Instant Pot Corned Beef Dinner

I'm so excited to share this Instant Pot corned beef and cabbage with you because it's honestly become my go-to recipe for St. Patrick's Day. You know how some holidays bring back those beautiful memories of growing up? This dish does that for me, except now it's so much easier to pull off.

Jump to:

• Why You Will Love This Recipe
• Ingredients For Easy Instant Pot Corned Beef and Cabbage
• Preparation For Your Instant Pot Corned Beef and Cabbage
• Storage and Keeping Your Meal Fresh
• Tips and Tricks From My Kitchen
• Frequently Asked Questions About Instant Pot Corned Beef and Cabbage
• Recipes You May Like
• Final Thoughts On This Recipe
• Instant Pot Corned Beef and Cabbage

When I was in my twenties, I'd spend hours watching my mom hover over a pot of simmering corned beef, checking on it constantly. The whole apartment would smell amazing, but between you and me, it always felt like forever to wait for dinner. Fast forward to now, and I've discovered that the Instant Pot does all that work for you without the fuss.

Here's the thing about this recipe—it's one of those meals where you actually feel like you've made something impressive, even though the Instant Pot does most of the heavy lifting. Alex actually asks for this at least once a month now, not just around St. Patrick's Day. Sarah loves helping me chop the vegetables, and Donald? He just sits around smelling the cooking pot impatiently until dinner's ready.

This recipe brings together tender corned beef, perfectly cooked cabbage, soft potatoes, and sweet carrots all in one pot. It's comfort food that tastes like you've been cooking all day, but you've actually spent less than 20 minutes of actual hands-on time.

If you're looking for other ways to use leftover corned beef, you've got to try my corned beef hash tacos—they're a fun twist that nobody expects. I also love making corned beef mac and cheese the next day with any meat I have left over.

Why You Will Love This Recipe

• Cooks start to finish in under two hours with minimal effort
• All the vegetables steam right in the pot with the meat, so only one pot to clean
• The meat comes out so tender it practically melts in your mouth
• You can keep everything warm on the Instant Pot's keep warm setting all day if needed
• Works perfectly for feeding a crowd or just your family of four
• Requires very few special ingredients you probably don't already have at home

Ingredients For Easy Instant Pot Corned Beef and Cabbage

• 1 corned beef brisket (3 to 4 pounds, with spice packet)
• 3 cups beef broth
• 1 pound baby potatoes, left whole or halved
• 1 pound carrots, cut into 2 inch pieces
• 1 small head green cabbage (about 1.5 pounds), cut into 4 inch wedges
• Salt and pepper to taste
• 2 tablespoons butter (optional, for serving)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Preparation For Your Instant Pot Corned Beef and Cabbage

Getting the meat ready

Start by rinsing your corned beef brisket under cold running water for a full minute. This helps remove some of the salt from the cure, which I've found makes the whole dish less salty without losing that wonderful flavor.

If your package came with a spice packet, go ahead and set that aside—we'll use it.

I usually place my corned beef in a large bowl and cover it completely with cold water. Then I stick it in the fridge for at least 12 hours, but honestly, 24 hours is even better. I know this sounds like an extra step, but trust me, it makes such a difference. The soak draws out extra salt and prevents that puffy feeling the next morning. Plus, you can prep this the night before, so you're actually saving time on cooking day.

Cooking the meat

Add 3 cups of beef broth to your Instant Pot and place the trivet inside. Put your rinsed corned beef on the trivet, skin side up if it still has the fat cap. Sprinkle that spice packet right over the meat.

Close the lid and set your Instant Pot to high pressure for 90 minutes. The pot will take about 10 minutes to come to pressure, and then your timer starts. I always set my phone alarm because honestly, I lose track of time once I walk away.

Once those 90 minutes are up, let the pressure release naturally for 15 minutes. This is important—don't do a quick release, as it can make the meat dry. After the 15 minutes, you can carefully release any remaining pressure.

Cooking the vegetables

Here's where this recipe gets really smart. Remove the corned beef from the Instant Pot and set it on a cutting board. It'll stay warm while you cook the vegetables.

Add your potatoes and carrots to the broth, but don't crowd the pot. They should sit in a single layer if possible. Close the lid again and set to high pressure for just 3 minutes. This gives you vegetables that are tender but not mushy—exactly what you want.

While that's cooking, slice your corned beef against the grain into thick, beautiful slices. This makes a huge difference in how tender each bite turns out.

Once the vegetables are done, quick release the pressure this time (since we're just finishing vegetables, not meat). Add your cabbage wedges to the pot carefully. You can either close the lid and let them steam in the residual heat for about 5 minutes, or if your pot is still hot, they'll soften right up.

Storage and Keeping Your Meal Fresh

Leftovers keep beautifully in an airtight container in the refrigerator for up to 4 days. I usually store the meat and vegetables separately from the broth to prevent everything from getting soggy.

To reheat, I place everything in a pot with a little of that cooking liquid and warm it gently over medium heat for about 10 minutes. The flavors actually get better the next day, so don't skip the leftovers.

You can also freeze the cooked corned beef and vegetables for up to 3 months. Just wrap the meat well in plastic wrap and store in a freezer bag. The vegetables freeze too, though they'll be softer when thawed.

Tips and Tricks From My Kitchen

I've found that using beef broth instead of water gives you so much more flavor in every bite. Don't skip this step—it really matters.

If your brisket is on the thicker side, don't hesitate to add another 10 minutes to the cooking time. Every piece of meat is slightly different, and you want it falling apart tender.

One thing I learned the hard way is to never skip the natural pressure release. I tried rushing it once, and the meat was tough as leather. The patience really pays off here.

Make sure you slice against the grain, or you'll end up with tough, stringy pieces. If you look at the meat and identify which direction the fibers run, slice perpendicular to that.

Have you thought about serving this with a crusty bread to soak up all that delicious broth? That's become our favorite way to finish the meal.

Frequently Asked Questions About Instant Pot Corned Beef and Cabbage

How long does it take to cook corned beef and cabbage in an Instant Pot?

The actual cook time on high pressure is 90 minutes for the meat, plus about 3 minutes for the vegetables. But add in the time to come to pressure (usually 10 to 15 minutes) and the natural release (15 minutes), and you're looking at just under 2 hours from start to finish. It sounds like a lot, but it's mostly hands off. You're not standing there stirring or watching it like you would on the stovetop.

Should you soak corned beef before cooking it in the Instant Pot?

This is totally optional, but I always do it. A 12 to 24 hour soak in cold water removes a lot of the salt from the cure. Honestly, it makes such a difference in the final taste. You still get all that wonderful corned beef flavor, but it's not overwhelming. If you're short on time, you can skip it, but I think you'll taste the difference. At minimum, give it a good rinse under cold running water.

What cut of meat is best for Instant Pot corned beef and cabbage?

You want a brisket, preferably the flat cut, which tends to be more tender and easier to slice. Look for one that's around 3 to 4 pounds. If your brisket comes with a nice fat cap on top, that's even better because the fat keeps everything moist during cooking. Don't be shy about asking your butcher for their recommendation—they know which pieces are the most tender that week.

Can you cook the vegetables with the corned beef in the Instant Pot or separately?

You can't cook them together from the start because the vegetables would turn to mush by the time the meat is done. But here's the smart part—you cook the meat first, then add the vegetables for the last few minutes. This timing is already built into this recipe, and it gives you vegetables that are perfectly tender without turning into baby food.

Recipes You May Like

If you enjoy this Instant Pot corned beef and cabbage, you might also love my slow cooker glazed corned beef for a different flavor profile. I also have a fun corned beef hash tacos recipe that uses up those beautiful leftovers in a way that feels totally new. And if you want to get creative with what's left, my corned beef mac and cheese is honestly a crowd pleaser that nobody expects.

Final Thoughts On This Recipe

There's something really special about cooking a meal that feels traditional and impressive while being so simple to actually make. This Instant Pot corned beef and cabbage hits that sweet spot perfectly. It's the kind of dish that makes your family feel taken care of, even when you haven't spent hours in the kitchen.

I hope you give this recipe a try and that it becomes part of your family's traditions like it has for ours. Whether it's St. Patrick's Day or just a random Tuesday when you want comfort food, this one delivers every single time.

Let me know how it turns out for you! I'd love to hear if your family loved it as much as mine does. And definitely save this to Pinterest for later when you need an easy weeknight dinner or a holiday meal that actually comes together without stress.

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