Celebrate St. Patrick’s Day or any day with this incredibly tender, beer-infused Instant Pot Corned Beef and Cabbage. Harnessing the power of your pressure cooker, this recipe transforms a traditional corned beef dinner into a quick, convenient, and utterly delicious meal, ready in a fraction of the time compared to conventional methods.
If you’re looking for alternative cooking methods without an Instant Pot, consider trying our Beer-Braised Corned Beef in a Dutch oven or the classic Slow Cooker Corned Beef and Cabbage for a hands-off approach.
Essential Preparations: Before You Begin Cooking
Preparing a flavorful corned beef and cabbage feast has never been easier, especially when you leverage the efficiency of an Instant Pot. This one-pot meal not only simplifies your cooking process but also significantly cuts down on overall time, making it perfect for busy weeknights or special occasions. Here’s what you need to know:
- Time-Saving Advantage: Our Instant Pot Corned Beef and Cabbage recipe dramatically reduces cooking time. Compared to slow-cooker methods that typically demand 8-9 hours, or even traditional Dutch oven braising which takes several hours, the Instant Pot shaves off approximately an hour from start to finish, delivering a wonderfully tender meal in about two hours of active cooking and pressure release time.
- Your Instant Pot Setup: This recipe was carefully developed and tested using a 6-quart Instant Pot Duo Plus. It’s crucial to have the handled trivet that comes with your Instant Pot readily available. This simple accessory is indispensable for lifting the cooked, tender brisket out of the pot with ease, preventing it from breaking apart.
- Choosing Your Brisket: For optimal results, we recommend a 4-pound corned beef brisket. While a flat cut is generally preferred for its uniform thickness and easier slicing, many readers have successfully used point cuts as well, noting excellent flavor and tenderness. The flat cut offers leaner, more consistent slices, while the point cut tends to be richer and fattier, often shredding more easily. Understanding the differences between brisket cuts can help you choose the best option for your desired texture.
Mastering Instant Pot Corned Beef and Cabbage: A Step-by-Step Guide
Achieving perfectly tender, flavorful corned beef and cabbage is straightforward with these detailed steps. Let’s dive into the process.
Before introducing the corned beef to your Instant Pot, it’s essential to remove it from its original packaging and thoroughly rinse the brisket under cool running water. Repeat this rinsing process 2-3 times. This crucial step helps to wash away any excess brine from the surface of the meat, which can otherwise lead to an overly salty final dish. Taking a few extra moments here will ensure your corned beef is seasoned just right.
A note on trimming the fat cap: We strongly advise against trimming the fat cap before cooking. The layer of fat is vital for infusing the meat with deep flavor and maintaining its moisture during the high-pressure cooking process. This fat renders down, contributing to the brisket’s incredible tenderness and juicy texture. You can always trim any excess fat before serving, based on your personal preference, but leave it on during cooking for the best results.
Step 1: Layering the Flavor Base in Your Instant Pot
Begin by building a robust flavor foundation in the insert of your Instant Pot. Add a small, peeled, and thinly sliced yellow onion, along with four whole peeled garlic cloves, lightly smashed to release their aromatics. Sprinkle in pickling spice – two tablespoons, or the convenient seasoning packet that typically accompanies your corned beef brisket. Pour in 2-1/2 cups of cool water to create the initial cooking liquid.
Next, carefully place the thoroughly rinsed corned beef brisket onto the trivet that came with your Instant Pot, ensuring the fat side is facing up. The trivet keeps the meat slightly elevated, allowing for even cooking and preventing it from sitting directly in the liquid. Gently nestle the trivet into the pot, then pour an entire 12-ounce bottle of your chosen beer directly over the brisket. The beer will tenderize the meat and infuse it with a rich, malty flavor, perfect for this traditional dish.
Tip: Selecting the Perfect Beer for Your Corned Beef
The choice of beer plays a significant role in the overall flavor profile of your corned beef. Similar to our Beer-Braised Corned Beef recipe, we recommend using a lager that is not overly strong or assertively hops-forward. Beers with high bitterness can sometimes impart an undesirable flavor to the meat. Personal favorites include Samuel Smith Pure Brewed Organic Lager or Sam Adams Boston Lager, both of which offer a balanced, subtle maltiness that complements the corned beef beautifully.
If you prefer using stout for a deeper, richer flavor, opt for a milder variety. Guinness Draught is an excellent choice as it is less bitter than Guinness Extra Stout, providing a smooth, creamy depth. Murphy’s Irish Stout is another fantastic option, known for its chocolatey notes and less pronounced bitterness. Avoid heavily hopped IPAs or very dark, roasted stouts, as their intense flavors can overpower the delicate spice profile of the corned beef.
Before securely sealing the Instant Pot lid, take a moment to verify the liquid level. The cooking liquid should ideally reach up the sides of the brisket, ensuring it’s partially submerged. While an Instant Pot technically only requires 1 to 1-1/2 cups of liquid to reach and maintain pressure, this minimal amount is often insufficient for drawing out the excess salt from the corned beef, which is crucial for balanced flavor. Adjust the quantity of water as needed to achieve adequate liquid coverage, but always be mindful not to exceed the insert’s 2/3 fill line for safety.
Step 2: Pressure Cooking the Corned Beef to Perfection
Once your ingredients are assembled and the liquid level is checked, secure the Instant Pot lid in place and ensure the steam release vent is set to the “sealing” position. Set your Instant Pot to cook at high pressure for 85 minutes for a standard 4-pound brisket. Following the cooking cycle, allow for a 20-minute natural release. This natural release period is essential, as it allows the meat fibers to relax, resulting in an exceptionally tender brisket that remains sliceable against the grain without falling apart. This timing ensures your corned beef achieves that perfect fork-tender consistency.
It’s important to account for the time your Instant Pot needs to build pressure. For this recipe, the pot will typically take approximately 15 minutes to come up to pressure before the cooking timer even begins. Therefore, the total time from start to finish, including pressure build-up, cooking, and natural release, will be around 2 hours.
For smaller briskets, adjustments are necessary to prevent overcooking. For a 2-pound brisket, we’ve found that 70 minutes at high pressure followed by a 15-minute natural release yields excellent, tender results. Always remember that pressure cooking times are precise, and slight variations can make a difference in the final texture.
Once the cooking is complete and the remaining pressure has naturally released from the Instant Pot (after the 20-minute period), carefully remove the corned beef using the trivet handles. Place it on a cutting board or serving dish. Next, strain the rich cooking liquid, discarding the cooked onions, garlic, and pickling spices. This aromatic liquid is liquid gold and will be used for cooking your vegetables and keeping the meat moist.
To ensure your corned beef stays warm and juicy while you prepare the accompanying vegetables, place it in a shallow dish with a small amount of the strained liquid and cover it loosely with foil. This resting period also allows the meat to reabsorb its juices, enhancing its flavor and tenderness.
Step 3: Perfectly Pressure Cooking the Vibrant Vegetables
Adding a medley of fresh vegetables to your Instant Pot corned beef dinner is incredibly easy and yields outstanding results. The true magic happens as the potatoes, carrots, and cabbage wedges absorb the complex, beer-infused cooking liquid from the brisket. This process infuses them with a depth of flavor that simple boiling or steaming simply cannot replicate. Even if you’re not usually enthusiastic about boiled cabbage, prepare to be surprised by how delicious these wedges become!
To cook the vegetables, pour 1-1/2 cups of the strained, flavorful cooking liquid back into the Instant Pot insert. Next, layer in 1 pound of baby carrots and 1 pound of creamer potatoes (a mix of red and/or yellow, roughly the size of golf balls, works beautifully). Finally, add one head of cabbage, cut into 8 substantial wedges. Be sure to leave the core intact in each cabbage wedge; this helps them stay together and prevents them from disintegrating during cooking. Arrange the vegetables carefully, ensuring not to exceed the pot’s 2/3 fill line.
Seal the lid and set the Instant Pot to high pressure for just 3 to 4 minutes. The exact time depends on your preference for vegetable tenderness – 3 minutes for a firmer bite, 4 for softer. Once the cooking cycle is complete, perform a manual (quick) release of the pressure. This quick release prevents the vegetables from overcooking and becoming mushy, preserving their texture and vibrant color.
Prefer not to cook your vegetables in the Instant Pot? No problem! You can easily skip this step and opt for delicious alternatives like our crispy Roasted Cabbage Wedges baked in the oven, or a comforting bowl of creamy Colcannon, a traditional Irish mashed potato dish with cabbage or kale, to serve alongside your corned beef.
Presenting Your Instant Pot Corned Beef and Cabbage Masterpiece
With your corned beef and vegetables perfectly cooked, it’s time to assemble and serve this magnificent meal. Presentation is key to a truly enjoyable dining experience.
When you’re ready to serve, carefully slice the corned beef against the grain into 1/8 to 1/4-inch slices. Slicing against the grain is crucial for maximum tenderness, as it shortens the muscle fibers, making each bite easier to chew and more enjoyable. If the corned beef has a substantial fat cap, you might consider trimming it down or removing it entirely before slicing. This is purely a matter of personal preference; some enjoy the richness the rendered fat adds, while others prefer a leaner cut.
To keep the sliced meat incredibly moist and juicy, spoon a little bit of the reserved, strained cooking liquid over the corned beef on your serving platter. This not only adds flavor but also prevents the meat from drying out. While the corned beef is wonderfully flavorful on its own, offering condiments allows your guests to customize their experience. Classic pairings include a robust whole grain mustard, which provides a pleasant tang and texture, or a creamy horseradish sauce. Consider making our Creamy Horseradish Sauce or the more complex Roasted Garlic Horseradish Sauce for an elevated touch.
For the vegetables, arrange them artfully around the sliced corned beef. To enhance their flavor and visual appeal, drizzle them with a little melted butter and finish with a sprinkle of freshly chopped parsley. The parsley adds a bright pop of color and a fresh herbaceous note that complements the rich flavors of the dish.
And of course, no St. Patrick’s Day corned beef dinner would be complete without a hearty loaf of Irish Soda Bread, served warm with generous slices and slathered with creamy Irish butter!
Maximizing Your Meal: Storing and Utilizing Leftovers
One of the many joys of cooking a larger corned beef brisket is the delightful anticipation of leftovers. Properly storing your Instant Pot corned beef and vegetables ensures you can enjoy them for days to come, minimizing waste and extending your culinary delight.
Store any leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. To maintain the meat’s succulent texture and prevent it from drying out, always add a small amount of the strained cooking liquid over the slices before sealing the container. This rehydrates the meat and keeps it flavorful during storage and reheating.
Looking for creative and delicious ways to enjoy your leftovers beyond a simple reheat? Corned beef is incredibly versatile! Try these popular recipes to transform your remaining feast:
- Corned Beef Hash: A quintessential breakfast or brunch dish featuring crispy potatoes, tender corned beef, and perfectly cooked eggs. It’s hearty and satisfying.
- Reuben Sandwiches, Reuben Sliders, or Reuben Dip: Embrace the classic deli flavors with tangy sauerkraut, melty Swiss cheese, and creamy Russian dressing, piled high on rye bread or enjoyed as a crowd-pleasing dip.
- Corned Beef Sandwiches with Coleslaw: A simple yet incredibly satisfying deli-style favorite, perfect for lunch or a light dinner.
- Corned Beef and Potato Cakes: These pan-fried, crispy cakes are a fantastic way to combine leftover corned beef and mashed potatoes into a flavorful, textural delight.
Discover More Festive St. Patrick’s Day Recipes
Planning a full St. Patrick’s Day celebration? Extend your culinary journey with these other delightful Irish-inspired dishes:
- Stout Beer Braised Short Ribs (Adaptable for Dutch oven or Instant Pot)
- Hearty Guinness Beef Stew
- Classic Irish Scones
- Stout Braised Short Rib Cottage Pie
Craving even more Irish culinary inspiration? Explore our full collection of St. Patrick’s Day recipes for a truly authentic celebration!
Print Recipe
Instant Pot Corned Beef and Cabbage
Ingredients
- 1 small yellow onion, sliced (use 1/2 if large)
- 4 cloves garlic, peeled and lightly smashed with the back of a knife
- 2 tablespoons pickling spice (or the seasoning packet that came with your corned beef)
- 2-1/2 cups water
- 4 pound corned beef brisket, rinsed in cool water to remove excess salt/liquid brine
- 12 ounces lager-style beer (nothing too bitter)
- 1 pound tiny potatoes (about 1-1/2 inches in diameter), or red-skinned potatoes cut into 1-1/2 inch wedges
- 1 head cabbage, cut into 8 wedges
- 1 pound baby carrots
- 1 tablespoon chopped fresh parsley, for garnish
- 2 tablespoons unsalted butter, melted (optional)
- grainy mustard or horseradish sauce, for serving (optional)
Instructions
- Combine sliced onion, smashed garlic, pickling spices, and 2-1/2 cups water in the insert of a 6-quart Instant Pot. Place the rinsed corned beef brisket, fat side up, on the handled trivet. Nestle the trivet into the pot, then pour the 12-ounce bottle of lager-style beer over the brisket. Ensure the liquid level reaches up the sides of the brisket, adding a little more water if needed, but do not exceed the 2/3 fill line.
- Secure the Instant Pot lid and set the steam release vent to the “sealing” position. Cook at HIGH pressure for 85 minutes for a 4-pound brisket. Once cooking is complete, allow the pressure to release naturally for 20 minutes, then carefully perform a manual release of any remaining pressure.* Remove the cooked corned beef and transfer it to a dish or cutting board. Spoon a small amount of the cooking liquid over the top and cover loosely with foil to keep warm.
- Strain the cooking liquid, discarding the solids (onions, garlic, spices). Return 1-1/2 cups of the strained liquid to the Instant Pot insert. Add the potatoes, carrots, and cabbage wedges. Layer them evenly and ensure they do not exceed the pot’s 2/3 fill line. Seal the lid and set the unit to HIGH pressure for 3 to 4 minutes (3 minutes for firmer vegetables, 4 minutes for softer). Once cooked, perform a quick (manual) release of pressure.
- Slice the rested corned beef against the grain into 1/8 to 1/4-inch slices. If desired, trim any excess fat cap before slicing. Arrange the sliced corned beef on a serving platter and spoon a little of the reserved strained cooking liquid over the slices to keep them juicy. Transfer the cooked vegetables to the platter. Sprinkle chopped fresh parsley over the vegetables, and for an extra touch, drizzle with melted butter. Serve immediately with grainy mustard or your favorite horseradish sauce on the side.
Notes
Important Safety Note: Some people suggest covering the lid/valve with a towel during pressure release. This is strongly discouraged, as obstructing the vent can damage your pressure cooker and create a serious safety hazard.
Optional: Glaze Your Corned Beef for Extra Flavor
This Instant Pot corned beef is also fantastic served with a rich Irish Whiskey-Mustard glaze. You can find the ingredients and full directions for this delicious glaze in our Beer Braised Corned Beef with Whiskey Mustard Glaze recipe. After your corned beef is fully cooked in the Instant Pot as per this recipe, simply follow the “Glaze and Serve” instructions from the linked recipe to add an irresistible sweet and tangy finish.
Nutrition Estimate
Calories: 706kcal |
Carbohydrates: 21g |
Protein: 47g |
Fat: 45g |
Saturated Fat: 14g |
Cholesterol: 163mg |
Sodium: 3777mg |
Potassium: 1422mg |
Fiber: 6g |
Sugar: 9g |
Vitamin A: 10695IU |
Vitamin C: 144mg |
Calcium: 136mg |
Iron: 6.8mg
Nutrition information is automatically calculated and should be used only as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Adjustments may be needed based on your specific location.
Editor’s Note: This reader-favorite recipe was originally published on Striped Spatula on March 3, 2018. We’ve meticulously updated this post in 2022 and 2025 with improved copy, enhanced instructions, and additional tips to best serve our cherished readers, ensuring it remains your go-to guide for Instant Pot corned beef and cabbage.