Instant Pot Corned Beef and Cabbage

Corned beef and potatoes, cabbage and carrot on a white plate.

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage delivers tender, flavorful results in a fraction of the time. This one-pot meal is simple, efficient, and ready in about 90 minutes - perfect for a stress-free dinner!

Course dinner, Main, Main Course, Main dish

Cuisine Irish

Diet Low Lactose

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Calories 12kcal

Author Jessy Freimann

Equipment

Ingredients

1 large onion cut into 1-2 inch chunks
2 large cloves garlic smashed
1 12 ounces beer
1 14 ounce can low sodium beef broth
1 cup water to cover beef- only use if necessary
4 pound corned beef brisket flat + flavor packet
4 thick carrots cut into 3 inch chunks
1 pound baby red skin potatoes
1 small head of cabbage you can use more, it just depends on how much fits into your pot

Instructions

Instant pot instructions:

Place the onions and garlic into the pot.
Next place the brisket into the pot.
Pour the beer, both, seasoning packet and water over the brisket. It should be just covered with liquid- if necessary, add more water.
Secure the cover onto the instant pot and set the instant pot to Manual High Pressure for 90 minutes.
When the cook time is up, let the pressure naturally release for 10-15 minutes (or longer if you have the time) and then do a quick release.
Remove the beef from the pot and leave the liquid in there. Slice the beef and place it into a warm oven while you cook the vegetables.
Add the vegetables into the pot with the liquid and set the instant pot to Manual High pressure for 5 minutes.
Once the cooking time is up, carefully do a quick release.
Serve immediately.

Slow cooker instructions:

Place all the vegetables into the slow cooker.
Next add the brisket.
Top this with the beer, broth, spice packet and water to just cover the beef (add a little more water to cover if necessary).
Cover and cook on low for 7-8 hours. Slice and serve immediately.

Video

Notes

Cut veggies into larger chunks so they don’t break down to nothing in the slow cooker or Instant Pot. It also helps if they are all a similar size.

Open the package of meat carefully. It often contains a spice packet, which you'll need to make this recipe!

Don't forget to do a natural release first. That extra 10 minutes really helps tenderize the meat. You can do a quick release for the veggies, though.

If you’re using a slow cooker, you may want to cook the cabbage separately. It gets very soft when slow cooked, so consider roasting 1 linch wedges for 20 minutes at 400 degrees F.

Ingredients to prep ahead- Clean and chop all the veggies up to a day in advance, then store in the fridge until you're ready to cook. I'll usually peel the garlic too!

Leftovers and storage- Use leftover corned beef for sandwiches, hash, or even in soups! Keep in the fridge for up to 4 days or freeze for later, then reheat in the oven or microwave.

Nutrition