Easy Instant Pot Corned Beef and Cabbage: Your Go-To Recipe for Tender Brisket

Discover the ultimate recipe for perfectly tender Instant Pot corned beef and cabbage with potatoes – ideal for St. Patrick’s Day celebrations or a hearty meal any time of the year. Our unique method uses potatoes as a natural trivet, ensuring your brisket achieves an unparalleled fork-tender texture. This guide focuses on fresh corned beef, but you can also adapt the technique for Instant Pot frozen corned beef with slight adjustments.

This Instant Pot corned beef recipe stands out as one of the best pressure cooker meals we’ve ever created. By cooking the flat-cut brisket, cabbage, and potatoes all in the same pot, we’ve eliminated the fuss, making this traditional holiday meal incredibly fast and convenient. It’s no wonder this is one of our most popular Instant Pot recipes!

While St. Patrick’s Day offers a wonderful excuse to enjoy this classic dish, its rich flavors and comforting warmth make it a fantastic choice year-round. Forget the long hours of oven cooking; your pressure cooker, including models like the Ninja Foodi, transforms corned beef from a special occasion meal into an easy weeknight possibility. This method ensures your brisket is beautifully tender, whether you start with fresh or defrosted meat. If you’ve ever forgotten to thaw your corned beef, don’t worry – we also have specific instructions for cooking it from frozen.

For years, we relied on our slow cooker corned beef brisket recipe, but the Instant Pot version delivers the same incredible tenderness in a fraction of the time, making it a true game-changer for busy cooks.

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Key Ingredients for Perfect Instant Pot Corned Beef

Let’s dive into the essential components that make this Instant Pot corned beef and cabbage recipe a standout dish:

Corned Beef Brisket: Flat Cut vs. Point Cut

For this recipe, we recommend a corned beef brisket, typically around 2-3 lbs. Most packages come with a pickling spice seasoning packet, which you’ll definitely want to use to infuse maximum flavor. If your package doesn’t include one, or if you prefer to customize, you can easily make your own corned beef spices.

When selecting your brisket, you’ll generally find two main cuts: flat cut and point cut. We highly recommend the flat cut. This cut is often larger, more rectangular, and typically more uniform in thickness, which promotes even cooking. It also tends to have a good layer of fat on one side, which renders down during cooking, adding incredible moisture and flavor to the meat. Remember that corned beef will shrink somewhat during the cooking process, so choose a piece slightly larger than you anticipate needing, especially if you’re hoping for delicious leftovers.

The Flavorful Cooking Liquid

The cooking liquid plays a crucial role in tenderizing the brisket and enhancing its flavor. While various liquids will work, beer is our absolute favorite choice for its depth and unique taste profile. A dark lager or stout can add a wonderful richness. If you prefer to avoid alcohol, or simply don’t have beer on hand, beef broth is an excellent alternative, offering a savory base that complements the meat beautifully. You can also use plain water, though it will result in a less complex flavor.

The Secret: Potato Trivet

Instead of a standard metal trivet, our secret for success lies in using two large potatoes, sliced in half. These serve a dual purpose: they elevate the brisket out of direct contact with the liquid, preventing it from becoming mushy, while simultaneously absorbing all the delectable drippings and flavors from the cooking liquid. The result? Incredibly tender, flavorful potatoes that become a cherished part of the meal.

Fresh Cabbage and Aromatics

A head of cabbage is a traditional accompaniment to corned beef, and for good reason! Its subtle sweetness and tender texture perfectly balance the savory brisket. For this recipe, we typically use the larger outer leaves, but you can also dice it to create a delicious pressure cooker fried cabbage. We also love adding a quartered onion to the pot; it infuses the entire dish with a wonderful aromatic depth and sweetness.

Mustard Sauce: The Perfect Pairing

To elevate your corned beef experience, we highly recommend preparing our mustard sauce for corned beef. A simple brush of this tangy, flavorful sauce over the brisket before serving, and a bowl available on the table, will truly complete your meal.

Optional Add-Ins and Flavor Enhancers

While the classic corned beef, cabbage, and potatoes are fantastic on their own, feel free to personalize your meal with additional vegetables. Thick slices of onions and/or large chunks of peeled carrots can be added to the pot during the final cooking stage with the cabbage leaves. These vegetables absorb the rich flavors of the broth and brisket, becoming incredibly tender and delicious. We guarantee everyone will be fighting over these flavorful potatoes and carrots once they taste them! This versatility extends to other pressure cookers too; you can achieve the same delicious results with a Crockpot Express or by following our specific Ninja Foodi corned beef and cabbage instructions.

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How to Make Instant Pot Corned Beef and Cabbage with Potatoes: Step-by-Step Guide

Achieving perfectly tender corned beef and vibrant vegetables in your Instant Pot is incredibly straightforward. Follow these steps for a delicious and efficient cooking experience:

Prepare the Potato Trivet: Begin by cutting two medium baking potatoes in half. Place these potato halves at the bottom of your Instant Pot or pressure cooker, ensuring the cut side faces down to create a stable base. This ingenious trick acts as a flavorful trivet, keeping your brisket elevated.
Position the Brisket: Carefully remove your corned beef brisket from its packaging. Place the brisket directly on top of the potato halves, fat side facing up. Make sure it’s positioned flat and securely so it doesn’t tip over during cooking.
Add the Liquid and Seasoning: Pour your chosen liquid – whether it’s 12 oz of beer, beef broth, or water – over the brisket and into the pot. Then, evenly sprinkle the contents of the corned beef seasoning packet (included with your brisket) over the top of the meat.
Initial Pressure Cooking (Brisket): Secure the lid on your Instant Pot and ensure the steam release valve is sealed. Set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure for 90 minutes. This timing is ideal for a 3-pound brisket, ensuring it becomes wonderfully tender.
Natural Release: Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. This crucial step helps the meat remain juicy. After 10 minutes, carefully perform a quick release to vent any remaining steam until the float valve drops.
Remove Brisket and Prepare Vegetables: Open the lid. Gently remove the tender corned beef brisket from the pot and set it aside, covered loosely with foil, to keep it warm and allow it to rest.
Add Aromatics and Cabbage: Quarter your medium onion and add it to the pot with the remaining liquid and potatoes. Next, prepare your cabbage. You can either quarter a half head of cabbage (removing the core) or separate the leaves. Place the cabbage leaves (and any optional carrots) on top of the potatoes and onions. If you prefer your potatoes less soft, you can remove them at this stage before adding the cabbage.
Second Pressure Cooking (Vegetables): Secure the lid again, ensuring the steam valve is sealed. Set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for just 3 minutes. This quick cook time is perfect for tender-crisp vegetables.
Quick Release and Serve: Once the vegetable cooking cycle is finished, perform a quick release immediately. Carefully open the lid. Slice the rested corned beef against the grain for maximum tenderness. Serve the sliced meat alongside the flavorful potatoes, tender onions, and perfectly cooked cabbage. For an extra boost of flavor, ladle some of the rich broth from the pot over everything just before serving.

Can You Add Beer into a Pressure Cooker?

Many home cooks wonder about using carbonated beverages like beer in a pressure cooker. Based on extensive research and personal experience, it’s perfectly safe to do so. While some sources suggest simply pouring it in straight from the fridge, we recommend leaving the beer out overnight or for a few hours to allow it to go flat. This removes the fizz, which can sometimes cause excessive foaming during pressure cooking, but it preserves all the wonderful flavors that will permeate your meat and vegetables. Ultimately, the choice is yours, but a de-carbonated beer often yields the best results.

Do You Rinse Corned Beef Before Cooking?

This is a common question, and our answer is a firm NO! Some individuals rinse corned beef to reduce its sodium content, but doing so will drastically diminish its signature flavor. The brine is where the magic happens, infusing the meat with its distinct taste and tenderness. Simply remove the brisket from its vacuum-sealed bag, discard the excess liquid, and set aside the small seasoning packet (which you can quickly rinse if you wish). Place the brisket directly into your pot as instructed, preserving that delicious briny goodness.

Expert Tips for Instant Pot Corned Beef Success

To ensure your Instant Pot corned beef and cabbage turns out perfectly every time, keep these expert tips in mind:

The Potato Trivet Advantage: As mentioned, our potato trivet method is superior to a metal rack. The potatoes not only support the meat but also absorb all the flavorful drippings and cooking liquid, transforming into irresistible, savory morsels that complement the brisket beautifully. Don’t skip this step!
Embrace Your Multicooker: This recipe is designed for any brand of electric pressure cooker, often referred to as a multicooker. Whether you have an Instant Pot, Ninja Foodi, Crockpot Express, or another model, the pressure cooking principles remain the same.
Serving Perfection: When everything is cooked, slice the brisket against the grain for maximum tenderness. Serve generous portions of the sliced meat alongside the potatoes, tender onions, and cabbage. A ladleful of the flavorful cooking broth poured over the entire plate adds moisture and enhances the overall taste. The result will be so fork-tender, it practically melts in your mouth!
Total Time Awareness: While the pressure cooking times are clearly stated (90 minutes for brisket, 3 for vegetables), remember to account for the time it takes for your Instant Pot to come up to pressure, as well as the natural release period. Factor in an additional 20-30 minutes for pressure building, bringing the total active preparation and cooking time to approximately 2 hours for absolute perfection.

An easy Instant Pot corned beef and cabbage dish comes together as an uncooked, seasoned brisket mingles with fresh cabbage and onions in a savory broth, ready to be transformed into a delicious meal.

Rating: 4.75 from 20 votes

Instant Pot Corned Beef and Cabbage Recipe

By Justine

Easy Instant Pot corned beef and cabbage recipe with potatoes for St. Patrick’s Day or any other day of the year! Moist and tender corned beef brisket cooked in your pressure cooker.

Prep: 5 mins

Cook: 1 hr 35 mins

Total: 1 hr 40 mins

Servings: 6

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Equipment

1 pressure cooker

Ingredients

2-3 lb corned beef, flat cut is best
2 medium potatoes, cut in half
1 medium onion, sliced
12 oz beer, or water or beef broth
1/2 head cabbage

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Instructions

Cut baking potatoes in half and place at bottom of your Instant Pot or pressure cooker with the cut side down. (could use 4 red potatoes too and use those as trivets)
Remove your piece of corned beef from its package and set it on top of the potatoes (so it’s like a trivet, make sure it’s flat so it doesn’t fall over). Have the fat side facing up.
Pour your beer, beef broth or water on top.
Sprinkle corned beef seasoning packet on top of meat and close lid and steam valve.
Set to manual, pressure, high for 90 minutes. (timing good for a 3 lb piece)
Do a natural release for 10 minutes, then let rest of steam out.
Open lid and remove corned beef, set aside covered.
Quarter your onion and put into pot with liquid.
Cut your cabbage head in half so you are using the top half and bottom half with core is left over.
Separate leaves and place on top of potatoes and onions. If you test potatoes and don’t want them softened further then remove them at this time and put cabbage in liquid with onions.
Put lid on, close steam valve, and set to manual, pressure, high for 3 minutes.
Do a quick release, cut meat, and serve vegetables on the side. Pour some broth inside pot on top of everything when serving.

Video

Nutrition

Serving: 4oz, Calories: 383kcal, Carbohydrates: 16g, Protein: 25g, Fat: 22g, Saturated Fat: 7g, Cholesterol: 81mg, Sodium: 1863mg, Potassium: 909mg, Fiber: 3g, Sugar: 3g, Vitamin A: 75IU, Vitamin C: 78mg, Calcium: 69mg, Iron: 5.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree, Main Course

Cuisine: American, Irish

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Frequently Asked Questions About Corned Beef

What condiments pair best with corned beef?

Corned beef is incredibly versatile when it comes to condiments. While you can certainly enjoy it plain, a variety of mustards are traditionally served alongside this flavorful cut of meat. From classic yellow mustard to tangy Dijon or even a coarse-grain variety, mustard adds a pleasant tang that cuts through the richness of the beef. Personally, I enjoy a dab of regular yellow mustard with each bite, similar to how I’d serve it with ham. With all the delicious elements already in this dish, condiments are optional but nice to have on hand for those who appreciate an extra layer of flavor.

Does cooked corned beef freeze well?

Yes, both uncooked and cooked corned beef can be frozen, though with slightly different considerations. An uncooked corned beef brisket can be frozen if it is first drained of its brine and then well-wrapped in heavy-duty aluminum foil, followed by an airtight freezer bag. Be aware that the high salt content can encourage rancidity over extended periods, and the texture might change slightly after freezing and thawing, but it remains safe to eat. For cooked corned beef, leftovers can be safely stored in the refrigerator for 3 to 4 days. If you wish to freeze cooked beef, ensure it’s cooled completely, then wrap it tightly and place it in a freezer-safe container or bag. Cooked corned beef freezes well for 2 to 3 months, making it perfect for meal prepping or enjoying later.

Delicious Leftover Corned Beef Recipes

Having leftover corned beef is a wonderful opportunity to create new, equally delicious meals! Here are some fantastic ideas to put your extra corned beef and cabbage to good use:

Reinvent your cabbage: Use leftover cabbage to make a quick batch of Ninja Foodi cabbage or crispy air fryer cabbage wedges.
For even more inspiration, explore our comprehensive collection of leftover corned beef recipes.
Classic Reuben sandwiches are a must-try! Layer sliced corned beef with Swiss cheese, sauerkraut, and Russian dressing between two slices of rye bread, then grill until golden and cheesy.
Our corned beef soup, which is more akin to a hearty chowder, is so comforting and flavorful. You could easily adapt the base with other meats if you wish.

And if you’re keen to explore other cooking methods, you can also try making Dutch oven corned beef and cabbage for a different, yet equally delicious, result!