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Instant Pot Corned Beef and Cabbage

The easiest and fastest way to cook corned beef - Instant Pot Corned Beef and Cabbage! A perfect classic corned beef and cabbage recipe for St. Patrick's Day that is so easy to make.

Instant Pot Corned Beef

Has social distancing canceled your St. Patrick's Day plans? Don't worry - I've got your back with the easiest and most delicious recipe for Instant Pot Corned Beef and Cabbage! This recipe seriously could not be easier and I promise, you'll think you are in an Irish pub enjoying your favorite Irish meal.

Usually making corned beef and cabbage can take hours, but not with the Instant Pot. A pressure cooker speeds up the cooking time from hours in the oven to just an hour and a half! The Instant Pot can still produce super tender, fall apart corned beef and perfectly cooked potatoes and cabbage.

Looking for other St. Patrick's Day recipes? Check out my Turkey Shepherds Pie, Reuben Casserole, and Reuben Sliders!

Instant Pot Corned Beef

Making corned beef and cabbage really is very simple and requires just a few ingredients. Especially in March when it's closer to St. Patrick's Day, it's easy to find corned beef at the grocery store, which is salt-cured corned beef brisket that comes with pickling spices. The pickling spices add delicious flavor to the brisket which are classic corned beef flavors!

Homemade Corned Beef Pickling Spices

If you'd like to make your own homemade pickling spices, you'll need 2 tablespoons of coriander seeds, 2 teaspoons peppercorn, 1 tablespoon mustard seeds, 1 teaspoon anise seed, 4 bay leaves, and 1 teaspoon red pepper flakes. Add the coriander, peppercorn, mustard seed, and anise seed to a cast iron skillet and heat over medium high heat for 2 minutes. Add the bay leaves and red pepper flakes and cook one more minute. Then pour the spices into a blender or spice mill and grind/pulse a few times to release the flavors. Then season the beef brisket with the spice rub!

Along with the corned beef, you'll simply need beef broth and veggies. I used onion, carrots, potatoes, and cabbage, which are very classic ingredients to go along with corned beef. You might notice I used baby carrots in this recipe. Honestly, this wasn't on purpose. I thought we had regular carrots in our refrigerator when I was grocery shopping after we came home from our Florida trip. Turns out, we didn't. Baby carrots were an easy stand-in but I'd definitely recommend regular carrots instead!

Instant Pot Corned Beef

How to Make Instant Pot Corned Beef and Cabbage

Add the onion. To make this pressure cooker corned beef and cabbage in the Instant Pot, you'll start by placing the sliced onion on the bottom of the Instant Pot.

Add the beef. Place the corned beef on top of the onion, add some beef broth, and then sprinkle the corned beef with the pickling spices from the spice packet that is included with the corned beef.

Cook the corned beef brisket. Secure the lid on the Instant Pot and cook on high pressure for 85 minutes. Note - the vegetables are not included at this point! If the vegetables were cooked for 85 minutes they'd be pure mush.

Add the vegetables. Add the carrots, potatoes, and cabbage wedges after the corned beef is cooked, and need just 3 minutes of high pressure and a quick pressure release.

Serve. Serve the entire meal plated on a serving dish and enjoy!

Storage. Store leftovers in an airtight container in the refrigerator for 3-4 days. Leftover corned beef is delicious in a reuben sandwich or in corned beef hash!

Looking for other St. Patrick's Day recipes? Check these out, too!

Reuben Sliders

Reuben Shepherd's Pie

Reuben Casserole

Hot Reuben Dip

Lucky Charms Oreo Truffles

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage

The easiest and fastest recipe for Corned Beef and Cabbage made in the Instant Pot. This is delicious as a hearty Sunday dinner or for St. Patrick's Day!
Print Pin Rate
Course: Main Course
Cuisine: Irish
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 servings
Calories: 739kcal

Ingredients

  • 2.5 lbs corned beef with spice packet
  • 1 white onion, sliced
  • 2 cups beef broth
  • 2 cups baby carrots or 3 large carrots, cut into big chunks
  • 1 lb baby red potatoes, halved
  • 1 head cabbage halved, core removed and each half cut into 4-5 wedges
  • fresh parsley, chopped, for serving

Instructions

  • Place the sliced onion on the bottom of the Instant Pot.
  • Place the brisket on top of the sliced onion.
  • Add beef broth to the Instant Pot, then sprinkle the beef with pickling spices that are included with the corned beef.
  • Cook on HIGH pressure for 85 minutes. Do a quick release of pressure once cooking is finished.
  • Remove the corned beef from the Instant Pot, along with ~1 cup of the liquid, and cover the corned beef with foil to keep warm.
  • Add the carrots, potatoes, and cabbage, and sprinkle with salt to taste.
  • Cook on HIGH pressure for 3 minutes. Do a quick release of pressure.
  • Slice the corned beef against the grain and serve with the vegetables, sprinkled with parsley. Enjoy!

Notes

Storage. Store leftovers in an airtight container in the refrigerator for 3-4 days. Leftover corned beef is delicious in a reuben sandwich or in corned beef hash!
Homemade Pickling Spice. If you'd like to make your own homemade pickling spices, you'll need 2 tablespoons of coriander seeds, 2 teaspoons peppercorn, 1 tablespoon mustard seeds, 1 teaspoon anise seed, 4 bay leaves, and 1 teaspoon red pepper flakes. Add the coriander, peppercorn, mustard seed, and anise seed to a cast iron skillet and heat over medium high heat for 2 minutes. Add the bay leaves and red pepper flakes and cook one more minute. Then pour the spices into a blender or spice mill and grind/pulse a few times to release the flavors. Then season the beef brisket with the spice rub!

Nutrition

Calories: 739kcal | Carbohydrates: 39g | Protein: 49g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 4009mg | Potassium: 2000mg | Fiber: 10g | Sugar: 13g | Vitamin A: 9048IU | Vitamin C: 173mg | Calcium: 156mg | Iron: 8mg
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