Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Corned Beef and Cabbage

Instant Pot Corned Beef / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

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

Pressure Cooker Corned Beef and Cabbage - The Old Way | The Foodie Eats

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.

Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

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 Foodie Eats
5 from 10 votes

Pressure Cooker Corned Beef and Cabbage

The most tender and flavorful corned beef and cabbage you may ever eat.

Course Main Course
Cuisine Irish Comfort Food
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 8
Calories 484 kcal
Author The Foodie Eats


  • 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


  1. Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves and seasoning packet.
  2. Lock lid, seal vent valve, and set the manual cook time to 60 minutes.
  3. Once cook time is complete, allow pressure to release naturally (about 40 minutes). Then remove brisket from pot, and allow to rest.
  4. Using a fine mesh strainer, pour liquid into separate container, then return to Instant Pot.
  5. Add cabbage, carrots, and potatoes to pot. Lock lid, seal vent valve, and set the manual cook time for 5 minutes.
  6. 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.

Nutrition Facts
Pressure Cooker Corned Beef and Cabbage
Amount Per Serving (4 oz.)
Calories 484 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 8g 40%
Cholesterol 91mg 30%
Sodium 2168mg 90%
Potassium 1443mg 41%
Total Carbohydrates 31g 10%
Dietary Fiber 5g 20%
Sugars 7g
Protein 31g 62%
Vitamin A 105.1%
Vitamin C 123.4%
Calcium 9.2%
Iron 26.4%
* Percent Daily Values are based on a 2000 calorie diet.

Our 2018 Reader Survey is Here!

Answer 5 simple questions to help us bring you more of what you want.

2018 Reader Survey

And as Always… Please Pin & Share the Love!

Instant Pot / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

You Might Also Like


  • Reply
    Vanessa Carter
    March 26, 2017 at 8:01 am

    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
    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
    February 5, 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
    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
    February 23, 2018 at 5:06 pm

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

  • Reply
    Judd Adams
    February 23, 2018 at 8:26 pm

    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

        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
    Irish Pat
    March 6, 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
    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

          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
      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
    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
    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
    David Jensen
    March 15, 2018 at 9:03 pm

    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
    March 16, 2018 at 3:33 pm

    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
    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
        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
    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
    Megan M
    March 17, 2018 at 3:36 pm

    Thinking of adding some beer to the broth…

  • Reply
    March 17, 2018 at 5:18 pm

    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
    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
    March 22, 2018 at 10:37 am

    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
    April 4, 2018 at 11:44 pm

    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 5, 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.

Leave a Reply