Instant Pot Corned Beef and Cabbage Recipe

Our Instant Pot Corned Beef and Cabbage recipe is the perfect dinner to make for your family for St. Patrick’s Day.

Close up of Instant Pot Corned Beef and Cabbage served on a plate

As far as Instant Pot recipes go, this one was a great recipe because all of my kids loved it and it had so much flavor!

Looking for another fun Irish meal to make? Try our Shepherd’s Pie or Instant Pot Beef Stew.

If you want to make this Corned Beef and Cabbage in your slow cooker, check out this recipe from Allrecipes.

You can usually find a Corned Beef Brisket at your grocery store and most of the time they include a seasoning packet. If you don’t have a seasoning packet, you can make your own that includes coriander seeds, mustard seeds, peppercorn, and a couple of other simple ingredients. Get a homemade recipe here.

Ingredients needed to make Instant Pot Corned Beef and Cabbage

Ingredients in Instant Pot Corned Beef and Cabbage:

corned beef brisket
carrots
onion
fresh parsley
bay leaves
spice packet (included with the corned beef)
green cabbage, quartered
water or beef broth

How to make Corned Beef and Cabbage in the Instant Pot:

Place the corned beef brisket in the bottom of the Instant Pot. Add the baby carrots, onion, parsley, and bay leaves. Sprinkle the seasoning packet on top. Carefully pour in the water or beef broth down the side (you don’t want to wash away all of the seasoning and flavor).

Beef, Seasoning, and Veggies in Instant Pot

Place the lid on top of the pressure cooker, move the venting position to SEALING, and press the PRESSURE COOK button. Set timer for 90 minutes.
You can let the high pressure do a natural release (it should take 15-20 minutes). Remove the lid.

Cabbage wedges in Instant Pot on top of Beef and Veggies

Add the cabbage wedges in with the food in the Instant Pot and place the lid back on top. Press the PRESSURE COOK button and set the timer for 3 minutes.
When the timer is done, do a quick release of the remaining pressure.
Remove the lid, remove the bay leaf, and pull out the beef brisket.

A serving of Instant Pot Corned Beef and Cabbage on a plate

Slice the brisket against the grain (it should be fork tender) and serve with carrots, onion, and cabbage on the side.

Do I cook this flat cut brisket fat side up?

When it comes to knowing if you should cook your meat fat side up or fat side down, here is a good way to remember: fat side up if you are cooking it in liquid and fat side down if you are cooking it directly on a heat source.

In a slow cooker or Instant Pot, we recommend cooking it with the fat side up so that it keeps your brisket nice and moist.

What to serve with this beef dinner?

Storing and leftovers:

If you have any leftover cooked corned beef and cabbage, it’s easy to place in an airtight container and keep in the fridge for 3-4 days.

Don’t forget to use your leftover corned beef the next day to make a Reuben Sandwich!

Looking for more easy instant pot recipes?

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Watch how to make this on our YouTube channel!

Serves: 6

Instant Pot Corned Beef and Cabbage Recipe

Our Instant Pot Corned Beef and Cabbage recipe is the perfect dinner to make for your family for St. Patrick’s Day.

Prep Time 15 mins

Cook Time 1 hr 33 mins

Pressurize/Release Time 35 mins

Total Time 2 hrs 23 mins

Ingredients

2 pounds corned beef brisket
3-4 carrots peeled and cut into large pieces
1 onion quartered
¼ cup chopped fresh parsley
2 bay leaves
spice packet (included with the corned beef)
1 head green cabage quartered
3 cups water

Instructions

Place the corned beef brisket in the bottom of the Instant Pot. Add the baby carrots, onion, parsley, and bay leaves. Sprinkle the seasoning packet on top. Carefully pour in the water down the side (you don’t want to wash away all of the seasoning and flavor).
Place the lid on top of the pressure cooker, move the venting position to SEALING, and press the PRESSURE COOK button. Set timer for 90 minutes.
You can let the high pressure do a natural release (it should take 15-20 minutes). Remove the lid.
Add the cabbage wedges in with the food in the Instant Pot and place the lid back on top. Press the PRESSURE COOK button and set the timer for 3 minutes.
When the timer is done, do a quick release of the pressure.
Remove the lid, remove the bay leaf, and pull out the beef brisket.
Slice the brisket against the grain (it should be fork tender) and serve with carrots, onion, and cabbage on the side.

Video

Notes

In a slow cooker or Instant Pot, we recommend cooking the brisket with the fat side up so that it keeps your brisket nice and moist.

Nutrition

Calories: 320 kcal · Carbohydrates: 5 g · Protein: 23 g · Fat: 23 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 11 g · Cholesterol: 82 mg · Sodium: 1869 mg · Potassium: 587 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 5308 IU · Vitamin C: 47 mg · Calcium: 32 mg · Iron: 3 mg