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a platter of corned beef and cabbage
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5 from 2 votes

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is the quickest way to make this classic Irish dish that pairs so well with our no yeast Irish soda bread, making a great meal for any time of the year… not just for St. Patrick’s Day! The two-step cooking process ensures tender corned beef with a tasty broiled crust. 
Course:Main Course
Cuisine:Irish
Keywords:corned beef and cabbage, Instant Pot recipes
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories576 kcal
Cost $4.00 per person

Equipment

  • Instant Pot or presssure cooker
  • baking sheet
  • cutting board
  • knife

Ingredients

  • 2 pounds corned beef brisket about 1.5 to 2-inch thick (you may use either a flat cut for a lean meal or a point cut for a more flavorful dish.
  • Pickling spices from the corned beef package or use 1 tbsp of pickling spices
  • ½ large onion peeled and quartered
  • 4 garlic cloves chopped
  • 2 dried bay leaves
  • 3 cups beef stock
  • 1 cup Guinness stout beer (OPTIONAL) omit if you are on a keto or gluten-free diet
  • 7 tsp dark brown sugar omit 1 tsp if you are not using beer or replace all the sugar with a suitable option if you are on a keto diet
  • 1 head of green cabbage halved and then cut into 6 wedges (use only half a head of cabbage if you are also using 1 ½ pounds of new potatoes)
  • 4 large carrots peeled and thickly sliced
  • 3 tbsp coarse ground Dijon mustard omit if you are not broiling the brisket along with the brown sugar
  • 2 tbsp chopped parsley to garnish

Instructions

  • If you are on a low sodium diet, rinse the corned beef and then pat dry in order to avoid ingesting excess salt from the brine. I did not rinse mine and it was not too salty at all.
  • Transfer the meat to a 6 to 8-qt. Instant Pot and add pickling spices, the onion, garlic, bay leaves, beer, 1 tsp of brown sugar, and beef broth.
  • Lock the lid, turn the valve to sealing, and select the manual setting to cook on high pressure for 70 minutes or 35 minutes per pound. Or you may press the meat/steak button and manually adjust the setting for the mentioned time.
  • Once the cooking time comes to an end, allow the pressure to naturally release for at least 15 minutes, and then do a quick release.
  • You may either transfer the brisket to a baking sheet lined with foil or add the cabbage and carrots (and also the potatoes if you are using them) to the pot and pressure cook them on high pressure for 3 minutes. Depending on your pot, you may have to press the rice button and set it manually for 3 minutes.
  • Once the time is over, do a quick release!
  • (Optional extra step) Broil the Corned Beef Brisket. To do this, remove the brisket from the Instant Pot and place it on a baking sheet lined with foil.
  • Spoon and spread evenly a mixture of 6 tbsp of brown sugar with the Dijon mustard all over the cooked brisket.
  • Broil, positioned about 10 to 12-inches away from the top of the broiler, for 5-8 minutes or until it forms a golden-brown crust.  Serve with the cooked and drained vegetables! Sprinkle the chopped parsley on top.
  • Although this extra step is optional, it will add more flavor to your Instant Pot corned beef recipe.

Recipe Notes

The nutritional values do NOT include beer and brown sugar because this is a low-carb recipe and those ingredients are optional.
STORAGE
I doubt that you will have any leftovers, but if you do, STORE them in an airtight container in the fridge for 3-4 days. You can also freeze the beef itself for up to 3 months.

Nutrition

Calories: 576kcal | Carbohydrates: 25g | Protein: 41g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 3329mg | Potassium: 1647mg | Fiber: 8g | Sugar: 13g | Vitamin A: 10593IU | Vitamin C: 153mg | Calcium: 160mg | Iron: 6mg
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