Instant Pot Corned Beef & Cabbage

Corned Beef & Cabbage is an easy St. Patrick’s Day recipe! It’s an easy and delicious one-pot meal that’s ready soon to feed your family. Gluten-free

Corned beef brisket is so flavorful! Adding cabbage, carrots and potatoes to it makes for a hearty all-in-one meal that’s easy-to-prep! You’ll want to serve this dinner with crusty Irish Soda Bread for sure!

Slow cooker instructions included!

Instant Pot Corned Beef & Cabbage

Corned Beef Brisket and cabbage goes on sale the week of St. Patrick’s Day every year and I buy two so I can freeze one for another time. Look at how much I saved on this corned beef brisket! It was 62% off!

I’m always looking for deals on meat and ways to save on buying meat. There was a limit of 2 on this deal so I bought two and only had to spend $25 to get it. Nowadays, $25 won’t even fill up one bag of groceries.

Should I buy the Point Cut or the Flat Cut Corned Beef Brisket?

As you may have noticed, the flat cut corned beef brisket costs much more than the point cut. So what’s the difference?

Flat cut is more leaner than point cut and the flat cut is more uniform for cutting. Point cut is supposed to be possibly more tender because it’s fattier but, I’ve not found that to be the case.

What’s in the Spice Packet that Comes with the Corned Beef?

Pickling spice. It’s commonly used to make pickles. Pickling spice is usually made with whole or in coarse pieces and may include allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorns.

Therefore, if you don’t have a pickling spice packet with your corned beef, you can make it some or all of the spices listed here.

How Do I make Corned Beef & Cabbage with Guinness Beer in the Instant Pot?

First, you can make Corned Beef and Cabbage with Guinness Beer in the Instant Pot and yes you can use the Extra Stout (20 oz. and no broth or a combo of both.)

However, the liquid produced after cooking will be bitter. Your food will not be bitter though. I suggest discarding the liquid after you’ve cooked your brisket and vegetables.

I’ve tried this recipe in the Instant Pot with Guinness Extra Stout and the brisket and veggies turned out really good and flavorful.

My pressure cooker did not explode if you’re thinking the beer would cause some kind of science experiment gone wrong.

I’ve read that using Guinness Draught, if you can find it bottled, will not make the cooking liquid bitter.

How to Make Instant Pot Corned Beef & Cabbage

*Printable recipe is at the bottom of this post in the recipe card. Slow cooker instructions are below.

Important Tips BEFORE you start:

• I strongly recommend using low sodium beef or vegetable broth when making this recipe because the corned beef is salty and adding more salt will likely make it too salty for most people’s taste and definitely my taste.
• The fat from the brisket flavors the broth in this recipe which makes for a yummy beef brisket and veggies. Do NOT remove the fat from the brisket before cooking it. Remove the fat after it’s cooked if you don’t want to eat it!

Ingredients:

• 3-3.5 lb corned beef brisket
• 32 oz low sodium beef or vegetable broth (will come out very salty if you don’t use low sodium)
• 4 cups of cabbage, stem removed or 1 small cabbage head cut into 1/8 pieces
• 1/2 onion, peeled
• 2 cups of baby potatoes or 2 potatoes, peeled and cubed
• 1 cup baby carrots
• black pepper to taste
• 1 bay leaf

Instructions:

1. First, add low sodium beef or vegetable broth to Instant Pot.
2. Then, rinse corned beef brisket, fat side up and put in the Instant Pot. Add pickling spice packet, bay leaf and sprinkle black pepper on top. Add onion.
3. Next, put the lid on the Instant Pot and set to high pressure for 1 hour and 25 min.
4. Then, let it naturally release for 5 to 10 min and then carefully release remaining pressure manually. Do not put hand or face over top of the release valve while releasing pressure. Open lid when valve indicates it’s ready to open.
5. Next, remove the corned beef brisket and set on serving platter. Do NOT remove the liquid.
6. Add vegetables to the liquid remaining in the Instant Pot. Put the lid on it and set to high pressure for 8 minutes. Carefully manually release the pressure after two minutes. Do not put hand or face over top of the release valve while releasing pressure. Open lid when valve indicates it’s ready to open. Add vegetables to the brisket. Remove bay leaf.

I love using my Instant Pot accessories with my Instant Pot. Read my review on the Best Instant Pot Accessories Kit with photos on how I use mine. It makes a great gift!

Slow Cooker Instructions:

1. In a 6 qt or larger slow cooker, pour the broth in first followed by the corned beef brisket fat side up.
2. Sprinkle the pickling spice packet and black pepper on the brisket. Add bay leaf.
3. Arrange the vegetables around the brisket.
4. Cook on low setting, covered for 8 hours or high setting for 4-5 hours.
5. Remove bay leaf when done cooking and stir.

Recipe Variations:

• Omit potatoes and sugar to make it low-carb.
• Add celery.
• Add turnips.

You may also like:

Hearty Cabbage Soup with Sausage and Potatoes

Ultimate Shepherd’s Pie with Beef and Pork

Skillet Irish Soda Bread with Raisins

See more St. Patrick’s Day recipes. 

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5 from 2 votes

Instant Pot Corned Beef & Cabbage

This recipe is a great Sunday dinner for any time of year but, especially for St. Patrick's Day celebration. Instant Pot Corned Beef & Cabbage is a hearty and delicious family dinner.

Course dinner

Cuisine Irish

Keyword corned beef and cabbage

Prep Time 5 minutes minutes

Cook Time 1 hour hour 33 minutes minutes

Natural Release 10 minutes minutes

Total Time 1 hour hour 38 minutes minutes

Servings 8

Calories 796cal

Author Joanne Schweitzer

Ingredients

• 3- 3.5 lb corned beef brisket
• 32 oz low sodium beef or vegetable broth if you don't use low sodium, it'll be too salty
• 4 cups cabbage, stem removed or one small head cut in 1/8 pieces
• 1/2 onion an onion, peeled and cut in half
• 1 cup baby carrots
• 2 cups potatoes
• 2 tbsp brown sugar
• black pepper to taste
• 1 bay leaf

Instructions

• First, add low sodium beef or vegetable broth to the Instant Pot. 
• Then, rinse corned beef brisket and put in the Instant Pot. Add pickling spice packet, brown sugar, bay leaf and sprinkle black pepper on top. Add onion. 
• Next, put the lid on the Instant Pot and set to high pressure for 1 hour and 25 min.
• Then, let it naturally release for 5 to 10 min and then carefully release remaining pressure manually. Do not put hand or face over top of the release valve while releasing pressure. Open lid when valve indicates it's ready to open.
• Next, remove the corned beef brisket and set on serving platter. Do NOT remove the liquid. 
• Add vegetables to the liquid remaining in the Instant Pot. Put the lid on it and set to high pressure for 8 minutes. Carefully manually release the pressure after two minutes. Do not put hand or face over top of the release valve while releasing pressure. Open lid when valve indicates it's ready to open. Add vegetables to the brisket. Remove bay leaf.

Notes

Slow Cooker Instructions:

1. In a 6 qt or larger slow cooker, pour the broth in first followed by the corned beef brisket fat side up. 
2. Sprinkle the pickling spice packet and black pepper on the brisket. Add bay leaf.
3. Arrange the vegetables around the brisket.
4. Cook on low setting, covered for 8 hours or high setting for 4-5 hours.
5. Remove bay leaf when done cooking and stir.

Storage: 

Store leftovers in the refrigerator for up to 3 days or in the freezer for up to six months. 

Recipe Variations:

• Omit potatoes to make it low-carb.
• Add celery.
• Add turnips.

Nutrition

Serving: 0g | Calories: 796cal | Carbohydrates: 14g | Protein: 58g | Fat: 55g | Saturated Fat: 17g | Cholesterol: 199mg | Sodium: 4718mg | Potassium: 1646mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2241IU | Vitamin C: 119mg | Calcium: 65mg | Iron: 8mg