Corned Beef and Cabbage can be enjoyed in a fraction of the time with the help of the Instant Pot!

We love corned beef at our house, from eggs Benedict with homemade corned beef and hash to Reuben sandwiches, we love it all the ways. This classic Irish dinner is one of our favorite traditions for St. Patty’s Day!

What you’ll need to make Instant Pot Corned Beef and Cabbage:

corned beef brisket with spice packet
water
red potatoes
carrots
green cabbage

How to make Instant Pot Corned Beef and Cabbage:

Prepare corned beef: To cook the corned beef in the instant pot. Start by taking the corned beef brisket out of the packaging, and rinse it thoroughly in the sink.
Add your spices and water: Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. You can use the rack to keep the brisket off the bottom of the pot, but it’s optional.
Cook: Cook on 90 minutes on high pressure. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
Add your veggies: Without discarding the liquid, add potatoes, carrots, and cabbage to the instant pot pressure cooker, you can remove the rack if desired.
Cook your veggies: Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables. Serve warm.

How to store Instant Pot Corned Beef and Cabbage:

The best way to store this corned beef and cabbage is to keep everything in an airtight container. It will last around 3 to 5 days in the refrigerator!

Slow cooker vs. instant pot:

Typically I would cook corned beef in my slow cooker, and I would start it in the morning and it would cook all day to get really tender. In the Instant Pot, it takes about an hour and a half cooking time. Pretty Sweet!

Cooking veggies in the instant pot:

The vegetables need to be added after the meat has cooked in the instant pot. They only need 5 minutes to cook. It’s really quick! You can easily over cook the vegetables, so you’ll have to watch it, you’ll definitely want to use the quick release on the steam valve when the cook time is up on the veggies.

Roasting your veggies:

Another great option for cooking the veggies is to roast them on a sheet pan in the oven (400F. for 40 minutes or so). Roasted cabbage is so good! But let’s keep things simple with less clean up, cook it all in the instant pot!

Instant Pot Corned Beef and Cabbage

You will love this quick, easy, and delicious version of Corned Beef and Cabbage in the instant pot

Course Main dish

Cuisine Irish

Keyword Corned Beef

Author Kami | NoBiggie.net

Ingredients

2.5 - 3 lb. Corned Beef Brisket with the spice packet
2 Cups Water
2 lbs. petite red potatoes quartered
5 carrots peeled, cut and quartered
1 head green cabbage cut into large wedges

Instructions

To cook the corned beef in the instant pot. Start by taking the corned beef brisket out of the packaging, and rinse it thoroughly in the sink.
Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. You can use the rack to keep the brisket off the bottom of the pot, but it’s optional .
Cook on 90 minutes on high pressure. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables. 
Without discarding the liquid, add potatoes, carrots, and cabbage to the instant pot pressure cooker, you can remove the rack if desired.
Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables. Serve warm.