Pressure cooker corned beef and cabbage is one of those meals that sounds like it should be hard, but it really isn't. With the right timing and a good, simple method, you get fall-apart, fork-tender corned beef in a fraction of the time it takes on the stovetop or in the oven. This is the recipe I come back to every St. Patrick's Day, and honestly, all through March.
If you are working from my St. Patrick's Day Kitchen Game Plan, this is the "90-minute drill" option. It is the fastest path to a complete corned beef dinner, and it delivers every time.
The Easiest Way to Get Fork-Tender Corned Beef
The key is letting the pressure cooker do what it does best: break down that tough brisket into something melt-in-your-mouth tender without babysitting it for hours. This recipe walks you through exactly how long to cook it, when to add the cabbage and vegetables, and how to get the texture right so nothing comes out mushy or underdone.
It works with any electric pressure cooker, including the Instant Pot. And the vegetables cook right in the same pot after the beef is done, so you get a full meal with minimal cleanup.
Want a Crispy Garlic Top? Here's the Optional Upgrade
If you want to take it one step further, I have an optional finishing trick that puts this over the top. A quick broil with a garlic and spice topping gives the corned beef a crispy, golden crust that is honestly hard to go back from.
Totally optional. But once you try it, you will probably never skip it again.
Why This Recipe Works
- Pressure cooking cuts the time dramatically. What normally takes 3 to 4 hours on the stove is done in about 90 minutes, including the natural pressure release.
- The aromatics build flavor from the bottom up. Onion, thyme, and bay leaf sit beneath the brisket and infuse the cooking liquid the entire time.
- Chicken broth makes a difference. It adds a cleaner, rounder flavor to the meat and vegetables compared to plain water.
- The vegetables cook in the same pot. After the beef comes out, the potatoes, carrots, and cabbage go in and pressure cook for just minutes. One pot, one meal.
- Natural release is the secret to tenderness. Letting the pressure drop on its own keeps the meat fibers relaxed and juicy instead of seizing up.
Ingredients
For the Corned Beef
- 1 corned beef brisket (2.5 to 5 lbs), with spice packet reserved
- 4 cups chicken broth
- 1 onion, sliced
- 6 thyme sprigs
- 1 bay leaf
For the Vegetables
- 1.5 lbs baby potatoes, quartered
- 1 lb baby carrots, left whole
- 1 small head green cabbage, cored and sliced like shredded collards
- 2 teaspoon kosher salt
- Black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
For the Crispy Garlic Top (Optional)
- 2 tablespoons garlic paste
- 1 teaspoon black pepper
- Reserved spice packet from the corned beef
How to Make Pressure Cooker Corned Beef and Cabbage
Prep the Corned Beef
- Open the corned beef packaging and set the spice packet aside.
- If making the optional crispy garlic topping: In a small bowl, mix the garlic paste, black pepper, and the reserved spice packet. Spread the mixture in a thin, even layer over the fat cap of the brisket. Set aside.
- Place the sliced onion, thyme sprigs, and bay leaf in the bottom of the pressure cooker, beneath the trivet.
- Pour in 4 cups of chicken broth.
- Set the trivet in the pot and place the corned beef on top, fat cap facing up.
Pressure Cook
- Lock the lid and set the valve to sealing. Cook on High Pressure using the following times based on the weight of your brisket:
- 2.5 to 3 lbs: 75 to 80 minutes
- 3 to 4 lbs: 85 to 90 minutes
- 4 to 5 lbs: 95 to 105 minutes
- When the cook time is up, let the pressure release naturally. This is not optional. Give it a minimum of 10 to 15 minutes, but a full natural release is preferred. This step is crucial for tender corned beef.
Add the Vegetables
- Carefully remove the corned beef from the pot and set it on a cutting board or sheet pan. Tent loosely with foil.
- Remove the trivet, thyme sprigs, and bay leaf from the pot. Leave the broth in.
- Add the quartered potatoes, whole baby carrots, and sliced cabbage to the pot. Season with 2 teaspoon kosher salt, black pepper, garlic powder, and onion powder.
- Lock the lid, set the valve to sealing, and cook on High Pressure for 0 minutes. Yes, zero. The time it takes to come to pressure is enough to cook the vegetables perfectly.
- Quick release the pressure as soon as the cook cycle finishes.
Technique Highlight
Yes, zero minutes. It sounds wrong, but it works. The time it takes for the pot to come up to pressure is enough to cook the vegetables through without turning them to mush. Trust the process.
Optional: Broil with Crispy Garlic Topping
- While the vegetables cook, preheat your broiler on high.
- In a small bowl, mix the garlic paste, black pepper, and the reserved spice packet.
- Place the corned beef fat cap up on a foil-lined sheet pan. Spread the garlic mixture in a thin, even layer over the fat cap.
- Broil on the bottom rack for 5 to 10 minutes, watching closely, until the top is golden and crispy.
Rest and Slice
- Let the corned beef rest for 5 minutes after broiling (or after removing from the pot if skipping the broil).
- Slice against the grain. This matters. Cutting against the grain is what gives you those tender, pull-apart slices instead of chewy, stringy ones.
- Serve the sliced corned beef alongside the vegetables. Spoon some of the cooking broth over everything if you like.
Tips for the Best Corned Beef
- Always use natural release. Quick release causes the muscle fibers to tighten, which is the number one reason pressure cooker corned beef turns out tough.
- Use chicken broth, not water. It gives the meat and vegetables a more rounded, savory flavor.
- Do not skip the aromatics. The onion, thyme, and bay leaf are not filler. They build a base of flavor in the cooking liquid that carries through the whole meal.
- Slice against the grain, every time. Look at the lines running across the brisket and cut perpendicular to them. This is the single easiest thing you can do to improve the texture.
- Cut the cabbage like shredded collards, not wedges. Smaller pieces cook more evenly, are easier to eat, and pick up more seasoning from the broth.
- Watch the broiler closely. The garlic topping can go from golden to burned quickly. Stay nearby during those 5 to 10 minutes.
What to Serve with Corned Beef and Cabbage
This recipe gives you a full meal in one pot, but if you want to round things out, Irish soda bread is the classic pairing. A simple green salad or roasted root vegetables work well too.
If you are planning a full St. Patrick's Day spread, or if you need gluten-free side dish swaps, head over to my St. Patrick's Day Kitchen Game Plan. It has the complete prep timeline, a master shopping list, and all of my favorite sides so you can build out the whole menu without guessing.
How to Store and Reheat Leftovers
Store
Store sliced corned beef and vegetables in separate airtight containers in the refrigerator. Save some of the cooking broth in a separate container too. Everything keeps well for 3 to 4 days.
Reheating
For the best results, reheat sliced corned beef gently in a skillet over medium-low heat with a splash of the reserved broth. This keeps it moist instead of drying it out. Vegetables reheat well in the microwave or in a covered skillet with a little broth.
Can You Freeze Corned Beef?
Yes. Freeze sliced corned beef in an airtight container or freezer bag with some of the cooking broth poured over it. It keeps well for up to 2 months. Thaw overnight in the refrigerator and reheat gently with broth.
FAQ
It depends on the size of your brisket. A 2.5 to 3 lb corned beef takes 75 to 80 minutes on High Pressure, a 3 to 4 lb takes 85 to 90 minutes, and a 4 to 5 lb takes 95 to 105 minutes. Add at least 10 to 15 minutes for natural pressure release after cooking. A full natural release is ideal.
That is up to you. Rinsing removes some of the surface salt from the brine, which can reduce the overall saltiness of the finished dish. If you are sensitive to salt or plan to use the cooking liquid for the vegetables, a quick rinse under cold water is a good idea. If you like it on the saltier side, skip the rinse.
The most common reason is skipping the natural pressure release. Quick releasing the pressure causes the meat fibers to contract and tighten, which makes the brisket chewy instead of tender. Always let the pressure come down naturally for at least 10 to 15 minutes. A full natural release is even better. Also, make sure you are using the right cook time for the weight of your brisket.
Absolutely. The corned beef and the other vegetables (potatoes and carrots) work great on their own. You can also swap the cabbage for another green like kale or collard greens. Just adjust the cook time if needed.
Corned beef itself is typically gluten-free, but always check the label on the spice packet that comes with it. Some brands include ingredients that contain gluten. If you are cooking gluten-free, verify the spice packet or use your own blend. Everything else in this recipe is naturally gluten-free.
More St. Patrick's Day Recipes
Corned Beef Series
- Slow Cooker Corned Beef
- Oven Corned Beef (Coming Tomorrow!)
- Corned Beef Kitchen Game Plan (Just days away...)
Dessert
Reuben Energy
- Gary Reuben (coming soon)
Did You Make This?
★ If it hit the spot, leave a star rating below.
And if you did the crispy top, tell me. That’s the whole flex.
📖 Recipe
Pressure Cooker Corned Beef
Ingredients
For the corned beef
For the Corned Beef
- 1 corned beef brisket (2.5 to 5 lbs.) spice packet reserved
- 4 cups chicken broth
- 1 yellow onion sliced
- 6 thyme sprigs
- 1 bay leaf
For the Vegetables
- 1.5 lbs. baby potatoes quartered
- 1 lb. baby carrots whole
- 1 small head green cabbage cored and sliced like shredded collards
- 2 tsp. kosher salt to taste
- black pepper to taste
- garlic powder to taste
- onion powder to taste
For the Crispy Garlic Top (Optional)
- 2 Tbsp. garlic paste 3-4 cloves minced
- 1 tsp. black pepper
- Reserved spice packet from the corned beef
Instructions
Prep the Corned Beef
- Open the corned beef packaging and set the spice packet aside.
- If making the optional crispy garlic topping: In a small bowl, mix the garlic paste, black pepper, and the reserved spice packet. Spread the mixture in a thin, even layer over the fat cap of the brisket.
- Place the sliced, thyme sprigs, and bay leaf in the bottom of the pressure cooker, beneath the trivet.
- Pour in 4 cups of chicken broth.
- Set the trivet in the pot and place the corned beef on top, fat cap facing up.
Pressure Cook
- Lock the lid and set the valve to sealing. Cook on High Pressure based on the weight of your brisket: 2.5 to 3 lbs (75 to 80 minutes), 3 to 4 lbs (85 to 90 minutes), 4 to 5 lbs (95 to 105 minutes).
- When the cook time is up, let the pressure release naturally. Minimum 10 to 15 minutes, full natural release preferred. This step is crucial for tenderness.
Add the vegetables
- Remove the corned beef from the pot and set it on a cutting board or sheet pan. Tent loosely with foil.
- Remove the trivet, thyme sprigs, and bay leaf from the pot. Leave the broth in.
- Add the quartered potatoes, whole baby carrots, and sliced cabbage to the pot. Season with 2 teaspoon kosher salt, black pepper, garlic powder, and onion powder.
- Lock the lid, set the valve to sealing, and cook on High Pressure for 0 minutes.
- Quick release the pressure as soon as the cook cycle finishes.
Video
Notes
- The GF Warning: While the ingredients are naturally gluten-free, always double-check the included spice packet, as some commercial brands contain gluten.
- The Golden Rule: Do not skip the natural release. Quick-releasing the pressure is the number one reason brisket turns out tough.
- The Game Plan Link: Cooking this for a holiday? Check out my full St. Patrick's Day Kitchen Game Plan for the exact prep timeline and my favorite side dish pairings.
- 2.5 to 3 lbs: 75 to 80 minutes
- 3 to 4 lbs: 85 to 90 minutes
- 4 to 5 lbs: 95 to 105 minutes
Nutrition
Real Talk
The crispy top is “optional.” But if you skip it, you’re leaving the best part on the table.
Vanessa Carter
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.
Chef Gary
Thank you! I'm so glad you enjoyed it!
Alexandria Stailey
I never remove the fat!
Molly smith
I never remove the fat.
Pam
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
Wendy
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!
Chef Gary
Yeah, this is one of my favorites. For sure!
NeeNee
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?
Chef Gary
I’ve done it with both. I prefer the flat.
Racquel Martinez
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.
Charles
Do you cook this for 60 minutes on the manual high or low setting?
Chef Gary
High pressure.
Marie
I just purchased Instant pot can’t wait to do my corn beef and cabbage
Judd Adams
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.
Chef Gary
Keep it on warm. Hope you enjoy it!
Judd Adams
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 🙂
Irish Pat
about how many people will this serve?thanks
Chef Gary
I think that will depend on how large your brisket is. I usually estimate about 1/2 pound per person.
Ed
Receipe says 75 min see people cooking 60
Gary
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.
Danielle Cantone
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.
Gary
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
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.
Marilee Kinsella
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.
Marilee Kinsella
I think this recipe is going to be worth homemade broth, so I just took some out to defrost. Can’t wait ?
Chef Gary
Please let us know how it comes out! We love it!
Marilee Kinsella
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 ?
Carole Audley
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😃
Chef Gary
Ooo... Brussels sprouts is a fantastic idea! Now I think I'm gonna cook this YET AGAIN. Hope my wife doesn't mind. Lol...
Sharon
Can I use 2 corned beef pieces? I also have to increase the amount of veggies. Cooking for 10 in a 6qt IP
Chef Gary
I think that should be just fine. Just make sure you add enough stock to cover both pieces.
Lisa
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.
David Jensen
I'm going to try this St. Patrice day. Sounds good, do you add spices to top of corned beef our to the broth?
Chef Gary
I would add the spices to the broth. Hope you enjoy it!
Wayne Ennist
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.
Gary
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?
Wayne
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.
Karen
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.
Chef Gary
Glad you enjoyed it!
Joanna Sawyer
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?
Chef Gary
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.
Ashley
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!
Ashley
For a 5lb corned beef how much time should I add?
Chef Gary
I would keep the cook time the same.
Megan M
Thinking of adding some beer to the broth...
Cyndi
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
Douglas
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?
Reina
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.
Monica
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!
Marie
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.
Jeanne
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.
Chef Gary
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.
Carolynne
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❤️
Chef Gary
Thanks Carolynne! Sounds like your husband and I had the same reaction to this. It’s sooo good!
JanJasMommy
Turned out great in the Ninja Foodie! Thank you!!
Carol H Mandel
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!
Gary
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!
Beverly Eide
The instructions say 75 Min for the meat but some of the comments say 60 Min, Clarification please?
Gary
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.
Beverly Eide
I plan to try this soon but I will be adding parsnips.
DIANE
I love this recipe! Do you put the meat on the trivet or just in the pot?
Gary
No trivet; place it straight in the pot.
David
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.
Gary
Personally, I do not prefer meats from Aldi. I find that I am often disappointed.
Ann
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.
Stephanie Larsen
This was easy to follow and it turned out so good! The brisket was my favorite by far! Thanks for the wonderful recipe
Lisa
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!!
Gary
For this recipe, we are using pre-seasoned briskets. So I think your idea will work. Let us know!
Diane Lesher
This was second time I made this recipe.I give it 5 stars.It was awesome! Thank you.
Gary
Glad you enjoyed it!
Nina
My Nesco pro says to put roasts on the rack instead of the bottom of the cooker. Is that ok?
Gary
Yes, that should be okay.
Jon Richards
The NPR of 40 minutes seems excessively long. I would think that all the pressure would be gone after 10 - 15 minutes.
Gary White
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.
Nina
I left the rack in and the corned beef was very tender and moist. Best tasting corned beef I've ever made! five stars*****
Michael Konrad Lechner
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.
Grace
This was very tasty, good texture & color, albeit a bit salty. I used beer & chicken broth, so maybe my fault.
Mary Bain
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. 🥰
Donald MaMannis
This is the best corned beef that I have made. Yummm
Mary
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!
Joanne
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.
ELENA SIMONI
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.
John
Corned beef was very tender and had so much flavor!
Nicole
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??
Gary White
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.
Rebecca
Delicious!
Damian Chango
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.
Gary White
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.
Donnalee Dodson
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.
Alexis
I got a 6lb corned beef, how long should I pressure cook for?
Gary White
I would do 90 minutes with a natural release. Hope you like it!
AJ
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 👍
Gary White
Glad you enjoyed it!
Jodie
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!
Bobbie
Perfect every time I make it. This is my go-to recipe for St Paddy’s Day.
Jon
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".
Elcee
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!
Terri
This dinner was so good! Followed recipe as it is and the family loved it. Thanks for sharing! 🍀
Eve
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
Debra
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.
Lisa
It was a great recipe.
Norm B
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
Clarissa Coffey
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
Christopher Carson
Tasted great and I hated this when I was a child. Followed the recipe to a t. Saved the liquid for a future soup.
E
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!
Peter Deane
Best corned beef I have ever had.
Stephen
Best corned beef recipe I've ever cooked!
Wendy
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!!
Wendy
Excellent the best , not soggy, salty or over cooked!!
Connie
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!!!
Stetson
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...
Russ
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
PRINCESS V WILLIAMS-JACKSON
I WILL USE THIS RECIPE ON ALL OF MY CORNED BEEF. SO TENDER AND DELICIOUS!
GARRISON
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.
Lisa
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.
Carol
Absolutely delicious!
SECILIA MARINO
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.
Gary White
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.
Maribeth khan
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
Suzie
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!
Karen Schwabe
Outstanding and wouldn’t change a thing!
Ryan Zwicke
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.
Lisa
This is the most flavorful and moist recipe I've tried!
Ron Teichman
Great adjustments to transform a delicious classic into something even better. Making a rub out of the seasoning packet and garlic is genius I didn't have garlic paste but used the food processor and garlic to make it. I used a nice Porter and finished the 4 cups with chicken stock. The depth of flavor is very noticeable. Thanks for experimenting for us and making it easy to try. rt
Kristina in TX
Mine turned out dry. However! I didn’t let it go the FULL natural release —but did go 30 min. I also air fried after taking out the juice and veggies—had printed recipe, just seemed weird to air fry over juice. The garlic topping & veggies were really good, just brisket was not as moist as boiling method but still good.
Gary White
So... those two changes will absolutely cause a dry brisket. Especially the liquid protects the meat from drying out during the air fry. Might seem weird, but that's the reason why it has nearly a perfect rating.
Shira
This is BY FAR the best Corned Beef recipe I have ever tasted!