Instant Pot Corned Beef and Cabbage
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Instant Pot Corned Beef and Cabbage is an easy, one-pot method to enjoy the classic St. Paddy’s feast! Tender corned beef with potatoes, carrots, and cabbage cooked the way it should be… soft, flavorful, and never rushed. Cooking corned beef and cabbage in an Instant Pot makes the meal reliable and hands-off, but we’ve also included slow cooker and stovetop methods, because we know pressure cooking isn’t for everyone!
Table of Contents
WHY YOU’LL LOVE THIS CORNED BEEF AND CABBAGE INSTANT POT RECIPE
- Fork-tender corned beef that slices beautifully
- Multiple cooking methods included…your kitchen, your rules
- Classic, familiar flavors done right
- Great for holidays and regular dinners
- Leftovers reheat like a dream
Instant Pot Corned Beef and Cabbage
Corned beef and cabbage is one of those meals people have opinions about. Everyone remembers a version they loved… or one they absolutely didn’t.
This Instant Pot corned beef and cabbage recipe lands in the good category. The beef is tender, the vegetables are cooked just right, and nothing tastes rushed or waterlogged.
I love that the Instant Pot makes it predictable, but I also love that you don’t have to use it. Slow cooker? Stovetop? We’ve got you covered.
That’s always been important to us. Not every kitchen looks the same, and not every cook wants the same tools. What matters is that dinner turns out the way you hoped it would… and this one does.
If you do love the Instant Pot, though, we have almost two dozen Instant Pot recipes on TSRI, all tested and weeknight-friendly. Use the method that works for you. The dinner part stays the same!
INGREDIENT NOTES
- Corned Beef Brisket: Flat-cut slices more evenly than point-cut (which is better for shredding), is less fatty, and fits better in most pots.
- Spice Packet: Use it! It’s balanced specifically for this cut of meat. If yours is missing, use about 1 tablespoon of pickling spice blend.
- Beef Broth: Adds more depth than just plain water. Vegetable broth (especially with a shake or two of Worcestershire) works in a pinch.
- Potatoes & Carrots: Cut into large pieces so they hold their shape.
- Green Cabbage: Added last so it stays tender and slightly crisp, not limp.
VARIATIONS
Extra Garlic: Add a few more smashed garlic cloves.
Spicier: Include a pinch of crushed red pepper with the cooking liquid.
Veggie Boost: Toss in some celery sticks with the carrots and potatoes.
Guinness Style: Replace the beef broth with a bottle of stout.
Slow Cooker: Cook low and slow for all-day ease.
Stovetop: Traditional and familiar. A great method if you’re cooking in stages.
SERVING SUGGESTIONS
- Add thick slices of soda bread or rye.
- Serve with mustard or horseradish on the side.
- Instant Pot corned beef and cabbage tastes great with green beer or Irish mules.
- Perfect centerpiece for a St. Patrick’s Day meal.
- Use leftovers for sandwiches or breakfast hash.
CORNED BEEF AND CABBAGE RECIPE INSTANT POT FAQ
Not when making corned beef and cabbage with an Instant Pot. The meat comes out just as tender and flavorful, and you save a little bit of time!
Yes, as long as your pot is big enough. It may be best to switch to the slow cooker or stovetop methods to be safe.
No. You’ll lose a lot of flavor that way! I usually just empty the whole package into the pot, pickling juices included.
It shortens the muscle fibers, making the meat tender and easier to chew.
Corned beef becomes tender through time and moisture, not high heat.
Instant Pot corned beef and cabbage recipes speed this process up by raising the boiling point of the liquid, which breaks down connective tissue efficiently without drying out the meat.
Letting the pressure release naturally gives the muscle fibers time to relax, keeping slices juicy. Cooking the vegetables separately afterward prevents overcooking and keeps their textures distinct.
Whether you’re making this corned beef and cabbage recipe in an Instant Pot, slow cooker, or on the stovetop, the goal is the same: gentle, moist heat over enough time for collagen to convert into gelatin.
Once that happens, the beef becomes sliceable and tender instead of stringy.
DONNA’S PRO TIPS
- Cut vegetables large so they don’t fall apart.
- Add cabbage last, no matter the cooking method.
- Cook fat side up. It keeps everything tender and flavorful as it melts into the beef.
- No browning needed. Skip this step to save time and keep the recipe simple.
- Let the meat rest before slicing so juices redistribute.
- Always slice against the grain. It makes each bite extra tender.
- Save some cooking liquid for reheating leftovers.
TOOLS NEEDED
- Instant Pot (6- or 8-quart): For the pressure cooker method.
- Slow Cooker: A great hands-off alternative.
- Large Stockpot or Dutch Oven: For classic stovetop cooking.
- Sharp Knife: Slicing against the grain matters here.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Classic corned beef and cabbage dinner
- Instant Pot, slow cooker, and stovetop options
- Tender, sliceable beef
- Vegetables cooked just right
- Great for St. Patrick’s Day
- Excellent leftovers
- Flexible, reliable, and traditional
Instant Pot Corned Beef and Cabbage
Ingredients
- 1 medium onion, sliced
- 4 garlic cloves, peeled and smashed
- 2 to 4 pounds flat-cut corned beef brisket, with spice packet
- 2 cups unsalted beef broth
- 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 head green cabbage, cored and cut into 3-inch pieces
Instructions
- ADD BASE: Add the sliced onion and smashed garlic cloves to the bottom of the Instant Pot.
- ADD BEEF: Place the corned beef brisket on top of the onions, fat side up. Pour in the beef broth and sprinkle the included spice packet over the meat.
- PRESSURE COOK: Secure the lid and set the Instant Pot to High Pressure for 90 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 to 20 minutes.
- REMOVE BEEF: Carefully transfer the corned beef to a cutting board and tent loosely with aluminum foil.
- COOK VEGETABLES: Add the potatoes, carrots, and cabbage to the liquid in the Instant Pot. Secure the lid and cook on High Pressure for 5 minutes. Perform a quick release to vent the pressure.
- SLICE AND SERVE: Slice the corned beef against the grain and serve with the cooked vegetables.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
