This pressure cooker corned beef and cabbage is the most tender and flavorful you may ever eat. The mix of aromatics seasons the brisket and veggies to perfection. This is classic Irish-American comfort food, with a method that takes out all the guesswork to nail it every time!
(Originally posted in February 2017; Updated on content, tips, FAQs and pictures on January 23, 2020)
St. Patrick’s Day is right around the corner. I make it a point to have corned beef and cabbage every year. This will be the fourth 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 2 months post-Christmas. Well, my life was never the same. And I will never go back to the darkness. Who knew that two years later, I would have written over 100 Instant Pot
recipes?!
Is corned beef Irish or not?
It’s funny how traditions become traditions sometimes; and how things are thought of in ways that are not actually accurate. To some degree, this is the case with corned beef. In a nutshell, the corned beef we think of in America and associate with St. Paddy’s Day is really not Irish at all. In fact, it’s more of a Jewish brisket cooked with cabbage.
In this article, they explain that the early Irish immigrants to America began eating Kosher beef once they reached the states; something they did not do in Ireland.
The Old Way
One of my favorite tools in the kitchen is my Dutch Oven
. It’s basically a cast iron pot with a ceramic lining. But as you can see, the meat has already started to take on a grayish color. And while it still tastes great, it is not nearly as appealing to look at; or tender for that matter. And let’s not even get started on the time!
Ingredients You’ll Need
Here’s a quick snapshot of what you will need to make this dish. You gotta love an ingredient list with 10 or less things on it! I definitely do my best to choose the leanest brisket possible. Unlike many cuts of beef, where fat content will add flavor (especially when cooking with dry heat – like smoking or grilling), I’m of the belief that this corned beef recipe is so highly seasoned that you will not miss the fat. There can be so much waste (up to 25%) with the fattier pieces.
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 mostly made up of peppercorns, bay leaves, mustard seeds, and dill seeds.
How to Make Pressure Cooker Corned Beef and Cabbage
Place brisket in 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, bay leaves, and salt to pot…
…then top with cabbage wedges. Lock lid and set timer for 0(zero) minutes.
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!
Expert Tips
- The single most important part of cooking corned beef and cabbage is choosing a good cut of meat. In my opinion, you want to choose the leanest piece of brisket possible. While many cuts of beef benefit from having fat to help season the meat (especially when cooking with dry heat – like smoking or grilling), this recipe is so highly seasoned that you will not miss it. Otherwise, you will waste all of the inedible fat, which can be up to 25% of the total weight.
- Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.
- Leftover corned beef can be stored in the fridge for 3 to 4 days or freeze for 2 to 3 months.
FAQs
Which cut should I use, point or flat? I’ve done it with both. I prefer flat.
When doing a natural pressure release, do I turn off the pressure cooker, or leave it on keep warm? Leave it on keep warm!
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.
Is zero minutes really correct for the veggies? Yes. They will cook as the pressure cooker is coming up to pressure. They will be fully cooked and tender, but not mushy, once the pressure cooker beeps.
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? Please give it a star rating below! ★
Pressure Cooker Corned Beef and Cabbage
Ingredients
- 4 lb. corned beef brisket with seasoning packet - cut in half if needed
- 4 cups chicken broth
- 1 large yellow onion roughly chopped
- 6 garlic cloves peeled
- 8 thyme sprigs
- 2 bay leaves
- 1 head of cabbage chopped into wedges
- 1 lb. carrots peeled, chunked
- 2 lbs. red or gold potatoes roughly chopped
- 1 tsp. sea salt
Instructions
- 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!
Notes
Expert Tips
- The single most important part of cooking corned beef and cabbage is choosing a good cut of meat. In my opinion, you want to choose the leanest piece of brisket possible. While many cuts of beef benefit from having fat to help season the meat (especially when cooking with dry heat - like smoking or grilling), this recipe is so highly seasoned that you will not miss it. Otherwise, you will waste all of the inedible fat, which can be up to 25% of the total weight.
- Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.
- Leftover corned beef can be stored in the fridge for 3 to 4 days or freeze for 2 to 3 months.
FAQs
Which cut should I use, point or flat? I've done it with both. I prefer flat. When doing a natural pressure release, do I turn off the pressure cooker, or leave it on keep warm? Leave it on keep warm! 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. Is zero minutes really correct for the veggies? Yes. They will cook as the pressure cooker is coming up to pressure. They will be fully cooked and tender, but not mushy, once the pressure cooker beeps.Nutrition
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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.
Thank you! I’m so glad you enjoyed it!
I never remove the fat!
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!
Yeah, this is one of my favorites. For sure!
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?
I’ve done it with both. I prefer the flat.
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.
Do you cook this for 60 minutes on the manual high or low setting?
High pressure.
I just purchased Instant pot can’t wait to do my corn beef and cabbage
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.
Keep it on warm. Hope you enjoy it!
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 🙂
about how many people will this serve?thanks
I think that will depend on how large your brisket is. I usually estimate about 1/2 pound per person.
Receipe says 75 min see people cooking 60
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.
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.
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!
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.
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.
I think this recipe is going to be worth homemade broth, so I just took some out to defrost. Can’t wait ?
Please let us know how it comes out! We love it!
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 ?
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😃
Ooo… Brussels sprouts is a fantastic idea! Now I think I’m gonna cook this YET AGAIN. Hope my wife doesn’t mind. Lol…
Can I use 2 corned beef pieces? I also have to increase the amount of veggies. Cooking for 10 in a 6qt IP
I think that should be just fine. Just make sure you add enough stock to cover both pieces.
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.
I’m going to try this St. Patrice day. Sounds good, do you add spices to top of corned beef our to the broth?
I would add the spices to the broth. Hope you enjoy it!
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.
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?
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.
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.
Glad you enjoyed it!
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?
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.
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!
For a 5lb corned beef how much time should I add?
I would keep the cook time the same.
Thinking of adding some beer to the broth…
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
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?
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.
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.
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.
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.
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❤️
Thanks Carolynne! Sounds like your husband and I had the same reaction to this. It’s sooo good!
Turned out great in the Ninja Foodie! Thank you!!
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!
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!
The instructions say 75 Min for the meat but some of the comments say 60 Min, Clarification please?
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.
I plan to try this soon but I will be adding parsnips.
I love this recipe! Do you put the meat on the trivet or just in the pot?
No trivet; place it straight in the pot.
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.
Personally, I do not prefer meats from Aldi. I find that I am often disappointed.
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.
This was easy to follow and it turned out so good! The brisket was my favorite by far! Thanks for the wonderful recipe
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!!
For this recipe, we are using pre-seasoned briskets. So I think your idea will work. Let us know!
This was second time I made this recipe.I give it 5 stars.It was awesome! Thank you.
Glad you enjoyed it!
My Nesco pro says to put roasts on the rack instead of the bottom of the cooker. Is that ok?
Yes, that should be okay.
The NPR of 40 minutes seems excessively long. I would think that all the pressure would be gone after 10 – 15 minutes.
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.
I left the rack in and the corned beef was very tender and moist. Best tasting corned beef I’ve ever made! five 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.
This was very tasty, good texture & color, albeit a bit salty. I used beer & chicken broth, so maybe my fault.
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. 🥰
This is the best corned beef that I have made. Yummm
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!
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.
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.
Corned beef was very tender and had so much flavor!
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??
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.
Delicious!