Corned Beef and Cabbage (Instant Pot)

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Instant Pot corned beef and cabbage transforms traditional ingredients into a tender and flavorful pressure cooker meal. The brisket is glazed with a Dijon mustard and brown sugar crust ensuring not a single piece is leftover!

Instant Pot corned beef and cabbage served on a platter

Each year, corned beef and cabbage is the highly anticipated meal to celebrate St. Patrick’s Day, especially if you’re Irish like my husband. The combination of salty beef brisket, hearty potatoes, carrots, and cabbage makes for a complete feast. I usually cook this meal using either my Crock-Pot or oven-baked method, but this time I was anxious to see what kind of results I could get from the Instant Pot.

I admit, I thought the high pressure would make the meat too tough, like the dreaded over-boiled brisket I’ve had in the past. To my surprise, using an electric pressure cooker yields meat that’s exceptionally tender and now I have another go-to method in my repertoire. The vegetables also infuse harmoniously with the Guinness beer cooking liquid, with tasty results.

Beef brisket with seasonings placed inside a pressure cooker

Purchasing corn beef

Look for a brisket that’s flat cut or point cut on the packaging with very little fat cap, some come pre-trimmed. I bought a 3 ½-pound brisket, but once I cut away the extra fat, it hit 2 pounds on my kitchen scale.

Therefore, if the only choices you have at the market are fatty, buy a more substantial weight and plan for it getting smaller after trimming. The thickest part of the meat was 1 ½-inches, so if your cut of beef is thicker add about 5 more minutes of cooking for every additional ½-inch.

Cooking potatoes, carrots, and cabbage inside the Instant Pot

How to cook corned beef in the Instant Pot

The beef and vegetables pressure cook in two phases. First, the cured beef brisket cooks on high pressure in the Instant Pot for about an hour with pickling spices, onions, minced garlic cloves, bay leaf, beef broth, and Guinness draught beer.

Then you remove the corned beef and add the carrots, red potatoes, and cabbage wedges straight into the cooking liquid. All of the flavors of the meat, aromatics, and beer transfer to the vegetables. It takes about 3 minutes of high-pressure cooking to soften.

Person using a spoon to spread Dijon mustard on a corned beef brisket

If desired, add a glaze and broil

At this point, you can serve the meal straight from the Instant Pot, or you can add a two-ingredient glaze to the beef and quickly broil it to take the flavor to the next level. I recommend using coarse ground Dijon mustard and a sprinkle of brown sugar on top.

Broil in the oven until the mustard is warm and the sugar caramelizes to create a delicious crust on top. The little mustard seeds pop with each bite to add a slight tang to the sweet crust.

Serve this with

Close up photo showing sliced meat with mustard glaze crust

How does this cook so quickly in a pressure cooker?

Corned beef is full of connective tissue that benefits from moist heat cooking by transforming tough collagen into soft gelatin. The Instant Pot uses high-temperature steam around 229 to 250° F (109 to 121°C) depending on the setting. The pressure inside cooks the brisket in about ⅓ of the time, compared to over 3 hours on the stovetop or in a slow cooker at atmospheric pressure.

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Corned Beef and Cabbage (Instant Pot)

Instant Pot corned beef and cabbage is the perfect St. Patrick's Day meal. Pressure cooked into tender pieces and topped with dijon mustard and brown sugar.
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4.37 from 25 votes
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings 4 servings
Course Entree
Cuisine Irish

Ingredients

  • 2 pounds corned beef brisket, 1.5-inch thick
  • pickling spices, from corned beef package
  • 1 yellow onion, medium-sized, peeled and quartered
  • 3 cloves garlic, roughly chopped
  • 2 dried bay leaves
  • 3 cups beef stock
  • 1 cup guinness stout beer
  • 1 ½ pounds red potatoes, quartered
  • 5 carrots, cut into 2-inch pieces
  • 1 head cabbage, cut into 8 wedges
  • 3 tablespoons coarse ground dijon mustard
  • 2 tablespoons dark brown sugar
  • 1 tablespoon chopped Italian parsley

Instructions 

  • Trim excess fat from the brisket. Rinse under cold water and dry with paper towels.
  • Transfer the meat to the Instant Pot. Add in pickling spices, yellow onions, garlic, bay leaves, beef stock and beer.
  • Place the lid on and close. Make sure the steam release handle is positioned to the "sealing" setting.
  • Select the "manual" setting on "high pressure". Use the "- or +" buttons to adjust the time to 70 minutes. It will take some time (about 10 minutes) for the pot to gather steam and pressurize. You may see some traces of steam exit from the float valve as its pressurizing.
  • Once the display indicates "On" and begins the countdown at "70” it beeps when the cycle is complete.
  • Allow the Instant Pot to "Natural Release" for 15 minutes. Quick release the remaining pressure, sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
  • Carefully remove the lid.
  • Line a sheet pan with foil and place the corned beef on top.
  • Add the potatoes, carrots, and then the cabbage to the Instant Pot. The pot will be nearly full.
  • Place the lid on and close. Make sure the steam release handle is positioned to the "sealing" setting.
  • Select the "manual" setting on "high pressure." Use the "- or +" buttons to adjust the time to 3 minutes.
  • "Quick Release" by covering your hand with an oven mitt, and then slide the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
  • Transfer vegetables to a platter.
  • Prepare the glaze for the corned beef. Evenly distribute mustard on top and sides of the corned beef with a spoon.
  • Sprinkle brown sugar evenly on top and sides.
  • Broil the beef on high, about 12-inches from the top of the broiler until a golden brown crust forms, about 5 to 8 minutes. Make sure to check every few minutes as oven temperatures vary.
  • Slice the meat against the grain and serve with potatoes, carrots and cabbage. Garnish with parsley.

Notes

  • Weight: Purchase a 3 to 3 ½-pound brisket as the excess fat will be trimmed off giving about a 2-pound yield.
  • Thickness: This recipe is for a 1 ½-inch thick corned beef brisket once the fat has been trimmed. Add an extra 5 minutes of cook time for every additional ½-inch thickness.
  • Guinness beer can be substituted with 1 cup of beef stock.

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Nutrition Facts
Corned Beef and Cabbage (Instant Pot)
Amount Per Serving
Calories 625 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g60%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.04g
Cholesterol 140mg47%
Sodium 2295mg96%
Potassium 1653mg47%
Carbohydrates 53g18%
Fiber 11g44%
Sugar 18g20%
Protein 38g76%
Vitamin A 17200IU344%
Vitamin C 155.1mg188%
Calcium 150mg15%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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26 Comments Leave a comment or review

  1. Judy says

    Hi Jessica, Beautiful looking meal. My husband wanted corn beef for his birthday March 1st, he turned 74. I wish I had your recipe then. We just finished the last of it and was it ever good. I will have to buy another and try this out. I know coming from you it will be wonderful. Judy

    • Diana says

      Hands down, the best corned beef recipe ever! I prepared the carrots and potatoes as directed in the instantpot, but tried a new recipe for roasted cabbage, as my husband is not a fan of cabbage. Absolutely the best St. Patty’s Day meal ever 🍀 Thanks for sharing!

    • Lisa Dickey says

      This was by far THE BEST corned beef and cabbage I have ever made!! The glaze is definitely necessary! So good, and thank you!!

  2. Nancy Kinass says

    Hi Jessica,

    How much fat do you remove? Do you just remove the exterior fat or do you also remove the fat that is normally in the center of two layers of meat? Also, what cut of corned beef did you use? I think I usually get the ‘flat’ cut, is that the best one to use? Thanks, Nancy

    • Jessica Gavin says

      Hi Nancy- I remove most of the fat that is on top of the corned beef. If there is a lot of fat on the edges, I’ll trim that, but do not remove the fat in the center. Yes, the flat cut is the brisket cut which I use as well.

  3. Anne Sutherland says

    The glaze on this is amazing! My husband is still talking about it. Thanks for the Instant Pot recipe. Would love to see more of these.

    Your recipe’s are consistently good. Love receiving them.

    • Jessica Gavin says

      I love the glaze too Anne! There is definitely going to be more instant pot recipes in the future. Thank you for following along!

  4. Bobbie says

    Just made this for St Pats and it was delicious 😋. Made Irish soda bread to go with it. Using thee Instapot made it so easy.

  5. Shannon H says

    This recipe changed my husband’s mind about corned beef (for good)!! The glaze is literally the icing that tops it off!
    Modifications I made: almost 5lbs of meat (Wegmans uncured brisket) in 8qt IP without beer (Celiac’s) and did not double liquid amount. 75 mins cook time ,high pressure. Had a couple scorch spots after broiling with glaze in my oven (hot spots I think). Next time I will probably crack the door and keep a closer eye on it!

  6. Jami says

    This was very tasty. Next time I will use less mustard than recommended. The mustard was a little overpowering. Overall we really enjoyed this.

  7. Judy says

    Hi Jessica,
    I just printed the recipe and I am buying the ingredients today. Love corned beef and love cabbage. Read the recipe to my husband and he said oh yes!
    Hugs and thanks,
    Judy

  8. Zane says

    Just made this recipe and corned beef came out great. I made just the corned beef because I’m using it for corned beef hash. I made it without the Guinness and used the extra cup of broth instead. I relized that the leftover broth and onions is basically French onion soup. So I’m going to separate the fat from it and make French onion soup.

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