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instant pot Corned Beef
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4.96 from 45 votes

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage with potatoes, carrots, and stout beer is a flavorful dinner recipe perfect for St. Patrick's Day.
Prep Time20 minutes
Cook Time1 hour 36 minutes
Natural Pressure Release10 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Irish
Servings: 8 servings


  • 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


  • Cook meat: Put the corned beef, beef broth, stout, onion, garlic, and 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.
    corned beef in Instant Pot
  • 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.
    cooked corned beef
  • Cook potatoes: Add the 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 carrots and cabbage, and then cook on high pressure for 1-2 minutes (depends on how soft you like your carrots). Quick release pressure when done.
    cooked cabbage and carrots in broth
  • 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.


  • 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!


Calories: 96kcal | Carbohydrates: 17g | Protein: 3g | Sodium: 488mg | Potassium: 530mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6050IU | Vitamin C: 21.7mg | Calcium: 46mg | Iron: 1mg