Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage

It’s that time of year again! When it’s socially acceptable to eat corned beef and drink green beer. I guess it’s technically acceptable to eat corned beef whenever you want, but people look at you weird if you drink green beer in February. We developed an Instant Pot corned beef recipe a few years ago, but like anything great… there’s always room for improvement! And that’s exactly what we’ve done here. That’s called a humble brag. 🙂

 

More Instant Pot Beef Recipes

 

sliced corned beef brisket on small plate with cabbage, potatoes, and carrots with platter in background.

 

The Process

uncooked beef brisket in Instant Pot

Place brisket(s) in Instant Pot (fat side down)…

 

uncooked beef brisket in Instant Pot, topped with onions, garlic, and thyme.

…with onions, garlic, and thyme.

 

uncooked beef brisket in Instant Pot, topped with onions, garlic, thyme, chicken stock and seasoning packet.

Then add broth and seasoning packet(s). Lock lid and cook for 75 minutes at high pressure.

 

Cooked corned beef brisket in Instant Pot.

Once cook time is complete, allow pressure to release naturally (will take about 35 minutes).

 

Whole, cooked, corned beed on cutting board.

Transfer briskets to a cutting board…

 

Aluminum foil cover beef brisket.

…and cover with an aluminum foil tent.

 

Aromatics in fine mesh strainer with broth in pot beneath.

Pour the remaining broth through a fine mesh strainer and return to pot. Discard cooked aromatics.

 

Broth in Instant Pot with bay leaves.

Add one teaspoon of salt and bay leaves to pot…

 

Broth in pot with bay leaves, carrots, and red potatoes.

…along with potatoes, carrots…

 

Cabbage wedges on top of broth and other veggies.

…and finally cabbage wedges on top. Lock lid and set timer for 0(zero) minutes. Once the timer beeps, quick-release pressure. Do not stir, but carefully remove each cabbage wedge individually onto your serving dishes.

 

Slicing corned beef brisket on cutting board.

When it’s time to serve, be sure to cut the brisket across the grain to keep it from becoming chewy.

 

And this is the AMAZING result… 

sliced corned beef brisket on serving platter with cabbage, potatoes, and carrots.

 

And as Always… Please Pin & Share the Love!

Instant Pot corned beef image for Pinterest

 

★ Did you make this Instant Pot Corned Beef?

Please give it a star rating below! ★

sliced corned beef brisket on serving platter with cabbage, potatoes, and carrots.

Instant Pot Corned Beef and Cabbage

Classic Irish comfort food with perfectly cooked veggies. Takes out all the guesswork every time!
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Irish American
Prep Time: 5 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 337kcal
Author: The Foodie Eats

Ingredients

  • 4-5 lbs. corned beef brisket with seasoning packets
  • 1 large yellow onion roughly chopped
  • 8 garlic cloves peeled
  • 10 thyme sprigs
  • 4-6 cups chicken broth enough to cover brisket(s) completely
  • 1 tsp. sea salt
  • 2 bay leaves
  • 2 lbs. red potatoes
  • 1 lb. carrots peeled, cut into 2-inch pieces
  • 1 head of cabbage cut into wedges

Instructions

  • Place brisket(s) in Instant Pot (fat side down) with onions, garlic, and thyme. Then add broth and seasoning packet(s). 
  • Lock lid and cook for 75 minutes at high pressure. 
  • Once cook time is complete, allow pressure to release naturally (will take about 35 minutes).
  • Transfer briskets to a cutting board and cover with an aluminum foil tent.
  • Pour the remaining broth through a fine mesh strainer and return to pot. Discard cooked aromatics.
  • Add one teaspoon of salt and bay leaves to pot, along with potatoes, carrots, and finally cabbage wedges on top. 
  • Lock lid and set timer for 0(zero) minutes. Once the timer beeps, quick-release pressure. 
  • Do not stir, but carefully remove each cabbage wedge individually onto your serving dishes.
  • When it’s time to serve, be sure to cut the brisket across the grain to keep it from becoming chewy.

Notes

I highly recommend using 2 smaller briskets (about 2.5lbs each) instead of one large piece. The larger pieces tend to be much fattier, and you end up throwing the fat away anyways.

Nutrition

Calories: 337kcal | Carbohydrates: 24g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1459mg | Potassium: 1043mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6435IU | Vitamin C: 70.3mg | Calcium: 74mg | Iron: 3.3mg

 

You Might Also Like

12 Comments

  • Reply
    Nicole
    February 11, 2019 at 10:55 am


    Delicious!!

  • Reply
    Jones
    February 11, 2019 at 11:58 am


    Wow! You guys never disappoint. Best corned beef I’ve ever made… or had!

  • Reply
    Elizabeth
    February 12, 2019 at 9:48 am


    Couldn’t wait for St. Patrick’s day to try this. So good! Loved the flavor.

  • Reply
    St Patricks Day Recipes | Instant Pot Resources
    February 28, 2019 at 7:36 am

    […] Corned Beef & Cabbage-The Foodie Eats […]

  • Reply
    Mateo Pedersen
    March 14, 2019 at 5:05 am


    THANK YOU! You saved my dinner party. I was about to make all the same mistakes as you listed. What a gift you have given us. Blessings on you in return.

  • Reply
    Kristen Gil
    March 17, 2019 at 7:41 am


    Amazing. Best corned beef ever, and I’ve cooked it for years and years. I used veggie broth, because that’s what I had, and added more spices. Five star ⭐️ ⭐️ ⭐️⭐️⭐️

  • Reply
    Robin
    March 17, 2019 at 10:36 am


    YUM!! Another AMAZING recipe!! Followed it to a T! We made 2 of your recipes this weekend and I pinned a bunch more! Keep sharing them with us! Very grateful! 🙂

  • Reply
    Janice
    March 17, 2019 at 6:04 pm


    Perfect recipe! I sautéed the cabbage in butter, salt and pepper but other than that followed it exactly. Delicious, tender, flavorful meat and perfect potatoes and carrots.

  • Reply
    Kim Tisdale
    March 27, 2019 at 9:20 am


    The corned beef, potatoes and carrots were perfection. The cabbage was way too overcooked and mushy … next time I’ll do the cabbage separately. I’ll definitely use this recipe next St. Paddy’s day!

  • Reply
    REBECCA E DAVIDSON
    May 31, 2019 at 1:04 pm

    I’m new to instant pot so am confused. If I set the timer to zero, (which seems like it’s not being activated) why would it go off? Thank you for any education! 🙂

    • Reply
      Gary
      June 3, 2019 at 7:38 am

      When you set the timer for zero minutes, it will stay take the pot about 15 or so to come up to pressure – all the while cooking the ingredients. Then once the timer is ready to begin counting, it will beep right away. So all the cooking has already taken place.

      • Reply
        JCampbell
        June 12, 2019 at 1:20 pm

        Thank you for answering about the zero timing. I did not know that! I will be making this tonight because I don’t want to use the crockpot.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares