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Corned beef, cabbage, carrots and potatoes in a white serving dish.
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5 from 6 votes

Instant Pot Corned Beef and Cabbage

This Instant Pot Corned Beef recipe is an easy way to create a delicious St. Patrick's Day feast. With the touch of a few buttons, your pressure cooker will create tender corned beef with perfectly cooked cabbage, potatoes, and carrots.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Pressure/Release Time25 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: American, Irish
Servings: 6
Calories: 720kcal


  • 2 cups low-sodium beef broth
  • 1 medium yellow or white onion cut into 5 or 6 chunks
  • 2 teaspoons minced garlic
  • 11.2 ounce bottle Guinness beer (I used Guinness Draught)
  • 3 ½ to 4 pound corned beef brisket or round with pickling spice packet
  • pound mini gold or red potatoes (sometimes labeled as petite or baby potatoes)
  • 4 large carrots
  • 1 small head green cabbage
  • 3 tablespoons butter
  • fine ground sea salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • ¼ cup whole grain mustard


  • Add the beef broth, onion, and garlic to the insert of a 6- to 8-quart Instant Pot. Place the brisket on top of the mixture, fat side up. Pour the beer over the top and sprinkle the corned beef with the pickling spices. Close and lock the lid.
  • Select MANUAL or PRESSURE COOK setting, toggle to HIGH, and set the time for 1 hour and 25 minutes.
  • When the cooking time is complete, allow the Instant Pot to do a natural release for 10 minutes and then manually release any remaining pressure.
  • Meanwhile, slice the core end of the cabbage off and place the cabbage cut side down so you have a stable base. Slice the cabbage in half and then cut each half in quarters. You should end up with 8 chunks of cabbage. Slice the potatoes in half. Peel and cut the carrots into large 3-inch chunks.
  • Transfer the corned beef to a cutting board and tent with a piece of foil to keep it warm. Use a slotted spoon to remove and discard the onions, leaving the cooking liquid behind in the Instant Pot. Add the potatoes and carrots to the Instant Pot and place the cabbage wedges on top. Be sure not to fill the Instant Pot more than ⅔ full. Close and lock the lid.
  • Select MANUAL or PRESSURE COOK setting, toggle to HIGH, and set the time for 5 minutes. When finished cooking, quick release the pressure.
  • Slice the fat layer off the top of the corned beef (flat briskets will have far more fat than a round) and then slice the corned beef against the grain and transfer to a serving platter. Drizzle the corned beef with a little of the cooking liquid.
  • Use a slotted spoon to transfer the potatoes, carrots and cabbage to the serving platter with the corned beef or to a separate bowl. Toss the veggies with butter, season to taste with salt and pepper, and garnish with parsley, if desired.
  • Serve with grainy mustard on the side.



Calories: 720kcal | Carbohydrates: 30g | Protein: 45g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 158mg | Sodium: 3478mg | Potassium: 1686mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7229IU | Vitamin C: 148mg | Calcium: 111mg | Iron: 6mg