Instant Pot Corned Beef and Cabbage Recipe for St. Patrick’s Day

Instant Pot corned beef and cabbage is fast, tender, and full of flavor. This pressure-cooker version delivers the same comforting result as a slow-cooked pot in a fraction of the time, making it a great choice for a crowd-pleasing holiday or weeknight dinner.

For years I slow-cooked corned beef and cabbage in a Crock Pot. I still love the deep flavors that slow cooking brings, but these days I mostly use my Instant Pot because it’s quick and reliable. This season I brined my own beef (see my tutorial on how to brine corned beef nitrate-free) and finished it in the pressure cooker — it was easier than I expected and a lot of fun to make.

Here’s a straightforward method to make a juicy, flavorful corned beef with perfectly cooked vegetables using an Instant Pot.

How to Make Corned Beef and Cabbage in the Instant Pot

Start by removing the corned beef from its packaging (or from your brining container if you brined it yourself) and rinse it well under cool water.

Plug in the Instant Pot and pour in your cooking liquid. You can use beef broth, beer, or a mix of beer and broth — water works too. If you brined the beef, I like to add bay leaves, two cinnamon sticks, and two tablespoons of pickling spices to the liquid for extra flavor.

Place the wire rack in the bottom of the Instant Pot so the beef sits above the liquid. Set the rinsed corned beef on the rack, secure the lid, and select Manual (High Pressure) for 90 minutes. When the cooking time ends, let the pot naturally release pressure for about 10 minutes, then carefully perform a quick release to vent any remaining pressure.

Use tongs to transfer the beef to a cutting board. The meat will be very tender and may start to fall apart, so lift it gently. Tent it with foil and let it rest while you cook the vegetables.

Keep the cooking juices and wire rack in the pot, then arrange the vegetables on the rack. I typically use one head of cabbage quartered and four large carrots, but red potatoes and onions work well too.

Pressure cook the vegetables on High for 5 minutes, then perform a quick release. Slice the rested corned beef against the grain and serve it with the vegetables. Spoon the cooking juices over the meat and vegetables for added richness.

Recipe Notes:

• You can use any liquid you prefer: beef broth, beer (Guinness is traditional), or just water. A mix of beer and broth adds depth.
• Enhance the cooking liquid with aromatics such as bay leaves, cinnamon sticks, and pickling spices for extra flavor.
• Choose vegetables you enjoy: cabbage, red potatoes, carrots, and onion are all excellent with corned beef.

Serving Suggestions:

Complement the meal with sides like Irish soda bread, colcannon (Irish mashed potatoes), or a simple salad. These pairings make the dinner feel complete and celebratory.

About the Author

This recipe was developed by Julia. If you try it, feel free to share a photo and tag @The.Roasted.Root on Instagram.