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    Home » Instant Pot

    Pressure Cooker Corned Beef and Cabbage with Crispy Top

    Published March 9, 2023. Last modified March 9, 2023 By Gary White

    10.2K shares
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    sliced corned beef brisket on serving platter with cabbage, potatoes, and carrots.
    sliced corned beef brisket on serving platter with cabbage, potatoes, and carrots.
    sliced corned beef brisket on small plate with cabbage, potatoes, and carrots with platter in background.
    Pressure cooker corned beef and cabbage image for Pinterest
    Sliced pressure cooker corned beef on plate with cabbage, potatoes and carrots
    pressure cooker corned beef and cabbage image for Pinterest
    Sliced pressure cooker corned beef on a bed of cabbage, carrots, and potatoes on a white plate with wooden background
    ingredients for pressure cooker corned beef on white plates with a wood background
    pressure cooker corned beef and cabbage image for Pinterest
    pressure cooker corned beef and cabbage image for Pinterest

    This pressure cooker corned beef and cabbage may be the most tender and flavorful you will ever eat. In this recipe, the garlic and seasonings melt into the marbling layer and then crisp up after a quick broil (either with an air fryer lid or the oven) for an irresistible taste!

    Sliced pressure cooker corned beef on a bed of cabbage, carrots, and potatoes.

    St. Patrick's Day is right around the corner. I make it a point to have pressure cooker corned beef and cabbage every year. This will be the eighth year I've made pressure cooker corned beef and cabbage. It was literally the first thing I ever cooked in my Instant Pot (after it sat in the box for two months post-Christmas). Well, my life was never the same. Who knew that a few years later, I would have written hundreds of Instant Pot recipes?!

    Why This Recipe Works

    1. The high heat and pressure break down the tough fibers in the corned beef, making it tender and flavorful.
    2. Mixing the pickling spices with garlic paste and using them to directly season the brisket's fat layer adds more flavor depth rather than adding them to the cooking liquid.
    3. Using a pressure cooker saves time and effort.
    Sliced pressure cooker corned beef on a bed of cabbage, carrots, and potatoes bed.

    Is corned beef Irish or not?

    There are varying accounts of the history of corned beef in America. The dish has an interesting history dating back to the 17th century. Ireland was a poor country with a predominantly Catholic population at the time. Because beef was a luxury available only to the wealthy, Irish peasants had to find alternative ways to prepare their meals. They began salt-curing beef, which allowed it to be stored for extended periods of time without spoiling. Cabbage was also a popular side dish in Ireland, often served alongside corned beef. When Irish immigrants arrived in America in the nineteenth century, they continued to prepare the dish as a way to connect with their ancestors.

    However, this article from Smithsonian Magazine explains that the early Irish immigrants to America began eating Kosher beef once they reached the states, something they did not do in Ireland. Who knows which is right?

    sliced corned beef in a pressure cooker with cabbage, carrots, and potatoes

    Ingredients You'll Need

    ingredients for pressure cooker corned beef on white plates with a wood background

    As for the spice packet... It will be included with your corned beef when you buy it and is essentially a pickling spice blend and will vary by brand. They are most commonly made up of peppercorns, bay leaves, mustard seeds, and dill seeds. 

    What You'll Need to Prep

    four different stages of prepping a head of cabbage - halved, quartered, core removed, and thinly sliced
    How to prep the cabbage: 1 - cut in half. 2 - cut into quarters. 3 - cut at an angle to remove the core. 4 - slice thinly across each quarter.
    Two different shots of prepping vegetables, quartered baby gold and red potatoes, and carrots sliced at an angle
    Cut baby potatoes into quarters and slice carrots at an angle into 1-inch pieces.

    How to Make Pressure Cooker Corned Beef and Cabbage

    Spices and garlic paste are mixed in a small bowl with a spoon.
    Mix the spice packet, black pepper, and garlic paste in a small bowl.
    Uncooked corned beef brisket covered with garlic/spice blend on a white plate.
    Spread the garlic/spice blend evenly over the fat layer of the brisket.
    Sliced onion, thyme, bay leaves, and chicken broth topped with a trivet in the bottom of a pressure cooker.
    Place the onions, thyme, bay leaves, and chicken broth in the pressure cooker. Then place the trivet on top.
    Uncooked corned beef brisket on top of a trivet inside a pressure cooker.
    Place the brisket on top of the trivet, lock the lid, and cook for 75 minutes at high pressure.
    Two shots of fully cooked corned beef brisket before and after crisping up with an air fryer lid.
    When the cooking time is complete, allow the pressure to release naturally, which may take about 30 minutes. Switch to an air fryer lid and broil the brisket at 400 F degrees for 10 minutes. If you don't have an air fryer lid, transfer the brisket to a baking sheet. Turn the oven to its HIGH BROIL setting. Place brisket on the bottom rack of the oven and cook for 5-10 minutes, depending on how hot your broiler gets and how crispy you prefer your corned beef. Once the moisture cooks off, it will begin to toast very quickly, so keep a close eye on it. Then remove the brisket from the pot, cover it with foil to keep it warm, and allow it to rest.
    Cooked cabbage, carrots, and potatoes in pressure cooker with broth.
    Pour liquid into a separate container using a fine mesh strainer, then return to the pot. Discard the aromatics. Add carrots and potatoes to the pot, then top with cabbage. Do not mix; you want the carrots and potatoes submerged, but the cabbage cooks well with just the steam. Lock the lid and cook for 0 (zero) minutes at high pressure. Once cook time is complete, quick-release pressure and mix well. Note: You could opt to roast the vegetables in the oven while the brisket cooks in the pressure cooker.

    And This Is The Amazing Result

    Sliced pressure cooker corned beef on a bed of cabbage, carrots, and potatoes on a white plate with wooden background

    Expert Tips

    1. Run cold water over the corned beef brisket to thoroughly rinse to get rid of extra salt.
    2. Thinly slice the brisket across the grain.
    3. Leftover corned beef can be stored in the fridge for 3 to 4 days or frozen for 2 to 3 months.
    4. To give the meat a different flavor, substitute a bottle of beer for the chicken broth. But I would never use water.
    5. Allow the pressure to release naturally. This will help with the tenderness of the beef. I recommend a full natural release (which will take around 30 minutes), but in a pinch for time, you could release the pressure after 10-15 minutes.
    6. In the pictures of this post, I've demonstrated two different ways of cooking vegetables. It really comes down to personal preference, both ways are great.

    FAQs

    Which cut should I use, point or flat? They both will work just fine. I think I prefer the flat cut because they slice more evenly.

    Can I use a frozen corned beef brisket for this recipe? It is best to thaw your brisket first. This will ensure that it cooks evenly, not to mention rinsing it beforehand.

    Do I need to soak the corned beef before cooking it in a pressure cooker? There's no need to soak the brisket before cooking it, but you will want to rinse it thoroughly under cold water to wash away the salty brining liquid.

    Are you using the prepackaged, pre-seasoned corned beef brisket, or are you using a plain brisket? For this recipe, we are using pre-seasoned briskets.

    Do I have to allow pressure to release naturally? Can't I just do a quick release? I find that a quick pressure release causes meat texture to change – becoming tough and chewy. According to this article by The Kitchn, you should use a natural release when cooking meat, dried beans and legumes, rice, soup, and other foods that are mostly liquid.

    More Instant Pot Entrée Recipes

    • Pot Roast
    • Baby Back Ribs
    • Meatloaf with Brown Sugar Glaze
    • Pulled Pork
    • Pickle Chicken
    • Ham with Apple Cider and Brown Sugar

    ★ Did you make this Pressure Cooker Corned Beef and Cabbage?

    Please give it a star rating below! ★

    Sliced pressure cooker corned beef on a bed of cabbage, carrots, and potatoes on a white plate with wooden background

    Pressure Cooker Corned Beef and Cabbage

    This may be the most tender and flavorful corned beef you will ever eat. In this recipe, the garlic and seasonings melt into the marbling layer and then crisp up after a quick broil (either with an air fryer lid or the oven) for an irresistible taste!
    4.97 from 96 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Irish American
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 55 minutes minutes
    Total Time: 2 hours hours
    Servings: 8
    Calories: 514kcal
    Author: Gary White

    Ingredients

    • 4 lb. corned beef brisket with seasoning packet
    • 2 Tbsp. garlic paste
    • 1 tsp. black pepper
    • 4 cups chicken broth
    • 1 yellow onion sliced
    • 8 thyme sprigs
    • 2 bay leaves
    • 1 head of cabbage thinly sliced
    • 1 lb. carrots peeled and sliced into 1-inch pieces
    • 1-2 lbs. baby red or gold potatoes quartered

    Instructions

    Method 2 - Luscious with Crispy Top (Modern)

    • Mix the spice packet, black pepper, and garlic paste in a small bowl. Spread the garlic/spice blend evenly over the fat layer of the brisket.
    • Place the onions, thyme, bay leaves, and chicken broth in the pressure cooker. Then place the trivet on top.
    • Place the brisket on top of the trivet, lock the lid, and cook for 75 minutes at high pressure. When the cooking time is complete, allow the pressure to release naturally, which may take about 30 minutes.
    • Switch to an air fryer lid and broil the brisket at 400 F degrees for 10 minutes. Then remove the brisket from the pot, cover it with foil to keep it warm, and allow it to rest.
    • If you don't have an air fryer lid, transfer the brisket to a baking sheet. Turn the oven to its HIGH BROIL setting. Place brisket on the bottom rack of the oven and cook for 5-10 minutes, depending on how hot your broiler gets and how crispy you prefer your corned beef. Once the moisture cooks off, it will begin to toast very quickly, so keep a close eye on it. Once the brisket has reached your preferred char level, set it aside and allow it to rest for at least 10 minutes before slicing.
    • Always slice against the grain for maximum tenderness.
    • Pour liquid into a separate container using a fine mesh strainer, then return to the pot. Discard the aromatics. Add carrots and potatoes to the pot, then top with cabbage. Do not mix; you want the carrots and potatoes submerged, but the cabbage steams fine. Lock the lid and cook for 0 (zero) minutes at high pressure. If your cooker will not allow you to set it to 0, 1 minutes works just as well. Once cook time is complete, quick-release pressure and mix well. Note: You could opt to roast the vegetables in the oven while the brisket cooks in the pressure cooker.

    Method 1 - Lean (Vintage)

    • Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, and seasoning packet. 
    • Lock lid and cook at high pressure for 75 minutes.
    • Once cook time is complete, allow pressure to release naturally (about 40 minutes). Then remove brisket from pot, cover with foil to keep warm, and allow to rest.
    • Using a fine mesh strainer, pour liquid into separate container, then return to pot. Discard the aromatics.
    • Add carrots, potatoes, and salt to pot, then top with cabbage wedges. Lock lid and cook for 0 (zero) minutes at high pressure. Once cook time is complete, quick-release pressure.
    • Do not stir, but carefully remove each cabbage wedge individually onto your serving dishes, followed by other veggies.
    • When it’s time to serve, be sure to cut the brisket across the grain to keep it from becoming chewy. Serve together and enjoy!

    Video

    Notes

    As of March 13, 2021, you will see that this recipe has two different methods - and here's why. As a recipe developer, it's my nature to keep trying to improve things. However, my first method for corned beef is so delicious and popular that it makes no sense to just do away with it. I would hate to ruin someone's day who is not about change like I am. Plus, my wife insisted.
    So I chose to add a new method rather than replace the old one. Method 1 removes the fat layer for a leaner cut and lighter meal, while method 2 uses the fat layer to create a crispy layer. It is just a matter of preference. The video shows both methods.

    EXPERT TIPS

    1. Run cold water over the corned beef brisket to thoroughly rinse to remove the extra salty brine.
    2. Thinly slice the brisket across the grain.
    3. Leftover corned beef can be stored in the fridge for 3 to 4 days or frozen for 2 to 3 months.
    4. To give the meat a different flavor, substitute a bottle of beer for the chicken broth. But I would never use water.
    5. Allow the pressure to release naturally. This will help with the tenderness of the beef. I recommend a full natural release (which will take around 30 minutes), but in a pinch for time, you could release the pressure after 10-15 minutes.
    6. In the pictures of this post, I've demonstrated two different ways of cooking vegetables. It really comes down to personal preference, both ways are great.

    FAQs

    Which cut should I use, point or flat? They both will work just fine. I think I prefer the flat cut because they slice more evenly.
    Can I use a frozen corned beef brisket for this recipe? It is best to thaw your brisket first. This will ensure that it cooks evenly, not to mention rinsing it beforehand.
    Do I need to soak the corned beef before cooking it in a pressure cooker? There's no need to the brisket before cooking it, but you will want to rinse it thoroughly under cold water to wash away the salty brining liquid.
    Are you using the prepackaged, pre-seasoned corned beef brisket, or are you using a plain brisket? For this recipe, we are using pre-seasoned briskets.
    Do I have to allow pressure to release naturally? Can't I just do a quick release? A quick pressure release causes meat texture to change – becoming tough and chewy. According to this article by The Kitchn, you should use a natural release when cooking meat, dried beans and legumes, rice, soup, and other primarily liquid foods.
    Is zero minutes really correct for the veggies? Yes. They will cook as the pressure cooker is coming up to pressure. Once the pressure cooker beeps, it will be fully cooked and tender but not mushy. 

    Nutrition

    Serving: 8oz. | Calories: 514kcal | Carbohydrates: 15g | Protein: 36g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2821mg | Potassium: 1097mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9636IU | Vitamin C: 110mg | Calcium: 97mg | Iron: 5mg
    Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE, VISIT OUR DISCLOSURE PAGE.

     

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    Reader Interactions

    Comments

    1. Vanessa Carter

      March 26, 2017 at 8:01 am

      5 stars
      DELICIOUS!!! This meal tasted so much better than when I used my slow cooker and it had WAY MORE FLAVOR. It was also so much easier than any other method I have used in the past. The meat was fork tender and veggies cooked to perfection. Hands down the best corned beef and cabbage I've ever had.

      Reply
      • Chef Gary

        March 26, 2017 at 10:29 am

        Thank you! I'm so glad you enjoyed it!

        Reply
        • Alexandria Stailey

          May 05, 2019 at 10:16 am

          4 stars
          I never remove the fat!

          Reply
          • Molly smith

            June 03, 2020 at 5:12 am

            5 stars
            I never remove the fat.

            Reply
        • Pam

          March 17, 2025 at 6:40 am

          I made this last night. I have to say this is the best corned beef I ever had in my life and will be the only one I make. Outstanding ty

          Reply
    2. Wendy

      May 25, 2017 at 3:43 pm

      I'll be trying this too. I love me some Corned Beef and Cabbage. Thanks for the tips and recipes. I purchased me a Electric Pressure Cooker about 4 months ago and LOVE IT!

      Reply
      • Chef Gary

        May 26, 2017 at 4:36 pm

        Yeah, this is one of my favorites. For sure!

        Reply
    3. NeeNee

      February 05, 2018 at 6:59 am

      Can't wait to do tHis in my Instant Pot. I don't even think m going to wait for St Paddy's Day. Which cut do you use, point or flat?

      Reply
      • Chef Gary

        February 10, 2018 at 3:10 pm

        I’ve done it with both. I prefer the flat.

        Reply
        • Racquel Martinez

          March 17, 2019 at 3:33 pm

          5 stars
          Absolutely loved this method. I have cooked corn beef and cabbage for years in the oven, stove top and in the slow cooker but hands down this is my favorite method. Meat was so tasty and fork tender and vegetables were just right. Thank you much.

          Reply
    4. Charles

      February 18, 2018 at 2:07 pm

      Do you cook this for 60 minutes on the manual high or low setting?

      Reply
      • Chef Gary

        February 18, 2018 at 2:39 pm

        High pressure.

        Reply
    5. Marie

      February 23, 2018 at 5:06 pm

      I just purchased Instant pot can’t wait to do my corn beef and cabbage

      Reply
    6. Judd Adams

      February 23, 2018 at 8:26 pm

      5 stars
      Cooking it right now, the IP just beeped saying the 60 minutes has started :-). My only question is on the NPR for the meat, do you keep it in warming mode or just turn it off? Looking forward to dinner tonight.

      Reply
      • Chef Gary

        February 23, 2018 at 9:14 pm

        Keep it on warm. Hope you enjoy it!

        Reply
        • Judd Adams

          March 17, 2018 at 12:45 pm

          5 stars
          It was excellent and am making it again today - thanks for posting such an excellent set of recipes. Next on the list is to try the Ratatouille Frittata. Just received our mandoline slicer and am hoping not to slice my finger tips off 🙂

          Reply
    7. Irish Pat

      March 06, 2018 at 3:32 pm

      about how many people will this serve?thanks

      Reply
      • Chef Gary

        March 13, 2018 at 10:40 am

        I think that will depend on how large your brisket is. I usually estimate about 1/2 pound per person.

        Reply
      • Ed

        March 08, 2019 at 6:06 pm

        Receipe says 75 min see people cooking 60

        Reply
        • Gary

          March 09, 2019 at 2:33 pm

          We’ve adjusted the cook time since originally posting the recipe because we found that larger pieces needed 75 minutes to be fully tender. We tested it and found that smaller pieces will not overcook in 75, so it’s a win win.

          Reply
          • Danielle Cantone

            March 11, 2019 at 7:33 am

            Hello, can’t wait to try this recipe today.. I only have a 3 pound flat cut. Do I adjust the cooking time or leave it in for 75 mins? Also, do I have to cook it flat side down, all off my IP recipes always say fat side up to keep the meat juicy.

            Reply
            • Gary

              March 11, 2019 at 7:52 am

              I think 75 should still be okay. You can cook it flat side up if you like, but I prefer the other. There's no worry about it being juicy. It will be either way!

        • Gary

          March 11, 2019 at 7:59 am

          When we first posted this recipe, the recipe said 60. But we've since modified it to 75. That 15 minutes made a LOT of difference.

          Reply
    8. Marilee Kinsella

      March 10, 2018 at 2:54 pm

      I just bought a 4lb flat cut. Never did anything like this in my Multicooker, so I’ll start with your recipe. The only change I have to make is sub Brussels sprouts for the cabbage, because I don’t have any ? thanks for the recipe.

      Reply
      • Marilee Kinsella

        March 10, 2018 at 2:58 pm

        I think this recipe is going to be worth homemade broth, so I just took some out to defrost. Can’t wait ?

        Reply
        • Chef Gary

          March 10, 2018 at 4:39 pm

          Please let us know how it comes out! We love it!

          Reply
          • Marilee Kinsella

            March 13, 2018 at 11:18 am

            5 stars
            Nice recipe, thanks! The flavors were spot on. I left out the Brussels sprouts this time because I needed them for something else. I also ran the potatoes and carrots under the broiler for a few minutes. We ate it for a couple days and made great Reuben sandwiches last night. Wish I could post my pics ?

            Reply
        • Carole Audley

          March 17, 2019 at 5:00 pm

          5 stars
          5 starrs...thumbs up....best corn beef & cabbage I have ever cooked...This recipe is so easy & very time saving. Thank you for making cooking such a joy😃

          Reply
      • Chef Gary

        March 10, 2018 at 4:40 pm

        Ooo... Brussels sprouts is a fantastic idea! Now I think I'm gonna cook this YET AGAIN. Hope my wife doesn't mind. Lol...

        Reply
    9. Sharon

      March 10, 2018 at 9:23 pm

      Can I use 2 corned beef pieces? I also have to increase the amount of veggies. Cooking for 10 in a 6qt IP

      Reply
      • Chef Gary

        March 11, 2018 at 11:41 am

        I think that should be just fine. Just make sure you add enough stock to cover both pieces.

        Reply
    10. Lisa

      March 11, 2018 at 6:04 pm

      I have 8lb of corned beef in my IP LUX, It's the 8 or 10 qt, biggest one.. I hippie they come out tender.

      Reply
    11. David Jensen

      March 15, 2018 at 9:03 pm

      5 stars
      I'm going to try this St. Patrice day. Sounds good, do you add spices to top of corned beef our to the broth?

      Reply
      • Chef Gary

        March 17, 2018 at 9:41 am

        I would add the spices to the broth. Hope you enjoy it!

        Reply
        • Wayne Ennist

          March 09, 2019 at 10:48 am

          I am cooking a 7 pound corned Breton a stove top pressure cooker. Will 1 hour and a half be ok? And still 3 minutes for the vegetables? Going to start today in an hour.

          Reply
          • Gary

            March 11, 2019 at 7:58 am

            For a brisket that large, I would probably do 90 minutes with a NPR. Sorry couldn't get back to you sooner, crazy busy weekend. How did it turn out?

            Reply
            • Wayne

              March 14, 2019 at 2:41 pm

              I did 90 minutes but should have cooled it right away. I waited 20 minutes them cooled it. It was overdone but delicious. I use Guinness and O’Doughls so the vegetables taste delicious as well. Cooked them for 3 minutes and cooled them immediately. Thank you for the help. Going to eat someone else’s corned beef and cabbage tomorrow.

    12. Karen

      March 16, 2018 at 3:33 pm

      5 stars
      I made this today. The meat is delicious and perfectly done. The veggies were a bit over cooked for our liking,but now we know. I don’t have an Instant Pot, just a plain stove-top pressure cooker that I’ve used for years. I never tried corned beef in it before, but I’ll make it like this from now on. So tender and juicy. Thank you.

      Reply
      • Chef Gary

        March 16, 2018 at 6:57 pm

        Glad you enjoyed it!

        Reply
    13. Joanna Sawyer

      March 16, 2018 at 9:05 pm

      Would this work in a 3qt instant pot? Just bought a 3 qt duo plus. I bought a 3 lb corned beef, but could cut it smaller?

      Reply
      • Chef Gary

        March 17, 2018 at 9:40 am

        You might be able to cut it into two pieces then stack them. Just make sure that it's covered by the broth. Good luck! Let us know how it comes out.

        Reply
        • Ashley

          March 22, 2018 at 3:17 pm

          It turned out delicious! Only complaint(totally my fault) was the veggies got too mushy because I didn’t quick release right away because I didn’t hear the beep when it finished cooking. Thanks for the great recipe!

          Reply
    14. Ashley

      March 17, 2018 at 3:17 pm

      For a 5lb corned beef how much time should I add?

      Reply
      • Chef Gary

        March 18, 2018 at 9:33 pm

        I would keep the cook time the same.

        Reply
    15. Megan M

      March 17, 2018 at 3:36 pm

      5 stars
      Thinking of adding some beer to the broth...

      Reply
    16. Cyndi

      March 17, 2018 at 5:18 pm

      5 stars
      We followed your recipe exactly today to make this dish for the first time for St. Patty's day. The meat is delicious! I tossed in a dash of apple cider vinegar and a chopped slice of bacon to the cabbage cooking.....so far so good...5 more minutes! Thanks chef

      Reply
    17. Douglas

      March 18, 2018 at 6:44 am

      Followed your recipe to a tee, turned out very good, thanks for the recipe, will use again. It'd be nice to find a way to enhance the flavor level or is all Irish food on the bland side?

      Reply
      • Reina

        July 28, 2018 at 3:17 pm

        The seasoning packets are never enough, which is why it's bland. If you buy a bottle of pickling spice and shake it liberally over the fatty side of the meat, then cook fat side up, it makes a world of difference.

        Reply
        • Monica

          March 18, 2025 at 2:18 am

          5 stars
          My beef was EXCELLENT! It didn't come with the spice packet, I know I have pickling spices, but couldn't find. Next time I will make sure to have. Love the airfryer crisp on top! Doing it this way from now on!

          Reply
    18. Marie

      March 22, 2018 at 10:37 am

      5 stars
      I tried out the recipe and it turned out amazing! Although I would like to add that you have mentioned 15 minutes as the preparation time. But cutting all those vegetables took me a little more time than that. But that may be because i'm slower than most cooks.

      Reply
    19. Jeanne

      April 04, 2018 at 11:44 pm

      5 stars
      I was very happy to see a recipe with a cooking time with a natural release which I think is better for meat. I have a 3 qt. mini and used a smaller cut of corned beef and a little less veggies etc but worked perfectly.

      Reply
      • Chef Gary

        April 05, 2018 at 8:57 am

        Thanks Jeanne! Very glad it worked on a scaled-down version too! And yes... natural pressure release is the ONLY way to do meat, IMO.

        Reply
    20. Carolynne

      April 29, 2018 at 10:12 am

      5 stars
      Oh my goodness! My hubby LOVED this? Thankyou for this wonderful recipe! I’d best leave that pressure cooker on the counter as well be having this more than just on St Patty’s Day.
      Easy Peasy and delish❤️

      Reply
      • Chef Gary

        April 29, 2018 at 10:18 am

        Thanks Carolynne! Sounds like your husband and I had the same reaction to this. It’s sooo good!

        Reply
    21. JanJasMommy

      December 30, 2018 at 8:40 pm

      5 stars
      Turned out great in the Ninja Foodie! Thank you!!

      Reply
    22. Carol H Mandel

      January 26, 2019 at 7:06 pm

      5 stars
      This was absolutely perfect. I have one question...I usually cook my corned beef in beer but something in the back of my mind said no beer (carbonated liquid) in a pressure cooker. Is that true? Irregardless, I will definitely be making this again. Thank you!

      Reply
      • Gary

        January 27, 2019 at 11:49 am

        There's no truth the carbonated thing, that I know of. There are plenty of recipes that use beer. Glad you liked the corned beef!

        Reply
        • Beverly Eide

          February 04, 2019 at 1:01 pm

          The instructions say 75 Min for the meat but some of the comments say 60 Min, Clarification please?

          Reply
          • Gary

            February 04, 2019 at 2:33 pm

            We've adjusted the cook time since originally posting the recipe because we found that larger pieces needed 75 minutes to be fully tender. We tested it and found that smaller pieces will not overcook in 75, so it's a win win.

            Reply
    23. Beverly Eide

      February 04, 2019 at 12:57 pm

      4 stars
      I plan to try this soon but I will be adding parsnips.

      Reply
    24. DIANE

      March 01, 2019 at 4:45 pm

      I love this recipe! Do you put the meat on the trivet or just in the pot?

      Reply
      • Gary

        March 02, 2019 at 1:57 pm

        No trivet; place it straight in the pot.

        Reply
    25. David

      March 05, 2019 at 1:33 am

      I cooked my four-pound brisket for 75 minutes in my stovetop pressure cooker then let it release pressure on its own, about 15 minutes. It's moist and tender alright, but its bordering on mushy and not very flavorful. Maybe it's my brisket. Bought it on sale at Aldi. As for the flavor of the broth, I'm not inclined to want to cook my vegetables in it.

      Reply
      • Gary

        March 05, 2019 at 8:07 am

        Personally, I do not prefer meats from Aldi. I find that I am often disappointed.

        Reply
        • Ann

          March 17, 2019 at 6:05 pm

          5 stars
          This is the best corned beef, cabbage, carrot, cauliflower I've ever made! I got a 2 1/2 lb from Aldi's. The only thing I changed was the potatoes & I replaced 12 oz of the broth with a bock beer.

          Reply
    26. Stephanie Larsen

      March 05, 2019 at 9:44 pm

      5 stars
      This was easy to follow and it turned out so good! The brisket was my favorite by far! Thanks for the wonderful recipe

      Reply
    27. Lisa

      March 08, 2019 at 1:01 pm

      Are you using the prepackaged, preseasoned corned beef brisket or are you using a plain brisket?? I saw a recipe that requires you to brine a plain brisket for 2 weeks then cook it. Can I follow that recipe then cook in the instant pot or does the instant pot brine it for you with this recipe? Thanks!!

      Reply
      • Gary

        March 11, 2019 at 8:00 am

        For this recipe, we are using pre-seasoned briskets. So I think your idea will work. Let us know!

        Reply
    28. Diane Lesher

      March 12, 2019 at 4:11 am

      5 stars
      This was second time I made this recipe.I give it 5 stars.It was awesome! Thank you.

      Reply
      • Gary

        March 12, 2019 at 12:43 pm

        Glad you enjoyed it!

        Reply
    29. Nina

      March 17, 2019 at 10:41 am

      My Nesco pro says to put roasts on the rack instead of the bottom of the cooker. Is that ok?

      Reply
      • Gary

        March 17, 2019 at 1:12 pm

        Yes, that should be okay.

        Reply
      • Jon Richards

        August 20, 2019 at 3:52 pm

        The NPR of 40 minutes seems excessively long. I would think that all the pressure would be gone after 10 - 15 minutes.

        Reply
        • Gary White

          August 20, 2019 at 8:32 pm

          The more liquid in the pot, the longer it takes to come to pressure, the more pressure is built up, the longer it takes for the pressure to release.

          Reply
    30. Nina

      March 17, 2019 at 12:57 pm

      5 stars
      I left the rack in and the corned beef was very tender and moist. Best tasting corned beef I've ever made! five stars*****

      Reply
    31. Michael Konrad Lechner

      March 17, 2019 at 7:40 pm

      5 stars
      I made two of these today -- one in an Instant Pot and one in a standard stovetop pressure cooker (PC).
      It was my first head-to-head competition!
      The stovetop pressure cooker came up to pressure 12 minutes faster and dropped to ambient much quicker too.
      That worked out well as I could cook the veggies in the stovetop PC while the IP continued the natural depressurization.
      Great recipe! I did get the corned beefs from my butcher rather than a supermarket brand.

      Reply
    32. Grace

      March 17, 2019 at 8:25 pm

      5 stars
      This was very tasty, good texture & color, albeit a bit salty. I used beer & chicken broth, so maybe my fault.

      Reply
    33. Mary Bain

      March 17, 2019 at 8:57 pm

      5 stars
      I made this for the first time in my electric pressure cooker. I have another brand than an Instant Pot. We had guests for St. Patrick’s Day and this meal was a great hit. Thank you for sharing. Even my husband, who is not a big fan of corned beef, are with gusto. 🥰

      Reply
    34. Donald MaMannis

      March 17, 2019 at 9:15 pm

      5 stars
      This is the best corned beef that I have made. Yummm

      Reply
    35. Mary

      March 17, 2019 at 9:32 pm

      5 stars
      This recipe was awesome! I did a lot of cabbage so I had to give the vegetables an additional 3 minutes. I didn’t strain the broth before adding the vegetables to it to cook because I like the texture of the onions, et.. I simple removed the basil leaves then squished the cooked garlic before adding the vegetables. The meat was super tender & everything was extremely flavorful. Thanks for the great recipe...it’s a keeper!

      Reply
    36. Joanne

      March 25, 2019 at 12:30 am

      5 stars
      Made this for a little late because I got held up so I was not able to have it for dinner tonight when I made it. I made corned beef and cabbage last year using a different recipe and this one is far better. My corned beef was small, maybe 2 1/2 pounds but I still used all the ingredients as directed. I did not have tyme sprigs so I just put some looseleaf on top with the spices and the bay leaves. It really added an additional flavor that I enjoyed. So all I had were a few bites of everything and it was delicious. I couldn’t believe how long it took for the steam to release after cooking the vegetables! Looking forward to having this for dinner tomorrow.

      Reply
    37. ELENA SIMONI

      March 27, 2019 at 9:47 pm

      5 stars
      The BEST Corned Beef I have ever had or made!
      Super easy! Not making it any other way anymore. Made it in my old fashioned pressure cooker.

      Reply
    38. John

      January 08, 2020 at 8:09 pm

      5 stars
      Corned beef was very tender and had so much flavor!

      Reply
    39. Nicole

      January 23, 2020 at 5:07 pm

      4 stars
      The meat came out really tender but there was the part about adding the veggies and cabbage. It said set timer to 0 minutes ?? I don’t think that was correct??

      Reply
      • Gary White

        January 23, 2020 at 5:26 pm

        Hi Nicole. Yes, zero minutes is correct. The liquid will begin to boil before the pressure cooker comes up to pressure. This will be enough to fully cook the veggies. They will be tender, but not mushy.

        Reply
    40. Rebecca

      January 23, 2020 at 5:33 pm

      5 stars
      Delicious!

      Reply
    41. Damian Chango

      February 07, 2020 at 4:09 pm

      I have the instant pot duo plus. 4 cups is entirely too much water. I did a corned beef brisket last month's, with a full 12 oz beer, and had vapor and beer leaking out all over the place, even overflowing the overflow reservoir.

      Reply
      • Gary White

        February 08, 2020 at 9:04 am

        Beer and chicken broth are not interchangeable. We make this often in a 6qt Instant Pot Duo using 4 cups of broth. We have never had a problem with liquid leaking out.

        Reply
    42. Donnalee Dodson

      March 16, 2020 at 8:37 pm

      5 stars
      I made this last night and it was superb! Great tips and good directions and video. I'm going to try and convert it for my mini instant pot now.

      Reply
    43. Alexis

      August 24, 2020 at 7:24 pm

      I got a 6lb corned beef, how long should I pressure cook for?

      Reply
      • Gary White

        August 25, 2020 at 7:37 am

        I would do 90 minutes with a natural release. Hope you like it!

        Reply
    44. AJ

      March 14, 2021 at 6:59 pm

      5 stars
      Awesome! I have yet to make a positive comment using my IP but U definitely get STARS in my book. Thank U for sharing your recipe 👍

      Reply
      • Gary White

        March 14, 2021 at 8:02 pm

        Glad you enjoyed it!

        Reply
    45. Jodie

      March 17, 2021 at 8:37 pm

      5 stars
      I made this for St. Patrick’s day today and it was outstanding! My husband raved about it and said it was the best corned beef and cabbage he’s ever had. This will be my go to recipe from now on. Thank you for sharing!

      Reply
    46. Bobbie

      March 19, 2021 at 6:36 pm

      5 stars
      Perfect every time I make it. This is my go-to recipe for St Paddy’s Day.

      Reply
    47. Jon

      May 14, 2021 at 6:55 am

      Hi,
      I'm John living in Dublin Ireland all my life,
      What I'm going to tell you is you are wrong saying that corned beef wasn't a thing Irish people ate before emigrating to America,
      Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century, the English named the Irish salted beef "corned beef".

      Reply
    48. Elcee

      March 21, 2022 at 6:34 am

      5 stars
      Fantastic results! Thank you for all the great recipes you have shared. Like your other recipes, this did not disappoint. I cooked the corned beef for 85 minutes only because my IP tends to undercook every recipe ever tried. The veggies came out perfect using 0 minutes. I used the luscious method and it definitely lived up to the method name!

      Reply
    49. Terri

      March 12, 2023 at 6:34 pm

      5 stars
      This dinner was so good! Followed recipe as it is and the family loved it. Thanks for sharing! 🍀

      Reply
    50. Eve

      March 16, 2023 at 1:29 pm

      5 stars
      Grey thinks about creating a meal the way I do, and I appreciate how he organizes things and makes them simple. Not only is he a good chef, he is a genuine TEACHER answering the "whys" and "what is the reason for doing this?". I also love the lack of laziness - what I mean is why not switch from pressure cooker to crisper top? it isn't more messy. I have used , and will use, this delicious recipe. As an old lady who still loves her giant Viking gas oven/stove, I have made a sincere effort to go with my new friend the Duo-Crisp Instant pot.
      (I am not paid for this endorsemant!@!@)It has paid off; the tenderness of the meats, the elegance of the vegetables....less time, (I love messing around in my kitchen,). PS : you can still mess around in your kitchen cutting up stuff and getting them into bowls for the "instant" results_ - this is best for a successful instant pot creation - get everything ready a head of time.
      Grey is great! Thank you. Learn so much. -Eve

      Reply
    51. Debra

      March 18, 2023 at 10:52 pm

      5 stars
      Oh my goodness! This was fabulous! It just melted in your mouth! I have saved the recipe for future use. Thank you so much for sharing.

      Reply
    52. Lisa

      April 21, 2023 at 11:31 am

      5 stars
      It was a great recipe.

      Reply
    53. Norm B

      March 11, 2024 at 6:05 pm

      5 stars
      I had great results using this recipe although I cooked 2 four lb briskets together in 1 pot. My trivet is very low so I only used about 15 oz of broth to keep the liquid level under the meat. That seemed to be enough. Probably because I was cooking 8 ibs of meat, the thickest part of the meat was not as tender as the end, so I'm saving them for a little further pressure cooking. I served this to 6 men and got lots of compliments.

      Thanks Gary

      Reply
    54. Clarissa Coffey

      March 17, 2024 at 11:14 am

      5 stars
      I was intrigued by the video and made this last night. OMG it’s just fantastic. The stock the the corned beef steamed over became sooooo flavorful. This is a definite keeper. Thank you for expanding my repertoire

      Reply
    55. Christopher Carson

      March 17, 2024 at 8:01 pm

      5 stars
      Tasted great and I hated this when I was a child. Followed the recipe to a t. Saved the liquid for a future soup.

      Reply
    56. E

      March 18, 2024 at 5:38 pm

      5 stars
      OMG it turned out amazing! So moist and tender! Total game changer! I’ve never had or made a great corned beef dinner for St.Patty’s. This is a keeper!

      Reply
    57. Peter Deane

      March 18, 2024 at 9:08 pm

      5 stars
      Best corned beef I have ever had.

      Reply
    58. Stephen

      March 19, 2024 at 11:30 am

      5 stars
      Best corned beef recipe I've ever cooked!

      Reply
    59. Wendy

      March 23, 2024 at 10:33 pm

      This was the absolute best corned beef and cabbage recipe I have ever made and I love to cook. Self proclaimed foodie and often cook for a crowd . Followed exactly. Used the oven broil for final on beef while using insta pot for vegis . My daughter who is not a CB&c fan said it was a do over!!

      Reply
    60. Wendy

      March 23, 2024 at 10:35 pm

      5 stars
      Excellent the best , not soggy, salty or over cooked!!

      Reply
    61. Connie

      April 04, 2024 at 7:58 am

      5 stars
      This is truly the best corned beef and cabbage recipe ! I made the modern method and cooked the veggies in the pressure cooker. They turned out perfect-not mushy. And I liked your idea of slicing the cabbage before cooking. It cooks wonderfully, makes a spectacular presentation, and makes eating easier. Thinking about the flavor is making my mouth water. My husband highly complimented this meal, and he very rarely does that. I finished the meat in the air fryer and will continue doing that in the future. This is replacing my crock pot recipe. Thank you!!!

      Reply
    62. Stetson

      May 01, 2024 at 8:54 pm

      5 stars
      Hands down the best brisket I've ever had.
      This is one of my favorite foods, and I happened upon your recipe. I've never made anything this involved (cooking meat has always been a bit scary to me), but it came out perfect. I only was able to get a 3 lb brisket, and I don't think it's going to last me 2 days at this rate...

      Reply
    63. Russ

      May 14, 2024 at 10:41 am

      5 stars
      I pretty much never review online recipes but this is an exception. This is my new default recipe for corned beef. If you don't want it to dry out in the broiler you can brush the sides, but not the top with the cooking liquid. I also dissolved some sugar in with the gravy and brushed the top fat before broiling to caramelize

      Reply
    64. PRINCESS V WILLIAMS-JACKSON

      October 01, 2024 at 5:02 pm

      5 stars
      I WILL USE THIS RECIPE ON ALL OF MY CORNED BEEF. SO TENDER AND DELICIOUS!

      Reply
    65. GARRISON

      February 23, 2025 at 8:28 pm

      5 stars
      10/10 would make again with method 2 (the new one). Easy and fast(ish) to make, along with it being juicy and tender. Was NOT dry at all.

      Maybe will try with a beer next time.
      Vegetables are healthy, but made mine with mashed taters which paired perfectly with this brisket.

      Reply
    66. Lisa

      February 24, 2025 at 12:31 am

      5 stars
      Made it today from a frozen corned beef that I had thawed. Followed the recipe for the beef. I didn’t pressure cook veggies. It was delicious.

      Reply
    67. Carol

      March 16, 2025 at 4:01 pm

      5 stars
      Absolutely delicious!

      Reply
    68. SECILIA MARINO

      March 16, 2025 at 6:42 pm

      YUCK, too salty, even with rinsing, and soaking 15 min in running water. Used regular stove top pressure cooker. Added extra 2 cups of broth and glad I did cause the thick onion slices were starting to stick to 2 spot on bottom of pan even tho there 2as 2 cups liquid left. Wish I had used water. Better than Boullion chicken was too salty, too, even tho I made a diluted solution of it. Have not made this fro decades. IF I ever do it again, I will use water in pressure cooker, and not use it for cooking veges, and NOT cook veges in pressure cooker, better in a pot I can see what is happening. And I will LOOK for a corn beef brisket that has less salt. Maybe at whole Foods, or our Coop's local meat producers. What a waste of time and money , Look pretty, plain water would have made the difference.

      Reply
      • Gary White

        March 17, 2025 at 7:19 am

        Sorry your meal wasn’t successful. But if you add extra broth AND Better Than Bouillon (which is not part of this recipe), I take no responsibility for it being too salty.

        Reply
    69. Maribeth khan

      March 17, 2025 at 8:27 pm

      5 stars
      Followed this for at Paddy's day. Came out great. The last bit of broiling is a game changer. Caveat, I only made the corned beef.. cabbage and potatoes done separately

      Reply
    70. Suzie

      March 17, 2025 at 10:00 pm

      5 stars
      THE BEST!
      I’ve tried making it in the oven, the crockpot and even boiling it and this by far is the best way to cook it!! My new go to recipe! Thank you for posting!

      Reply
    71. Karen Schwabe

      March 17, 2025 at 10:46 pm

      5 stars
      Outstanding and wouldn’t change a thing!

      Reply
    72. Ryan Zwicke

      March 18, 2025 at 3:19 am

      5 stars
      First off, amazing recipe! This is the best recipe I've ever used for this meal, thank you for doing all the hard work for everyone. My slight adjustments were cutting the veggies to a medium size. I added pearl onions, and mushrooms on the back end. I cooked two corned beefs, glazed with honey when I broiled them for only about 5 minutes, and I sauteed my cabbage. Your times were perfect. I used a ninja. Thanks again.

      Reply
    73. Lisa

      March 24, 2025 at 8:28 am

      5 stars
      This is the most flavorful and moist recipe I've tried!

      Reply
    4.97 from 96 votes (35 ratings without comment)

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