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Pressure Cooker Corned Beef and Cabbage with creamy baby red potatoes and carrots is a flavorful easy meal with the most tender meat!
A marinated corned beef brisket is cooked in the instant pot with homemade beef broth and Guinness stout. The corned beef completely falls apart and melts in your mouth. This complete meal is great for St. Patrick’s Day!
Why this recipe works:
- Quick and easy in the Instant Pot! If you’ve ever made corned beef and cabbage, you probably used your slow cooker. I will guarantee that this Instant Pot corned beef and cabbage is a million times better than any crock pot recipe you’ve ever tried. It takes much less time and the Instant Pot infuses the liquid into the meat. This not only enhances the flavor, but makes your corned beef so incredibly tender that it falls apart when you cut it.
- The complete meal. I love this recipe because it comes complete with your meat (corned beef brisket, carbs (baby red potatoes), and veggies (green cabbage and carrots). Nothing else is needed except for maybe a good wine pairing or dark beer.
- So much flavor. Marinated corned beef already has a ton of flavor, but when it is pressure cooked with a dark stout beer like Guinness, the flavor will blow your mind.
- Turn leftovers into another meal. Every time I make this corned beef and cabbage, I use the leftovers to make corned beef hash for breakfast or a Reuben Sandwich!
Ingredients needed:
Exact quantities are listed in the recipe card below, but here is a summary.
- Corned beef brisket: I recommend Trader Joe’s corned beef because it does not have any added nitrates or nitrites. The roast is marinated. The package instructions say to cook in water, but my recipe packs a lot more flavor.
- Liquid: The roast is cooked in beef broth and stout beer.
- Vegetables: onions, potatoes, cabbage, carrots, garlic, and bay leaf (technically a vegetable?)
How to make Instant Pot Corned Beef:
Detailed step by step instructions are listed in the recipe card below, but here is a summary.
- Cook: Add the corned beef and spices or marinade to the cooking pot of your Instant Pot, or whichever brand you use. Add a quartered onion, beef broth, stout beer, and bay leaves. Cook for 90 minutes on high pressure.
- Release pressure: When the beef is done cooking, you’ll allow it to naturally release pressure for about 10 minutes and then you’ll quick release the remaining steam. Set the meat on a plate and loosely tent it to keep it warm.
- Cook the vegetables. Add the potatoes to the cooking liquid first. The cabbage and carrots get added later because they need less time.
Cooking tips for perfect results:
- Size of roast: If your roast is too big for your Instant Pot, you can cut it into smaller chunks.
- Corned beef buying tips: The specific cut of meat I used was an uncured corned beef brisket flat roast from Trader Joe’s. It already came marinated in spices. I highly recommend finding corned beef that is made without nitrates or nitrites.
- Vegetable cook time: The carrots and cabbage will cook fast. If you like them soft, follow my directions to cook them for a couple minutes. Otherwise, just adding them to the hot cooking liquid will soften them.
- Leftovers: If you have any leftovers, store them in an air tight container in the refrigerator. You can reheat for another meal or you can use them to make corned beef hash or a Reuben Sandwich!
Corned beef spices:
If you’re buying a corned beef to make, chances are it will come marinated or with a spice packet.
Most often, you’ll find that the spice packet consists of mustard seed, coriander seed, bay leaf, and hot pepper. Sometimes you’ll also see allspice berries, dill seed, or even cloves.
The flavor of corned beef spices is indeed unique, and when cooked in the pressure cooker, really gets infused into the meat and vegetables.
Why you should add beer:
I chose to add stout to my cooking liquid because it not only adds flavor, but it helps make the meat even more tender. The darker the beer, the more intense the flavor.
If you don’t like Guinness, don’t worry. You can’t really taste it in the finished meal. Not at all, actually. It’s hard to explain, but it will add amazing flavor that will please anyone, even if you hate beer.
All of the alcohol burns off as it cooks, so you can feel fine about serving it to minors or people who don’t drink.
Other great recipes:
Here are some other great St. Patrick’s Day recipes!
- Bangers and Mash with Guinness Onion Gravy
- Irish Cheddar Shepherd’s Pie
- Irish Stew
- Irish Cheddar Stout Bread
- Guinness Chocolate Sauce
- Guinness Chocolate Cake
Did you make this recipe? Be sure to leave me a comment and let me know what you think!
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Pin ItInstant Pot Corned Beef and Cabbage
Equipment
Ingredients
- 3 pound corned beef marinated uncured round flat roast, Trader Joe's recommended
- 4 cups beef broth
- 12 ounces stout beer I used Guinness
- 1 large onion quartered
- 4 cloves garlic
- 2 bay leaves
- 1 pound small red potatoes halved (quarter if medium sized)
- 4 large carrots peeled and cut into 2-inch pieces
- 1 small head green cabbage cut into 6 wedges with core removed
Instructions
- Cook meat: Put the 3 pound corned beef , 4 cups beef broth, 12 ounces stout beer, 1 large onion, 4 cloves garlic, and 2 bay leaves into the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Once done, allow a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure.
- Set aside roast: Remove the roast from the pressure cooking pot and transfer to a plate. Loosely cover the corned beef with aluminum foil until ready to serve. Scoop all of the solids out of the pot and discard, leaving only the broth.
- Cook potatoes: Add the 1 pound small red potatoes to the cooking pot, cover, lock lid in place, and cook on high pressure for 3 minutes. Instant release pressure so you can open the lid, add the 4 large carrots and 1 small head green cabbage, and then cook on high pressure for 1-2 minutes (depends on how soft you like your carrots). Quick release pressure when done.
- Serve: To serve, arrange the cabbage, potatoes, and carrots on a platter. Slice the corned beef against the grain and add to the platter. Ladle the cooking liquid into a gravy boat and serve alongside the meal.
Notes
- If your roast is too big for your Instant Pot, you can cut it into smaller chunks.
- The carrots and cabbage will cook fast. If you like them soft, follow my directions to cook them for a couple minutes. Otherwise, just adding them to the hot cooking liquid will soften them.
- If you have any leftovers, you’ll want to make corned beef hash!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in March 2018 and has been updated with more information, photos, and cooking tips. Don’t worry – I didn’t change the recipe!
I made this this using your recipe, and it turned out better than I imagined! !! It is great!
Thank you!
Excellent recipe! This is the first time I’ve actually made a corned beef that tastes good! I’ve been screwing it up for years.
It was also the first time I’ve used an instant pot for this dish.
The meat came out moist, flavorful and perfectly cooked. The veggies cane out perfectly cooked and not a mushy mess like I usually end up with!
I did find that my family likes twice as many potatoes, so I ended up making another pound of them while we were eating. Question: next time, how will it affect the cooking time if I double the potatoes? Still 3 mins?
We had lots of the veggies left overs, but all the meat was eaten up. So I decided to grab a frozen polish kielbasa from the freezer and toss it in the broth. I cooked it for 30mins. It burst open everywhere, so too long, but delicious! We ate it the next day with the left over veggies next time I’ll reduce the cooking time to 20mins, I think.
Thanks for sharing this awesome recipe!
So glad you liked it! I think for next time, you could double the potatoes and try 3 min. There’s enough cooking liquid that the addition of potatoes shouldn’t hurt. When I cook in my IP, I always aim on the lower side with time because it’s easy enough to close the lid and cook longer if needed. Thanks!
If two corned beefs fit, do you need to increase time?
I usually go with recommended time, even if doubling the meat, and then checking the internal temp when done. If it’s too low, I’ll close the lid and add time.
When doubling meat so I need to increase the broth or any other ingredients?
Nope!
Best corned beef I’ve EVER had!! Thank you!!!
This is an awesome recipe! It literally saved my holiday because I needed to feed 100 people- I bought 3 more instant pots and the corned beef came out flavorful and so tender without any worries- BEST way to prepare corned beef- thank you!
Would you have the meat raised on rack in instant pot or in the liquid, like a boil?
I don’t use the rack for this recipe. I just let it cook in the liquid (I’m making it again right now!).
What a great recipe! A couple questions tho…
What is the difference between Point cut and Flat? I was told years ago to never boil the Brisket and use the Flat, for cooking in oven. Does that still hold true?
I will be doubling the veggies, (2 heads cabbage and 2 bags carrots). I cooked potatoes and carrots last night for 3 minutes, and they were mushy when done. Any advice? Should I just cook the veggies in oven instead?
Hi Jodi, I’m not sure about your point vs flat cut question. I’ve never seen corned beef offered either way. Did you cook the potatoes and carrots in the liquid after the beef per the recipe? I’m a little confused. Cooking in the oven is always an option, but I like only having to dirty the instant pot and nothing else!
A point is cut in a triangular shape and is much fattier and chewier than a flat cut. Personally, I find points are too tough to eat. Points are cheaper than flats but you’re not going to have a soft, tender corned beef. There is no difference in the way you cook a flat or brisket, both results are the same no matter how you choose to cook them. Flats are preferred because they are more tender and larger than a point. Remember the brisket, points or flats, will shrink no matter what cooking style is used. A brisket cooked in a pressure cooker will shrink less than boiling/simmering or baking. Plan serving sizes accordingly.
Can I make two cornbeef briskets in my intapot at same time? Big family.
If it’s big enough to fit. I just put mine on (making again) and there’s no way a second roast would fit in mine, but your instant pot might be bigger.
Can I use an old fashioned pressure cooker?
You bet! I’m just not sure how the times/process will be different.
How many does the recipe serve?
Hi Barbara, This recipe served about 8. Enjoy!
The best ever! So flavourful!
I have cooked corned beef for years the old way of boiling it. NEVER again! This has to be the best recipe ever. I never used stout to cook. No after taste but the meat was moist, tender and delicious. Thank you so much