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    Home » Instant Pot Beef Recipes » Instant Pot Corned Beef and Cabbage

    Instant Pot Corned Beef and Cabbage

    Published: Jan 11, 2022 · Modified: Feb 18, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best Instant Pot corned beef and cabbage recipe! This simple one-pot meal makes a dinner of corned beef, cabbage, carrots, and potatoes.

    Blue plate with corned beef cabbage potatoes and carrots on it

    Corned beef and cabbage is a classic St. Patrick’s Day dinner. With the help of electric pressure cookers, this traditional dinner, is super easy to make!

    Not only is it easy to make, but also faster than the traditional method. Also, cleanup is that much easier since it’s all made in one pot.

    Give it a try, and you may never want to make corned beef and cabbage any other way again!

    How to make corned beef and cabbage in the Instant Pot

    Uncooked corned beef in an instant pot inner pot.

    Place beef brisket and water in inner pot. Sprinkle the beef seasoning packet over the meat.

    Close and lock the lid. Turn the pressure release valve to SEALING.

    Press MANUAL high pressure and adjust the time to 75 minutes. When the cooking time is finished, let the pressure release naturally for 15 minutes.

    Carefully turn the pressure release valve to VENTING to release the remaining pressure. Unlock and remove the lid. Remove the brisket to a plate and tent with foil to keep warm.

    Cooked and uncooked potatoes and cabbage in an instant pot inner pot.

    Add the potatoes, carrots, and cabbage to the inner pot. Close and lock the lid.

    Turn the pressure release valve to SEALING. Press MANUAL high pressure and adjust the time to 3 minutes.

    When the cooking time is finished, allow the pressure to release naturally. Unlock and remove the lid.

    Remove the vegetables. Drizzle the melted butter over the vegetables and season with salt and pepper.

    Corned beef on a cutting board.

    Slice the corned beef into thin slices, slicing against the grain.

    Storage

    The leftovers can stored in a sealed container in the fridge for up to 4 days.

    Three slices of corned beef on a plate next to potatoes and cabbage.

    More Instant Pot beef recipes!

    • Instant Pot Barbecue Brisket
    • Instant Pot Sweet and Sour Brisket
    • Instant Pot Mississippi Pot Roast
    • Instant Pot Pot Roast with Potatoes and Carrots

    If you’ve tried this Instant Pot corned beef and cabbage recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!  

    You can FOLLOW ME on PINTEREST or FACEBOOK even more delicious food.

    Blue plate with corned beef cabbage potatoes and carrots on it

    Instant Pot Corned Beef and Cabbage

    Corned beef, cabbage, carrots, and potatoes cooked in an electric pressure cooker
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Irish
    Prep Time: 20 minutes
    Cook Time: 1 hour 18 minutes
    Time to Pressure: 15 minutes
    Total Time: 2 hours 8 minutes
    Servings: 8 servings
    Calories: 401kcal
    Author: Kate at Eating in an Instant

    Equipment

    • 6 quart Instant Pot/Electric Pressure Cooker

    Ingredients

    • 3 pounds boneless corned beef brisket
    • ½ cup water
    • ½ pound gold potatoes cut into wedges
    • ½ pound carrots peeled and cut into 1-inch pieces
    • 1 medium head cabbage cut into wedges
    • 2 tablespoons butter melted
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper

    Instructions

    • Place beef brisket and water in inner pot.
    • Sprinkle the beef seasoning packet over the meat.
    • Close and lock the lid.
    • Turn the pressure release valve to SEALING.
    • Press MANUAL high pressure and adjust the time to 75 minutes.
    • When the cooking time is finished, let the pressure release naturally for 15 minutes.
    • Carefully turn the pressure release valve to VENTING to release the remaining pressure.
    • Unlock and remove the lid.
    • Remove the brisket to a plate and tent with foil to keep warm. Do not drain inner pot.
    • Add the potatoes, carrots, and cabbage to the inner pot.
    • Close and lock the lid.
    • Turn the pressure release valve to SEALING.
    • Press MANUAL high pressure and adjust the time to 3 minutes.
    • When the cooking time is finished, allow the pressure to release naturally.
    • Unlock and remove the lid.
    • Remove the vegetables.
    • Drizzle the melted butter over the vegetables and season with salt and pepper.
    • Slice the corned beef into thin slices, slicing against the grain.

    Notes

    • Spice packet: To make your own spice packet, combine, 1 teaspoon each: yellow mustard seeds, whole black peppercorns, and coriander seeds, ½ teaspoon whole allspice, 3 whole cloves, and 2 bay leaves. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 401kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 2262mg | Potassium: 913mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4847IU | Vitamin C: 95mg | Calcium: 74mg | Iron: 4mg
    Tried this recipe?Leave me a comment below to let me know!
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    Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

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