 minutes. As soon as it’s done, perform a quick release by turning the valve to “Venting” immediately. This prevents your veggies from turning mushy and keeps them vibrant and crisp-tender.
Step 5: Slice and Serve
Carefully remove the corned beef, and slice against the grain. Serve alongside your perfectly cooked cabbage, carrots, and potatoes, all warmed through and ready to enjoy. Serve with some of the cooking broth spooned on top or on the side for extra moisture and flavor.
How to Serve Instant Pot Corned Beef and Cabbage Recipe
Garnishes
I personally love keeping garnishes simple—some chopped fresh parsley or a sprinkle of fresh ground black pepper on top keeps things fresh and colorful. A dollop of grainy mustard on the side is always welcome too—it cuts through the richness so beautifully.
Side Dishes
While the traditional sides like boiled potatoes and carrots usually come with the dish, I often pair this with crusty Irish soda bread or a rustic rye. Homemade mashed potatoes or even buttery dinner rolls work wonders to mop up that flavorful broth.
Creative Ways to Present
For special occasions, I love presenting the corned beef sliced thick on a wooden cutting board surrounded by colorful roasted vegetables and fresh herbs sprinkled over the whole spread. It becomes a centerpiece and conversation starter, and everyone appreciates the homey vibe.
Make Ahead and Storage
Storing Leftovers
When we have leftovers, I store them in an airtight container in the fridge. I find this recipe stays juicy and flavorful up to 4 days later without drying out, which means you’ve got a ready-to-eat meal for lunches or quick dinners.
Freezing
I usually avoid freezing the potatoes because their texture gets a bit grainy after thawing. However, the corned beef and cabbage freeze very well if packed tightly in a freezer-safe container or bag. Just thaw slowly in the fridge overnight before reheating.
Reheating
The best way I’ve found to reheat leftovers is gently on the stovetop with a splash of broth or water in a covered pan to keep everything moist. You can also microwave in short intervals, covered loosely, but be sure to stir or flip the meat to avoid drying.
FAQs
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Can I use frozen corned beef in this Instant Pot Corned Beef and Cabbage Recipe?
Absolutely! Just remember to add about 10-15 minutes to the cooking time if your brisket is frozen. It helps ensure it cooks through properly without compromising tenderness.
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Why is the corned beef sometimes tough after cooking in the Instant Pot?
It usually means either the cooking time was too short or the natural pressure release wasn’t allowed enough time. A full 90 minutes under high pressure and letting the pressure release naturally for at least 20 minutes keeps the meat tender and juicy.
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Can I add cabbage and potatoes at the beginning?
While you can, it’s not ideal because they tend to overcook during the long pressure cooking cycle. Adding them after the brisket finishes for a short 3-minute cook keeps veggies fresh and perfectly tender.
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What’s the best way to slice the corned beef?
Slicing against the grain is key—it keeps the meat tender and easier to chew. Take your time with a sharp knife, slicing thin or thick depending on your preference.
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Can I make this recipe in a smaller Instant Pot?
If you have a 6-quart Instant Pot, it can be a tight fit to add all the vegetables at once. The trick is to add half the cabbage and potatoes first, pressure cook, then switch out for the remaining vegetables to make sure everything cooks evenly.
Final Thoughts
I genuinely find the Instant Pot Corned Beef and Cabbage Recipe to be one of those go-to meals that feels like a warm hug after a long day. It’s reliably tender, packed with flavor, and surprisingly fast compared to the traditional stovetop methods. Whether it’s a family dinner or a small celebration, I encourage you to give this recipe a try—you might just find it becoming a beloved staple in your kitchen too.
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
Description
This Instant Pot Corned Beef and Cabbage recipe delivers a tender, flavorful brisket cooked to perfection alongside hearty vegetables. Using the pressure cooker significantly reduces the traditional long cooking times, making it an easy and satisfying meal that’s perfect for St. Patrick’s Day or any comforting dinner.
Ingredients
Meat and Aromatics
- 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 Base: Place the corned beef brisket, garlic cloves, sliced onion, bay leaves, peppercorns, and water into a 6 or 8 quart Instant Pot. This mixture creates a spiced broth that infuses the meat as it cooks.
- Pressure Cook the Brisket: Secure the Instant Pot lid and set the valve to Sealing. Select the Manual or Pressure Cook function on high pressure and cook for 90 minutes, allowing the brisket to become tender and flavorful.
- Release Pressure: Once the cooking is complete, let the Instant Pot naturally release pressure for 20 minutes to retain moisture in the meat. Then open the valve to Venting to release any remaining pressure safely. You may choose to wait for a full natural release if preferred.
- Add Vegetables: Carefully open the lid and layer the carrots, potatoes, and cabbage over the brisket. Adjust amounts based on Instant Pot size; a 6-quart pot may require adding vegetables in two batches or removing the brisket temporarily, while an 8-quart can hold all at once.
- Pressure Cook the Vegetables: Close the lid again, set the valve to Sealing, and cook on high pressure for 3 minutes. Immediately perform a quick release by turning the valve to Venting to avoid overcooking the vegetables.
- Slice and Serve: Remove the brisket, slice it against the grain to maintain tenderness, and plate alongside the vegetables. Serve warm for a hearty, classic 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 they lose texture, but other components freeze well.
- Refer to the full recipe post for additional tips and frequently asked questions to optimize your cooking experience.
Keywords: Instant Pot Corned Beef, Corned Beef and Cabbage, Pressure Cooker Corned Beef, St. Patrick’s Day recipe, Easy Corned Beef, Instant Pot recipes
