Instant Pot Corned Beef & Cabbage Recipe (2024)

This quick and easy Instant Pot corned beef and cabbage recipe is perfect to make for St. Patrick’s Day. Tender, juicy beef brisket alongside flavorful veggies. So so yummy.

What’s the first food that comes to mind when you think of St. Patrick’s day? For me, corned beef and cabbage. But who am I kidding, you can have this any time of the year.

Corned beef is a salt cured beef brisket. The name corned comes from the curing of the beef with large rock salt which is also known as corns of salt.

Traditional corned beef takes 10 days to make as you have to cure the meat. Grocery stores sell pre-cured meat. Cook time on these meats are generally 50-60 minutes per pound.

Not to worry as you can make this in the Instant Pot and cut down cook times. Yay!

The Instant Pot is an electric pressure cooker and one of my favorite countertop appliances. This is the one that I use.

If you’re looking for other Instant Pot recipes, check these out.

Ingredients to make Instant Pot corned beef

• 3 pounds corned beef brisket
• 1 medium onion, sliced
• 1 cup beef broth
• 1 cup water
• 2-3 bay leaves
• 2-3 cloves of garlic, smashed
• 1 pound potatoes, cubed
• 3 large carrots, cubed
• 1 head of cabbage, cut into wedges

What cut of meat is best for corned beef?

I like to use bottom round tip cut. These tend to be a little thicker. If you have a thinner cut of meat you may need to decrease your cooking time.

What goes well with corned beef?

Some common sides to serve with corned beef is cabbage, carrots, potatoes, mashed potatoes, and rice.

How to store corned beef?

Once cooled you can place cooked corned beef in an airtight container in the refrigerator for about 5 days or in the freezer for 3-4 months.

What can I made with the leftovers?

Shredded brisket sandwiches are a great options.

How to make Instant Pot corned beef?

1. Set Instant Pot to saute mode. (I use this step just to heat up the Instant Pot quicker)

2. Rinse corned beef brisket and pat dry.

3. Add onion, beef broth, water, bay leaves, and garlic to the Instant Pot. Place lid on Instant Pot and set to sealing. Press cancel to turn off saute mode.

4. Set to manual high pressure and cook for 90 minutes.

5. Once cooking has completed turn valve to venting and quick release.

6. Add potatoes, carrots, and cabbage.

7. Replace lid, set to sealing, and cook on manual high pressure for 4 minutes.

8. Quick release and ENJOY!

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