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Instant Pot corned beef is the quickest way to cook tender and juicy corned beef brisket. This pressure cooker method also cooks cabbage and potatoes to perfection for a complete dinner!
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Why you'll love this recipe
- It's so easy, Instant Pot beginners nail corned beef on the first try.
- Pressure cooker corned beef and cabbage is ready in about 2 hours.
- Make this recipe with beer or any cooking liquid.
- You only need 6 ingredients.
- I've included step-by-step photos of how to pressure cook corned beef and cabbage dinner in one pot.
- Instant Pot corned beef is so tender, it melts in your mouth.
Instant Pot corned beef and cabbage
If you love slow cooked corned beef and cabbage but can't commit to the time requirement, pressure cooker corned beef is a game-changer!
Corned beef is a tough cut of meat, so it requires ample cooking to break down and tenderize the connective tissue. The pressure cooker does this task in a fraction of time compared to other cooking methods. In fact, you can make pressure cooker corned beef brisket in under 2 hours.
As you might imagine, you can use Instant Pot corned beef for a Reuben sandwich that looks and tastes like you worked hard for it. You can also turn leftovers into a savory corned beef hash breakfast or dinner.
Ingredient notes
Ingredient amounts are available in the printable recipe below.
- corned beef brisket - You can use point cut, flat cut, or the whole brisket in the Instant Pot. I used a point cut corned beef for the photos on this post.
- beer (or other cooking liquid) - Use any cooking liquid such as beer, broth, or plain water for Instant Pot corned beef. I used Guinness Stout for this recipe.
- onions - Any variety of white, red, or yellow onions work great for this recipe.
- cabbage - Plain green cabbage is an essential component of Instant Pot corned beef and cabbage. You'll catch it on sale around St. Patrick's Day.
- potatoes - Any potato variety will work, but I prefer small, waxy potatoes such as gold or red potatoes because they hold up nicely with this recipe.
- carrots - Large carrots can be pressure cooked whole or coarsely chopped. Baby carrots should be left whole to prevent overcooking.
How to cook corned beef in the Instant Pot
These step-by-step photos offer a visual guide to accompany the printable Instant Pot Corned Beef recipe below. Enjoy!
Step 1. Add uncooked corned beef brisket, onion wedges, and contents of seasoning packet to the pressure cooker. Add beer or preferred cooking liquid.
Step 2. Close and lock lid. Set the Instant Pot to HIGH pressure for 90 minutes. When pressure cooking cycle completes, allow the cooker to rest undisturbed for a 20-minute natural pressure release (NPR). Carefully turn the sealing knob to release any remaining steam and wait for the float valve to drop before attempting to open the lid. Carefully open the lid.
Step 3. Use tongs to transfer the cooked corned beef brisket onto a baking sheet or plate. Cover the brisket with aluminum foil and rest for 5 minutes.
Step 4. To pressure cook the vegetables, add potatoes, carrots (steamer basket optional), and cabbage wedges to the Instant Pot with the leftover broth. Set the cooker on HIGH pressure for 3 minutes (for fork-tender vegetables) or 2 minutes (for firm vegetables). Carefully turn the pressure valve for a quick-pressure release. Transfer vegetables out of the cooker to prevent overcooking.
Step 5. Slice the corned beef against the grain to desired thickness. The brisket might fall apart, especially point cut, whereas flat cut brisket tends to maintain shape.
You are ready to serve this tender and juicy corned beef and cabbage dinner and watch it disappear!
Recipe tips
- When planning dinner, remember that corned beef shrinks when cooked. Since ½ pound per person is the recommended serving size of most proteins, aim for ¾ pound per person of packaged corned beef.
- It is not necessary to rinse corned beef for this pressure cooker recipe. In fact, doing so removes the brine and any seasonings it contains. Of course, you are welcome to rinse if desired.
- Trimming excess fat from corned beef can happen before or after pressure cooking. I find it easier to trim after cooking, which prevents handling uncooked beef. Also, the fat adds natural flavor to the brisket.
- You don't need to submerge corned beef in the Instant Pot because it pressure cooks so tender and juicy, even with the minimal liquid requirement.
How long to cook corned beef in the Instant Pot
In all of my corned beef testing, even with varied weight, shape, and thickness, I find that 90 minutes of HIGH pressure cook time is the sweet spot for the Instant Pot to break down and tenderize the connective tissue. This process is what makes corned beef so tender and delicious. So, whether you have a 2, 3, 4, or 5 pound corned beef brisket for your Instant Pot, I recommend using 90 minutes of pressure cook time as stated in the recipe below.
Recommend sides
- Instant Pot Mac and Cheese
- Quick Coleslaw
- French Bread
- Smashed Potatoes
- Macaroni Pasta Salad
- Shamrock Shake
More Instant Pot dinners to love
- Instant Pot Whole Chicken
- Instant Pot Pulled Pork
- Instant Pot Chicken Alfredo
- Instant Pot Red Beans and Rice
- Instant Pot Spaghetti with Meat Sauce
📖 Recipe
Instant Pot Corned Beef
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 3 pounds Corned Beef Brisket, or any size
- 1 large Onion, peeled and quartered
- 2 (11.2-ounce) Guinness Beer, or 3 cups water or broth
- 1 head Green Cabbage, about 2 pounds cut into wedges
- 2 pounds Small Potatoes, cut into bite-sized pieces
- 3 large Carrots, cut into bite-sized pieces
Instructions
- Place ONIONS, CORNED BEEF, contents of seasoning packet, and BEER (or broth) in the Instant Pot.
- Secure the lid and turn the pressure release valve to "Sealing".
- Select the Manual or Pressure Cook button on HIGH pressure for 90 minutes.
- When cook cycle completes, allow the Instant Pot to rest, undisturbed, for a 20-minute natural pressure release (NPR).
- Carefully turn the sealing knob to release any remaining steam and wait for the float valve to drop before attempting to open the lid.
- Press CANCEL on the cooker, open the lid, and transfer corned beef from the pot to a covered plate.Note: At this stage, the internal temperature of your corned beef brisket should be around 190°F, which is ideal for achieving optimal tenderness and juiciness.
- Place the POTATOES in the leftover cooking liquid inside the Instant pot.
- Stack CARROTS (steam basket optional) over the potatoes followed by CABBAGE wedges. Note: Do not let vegetables exceed the "max fill" line.
- Pressure cook on HIGH pressure for 3 minutes (for fork-tender texture) or 2 minutes (for firmer texture), followed by a quick pressure release (QPR).
- Transfer vegetables out of the Instant Pot immediately to prevent overcooking.Note: Use the leftover cooking liquid as an au jus for the corned beef or discard it.
- To serve, slice the corned beef against the grain and serve warm with vegetables.
- To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container.
Equipment
- trivet for Instant Pot optional
- steamer tray optional
- tray or plate to rest cooked corned beef
- aluminum foil to cover cooked corned beef
Recipe Notes
- When planning dinner, corned beef shrinks when cooked. So, aim for ¾ pound per person of packaged corned beef. So a 3-pound corned beef can easily accommodate 4 adults, especially with cabbage, potatoes, etc.
- There is no need to rinse corned beef for this recipe because it removes the brine and any seasonings it contains. Of course, you are welcome to rinse if desired.
- Trimming excess fat from corned beef can happen before or after pressure cooking. I find it easier to remove excess fat after cooking.
- You don't need to submerge corned beef in liquid in the Instant Pot. The one-cup liquid amount is adequate – it pressure cooks the brisket to juicy perfection.
Tavo says
great tips and the recipe was fabulous! Definitely making it again!
Traci says
Yay! So glad you found the tips helpful. Thanks for letting me know. Enjoy!
Ned says
Perfect timing! I was looking for a great Corned Beef and Cabbage for St. Patrick's Day and I've found one! This is super awesome and I can't wait to make it again! Thank you!!
Traci says
So glad to hear it, Ned! Thanks so much for letting me know. Enjoy!!
Anjali says
Love that this is a super easy one pot meal! Can’t wait to make it for my family this week!
Traci says
Yay! Glad you can enjoy this one. Thanks!
Vickie says
I made your recipe tonight. Was a big hit with the whole family. Thanks!
The Kitchen Girl says
Awesome!!! I'm so glad to hear everyone enjoyed it 🙂 Thanks so much for the feedback. Much appreciated!
Dee says
We followed the recipe as written, and it was the best corned beef & cabbage dinner I've ever had! Thank you!
The Kitchen Girl says
Aww I'm so glad you found your way to my recipe and enjoyed it. Thank you so much for taking the time to let me know 🙂 Cheers to that!
Ron R says
Your recipe indicates using 6 qt instant pot. How to adapt for an 8 Qt pot?
The Kitchen Girl says
Hi Ron, I would add 1 cup of liquid to this recipe for the 8 quart Instant Pot. It can be beer, broth, water, or other preferred cooking liquid. Cooking instructions remain the same. Enjoy the recipe! 🙂
Shirley says
How long should I brine the brisket for? Any particular spices?
The Kitchen Girl says
Hi Shirly, this recipe uses packaged corned beef that's already brined and comes with seasonings. It does not include instructions for brining. That is a different process that I have never tried. Lmk if you have other questions 🙂 Cheers!
Andrea says
Can I cook two brisket at a time? If so, how should I adjust the time?
The Kitchen Girl says
Yes! Two corned beef briskets can be cooked at the same time using the same cooking instructions 🙂 Let me know if you have other questions. Thanks and enjoy!!
David says
Can you do 2 in a pot?
The Kitchen Girl says
Sure! You can cook 2 corned beef briskets in one pot as long as the pot is large enough. The beer or cooking liquid doesn't need to cover the briskets either.
Kate says
Very easy recipe! My girls loved the tender meat! I’ll be doing this again on New Year’s Day next year. I didn’t add the veggie’s at the end. I prefer sautéed cabbage and roasted red potatoes.
The Kitchen Girl says
Yay! Glad to hear it was a hit with the girls 🙂 Thanks for the feedback. Cheers!
Scott says
The beer added a flavor that’s unexplainable to the good, of course. I didn’t have Guinness used a light beer and still amazing!
The Kitchen Girl says
Awesome! I love mine with beer too! Thanks for the feedback. Cheers!
Sharon Close says
Our corned beef does not come with a Seasoning sachet. What should I add instead, please?
The Kitchen Girl says
Hi Sharon, I don't have a recipe for that just yet. I'm going to send you to my friends over at Key to My Lime who have the perfect recipe that explains it all. Let me know if you have any questions 🙂
Rick says
I'm assuming the Potatoes/Carrots/Cabbage are put into the remaining liquid and not on the Trivet ?
The Kitchen Girl says
That's correct. I put potatoes and carrots in the liquid and stack cabbage on top so it doesn't overcook. And no trivet is needed for this recipe. Let me know if you have other questions. Enjoy 🙂
Rebecca says
AMAZING! Served this for St. Patty’s Day and the crowd went wild! Perfectly cooked, veggies right on the tenderness money and so flavorful. Thank you!
The Kitchen Girl says
Awesome, Rebecca! I'm so glad everyone loved it Thanks for taking the time to let me know...cheers!
The Kitchen Girl says
Hi Ro, I'm going to assume you're asking about 1 1/2 lbs, in which case I would still use 90 minutes. I've tested the times on that small amount and found 90 to win. 🙂 Hope that helps! Thanks!
Ro says
Thanks. First time ! Never made before. Love your sight new with IP
The Kitchen Girl says
Oh awesome! Glad you're enjoying it...lots of IP recipes and many more to come 🙂 Let me know if you ever have more questions!
Cherie says
The best and only way to cook Corned Beef & Cabbage. Thank you Traci!!!! Delicious.
The Kitchen Girl says
Yay Cherie! So glad you enjoyed it and I'm glad my recipe made its way into your kitchen 🙂 Thanks for letting me know!
Ro says
I’m only doing a pound and a half in instant pot. Should I sill do 90 minutes ♀️
The Kitchen Girl says
Hi Ro, I would still use 90 minutes. I've tested the times on 1 1/2 lbs corned beef and found 90 to be more tender 🙂 Hope that helps! Thanks!
Kay Black says
I just made this today for an early St. Pats Day dinner. It was FABULOUS!! I had a big 6.65 lb corned beef from Costco, so I increased the cook time to about 100 minutes. It was soooo good! Moist, tender, great flavor. NOTE: corned beef shrinks like crazy. That 6.65 lb roast was enough for 6 adults for dinner with just a little bit left over. Buy the biggest roast you can find! This recipe is definitely a KEEPER!
The Kitchen Girl says
Awesome, Kay! I super appreciate the feedback and happy you loved it. Also, so true about the shrinkage...go BIG lol. Thanks again!
Sabrina says
I’m making the one from Costco tonight that is sitting in a brine mixture. Can I pour the brine into the pot and just use that as the liquid, or do I have to add a different liquid (broth, etc)? Use the brine or toss the brine? Never cooked corned beef before. Thanks
The Kitchen Girl says
Hi Sabrina, you can use the brine or toss it, either way. Some say using the brine gives it more flavor and others say it makes it saltier. I personally don't keep the brine but I also don't rinse my corned beef...happy medium 🙂 Hope that helps! Thanks!
LeAnn says
What do I do with the liquid after cooking?
The Kitchen Girl says
Hi LeAnn, I like to keep some to spoon over the corned beef when serving. You can also use it in soup...or feel free to discard 🙂 Hope you enjoy!
Jeff says
So good! Super juicy and I can't believe how easy and quick corned beef is in the Instant Pot. Another winner KG!
The Kitchen Girl says
I'm so glad you love corned beef as much as I do! I too can't believe how fast it is in the IP
Ashley says
Delightful! Just in time for St. Patty's Day!
The Kitchen Girl says
Awesome, Ashley! Thanks so much 🙂
Jovita says
This beef looks super juicy! I think my husband is in for a treat this weekend. Thank you so much for the recipe!
The Kitchen Girl says
You're so welcome, Jovita! Lucky husband you have 🙂 Glad he enjoys corned beef...thanks!!
Gail Montero Raines says
My kind of comfort food and so perfect for St. Patrick's Day or any day! YUM!
The Kitchen Girl says
Yay! I'm with you on having corned beef anytime! Glad you can enjoy...thanks 🙂
Dannii says
This is different from the kind of corned beef we get here in the UK, but this looks delicious. I will definitely be trying it.
The Kitchen Girl says
Thanks Dannii! So glad you can enjoy this corned beef version...thanks!
rika says
I love how quick and easy it it so make. It's a must have St Patrick's day meal!
The Kitchen Girl says
Thanks, Rika! Yes, it wouldn't be St. Patrick's Day without corned beef 🙂 Thanks!