Best Instant Pot corned beef and cabbage recipe! This simple one-pot meal makes a dinner of tender corned beef, cabbage, carrots, and potatoes.
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
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Place beef brisket and sprinkle the beef seasoning packet over the meat. Pour in beef broth and Guinness.
Step 2: Close and lock the lid. Turn the pressure release valve to SEALING.
Step 3: Press manual high pressure and adjust the time to 85 minutes. When the cooking time is finished, let the pressure release naturally for 20 minutes.
Step 4: 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.
Step 5: Add the potatoes, carrots, and cabbage to the inner pot. Close and lock the lid.
Step 6: Turn the pressure release valve to sealing. Press manual high pressure and adjust the time to 3 minutes.
Step 7: When the cooking time is finished, allow the pressure to release naturally. Unlock and remove the lid.
Step 8: Remove the vegetables. Drizzle the melted butter over the vegetables and season with salt and pepper.
Step 9: Slice the corned beef into thin slices, slicing against the grain.
Serving suggestions
I like to serve corned beef and cabbage with Irish soda bread or Irish brown soda bread and Guinness cupcakes.
Storage
The leftovers can stored in an airtight container in the fridge for up to 4 days.
Instant Pot Corned Beef and Cabbage
Equipment
Ingredients
- 3 pounds boneless corned beef brisket
- 1 cup Guinness extra stout
- 1/2 cup reduced-sodium beef broth
- 1/2 pound gold potatoes cut into wedges
- 1/2 pound carrots peeled and cut into 1-inch pieces
- 1 medium head cabbage cut into wedges
- 2 tablespoons butter melted
- Salt and Black pepper
Instructions
- Place corned beef brisket in inner pot and sprinkle the beef seasoning packet over the meat.
- Pour in Guinness and beef broth around corned beef.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Press manual high pressure and adjust the time to 85 minutes.
- When the cooking time is finished, let the pressure release naturally for 20 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, 1/2 teaspoon whole allspice, 3 whole cloves, and 2 bay leaves.
- Beef broth: I recommend using reduced-sodium beef broth to better control the amount of salt in this recipe.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did You Make This?
Don’t forget to leave a rating below below and make sure to follow on Pinterest and Instagram for more!Originally published 1/11/22.
