Instant Pot Corned Beef
aka Pressure Cooker Corned Beef and Cabbage
St. Patrick’s Day is right around the corner. I make it a point to have corned beef and cabbage every year. But this is the first year I’ve made pressure cooker corned beef and cabbage. My life will never be the same. And I will never go back to the darkness. Instant Pot corned beef from here on out…
Here’s a look at my old way of cooking this dish
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.
Two Christmases ago, my wife and I received the best gift ever: An Instant Pot
!
There are several things that I now cook with this tool. And I will never go back to the old way. Instant Pot corned beef and cabbage is one of them! The color is stunning. And the meat itself is ridiculously tender. Plus, the sauce is so flavorful that your cabbage will possibly be the best you’ve ever had.
The only real modification I made for the pressure cooking method is the amount and type of liquid I used. I always used water for the stovetop version, but I switched to chicken broth for this version. Since there is not a lot of time to develop flavor, I highly recommend this.

Pressure Cooker Corned Beef and Cabbage
The most tender and flavorful corned beef and cabbage you may ever eat.
Ingredients
- 3-4 pound corned beef brisket with seasoning packet - cut in half if needed
- 4 cups low sodium chicken broth
- 1 medium yellow onion roughly chopped
- 3 garlic cloves
- 7-8 fresh thyme sprigs
- 2 bay leaves
- 1 large head of cabbage roughly chopped
- 4-5 large carrots peeled and chunked
- 2 pounds small red potatoes halved
Instructions
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Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves and seasoning packet.
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Lock lid, seal vent valve, and set the manual cook time to 60 minutes.
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Once cook time is complete, allow pressure to release naturally (about 40 minutes). Then remove brisket from pot, and allow to rest.
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Using a fine mesh strainer, pour liquid into separate container, then return to Instant Pot.
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Add cabbage, carrots, and potatoes to pot. Lock lid, seal vent valve, and set the manual cook time for 5 minutes.
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Once cooking is complete, quick release pressure, remove, and serve with brisket.
Recipe Notes
Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.
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37 Comments
Vanessa Carter
March 26, 2017 at 8:01 amDELICIOUS!!! 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
March 26, 2017 at 10:29 amThank you! I’m so glad you enjoyed it ?
Wendy
May 25, 2017 at 3:43 pmI’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
May 26, 2017 at 4:36 pmYeah, this is one of my favorites. For sure!
NeeNee
February 5, 2018 at 6:59 amCan’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
February 10, 2018 at 3:10 pmI’ve done it with both. I prefer the flat.
Charles
February 18, 2018 at 2:07 pmDo you cook this for 60 minutes on the manual high or low setting?
Chef Gary
February 18, 2018 at 2:39 pmHigh pressure.
Marie
February 23, 2018 at 5:06 pmI just purchased Instant pot can’t wait to do my corn beef and cabbage
Judd Adams
February 23, 2018 at 8:26 pmCooking 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
February 23, 2018 at 9:14 pmKeep it on warm. Hope you enjoy it!
Judd Adams
March 17, 2018 at 12:45 pmIt 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
March 6, 2018 at 3:32 pmabout how many people will this serve?thanks
Chef Gary
March 13, 2018 at 10:40 amI think that will depend on how large your brisket is. I usually estimate about 1/2 pound per person.
Marilee Kinsella
March 10, 2018 at 2:54 pmI 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
March 10, 2018 at 2:58 pmI think this recipe is going to be worth homemade broth, so I just took some out to defrost. Can’t wait 😋
Chef Gary
March 10, 2018 at 4:39 pmPlease let us know how it comes out! We love it!
Marilee Kinsella
March 13, 2018 at 11:18 amNice 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 😊
Chef Gary
March 10, 2018 at 4:40 pmOoo… Brussels sprouts is a fantastic idea! Now I think I’m gonna cook this YET AGAIN. Hope my wife doesn’t mind. Lol…
Sharon
March 10, 2018 at 9:23 pmCan I use 2 corned beef pieces? I also have to increase the amount of veggies. Cooking for 10 in a 6qt IP
Chef Gary
March 11, 2018 at 11:41 amI think that should be just fine. Just make sure you add enough stock to cover both pieces.
Lisa
March 11, 2018 at 6:04 pmI 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
March 15, 2018 at 9:03 pmI’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
March 17, 2018 at 9:41 amI would add the spices to the broth. Hope you enjoy it!
Karen
March 16, 2018 at 3:33 pmI 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
March 16, 2018 at 6:57 pmGlad you enjoyed it!
Joanna Sawyer
March 16, 2018 at 9:05 pmWould 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
March 17, 2018 at 9:40 amYou 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
March 22, 2018 at 3:17 pmIt 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
March 17, 2018 at 3:17 pmFor a 5lb corned beef how much time should I add?
Chef Gary
March 18, 2018 at 9:33 pmI would keep the cook time the same.
Megan M
March 17, 2018 at 3:36 pmThinking of adding some beer to the broth…
Cyndi
March 17, 2018 at 5:18 pmWe 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
March 18, 2018 at 6:44 amFollowed 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?
Marie
March 22, 2018 at 10:37 amI 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
April 4, 2018 at 11:44 pmI 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
April 5, 2018 at 8:57 amThanks Jeanne! Very glad it worked on a scaled-down version too! And yes… natural pressure release is the ONLY way to do meat, IMO.