Instant Pot Corned Beef and Cabbage

The fastest way to cook corned beef and cabbage is right in the Instant Pot! This easy one-pot method gives you tender, juicy corned beef and perfectly cooked cabbage, carrots, and potatoes in a fraction of the time it takes with other methods. Serve it with a little rye bread and horseradish sauce for a delicious St. Patrick’s Day meal!

What Makes This Recipe So Good

• The Instant Pot makes cooking an entire corned beef brisket (with sides!) SO quick and easy. Unlike our slow cooker version that takes 8 hours to cook, this version is ready to eat in less than 2 hours!
• It’s a total one-pot meal, so clean up is a BREEZE. That’s right, your entree AND your sides are all cooked right in the Instant Pot. We’ll cook the veggies separately so they’re perfectly tender and not overcooked, but that just takes a few minutes on High Pressure right at the end.
• The leftovers are great for SO MANY things! Sandwiches, tacos, casserole, hash, soup, or just enjoy heaping helpings of corned beef and cabbage for a couple of days. The meat will keep up to 7 days as long as you refrigerate it in an airtight container.

Key Ingredients

Corned Beef Brisket – You can brine your own brisket, but it’s easiest just to get one that’s already brined for you. Just make sure yours comes with a seasoning packet, or you’ll need to pick up some pickling spices, too.

Baby Potatoes – Picture a potato. OK, now shrink it. There you go! Baby potatoes are essentially typical potatoes, they just haven’t grown fully yet when they’re picked. Thanks to their small size, they cook SUPER quickly in the Instant Pot, and come out perfectly tender and creamy.

Chef’s Tips

• Serve your corned beef and veggies with a little rye bread or Irish soda bread and a side of creamy horseradish sauce. All the flavors go together so nicely and really complete the meal.
• For especially thick (or thin) briskets, you may need to adjust the cooking time. In general, I’d recommend an extra 5 minutes for a brisket that’s thicker than 1 ½ inches, and then another 5 minutes for every ½ inch beyond that.
• Always slice your brisket against the grain, a.k.a. perpendicular to the parallel lines of muscle fiber that runs through the meat. This is true for most meats! Cutting against the grain gives you slices of meat that are nice and tender instead of chewy and tough. The grain can run multiple directions in one brisket, so you may need to adjust how you’re cutting.

More Instant Pot Recipes You Need to Make

• Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)
• Instant Pot Pork Roast with Carrots, Potatoes, and Gravy
• Extra Cheesy Instant Pot Egg Bites
• Instant Pot French Onion Soup
• Dreamy Instant Pot Chicken and Rice
• Instant Pot Chicken Paprikash