Instant Pot Corned Beef and Cabbage

Instant Pot corned beef is my favorite way to make a traditional St. Patrick’s Day dinner at home. Using an Instant Pot to cook corned beef is guaranteed to create a sliceable and fork-tender texture that your guests will love. This Instant Pot corned beef and cabbage recipe has completely hands-off cooking and makes prep and clean-up quick and easy.

One of my usual St. Patrick’s Day traditions is to get an authentic corned beef plate at my favorite local Irish pub. To me, corned beef is quintessential for the holiday. But, you don’t have to go to a restaurant to enjoy this classic meal. It’s incredibly easy to make at home as well.

To make your own complete St. Patty’s Day corned beef dinner, you can cook potatoes, carrots, and cabbage in the Instant Pot as well, then serve it with Rye bread or additional sides. This complete guide to cooking corned beef in the Instant Pot will teach you how to do that.

Why You’ll Love Instant Pot Corned Beef

Using an Instant Pot is the easiest and best way to cook corned beef. Here’s why:

• Budget-friendly St. Patrick’s Day Dinner: A corned beef brisket plus vegetables will feed 4 people for around $30, which is far cheaper than ordering at a local pub or restaurant.
• Easy one-pot meal: Cook the corned beef first, then cook the vegetables in the same broth, making this a full meal that’s easy with minimal cleanup.
• Classic St. Patrick’s Day flavor: Corned beef is pre-brined and includes a spice packet, for a traditional corned beef taste that pairs well with heart vegetables.
• Tender and easily sliceable: Pressure cooking helps break down connective tissue for juicy meat that slices cleanly. It will literally break apart with a fork, and you can serve it without a knife.
• Complete meal in one: Corned beef, potatoes, carrots, and cabbage make a full dinner with minimal sides needed.
• Great leftovers: Leftover corned beef is perfect for Reuben sandwiches, corned beef hash, and Reuben dip.

St. Patrick’s Day Corned Beef Dinner Ingredients

To make a traditional Instant Pot corned beef and cabbage recipe, here’s what you’ll need:

• Corned beef brisket: For four people, use a 3-pound packaged corned beef brisket and don’t skip the included spice packet. Flat cut is leaner and slices neatly, while point cut is fattier and can have a more “fall-apart” texture.
• Water or beef stock: Needed to create steam. Using beef stock will infuse extra flavor into the corned beef and vegetables while cooking.
• Onion and garlic: These infuse flavor into the cooking liquid and steam.
• Potatoes: Use red or yellow waxy potatoes. They hold their shape better than russets under pressure. They are small enough to cook and serve whole.
• Carrots: Cut into large chunks so they don’t turn soft. Or use baby carrots, which are already peeled and the ideal size for pressure cooking.
• Cabbage: A traditional vegetable pairing with corned beef.
• Salt and pepper: Corned beef is already brined, so only add it to the vegetables.
• Serving side suggestions: Rye bread, sauerkraut, pickles, mustard, or horseradish.

Ingredient Substitutions and Variations

• Beer version: Replace 1 cup of liquid with a stout for a fun Instant Pot corned beef with beer flavor.
• Extra aromatics: Add 1 to 2 whole bay leaves to the pot.
• More vegetables: Add parsnips or turnips with the potatoes and carrots.
• More cabbage texture: Cut cabbage into larger wedges so it holds up better.
• For Reubens: Cook the brisket as written, then skip the veggie step and use the meat for sandwiches.

Dietary Notes

• Gluten-free: Most corned beef is gluten-free, but always check the package and spice packet ingredients.
• Low-sodium: Corned beef is brined in salt and usually has a higher-sodium content. To reduce sodium, do not add extra salt to the meat or vegetables.
• Low-carb and keto: Skip the potatoes and carrots, then use extra cabbage (or serve the corned beef slices over sautéed cabbage).

How to Make Instant Pot Corned Beef and Cabbage

1. Add 2 cups of water or beef stock to the Instant Pot. Place the trivet inside, then set the 3-pound corned beef brisket on top, reserving the included spice packet.
2. Add 1 largely sliced medium onion around the brisket so some onion is submerged in the liquid.
3. Rub the brisket with 3 cloves of minced garlic, then sprinkle the spice packet contents over the top.
4. Seal the lid and steam vent, then cook on Manual HIGH for 75 minutes.
5. Let pressure release naturally for 15 to 20 minutes.
6. While it releases, prep the vegetables: scrub 1 pound of red or yellow potatoes, peel and cut 1 pound of carrots into 2-inch pieces, and chop ½ of a head of green cabbage.
7. Open the steam vent, then remove the lid. Transfer the corned beef to a plate, tent with foil to keep warm, and leave the onions and liquid in the pot.
8. Add the potatoes, carrots, and cabbage to the pot. Season lightly with pepper (and salt only if needed), then cook on Manual HIGH for 5 to 7 minutes.
9. While the vegetables cook, slice the corned beef into ¼-inch slices, cutting against the grain.
10. Serve with the cooked vegetables and optional sides like rye bread, sauerkraut, pickles, or mustard.

Corned Beef Cooking Times in Instant Pot

For easily sliceable corned beef in the Instant Pot, cook a roughly 3-pound brisket on manual HIGH for 75 minutes, allowing a natural 15-minute steam release.

For fork-tender corned beef that breaks and shreds easily, cook on manual HIGH for 90 minutes in an Instant Pot, allowing a natural 15-minute steam release.

Corned Beef Cooking Times by Weight for Instant Pot

For the best results, cook corned beef in an Instant Pot on HIGH Pressure for 20-25 minutes per pound. Here is a breakdown of cooking times by weight:

• 2 to 3 lbs: 60–75 minutes
• 3 to 4 lbs: 70–85 minutes
• 4 to 5 lbs: 85–95 minutes

How to make corned beef ahead of time in the Instant Pot

If you want to start your cooking early, you can cook corned beef in the Instant Pot before you plan to serve, then simply keep it on the warm setting until you’re ready to prepare the vegetables or sides. Slice the corned beef just before serving to retain moisture and the best texture.

Vegetables to Serve with Corned Beef

Corned beef is rich and salty, so vegetables that are slightly sweet, earthy, or lightly bitter help to balance the meal. For a traditional St. Patrick’s Day plate, stick with cabbage, carrots, and potatoes, but here are my suggestions:

• Green cabbage: The classic pairing. Boiled, sautéed, or roasted all work well. Try serving this meal with my easy roasted cabbage steaks.
• Carrots: Their natural sweetness balances the saltiness of the beef. Roast or cook in the broth.
• Red or Yukon Gold potatoes: Traditional and hearty. Best when cooked in the seasoned broth.
• Brussels sprouts: Roasted sprouts add a slightly crisp, nutty contrast.
• Parsnips: Mildly sweet and great roasted alongside carrots.
• Turnips: Earthy flavor that pairs well with the briny meat.
• Green beans: Light and fresh if you want something less heavy.
• Roasted cauliflower: A good lower-carb option that still feels hearty.

Potatoes to Serve with Corned Beef

Waxy potatoes are the best to serve with corned beef because they hold their shape and don’t fall apart while cooking in an Instant Pot. Here are some details on specific potatoes for corned beef.

• Red potatoes: The creamy texture and hold up well under pressure. You can cook whole or halved, depending on the size.
• Yukon Gold potatoes: Slightly buttery flavor and smooth interior. A good balance between firm and tender. These are typically small and great cooked and served whole.
• Baby potatoes: Usually a mix of colors and can be cooked whole with very little prep. You can use them to make a Fingerling Potato Salad.
• Russet potatoes: More starchy and fluffy. These can be a great side for corned beef, but are best microwaved or baked, then served with desired toppings such as butter or sour cream.

Tips for the Best Corned Beef in Instant Pot

• Use the spice packet: This is where most of the classic corned beef flavor comes from.
• Use beef stock: Using stock, instead of water, to create steam will infuse additional flavor into the meat while cooking
• Don’t over-salt: Corned beef is brined in salt, so no need to add any extra to the meat. You can lightly salt the vegetables separately to enhance the flavors.
• Sliceable vs fork-tender: 75 minutes gives tender, sliceable meat. For a more shredded, fork-tender texture, go closer to 90 minutes for a 3–4 lb brisket.
• Natural steam release: Be sure to let the steam release naturally from the Instant Pot after cooking for 15-20 minutes. Releasing the steam too early or all at once will reduce the moisture and create a drier corned beef
• Rest before slicing: Even 10 minutes under foil helps keep it juicy.
• Slice against the grain: This is the biggest difference between tender slices and chewy slices.
• Cut into roughly ¼ inch slices: If you cut too thin, it can shred and break apart when serving. If cut too thick, it may have a tougher and more chewy mouth-feel.
• Keep veggies from turning mushy: Cut carrots large and keep potatoes whole so they hold up under pressure.
• Cook vegetables separately: Vegetables take only 5 to 7 minutes to cook in an Instant Pot, including potatoes. It’s best to cook them while the corned beef is resting and being prepared for serving.
• Make it deli-style: Serve with mustard and rye, then use leftovers for Reubens or a Reuben dip.

Frequently Asked Questions

Flat cut or point cut pot corned beef?

Flat cut is leaner and slices neatly, which is great for presentation and sandwiches. Point cut is fattier and often feels more tender, but slices less uniformly.

Do I need to season corned beef before cooking?

Usually no. Packaged corned beef is pre-brined in salt and the spice packet is designed to season it. Onion and garlic add aroma while cooking, but extra salt is not needed. You could serve the sliced corned beef with table salt if desired.

How long to cook corned beef in the Instant Pot?

For a roughly 3-pound corned beef brisket, cook on Manual HIGH for 75 minutes, then do a 15–20 minute natural release. For a more fork-tender, shreddable texture, increase cooking time to 90 minutes.

Internal temperature for corned beef

With a longer cooking time in the Instant Pot, corned beef is guaranteed to reach a safe internal temperature. Tenderness matters more than the actual temperature of corned beef. Corned beef has the best texture when it is cooked long enough for connective tissue to break down, which is why pressure cooking works so well. 

Can I cook frozen corned beef in the Instant Pot?

Yes, but it’s harder to apply the spice packet evenly, and it usually needs more cooking time. Add at least 20 minutes of extra cooking time if cooking corned beef from frozen.

How to slice corned beef?

After a 10-minute rest, cut cooked corned beef into roughly ¼ inch slices with a sharp knife. If you cut too thin, it can shred and break apart when serving. If cut too thick, it may have a tougher and more chewy mouth-feel.

Why is my Instant Pot corned beef tough?

It usually needs more cooking time. Brisket has connective tissue that must break down. This takes about 75 minutes on High in the Instant Pot. Also, not allowing a natural steam release after cooking will dry out the meat. When serving, slice against the grain, as slicing with the grain will make the meat seem tougher.

Can you cook corned beef with vegetables?

Due to the long cooking time, this is not recommended. It’s best to cook the vegetables, including carrots, potatoes, and cabbage, separately. You can cook them in the Instant Pot for 5 to 7 minutes on High after the corned beef, using the same liquid.

Do I cook corned beef and cabbage together in the Instant Pot?

You can, but cabbage cooks fast and can get very soft if it cooks the full brisket time. It’s best to cook cabbage separately, either in a pan, roasted in the oven, or in the Instant Pot for about 3 minutes, separately from the corned beef.

Storage and Reheating

• Refrigerate: Store sliced corned beef and vegetables in airtight containers for 3–4 days. Tip: Save some broth to keep the meat moist.
• Freeze: Freeze sliced corned beef (with a little broth) for up to 2 months. Vegetables can be frozen, but may soften after thawing and during reheating.
• Reheat: Warm corned beef gently with a splash of broth in a covered pan, or microwave just until warmed, so it doesn’t overcook and dry out. Reheat vegetables separately if possible.
• Leftover suggestions: Use leftover sliced or chopped corned beef to make Reuben sandwiches, Reuben dip, corned beef hash, or breakfast scrambles.

What to Serve with Corned Beef and Cabbage

Corned beef is rich and salty, so pairing it with lightly seasoned vegetables, bread, or something tangy helps balance the flavors of the meal. Here are some suggestions:

• Sautéed or roasted cabbage (most commonly served with corned beef. 
• Steamed, roasted, or glazed carrots
• Sauerkraut
• Cooked potatoes (Red, Yukon, or Russet potatoes)
• Pickled beets, pickled radishes, fermented carrots, or cornichons (small cucumbers)
• Whole grain mustard or horseradish sauce
• Colcannon (mashed potatoes with cabbage or greens)
• Traditional creamy mashed potatoes
• Keto cauliflower mashed potatoes
• Irish soda bread or rye bread
• Simple green salad with vinaigrette
• Roasted Brussels sprouts
• For even more corned beef goodness, serve it with a hot Reuben dip.