Instant Pot Corned Beef and Cabbage Recipe (Perfectly Tender in 60 Minutes)

If you enjoy corned beef with cabbage, this Instant Pot version is a fast, flavorful alternative. Instant Pot Corned Beef cooks far quicker than traditional methods while delivering savory notes from the pickling spices, a touch of Guinness, and the sweetness of brown sugar. It’s a tidy one-pot meal that’s perfect for a family dinner or for feeding a crowd.

Classic Corned Beef, Fast and Easy in the Instant Pot!

There’s something comforting about a hearty one-pot meal that’s simple to prepare and tastes even better the next day. Corned beef and cabbage—with baby red potatoes and carrots—is just that kind of dinner. Cooking the brisket in beef broth and a bit of beer adds depth and richness, and the Instant Pot makes the whole process quick and reliable.

Traditional simmering can take several hours, but pressure cooking yields tender meat in a fraction of the time without heating up the kitchen. With the Instant Pot, a corned beef brisket typically takes about 80 minutes under high pressure, plus a short rest period.

The List of Ingredients

This recipe uses simple, familiar ingredients to build a hearty, comforting meal. Here’s what you’ll need:

• Water, beef broth, and Guinness: Any low-sodium beef broth works well; use one 12-ounce bottle of Guinness or another beer you like.
• Garlic: Fresh cloves, minced.
• Corned beef brisket: A store-bought flat corned beef brisket with the included spice packet. Rinse the brisket several times in cold water before cooking to remove excess salt.
• Brown sugar: A light coating balances the meat’s saltiness.
• Vegetables: Baby red potatoes, carrots, a yellow onion, and half a head of green cabbage.

What Is Corned Beef Made From?

Corned beef is typically made from beef brisket that has been cured with salt and often seasoned with a pickling-spice blend. The curing process gives it a distinct savory flavor and tender texture when cooked. Brisket is the most common cut used for corned beef because it becomes very tender when braised or pressure-cooked.

Let’s Make Instant Pot Corned Beef!

Making corned beef in the Instant Pot is straightforward. Follow these steps for a tender brisket and perfectly cooked vegetables.

1. Add liquids and garlic: Pour water, beef broth, and beer into the Instant Pot. Stir in minced garlic and place the trivet in the liquid.
2. Prep the brisket: Rub the brisket all over with brown sugar. Place it on the trivet and sprinkle the included spice packet over the meat.
3. Cook the brisket: Lock the lid and cook on HIGH PRESSURE for 80 minutes. Use the quick-release carefully when cooking is complete and wait until the pressure indicator drops before opening.
4. Rest and cook the vegetables: Transfer the brisket to a cutting board, tent with foil, and let it rest about 15 minutes. Remove the trivet and add the potatoes, carrots, onion, and cabbage to the pot. Close the lid and cook on HIGH PRESSURE for 5 minutes. Quick-release the pressure when finished.
5. Serve: Remove the vegetables, taste and adjust seasoning, then thinly slice the corned beef across the grain and serve with the vegetables.

Why Do You Soak Corned Beef Before Cooking?

Soaking or rinsing corned beef before cooking reduces excess surface salt from the curing process. This step helps ensure the finished dish isn’t overly salty and allows the other flavors—like the spices, beer, and brown sugar—to come through.

Tips and Tricks

Here are a few practical tips to get the best results from this recipe.

• Use enough liquid: The liquid both brings the cooker to pressure and helps moderate the saltiness of the brisket. Add more water if needed but never exceed the Instant Pot’s fill line.
• Use baby carrots for convenience: A bag of baby carrots saves prep time and works well with this dish.
• Point or flat cut: Both cuts of corned beef will work in this recipe; just slice across the grain when serving.
• Beer options: Guinness adds a rich, malty character, but any beer or extra beef broth will work. Substitute apple cider for a different flavor profile.

Serve This Dish With…

Corned beef pairs well with a variety of sides. Consider these complementary options to round out the meal:

• Roasted Brussels sprouts: A caramelized, savory vegetable side that echoes the flavor of cabbage.
• Hearty bread: Irish soda bread, rustic no-knead loaves, or any dense bread are great for soaking up juices.
• Sautéed green beans: Bright, crisp green beans provide a fresh contrast to the rich, tender beef.

Storing and Reheating

• To store: Place leftovers in an airtight container and refrigerate for 3 to 4 days.
• To reheat: Warm portions gently in a covered skillet or saucepan over low heat until heated through; avoid overcooking to keep the meat tender.

Can I Freeze Homemade Corned Beef?

• Yes. Corned beef freezes well for best quality up to two months, though it remains safe longer. For best texture, thaw overnight in the refrigerator before reheating.