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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 corned beef 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
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
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.
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.
Equipment
- trivet for Instant Pot optional
- steamer tray optional
- tray or plate to rest cooked corned beef
- aluminum foil to cover cooked corned beef
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
R J Stock says
Making this tomorrow, St Patty’s Day. At 85 years old I’ve cooked and eaten just a lot of corned beef. It’s not just for March 17 anymore. This recipe is the easiest and the result the best. What I absolutely love are the Reuben sandwiches the next day.
Traci says
I'm so glad to hear you love this recipe, RJ. Thanks for sharing this feedback. Also, I'm a big fan of the Reuben too! Enjoy!!
Robert Phillips says
Overall pretty good especially potatoes cabbage after scaling up a little. Unfortunately carrots came out pretty hard for me so I might recommend precooking carrots in microwave for 3 to 5 minutes before adding to instapot or just completely cook carrots in mircrowave. The rest was PERFECT.
Traci says
Thanks for sharing! I’m glad the potatoes and cabbage worked well for you. I’m not sure why the carrots stayed firm—I haven’t heard of that happening. Is it possible they were extra large or not cut into bite-size pieces? Either way, your tip is a helpful workaround. Thanks for commenting!
Susie says
I have been making corned beef for 47 years in all different ways including stove top pressure cooker and electric ones. This is the best one yet!!
Traci says
Wow that's a huge compliment! Thank you for trying my recipe and for taking the time to let me know how much you love it. It means a lot. xoxo
brittney says
love this recipe I make it every year and my whole family can't wait it's easy and so delicious the way everything comes together and cooked to perfection!! must try
Traci says
That’s amazing to hear! Love that it’s become a yearly tradition for your family–that's the ultimate compliment. Thanks for sharing!
Valerie says
This recipe is simple and spot on delicious. I used a gf stout and it was a big hit.
Traci says
Yes!! Thank you for trying my recipe and leaving this feedback. So glad you enjoyed! xoxo
Wanda says
Good recipe! Turned out just right.
Traci says
Yay!! I look forward to it every time. Thanks for the feedback! xoxo
Need a vacation says
Perfect just perfect. Your instructions are perfect. Totally delicious.
Traci says
Awesome!! So glad you enjoyed my recipe instructions. Thanks for the feedback. Enjoy!
Mark E Hellman says
The Corn Beef in a InstaPot was a success. Very delicious
Traci says
Awesome Mark!! I'm so glad you went for it! Truly value this feedback. Thanks so much and have a lovely St. Patrick's Day!!
John C says
I’ve made many corned beef recipes and they’ve always turned out mediocre at best. Your recipe on the other hand was amazing. The corned beef came out tender, well flavored, and very moist. Even the vegetables were perfect with the potatoes absorbing the Guinness liquid and the carrots and cabbage coming out still vibrant. I have to admit I was worried based on my previous trials, but this has to be the GOAT of all recipes. I’m so happy to have found your site. Happy St. Patrick’s Day.
Traci says
Yayyy John! I'm so glad you discovered my recipe and even happier that you went for it! I value this feedback so much. Thank you and have a lovely St. Patrick's Day!! Enjoy!
Joanne Mclain says
How can it be 6 bottles of beer (11.2 oz each) or 3 cups water or broth? It does not equate
Traci says
Hi Joanne, it's only 2 bottles which yield close to 24 ounces, which is close to 3 cups cooking liquid. Let me know if you have any more questions. Thanks so much!
Susan says
Just made this last night, so tender and delicious! I thought 90 minutes might be too long, but I trusted your recipe and followed it exactly. I used a flat cut and a combo of Guinness and beef stock. Discovered your site recently while I was searching for corned beef in the IP. Thank you, I'll be trying more of your recipes. 🙂
Traci says
Yayyy Susan! I'm so glad you discovered my recipe and even happier that you went for it! I value this feedback and am happy to answer any questions about my other Instant Pot recipes anytime! Thanks so much and have a lovely St. Patrick's Day!!
Ariana says
This recipe is perfect. My husband is a corned beef brisket enthusiast, and the last 4 times I made it, it was inedible. It was like eating beef bubble gum.i followed this recipe with a fine tooth comb, and it came out PERFECT.
Traci says
Yayy!!! I'm so glad you're loving it as much as we do! Thank you so much for taking the time to leave this feedback - and for bringing my recipe into your kitchen. Enjoy!
Gary Albrecht says
Finally a good recipe with great results. Thank you.
Traci says
Well I'm glad you think so. Thanks for taking the time to share your feedback. Enjoy!
TIGL JK says
really easy - tasted fantastic
Traci says
Yay! I'm so glad you made it and enjoyed it. Thanks so much for the feedback! Much appreciated!
Amy Robbins says
I really wanted to make this recipe and I couldn't wait for the brisket to thaw out. so I put it in frozen. will that be ok?
Traci says
Hiya, I haven't tested that method yet so I can't recommend it from experience. That said, corned beef must reach a safe internal temperature of 145 degrees Fahrenheit as measured on a meat thermometer. Let me know if you have further questions.
Jan Kostrisak says
hello, so excited to make this... may I ask what items are in the flavor packet?
Traci says
Hi Jan, every brand is likely different, so you would consult the nutrition label on your retail packaging. Let me know if I can help you further. Enjoy!
Margaret E Clegg says
Made this last night and it was wonderful. Incredibly juicy and moist. I only used 2 cups of broth, vs the 3, as I often find meat releases so much juice when it cooks.
I already had cooked carrots leftover from Easter, so I didn't make the cabbage and carrots this recipe called for.
Made "baked" potatoes in the remaining broth and cooked them whole for 15 minutes.
Saving the remaining broth to use as a soup stock.
Planning to use the leftover meat to make Reuben sandwiches.
Traci says
Yay Margaret! Sounds like perfection to me 🙂 Thanks so much for sharing your experience here. Enjoy those Reubens!
Robbin sanchez says
Easiest and best CB&C I have ever made. Vegetables came out perfect at 2 minutes. Your instructions and pictures were perfect. Love this recipe.
Traci says
Yay Robbin! This makes my day! I'm happy you found your way to my recipe and went for it. Thanks for sharing your experience!
Eric W. Hoffman says
I'm cooking this recipe right now, using leftover champagne that has gone flat in the fridge. Smells great! You might wish to explain that flat cut is also known as first cut, and is leaner than point cut, AKA second point. Sometimes stores may have it listed as such.
Traci says
Ahh that sounds like an interesting flavor profile and I hope it was enjoyed. As for the cut, I notice our stores always have either, but never both lol. I do talk about the differences in this corned beef recipe article. Thanks for weighing in. Enjoy!
Rick says
Followed your recipe . it was juicy yet firm enough to slice. the left overs became egg rolls, served with a homemade Catalina dressing. Those were a huge hit also.
Danielle H says
omg this was PERFECT for St Patty's Day!! My roast was a little larger, so I cooked for 100 minutes and it was SO tender! Thank you! Seriously, one of the best instapot recipes I've ever tried, will definitely make again!
Traci says
Yayyy! So glad you found your way to my recipe and gave it a go. Thanks for sharing your experience 🙂
Pat says
Tried this recipe last Sunday. Love it . Quick , easy and a one pot meal! Cornbeef was so tender and veggies were cooked in three minutes. I didn’t push the cabbage into to liquid all the way , but I think it would have been just a little more tender if I had. Thanks for sharing . I don’t think I’ll ever cook a cornbeef dinner any other way!
Traci says
Yay! Glad you went for it and thanks for sharing your experience. As for cabbage, there's not enough cooking liquid to submerge it, so it steams on top of the other vegetables. In your case, I recommend cooking the cabbage by itself maybe after the other veggies have cooked. That way you can place it directly in the cooking liquid. Let me know if I can help further. Enjoy!
Jeff says
Can't wait to make this again this week! It's so quick and easy compared to other methods (nothing wrong with those) but the Instant Pot is so efficient. Always juicy results and I love your test kitchen tips too. Can't decide if I want to make your Reuben or hash with the leftovers. Anyway, thanks for sharing!
eileennc says
I haven't made this yet, it looks amazing, though. Would you change the time if cooking the corned beef from frozen?
Traci says
Hiya! I haven't tested that method yet so I can't recommend cook times from experience. I wish I could give you a better answer. Please let me know if you end up testing it yourself. Thanks and enjoy!
Erik says
Been craving cabbage something fierce lately, so this was such a great find!
Traci says
Yay! I'm so glad you found your way to my recipe. This definitely fulfills my cravings 🙂 Thanks so much! Enjoy!
Gina Abernathy says
I love the idea of cooking corned beef in an instant pot. So easy and so fast!
Traci says
Yes!!! It really is so quick and convenient. I'm glad you're enjoying the recipe. Thanks!