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sliced corned beef brisket on serving platter with cabbage, potatoes, and carrots.

Pressure Cooker Corned Beef and Cabbage

The most tender and flavorful corned beef and cabbage you may ever eat. The mix of aromatics seasons the brisket and veggies to perfection, with a method that takes out all the guesswork to nail it every time!
Course Main Course
Cuisine Irish Comfort Food
Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours
Servings 12
Calories 256kcal
Author Gary White


  • 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


  • 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!



Expert Tips

  1. 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.
  2. Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.
  3. Leftover corned beef can be stored in the fridge for 3 to 4 days or freeze for 2 to 3 months.


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. 


Serving: 4oz. | Calories: 256kcal | Carbohydrates: 22g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 997mg | Potassium: 909mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6425IU | Vitamin C: 59.1mg | Calcium: 66mg | Iron: 2.6mg