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–+ servings
Overhead angled photo of sliced Instant Pot corned beef and cabbage with potatoes and carrots.

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!
Prep: 15 minutes
Cook: 1 hour 15 minutes
Release 15 minutes
Total: 1 hour 45 minutes
Yield:6 servings

Equipment

  • Instant Pot
  • Tongs
  • Cutting board
  • Sharp knife

Ingredients

  • 2 ½ pounds corned beef brisket with spice packet see Notes
  • 1 medium onion quartered
  • 3 cloves garlic chopped
  • 4 cups cold water
  • 1 pound yellow baby potatoes
  • 4 large carrots cut into 2" pieces
  • 1 head cabbage cut into 8 wedges

Instructions

  • Rinse corned beef well under cold water. Add spice packet, quartered onion, and chopped garlic to Instant Pot, then add rinsed corned beef brisket and pour in 4 cups cold water.
    Corned beef brisket in Instant Pot
  • Secure lid on Instant Pot with valve in "sealing" position. Set to Manual High Pressure for 70 minutes. Cook time will begin once Instant Pot is pressurized.
  • After cook time is up, Natural Release pressure for 15 minutes, then carefully Quick Release any remaining pressure and remove lid.
  • Transfer corned beef brisket to cutting board to rest. Remove 3 cups liquid from Instant Pot, then add potatoes, carrots, and cabbage.
    Potatoes, carrots, and onions in Instant Pot.
  • Replace lid on Instant Pot with valve in "sealing" position and set to Manual High Pressure for 3 minutes. Once cook time is up, carefully Quick Release pressure and remove lid.
  • Slice corned beef, cutting against grain, and serve warm with potatoes, carrots, and cabbage.
    Sliced corned beef brisket with potatoes, carrots, and cabbage on white platter.

Notes

  • Spice Packet: Corned beef briskets usually come with the spice packet. If yours doesn't, you can buy the pickling spice separately. You'll need 1 ½ tablespoons pickling spice.
  • 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. The grain can run multiple directions in one brisket, so you may need to adjust how you're cutting.

Nutrition

Serving Size: 1serving | Calories: 500cal | Protein: 32g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 2374mg | Potassium: 1323mg | Total Carbs: 29g | Fiber: 7g | Sugar: 9g | Net Carbs: 22g | Vitamin A: 8169IU | Vitamin C: 126mg | Calcium: 110mg | Iron: 5mg
Recipe By:Jasmine Comer