Instant Pot Corned Beef

Instant Pot Corned Beef is perfect for St. Patrick’s Day, made with tender corned beef brisket, carrots, potatoes, and cabbage pressure cooked until tender, ready in 2 hours!

St. Patrick’s Day is right around the corner! For more holiday recipes, check out this Hot Reuben Dip, Potato Cheese Soup, and my favorite cabbage recipe, Crockpot Cabbage!

This feels like a modern-day way to make a dinner that my Irish-American family has made every St. Patrick’s day for several generations. I’m used to seeing large pots of boiling water with extra peppercorn and cabbage.

While I’m nostalgic for the original way to make this, I find the pressure cooker to be easier, and leaves room on the stovetop for different recipes when we’re having people over. You can also use leftovers the next morning to make corned beef hash!

Ingredients You’ll Need

Corned Beef Brisket. This is the main part of the recipe, make sure the brisket says “corned beef” on the package. I used a 4 pound corned beef brisket, you want to find one around that size. Rinse it well after removing it from the packaging, and pat it dry with paper towels. 

You can usually find these as flat cut brisket or point cut brisket. Point cut will be more tender, but also have more fat. 

Beef Stock. This adds flavor to the dish, and also adds necessary liquid to the instant pot. 

I usually use a low sodium beef broth or beef stock, because the meat itself is very salty already. Just make sure the one you use is gluten free.  

Potatoes. I like to use gold potatoes, because they’re considered an all-purpose potato and work well in this recipe. Plus, you don’t have to peel them. You can also use red potatoes or russet potatoes. Russet potatoes will have to be peeled. 

If you use small baby potatoes, you can just use the potatoes whole. If you have extra to use, try my Roasted Potatoes and Broccoli recipe.

Green Cabbage. I can fit a small to medium cabbage in the instant pot. If you have a larger cabbage, you can either save part of it for another recipe or salad, or cook it separately in a pot with some boiling water and salt. 

You can cut it into pieces, or quarter it. I find that cabbage wedges are easier to remove from the pot when they’re quartered. 

Onion. Just quarter the onion, it will soften and break apart when pressure cooked. You can use yellow onion, white onion, or Vidalia onion for this recipe. Use a large to medium onion.

Carrots. I use large carrots, peel them, and cut them into large pieces. They turn out fully cooked and soft.

Pickling Spices. This is the spice packet that comes with the corned beef. I rinse it off when I rinse the brisket. Just pour the contents right over the brisket in the instant pot before cooking. 

How to Make Instant Pot Corned Beef

1. Place the trivet in the instant pot, and set the corned beef brisket on top. Empty the seasoning packet that comes with the corned beef on top of the meat, spreading evenly. 
2. Pour the beef broth over the beef. Place the lid on the instant pot and lock it into place. Flip the steam valve into the sealed position. Set the instant pot on High Pressure for 80 minutes. 
3. When time is up, let the pot naturally release for 10 minutes, then quick release the steam valve. When the pressure is completely released, open the pot and remove the brisket and set aside to rest. Leave the remaining cooking liquid in the pot. 
4. Place the potatoes, onion, carrots, and cabbage into the instant pot. Place the lid back on the pot, lock it in place, and seal the steam valve. Set for 5 minutes on High Pressure. When time is up, quick release the steam valve. When the pressure is completely released, remove the lid and transfer the vegetables to a platter with a slotted spoon and serve. 

Frequently Asked Questions

More Instant Pot Recipes

• Instant Pot Pork Shoulder
• Instant Pot Green Beans
• Instant Pot Chicken and Potatoes
• Instant Pot Cabbage Soup

Storage

Refrigerate corned beef and cabbage in an airtight container for 3-4 days.

Freeze leftover corned beef for 2-3 months in a freezer-safe container. 

Recipe Variations

• Add some red pepper flakes for a kick of spice in your corned beef and cabbage dinner! 
• Add a gluten free bottle of beer in place of some of the beef broth for more flavor! Just make sure it’s a beer that you’d like to drink, to make sure you’ll like the flavor it adds. 
• Pressure cooker corned beef is great, but you also need to try this Slow Cooker Corned Beef and Cabbage!
• Add a few garlic cloves to the broth when you cook corned beef for more flavor. 
• Serve this with gluten free horseradish sauce or your favorite mustard. My family prefers whole grain mustard, just make sure your brand is gluten free. This holiday is the perfect time to break out the gourmet mustard that sits in the pantry all year!

Cooking Tips

• The meat itself is already salty because it is brined and cured with salt and pickling seasoning, so you don’t really need to add excess salt to this recipe. You can add some pepper if it needs something. 
• Slice meat against the grain to ensure that each piece of meat has the best texture. 
• Don’t add the vegetables with the beef, or they will over-cook and be mushy.
• While the corned beef is resting, tent with foil to keep the meat warm while the vegetables cook. 

If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!

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