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Pressure Cooker Corned Beef and Cabbage

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

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. This will be the third 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?!

 

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. And let’s not even get started on the time!

 

And here’s a picture of the first time I cooked it in the IP!

Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

 

The Process

uncooked corned beef brisket

Place brisket in pot (fat side down)…

 

uncooked corned beef brisket topped with chicken broth and aromatics

…with broth, onions, garlic, thyme, bay leaves and seasoning packet. Lock lid and cook at high pressure for 75 minutes.

 

cooked corned beef brisket in Instant Pot topped with chicken broth and aromatics

Once cook time is complete, allow pressure to release naturally (about 40 minutes).

 

corned beef covered in aluminum foil on cutting board

Then remove brisket from pot, cover with foil, and allow to rest.

 

aromatics in fine mesh strainer with broth in bowl underneath

Using a fine mesh strainer, pour liquid into separate container…

 

broth in Instant Pot

…then return to pot.

 

broth in Instant Pot with carrots and potatoes

Add carrots and potatoes to pot…

 

raw cabbage wedges sitting in broth in Instant Pot

…then top with cabbage wedges. Lock lid and cook for 3 minutes at high pressure.

 

cooked cabbage wedges sitting in broth in Instant Pot

Once cook time is complete, quick-release pressure.

 

cooked cabbage wedges and carrots sitting in broth in Instant Pot with ladle

Carefully remove cabbage wedges individually, followed by other veggies.

 

corned beef brisket sliced on cutting board

Gently slice brisket across the grain. Serve together and enjoy!

 

And as Always… Please Pin & Share the Love!

 

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Instant Pot Corned Beef / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats
4.93 from 28 votes
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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 5 minutes
Cook Time 1 hour 55 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 256 kcal
Author The Foodie Eats

Ingredients

  • 4 lb. corned beef brisket with seasoning packet - cut in half if needed
  • 4 cups chicken broth
  • 1 yellow onion roughly chopped
  • 6 garlic cloves peeled
  • 8 thyme sprigs
  • 2 bay leaves
  • 1 head of cabbage chopped into wedges
  • 1 lb. large carrots peeled, chunked
  • 2 lbs. red or gold potatoes roughly chopped

Instructions

  1. Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves and seasoning packet. 

  2. Lock lid and cook at high pressure for 75 minutes.

  3. Once cook time is complete, allow pressure to release naturally (about 40 minutes). Then remove brisket from pot, cover with foil, and allow to rest.
  4. Using a fine mesh strainer, pour liquid into separate container, then return to pot.

  5. Add carrots and potatoes to pot, then top with cabbage wedges. Lock lid and cook for 3 minutes at high pressure. Once cook time is complete, quick-release pressure.

  6. Carefully remove cabbage wedges individually, followed by other veggies.

  7. Gently slice brisket across the grain. Serve together and enjoy!

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 256 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 40mg 13%
Sodium 997mg 42%
Potassium 909mg 26%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 5g
Protein 15g 30%
Vitamin A 128.5%
Vitamin C 71.6%
Calcium 6.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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

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77 Comments

  • 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
        Alexandria Stailey
        May 5, 2019 at 10:16 am


        I never remove the fat!

  • Reply
    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
    NeeNee
    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
        Racquel Martinez
        March 17, 2019 at 3:33 pm


        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
    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
    Marie
    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
      Ed
      March 8, 2019 at 6:06 pm

      Receipe says 75 min see people cooking 60

      • Reply
        Gary
        March 9, 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.

          • 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!

      • Reply
        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
    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
        Carole Audley
        March 17, 2019 at 5:00 pm


        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
    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
    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
    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
        Wayne Ennist
        March 9, 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?

          • 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.

  • Reply
    Karen
    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
        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
    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
    Megan M
    March 17, 2018 at 3:36 pm


    Thinking of adding some beer to the broth…

  • Reply
    Cyndi
    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
    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
    Marie
    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
    Jeanne
    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.

  • Reply
    Carolynne
    April 29, 2018 at 10:12 am


    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
    JanJasMommy
    December 30, 2018 at 8:40 pm


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

  • Reply
    Carol H Mandel
    January 26, 2019 at 7:06 pm


    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 4, 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 4, 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
    Beverly Eide
    February 4, 2019 at 12:57 pm


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

  • Reply
    DIANE
    March 1, 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 2, 2019 at 1:57 pm

      No trivet; place it straight in the pot.

  • Reply
    David
    March 5, 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 5, 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


        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
    Stephanie Larsen
    March 5, 2019 at 9:44 pm


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

  • Reply
    Lisa
    March 8, 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
    Diane Lesher
    March 12, 2019 at 4:11 am


    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
    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
    Nina
    March 17, 2019 at 12:57 pm


    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
    Michael Konrad Lechner
    March 17, 2019 at 7:40 pm


    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
    Grace
    March 17, 2019 at 8:25 pm


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

  • Reply
    Mary Bain
    March 17, 2019 at 8:57 pm


    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
    Donald MaMannis
    March 17, 2019 at 9:15 pm


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

  • Reply
    Mary
    March 17, 2019 at 9:32 pm


    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
    Joanne
    March 25, 2019 at 12:30 am


    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
    ELENA SIMONI
    March 27, 2019 at 9:47 pm


    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.

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