Instant Pot Corned Beef & Cabbage

This instant pot corned beef and cabbage is one of the easiest ways to make this classic dish. Tender, flavorful meat with perfectly cooked vegetables, all done in a fraction of the usual time.

If you’ve ever made corned beef the traditional way, you know it can take hours on the stove. The instant pot cuts that time down significantly while still giving you that fall-apart texture everyone loves.

The meat comes out so tender you can slice it with barely any effort. And the vegetables cook right in that rich, seasoned broth so they soak up all that good flavor.

Whether it’s St. Patrick’s Day or just a random Tuesday, this is a solid, comforting meal that the whole family can enjoy.

What Makes This Recipe So Good

Incredibly Tender Meat – The 90 minutes of pressure cooking turns a tough brisket into melt-in-your-mouth corned beef that you can slice like butter.

The Beer Adds Real Depth – Cooking the brisket in beer gives the broth a rich savory flavor that water alone just cannot match.

A Full Meal in One Pot – The potatoes and carrots and cabbage all cook right in that flavorful brisket broth so every bite is packed with taste.

Ingredients

• 3-4 lb Corned Beef Brisket with seasoning packet
• 4 cups Water
• 1 cup Beer or additional Water
• 1 lb Baby Potatoes, halved
• 4 large Carrots, cut into 2-inch pieces
• 1 medium Head Green Cabbage, cut into wedges
• 1 medium Onion, quartered
• 4 cloves Garlic, smashed
• 2 Bay Leaves
• 1 tablespoon Whole Grain Mustard, for serving

Directions

Step 1

Place the corned beef brisket fat-side up in the Instant Pot. Sprinkle the included seasoning packet over the top. Add the quartered onion, smashed garlic, and bay leaves around the meat.

Step 2

Pour in the water and beer. The liquid should come about halfway up the brisket.

Step 3

Lock the lid, set the valve to sealing, and cook on high pressure for 90 minutes.

Step 4

When done, allow a natural pressure release for 15 minutes, then quick release the remaining pressure. Carefully remove the corned beef to a cutting board and tent it loosely with foil to keep warm.

Step 5

Remove and discard the bay leaves. Add the halved baby potatoes and carrot pieces to the cooking liquid in the pot. Place the cabbage wedges on top.

Step 6

Lock the lid again, set the valve to sealing, and cook on high pressure for 4 minutes. Quick release the pressure as soon as the cooking time is done.

Step 7

Slice the corned beef against the grain into thin slices. Serve alongside the potatoes, carrots, and cabbage wedges with a drizzle of the cooking liquid and whole grain mustard on the side.

Pro Tips

Rinse the Brisket Before Cooking

Take the corned beef out of the packaging and give it a good rinse under cold water. That salty brine it sits in is pretty intense, and if you skip this step your finished meat can end up way too salty.

Pat it dry with paper towels after rinsing. You still have the seasoning packet going on top, so don’t worry about losing flavor.

Fat Side Up Matters

When you place the brisket in the Instant Pot, make sure the fat cap is facing up. As it cooks under pressure, that fat melts down through the meat and keeps it moist and tender.

If you put it fat side down, the fat just renders into the liquid and the top of the meat can dry out. It’s a small detail but it makes a real difference in how juicy the slices turn out.

Adjust Cook Time Based on Size

The 90 minutes works great for a 3-4 lb brisket, but if yours is on the larger side or thicker than usual, add about 15-20 extra minutes. A thicker cut needs more time for the pressure to break down all that tough connective tissue.

If your brisket is closer to 3 lbs or on the thinner side, 80 minutes should be enough. Overcooking it can make it shreddy instead of sliceable, so matching the time to your specific cut helps a lot.

Related Recipes

• Instant Pot Beef Stew
• Instant Pot Mashed Potatoes
• Instant Pot Mississippi Pot Roast
• Instant Pot Short Ribs

Frequently Asked Questions

Can I use a flat cut or point cut corned beef for this recipe?

Either cut works in the Instant Pot, but they give you slightly different results. The flat cut is leaner and slices more neatly, which is why most people prefer it for a classic plated dinner.

The point cut has more marbling and fat, so it comes out more tender and flavorful but can be harder to slice cleanly. If you want pretty slices, go with the flat cut. If you want maximum tenderness, the point cut is the way to go.