Instant Pot Corned Beef and Cabbage

Make this Easy Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.

Celebrate St. Patrick’s Day with this Traditional Irish-American Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage)! This beautifully pink, tender, juicy, and big-flavored cured beef brisket is a classic favorite. Requires hardly any work to make. 😉

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St. Patrick’s Day just isn’t the same without some good old Corned Beef & Cabbage.

But what exactly is Corned Beef? Beef with corns?

Corned Beef is essentially brine-cured beef.

Since the original salt used to cure the beef was so large that it resembles a kernel of corn, hence the name Corned Beef.

Corned Beef was popular back in the Times of World Wars, when preserving meat was essential.

Though Corned Beef has Irish roots, its popularity was mostly brought about by Irish expats in America as they consume it to remember their homeland.

Make this Easy Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.

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Sadly, quality uncooked Corned Beef is not easy to come by in our town.

When we found out the most popular butcher that corns the best artisan old-fashioned Corned Beef won’t be in this year until March 17th, the day of St Patrick’s Day, we were so disappointed. 🙁

For the past weeks, we’ve been driving around, walking in stores after stores, hoping to hunt down some nice Corned Beef.

 

Make this Easy Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.“This is our last shot” we said and gave each other a “we can do this” nod.

 

A staff walked by. So, I desperately stopped him and asked.

With a very uncertain tone, he said, “Yeah I think we might carry uncooked corned beef. Let me check.”

*gasp*

I held my breath as I followed him to a fridge in another aisle.

Here they are. The 5 lonely packages of Corned Beef, glorious Corned Beef, timidly hiding in the corner of the fridge.

My eyes just *lit up* with a huge excited smile, repeating “yes! Yes! YES! This is it! Thank you! Thank YOU! YES!” like a broken record.

Then, I shamelessly waved at Jacky from across the store yelling “Come! Look! I found it!”

The friendly staff gave me an awkward smile and quickly quietly walked away…

We agreed, it might not be the best quality Corned Beef, but we are just thankful we found Corned Beef.

Perhaps next year, we’ll make things easier and make our own Corned Beef from scratch. 😀

Happy St. Patrick’s Day! And let’s get cooking!!

Ingredients for Instant Pot Corned Beef and Cabbage


Instant Pot Corned Beef and Cabbage Recipe Ingredients
  • 2 pounds (996g) corned beef, 1.5 inches in thickness
  • 4 cups (1L) cold water
  • 1 medium (200g) onion, quartered
  • 4 (13g) garlic cloves, crushed

Pickling Spices Seasoning:

*Note: if your corned beef came with a seasoning packet, you can use that instead of our pickling spices seasoning if you like.

Vegetables:

  • 6 (370g) carrots, peeled, cut to 2.5 inches in length
  • 4 (570g) red potatoes, quartered
  • 1 (1300g) cabbage, cut into 8 wedges

Special Tool for Instant Pot Corned Beef and Cabbage


Instructions for Instant Pot Corned Beef and Cabbage


Preparation

Ingredients

1 medium (200g) onion
4 (13g) garlic cloves

First quartered the onion and crushed the garlic cloves.

Step 1
Rinse Corned Beef

Ingredient

2 pounds (996g) corned beef

Then, rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.

Rinsed Corned Beef - traditional St Patrick's Day Meal

Step 2
Pressure Cook Corned Beef

Ingredients & Tool

Rinsed corned beef
4 cups (1L) cold water
Quartered onion
Crushed garlic cloves

Pickling Spices Seasoning:
1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
1/2 teaspoon whole allspice
3 whole cloves
3 bay leaves
Optional: 1/2 teaspoon ground ginger

Instant Pot Electric Pressure Cooker

Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in the pressure cooker.

Pressure Cooking Corned Beef in Instant Pot Electric Pressure Cooker

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 70 minutes
  • Pressure Release Method: Natural Release (~15 minutes)

Pro Tip #1: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 – 6 minutes High Pressure Cooking Time for every additional 1/2 inch.

Pro Tip #2: If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position.

Open lid carefully.

Step 3
Prepare Vegetables

Ingredients

6 (370g) carrots, peeled, cut to 2.5 inches in length
4 (570g) red potatoes, quartered
1 (1300g) cabbage, cut into 8 wedges

While the pressure cooker is natural releasing, prepare the vegetables as described.

Step 4
Pressure Cook Vegetables

Ingredients

Quartered red potatoes
Peeled & cut carrots
Cabbage wedges

Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl. There should be about 1.5 – 2 cups of liquid left in the pressure cooker.

Pro Tip: you can keep the reserved broth to store the leftover corned beef (if any) to keep it nice and moist. 🙂

Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.

Pressure Cooker Vegetables

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 2 – 3 minutes
  • Pressure Release Method: Quick Release

Pro Tip: the optimal pressure cooking time will depend on the size of your cabbage. Keep in mind that the “going up to pressure time” may differ, so adjust accordingly to avoid overcooking.

Open the lid carefully.

Step 5
Cut & Serve Instant Pot Corned Beef and Cabbage


On a chopping board, cut the Corned Beef against the grain into 1/8 inch slices.

Pro Tip #1: The corned beef will be easier to cut if you let it cool down a little before cutting into it.

Pro Tip #2: Slicing the corned beef against the grain results more tender meat! Below photo is an illustration of how to slice against the grain. Sorry, we’re borrowing the flank steak photo for the sake of demo. hehe~

Slicing beef against the grain

Serve the Instant Pot Corned Beef with cabbage wedges, red potatoes and carrots. Enjoy~ 😀

Make this Easy Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.

Other St. Patrick’s Day Instant Pot Recipes


Watch: How To Make This Instant Pot Corned Beef and Cabbage Recipe Video

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5.0 from 29 reviews
Instant Pot Corned Beef and Cabbage
 
Prep
Cook
Total
 
Make this Easy Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, One Pot Meals, Vegetables, Easy, St Patrick's Day
Cuisine: Irish-American
Serving: 4 - 6
Ingredients
  • 2 pounds (996g) corned beef, 1.5 inches in thickness
  • 4 cups (1L) cold water
  • 1 medium (200g) onion, quartered
  • 4 (13g) garlic cloves, crushed
Pickling Spices Seasoning:
Vegetables:
  • 6 (370g) carrots, peeled, cut to 2.5 inches in length
  • 4 (570g) red potatoes, quartered
  • 1 (1300g) cabbage, cut into 8 wedges
Instructions
  1. Rinse Corned Beef: Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
  2. Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water into the pressure cooker. Close lid and pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
  3. Prepare Vegetables: While the pressure cooker is natural releasing, prepare the vegetables as described.
  4. Pressure Cook Vegetables: Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl. There should be about 1.5 - 2 cups of liquid left in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker. Close lid and pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.
  5. Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots.
Notes
Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 - 6 minutes High Pressure Cooking Time for every additional ½ inch.

Corned Beef Natural Pressure Release Time: If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position.

Vegetables Pressure Cooking Time: the optimal pressure cooking time will depend on the size of your cabbage. The going up to pressure time may differ, so keep this in mind & adjust accordingly to avoid overcooking.
Nutrition Information
Serving size: 1058g Calories: 631 Fat: 29.4g Saturated fat: 12.4g Trans fat: 0g Carbohydrates: 56.2g Sugar: 17.7g Sodium: 2147mg Fiber: 14.3g Protein: 38.9g Cholesterol: 142mg
Make this Easy Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. The corned beef turns out perfectly. The problem I am having is the meat is salty. I rinsed well and patted dry. I know it’s brined in salt but do you have any tips on how I can reduce the salt? Possibly soaking in water before cooking?
    Every recipe I’ve tried of yours has always been delicious. Keep up the research!

  2. I made corned beef and cabbage for St Paddy’s Day in our 8” InstantPot and everyone raved over it. I had two large Briskets and put them on top of each other with an “egg holder” accessory separating them by about an inch. I also had first put the “lift out” accessory into the unit along with the onions and garlic. It all turned out fantastic!

    1. Hi Mary,

      Thank you for your comment and information 🙂

      The pressure cooking time is mostly dependent on the thickness so a 4″ corned beef will take a lot longer.

      Please take care & have fun cooking
      Jacky

  3. I made 8 #’s of corned Beef today exactly following your Recipe! It was the BEST & EASIEST I have ever made! Everything came out perfect! After the Beef was done & put in 5#’s of red potatoes, 1 1/2 heads of cabbage & 2 bags of baby carrots! ALL PERFECTION!!!!!! Thank you!

  4. Thank you so much for the recipe and guidance, we had a delicious meal tonight!
    My corned beef was slightly over 3lbs, on the thick side so I cooked it a little longer thanks to your advice. I used fresh garlic whole, only half the water – everything turned out perfect. I admit that I was worried about the potatoes being undercooked but it worked out fine, 2 mins and everything was ready. Today I used an Idaho potato sliced about 2 cm thick as I could not find anything else, I used a 6 quarts IP.

  5. I cooked corned beef for the 1st time today in celebration of St Patrick’s Day and used your recipe. OMG! My wife, brother and I loved it! This will be my go to recipe from now on. Thank you two for all of the work you do to make our kitchen endeavors look and be so effortless. This was only one of the many, many recipes I have used from your website for the instant pot and it definitely will not be the last. You two rock!

  6. OMG! I just made this for our St. Patrick’s Day dinner. Unbelievably delicious! No leftovers tonight. The meat was tender, juicy and very flavorful. The vegetables were tender, not mushy, and full of flavor also. I am hoping to find more corned beef on sale to make this again! Thanks for the wonderful recipe!

  7. By far the tenderest, juiciest, most flavorful corned beef I’ve ever prepared or eaten. It was a bit salty. I rinsed and patted the meat dry. I wonder if pressurizing the meat intensifies the brine? Wouldn’t stop me from making again, just wondering.

    1. Hi Mary,

      Thank you so much for your kind words on the recipe 🙂

      Pressure cooking the meat will not intensifies the brine.

      Have fun cooking & please take care
      Jacky

  8. Today I made the best corned beef and cabbage I have ever made, following your recipe. The corned beef was tender and easy to cut. The vegetables were done just right. Delicious!

  9. I’m curious as to why you two have difficulty finding quality uncooked corned beef. What city do you live in? Are you in the US or Canada or some other country. I guess you don’t share that information on your website. Not sure why. I live in Wichita KS and have no difficulty finding good corned beef. Until this year I was getting Grobbel’s corned beef at Sam’s (and Walmart). Grobbel’s claims to be America’s Oldest Corned Beef purveyor.
    http://www.grobbel.com/

    Unfortunately Sam’s no longer carries the Grobbel’s brand and instead sells corned beef under its house brand, Member’s Mark. Still that corned beef was good. Though I haven’t tried it, I hear that the corned beef available at Costco is good.

  10. For the love of the Irish, this was awesome. I have been cooking our meals for 50 years and this was the BEST and thanks to the IP the EASIEST EVER. Used your seasoning mix rather than what came with the meat. Thanks so much.

  11. Excellent and really easy – way faster vs the slow cooker! I would soak In water overnight next time so it’s less salty. And 1-2 min for the veggies so they’re a bit firmer. But super easy and delic! Thank u!!

  12. I’m trying the Corned Beef and Cabbage recipe tonight. I loved reading all the comments. Just got my pot. Please send me your newsletter with new successful recipes. Thanks

    1. Hi Dennis,

      thank you for your question 🙂

      It is better to cook them side by side. The cooking time will be the same.

      Please take care & have a wonderful weekend
      Jacky

  13. I loved your recipe so much last year that I bought 2 pcs of briskets . 2.98 lbs and 2.67 lbs. Do I cook them together or separately? I have a 6 quart Instant Pot. If I cook them together do I double the pickling spices? How long do I cook them for? Thanks!

    1. Hi May,

      Thank you so much for your kind words on the recipe 🙂

      If you can fit them side by side, you can cook them together. The cooking time and the liquid ingredients will be the same.

      Have fun cooking & please take care
      Jacky

    1. Hi Linda,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. It will be roughly 10 – 15 minutes.

      Happy New Year & please take care
      Jacky

  14. I have been making the families corned beef, cabbage and potatoes soup for New Years day for almost 30 years. I make enough for 25+ people. With your instructions and a 6qt. instant pot, I was able to sleep in on New Years day! I cooked the almost 5lbs corned beef, onions and seasonings with 8 cups of water at 85 min. While that was cooking I started a stock pot 1/2 full of beef stock along with cabbage, onions, potatoes and carrots. After the corned beef was done, I cut it up and added it to the stock pot along with the liquid and transferred my capsule Infuser full of seasoning. Wow done in less than 2 1/2 hours and I wasn’t sleep deprived, like most new years days. I enjoyed the day and spending more time with family and friends.
    A week later I made the corned beef, following your recipe, using broth that was left over from the soup for my parents. They were so impressed, it is hard to impress your mother when she is 85. My dad at 88 just smiled because, I left them with 2 more meals to enjoy.
    Thank you for helping me learn to cook with something new, at the age of 65. Now I can say that I have cooked with wood, coal, oil, gas, electricity and LP; in stoves, microwaves, over campfires and in RV’s, in my grandmother’s kitchen, my home growing up, my own home, on a beach, in the woods, now an instant pot. I can’t wait to see what comes next!

    1. Hi Karen,

      Hope you had a wonderful New Year & Christmas 🙂
      So happy to hear your cooking story and thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  15. Hi Amy,

    I have a 4.5 lb frozen corned beef. Do I need to defrost it first? Or can I cook it from frozen? How long would you recommend if so. Thanks in advance!

    1. Hi Trang,

      thank you for your question 🙂

      I would recommend increasing the cooking time by 10 minutes for a frozen corned beef.

      Take care & have fun cooking
      Jacky

  16. Hello Amy and Jacky! Thank you so much for all of your diligent recipe testing. I have made numerous things from your blog and they’ve all turned out restaurant quality.

    To add to the wealth of information in the comment sections – I have an 8 qt Instant Pot Duo – I was able to fit a little over 6 lbs of corned beef (Sy Ginberg’s FLAT CUT corned beef brisket ~ 3lbs each, 1.5 inches thick once I took off the extra fat ~ that I purchased from Costco) by cutting each piece into fourths and putting the onions on top. I used the spice packet included. Left the cooking time the same and they turned out PERFECTLY. I braised my cabbage in the oven while the corned beef cooked then just poured the beef cooking liquid over my cabbage before serving to give it a little more flavor.

    Another random FYI: I’m making a single 3 lb flat cut corned beef brisket from Costco today and just as an FYI – it took my instant pot ~ 19 minutes to come to pressure.

    Thanks again for all of your great work!

  17. I made your corned beef and cabbage recipe but substituted a can of Guinness Ale. It turned out wonderful except for the veggies. After I took out the beef I didn’t measure or remove any of the Liquid. I just dumped in my cabbage, carrots and potatoes and followed your direction. The instant pot just kept preheating for a half hour so I finally just released the pressure. The potatoes and carrots were fine but the cabbage which was on top, was barely cooked! What did I do wrong?

    1. Hi Bonnie,

      thank you for your question 🙂

      It sounds like too much liquid were in the Instant Pot so it didn’t generate enough steam (more liquid = longer timer required) to seal and pressure cook properly.

      Take care & have fun cooking
      Jacky

  18. The only thing I changed was I used a cup of beer for some of the liquid. Okay, I also made leeks (PIP) instead of cabbage. Ty for your diligence!

  19. I have a 4.1 pound piece of meat. I’m thinking of cooking it on the “meat” setting for 80 minutes. I think I will have to cut it in half in order to squeeze it into my pressure cooker. Does this sound right? And how should I handle the cabbage?

    1. Hi Lisa,

      thank you for your question 🙂

      If you are cutting it in half, you can most likely use the same cooking time (70 minutes + natural release)

      As for the cabbage, it will be the same as in step 4

      Take care & have fun cooking
      Jacky

  20. Hi Amy and Jacky! I usually make corned beef in a crockpot with beer in it. Can I use beer in this recipe, too? Or will the carbonation and the pressure not work well together? (Don’t want an explosion!). Will it taste different from the taste it gives in a crockpot? And will the alcohol not burn off being sealed tight? What are your thoughts?

    1. Hi Helen,

      Thank you for your question 🙂

      You can use beer or soda in the Instant Pot safely

      The alcohol in the beef is minimal and you can bring it to a boil to evaporate some of it before sealing tightly.

      Take care & have fun cooking
      Jacky

  21. Amy + Jacky,
    Amazing recipe. Best corned beef I’ve ever had. Made it tonight with 2” thick and 3.5 lb of beef. I had to cut beef in half and stack on top of each other to fit into my 6 quart pot. I had to put in almost 8 cups of water to cover the beef. I also used your pickling spice recipe instead of using the pack that came with the beef. Cooked for 76 mins and the meat was so tender and melt in your mouth. I cooked the vegetables for 3 mins and used of baby carrots. While my veggies were cooking I keep the beef warm and moist in the cooking liquid on the stove top in a Dutch oven over low heat . Thanks again for a fabulous recipe.

  22. After the timer goes off at 70 minutes. do you turn off the “Keep Warm” function and let the IP release naturally for another 15 minutes? My IP Ultra allows me to manually turn off the “Keep Warm” function, so I’m not sure whether to leave it on or turn it off manually. I’m concerned it might overcook if I leave it on. Thanks!

    1. Hi Carrie,

      thank you for your question 🙂

      For the Instant Pot Ultra, you can just leave it on the keep warm function. The keep warm function will not kick in well after the natural release.

      Take care & have fun cooking
      Jacky

  23. I have a favorite Guinness Corned Beef recipe which I adapted for your technique and I have to say, turned out perfect! 2 – cans Guinness stout drought, not extra stout, 1 cup of brown sugar. Added your onion, garlic, bay leaves, your spice mix + the packet of spices and 4 lbs of a Wagu beef corned beef brisket from Costco. Hint of sweet, spicy and rich! Divine!

    1. Thank you so much for your kind words Peggy!

      Wagu beef corned beef sounds super yummy 🙂

      I have to go check it out in Costco.

      Take care & have fun cooking
      Jacky

  24. Hi, I bought 3 packs of corned beef ( each one about 2-3 lbs) amounting to about 8 lbs and was hoping to cook all of them in the 8 quart instant pot. Since I’m stacking all 3 on top of each other, do you think I need to increase the cooking time? And should all of the meat be at least covered by the cold water? Thanks for your help. Plan on making this on St. Paddy’s Day for 10 people.

    1. Hi AH,

      thank you for your question and kind words 🙂

      You will not have to increase the cooking time and the meat should be covered by the cold water.

      Take care & have fun cooking!
      Jacky

    2. I had to split the corned beef between two instant pots which I happened to have! Everyone loved it. St Patrick’s Day lunch was a success. Thanks for your help and recipe. Since I bought a corned beef package that was already brined and with the spices, I didn’t rinse the meet off. It was fine.

  25. This recipe looks great and I look forward to making it, however I have a question. Your nutrition information, are the measurements for the entire prepared dinner or for just one serving? Sorry but I saw it and was confused. I’m on weight watchers and those numbers add up to 21 points for one serving unless I should’ve converted the number into 4-6 servings.

    1. Hi Danielle,

      Thank you for your question 🙂

      For this recipe, the nutrition info is for the entire prepared dinner.

      Take care & have fun cooking
      Jacky

  26. One of the reasons for buying an 8 qt. DUO (as an adjunct to the 6 qt.) is so corned beef can be made in larger quantities ?

  27. My corned beef always comes with a seasoning packet. Not sure what’s in it. Should I put in your spices extra or will the packet be enough? Have you ever made soup with the left over liquid in your pot?

    1. Hi Josie,

      thank you for your question 🙂

      You can use the seasoning packet or the spice we listed. They should be quite similar in ingredients.

      The left over liquid has a distinct taste and is quite salty. You can dilute it a little and use it for soup (minestrone soup should be a great choice 🙂 )

      take care & have fun cooking
      Jacky

  28. I highly recommend your recipe for corned beef. It works perfectly in the pressure cooker! For some reason, that’s the only way I can cook it reliably. For years I tried boiling, clay pot cooking, slow cooker method and nothing worked consistently. Every Saint Patrick’s day I would try to remember what method it was that once worked! Now I buy lots of corned beef when it’s on sale in March. I cook it up and freeze it for corned beef hash later. I use the Instant pot again to pre-cook the cubed potatoes when I make my hash. So many reasons to love my Instant Pot! Thank you too for the great recipe.

  29. Oh you must try making your own Corned beef.It is so simple and cost less. I have been making my own for several years.. I buy vacuum packed brisket on sale and trim it . I cut into the size for my family,it which usually makes 3. Two for the freezer to make sandwiches later in the year. Thank you for the Instant pot recipe.

    1. Thank you for your kind words and suggestions Early 🙂

      If time permitted, we will be making our own this year!

      take care & have fun cooking
      Jacky

  30. I made this tonight and it was wonderful.
    I only have a 3qt IP but found an exactly 2lb piece of corned beef and had to cut down a bit on the vegetables but it was the easiest corned beef I ever made.

  31. Hi there! I’m looking to do a Corned Beef in my Instant Pot for 3/17 this year and was wondering – I’ve used your Pot Roast recipe with great success using 45min+15min method for cooking and releasing.

    Do you think there would be any benefit from searing the corned beef on all sides like the pot roast recipe, and how long do you think I should cook if I want it to have a similar texture to the 45min pot roast recipe – that is, something that can be sliced and hold its form, but will easily chop up if you need to? I don’t prefer sliced corned beef that’s still secured by the connective tissues.

    1. Hi Clara,

      thank you for your kind words and question 🙂

      Searing the corned beef will intensive the flavor a little, but with that much liquid, the effect will be very minimal.

      The cooking time on this recipe should work 🙂

      It should be tender and hold its form.

      Take care & have fun cooking
      Jacky

  32. I have read recipes that advise putting the corned beef on the trivet before pressure cooking. I see your recipe seems to have the meat right in the cooking liquid. Do you know if there would be a difference in the results if a trivet were to be used?

  33. Hi Amy & Jacky,
    Thanks for the recipe – I tried it last night and was the best corned beef I have ever tasted!
    Keep up the good work 🙂
    Joey

  34. I grew up on this as a kid and my mother always did in the crock pot. So, of course, that is how I would normally cook it. Now that I have an Instant Pot, I decided to try this recipe. Wow, it turned out perfectly. Thanks for making the steps so detailed and clear!

  35. I love the recipe. I was concerned about my cabbage which was out in the garage with temperatures -20 Celsius. The cabbage was a bit frozen when I cut it into 1/8ths and It took a while for the instant pot to heat up to pressure but was it ever good. My wife loved the potatoes and carrots! I loved everything and there is synergy when eaten together. thank you Gary

  36. Do you mean beef brisket when you refer to the corned beef”? And that by adding those spices is how brisket gets the corn beef flavor? I have a whole big brisket that I decided not to smoke so I am wondering if I could use that meat for this recipe…thanks
    Chris

    1. Hi Chris,

      thank you for your question 🙂

      Corned beef is salt-cured brisket (brine for about a week in a curing solution) so it is not exactly brisket.

      Merry Christmas & Happy New Year
      Jacky

    2. So this recipe is NOT corn beef from scratch…You are using a pre brined piece of beef and adding spices right? Then cooking in IP instead of oven…I was hoping to figure another use for my brisket.
      C

  37. Salutations Jacky,
    Many thanks for the quick response.
    I have to tell you that I LOVE all of the tried and true recipes you provide.
    Since I am “electronically challenged” I was not sure how to share my numerous successes with the many recipes I have tried, I took a leap of faith and did it!! (my grand kids would be so proud of me.)
    My husband is my barometer to lip smacking nummy food and he has given lip smacks and thumbs up on everything so far.
    The info you provide on do’s and don’ts and all of your research and trials have taught me so much.
    Bless you both,you are my Foodie Goddesses….
    Happy Holidays

  38. Havent tried this recipe yet.
    I have a 3.75 lb. corned beef brisket from Costco, which is @ 2″ thick.
    Can I cut it in half and stack the 2 pieces in the pot? They wont fit side by side.

  39. This is the second one of your recipes that I have tried and they both came out really good. My grandson’s both had seconds on everything but the cabbage.
    I am new to using an instant pot
    The only complaint that I have is that it takes my pot 17 minutes to come up to pressure so it had to do that twice and that time was not mentioned in the prep and cooking times
    Very good thank you for sharing.

    1. Hi Ricky,

      thank you so much for your kind words & feedback 🙂

      The get up to pressure time fluctuates depending on how much food is in the Instant Pot. That is why it is not mentioned specifically in the recipe.

      However, the total cooking time (2 hours) calculation includes our get up to pressure time.

      Congrats on your new Instant Pot. Do let us know if you come across any questions!

      Take care & have fun cooking
      Jacky

  40. We made this over the weekend.
    Full disclosure, I don’t really like corned beef and cabbage. I tolerate it in order to have Ruben sandwiches with the leftovers. My wife, however, really likes it, and since she was really not in favor of me buying a pressure cooker, I wanted to make something that she would like.
    That being said, WOW! This was amazing. The beef was tender, juicy, and full of flavor, and the veggies were cooked perfectly. Normally I tweak a recipe to my taste, but this is a keeper as is. I may not even make sandwiches with the leftovers, it was too good as is.

  41. I usually bake my corned beef in the oven and end up with crusty edges, my husbands favorite part! How can I get the crispy edges? 10 minutes in a 425 degree oven or under the broiler? Thank you for the suggestions. Looking forward to dinner tonight!

    1. Hi Beth,

      thank you for your question 🙂

      I believe I have answered to your question on facebook, but I will answer it here for other readers!

      The best way is to put it under the broiler for a short time at the highest temperature to crisp up the surface quickly without overcooking the interior.

      Take care & have fun cooking
      Jacky

    2. My husband said the meat was cooked to perfection! Thank you for your fantastic recipes & the tip for getting the crispy crust on the outside.

  42. 2 pounds of beef only 40 grams protein?? Are you sure that’s accurate? Usually, corned beef is 16 grams protein and 250 cals per 4 oz!

    1. Hi Ken,
      Thanks for your inquiry & concern. 🙂
      All the nutrition information found on our site are an estimate provided by our nutrition calculator.
      As for this Instant Pot Corned Beef and Cabbage Recipe, the nutrition information are based on 4 servings.
      Hope this answers your question. Have fun cooking! 😀
      ~Amy

  43. Hi Jacky and Amy, any thoughts of publishing your cookbook? I would love to buy your recipe in book and picture format!

    1. Hi Grace,

      thank you for your question 🙂

      Due to family health issue, we have decided to cancel our cookbook deal with a publisher. IT was a very tough decision.
      So it won’t be in the near future and the cookbook recipes will be posted on this site instead 🙂

      take care & have fun cooking
      Jacky

    1. Hi DeAnn,

      it’s great to hear from you again! Hope you have been doing well for the past few months 🙂

      Thank you so much for your kind words and we are so happy to hear you liked the recipe!

      See you around.

      Take care & have fun cooking
      Jacky

  44. First time ever using my instant pot and trying the corned beef brisket. It says to cook 90 minutes on high pressure, but my machine will only go to 24 minutes. What am I doing wrong?

  45. Howdy!

    My name is Greg, and I write from Kansas….
    I like your instructions and dialogue…!
    I scanned over your recipe and the comments, and I did not readily see any discussion about corning (pickling) your own beef, sorry if this comment is redundant!
    I just began corning a beef brisket yesterday, it’s very easy, but close attention must be paid.
    Usually, corned beef is made from the “flat” part of the brisket, rather than the point. Excess fat cap should be trimmed off.
    (The brisket that I am using weighs about 4.75#…I split it lengthwise, because it makes the brining easier, and 5# of beef is a lot of meat for one person to consume quickly!)
    The basic brine (pickling liquid) is:
    1 Gallon (4L) water
    3/4C Coarse Kosher salt ( Pickling salt and table salt are much finer, hence denser, so quantities must be adjusted)
    1 packedC brown sugar
    2 tsp. Pink curing salt #1 (also known as Prague Powder #1) This is a blend of salt and sodium nitrite. )Please understand that there is also Prague powder #2, which also contains sodium nitrate.) This is a preservative, and gives the corned beef the pink color. THIS IS NOT INTERCHANGEABLE WITH TABLE SALT!) Available @ Amazon.com
    1T. pickling spice (Available in your grocery store) This contains a variety of spices, such as allspice, bay leaves, coriander, mustard, peppercorns, cinnamon, etc.

    I usually add all the dry ingredients to half of the water, and bring to a simmer for about 30 minutes, and then add 4.25# ice. (makes 1 gallon…water weighs 8.33#/gal.)
    Combine the meat and the brine in an air-tight container, and refrigerate for 6-7 days, turning once halfway through the brining process.
    Remove meat from brine, rinse thoroughly and prepare as prescribed by Amy and Jacky!
    For the brisket I am currently pickling, I doubled the amount of pickling spice (not the curing salts), substituted 1/4 of the water with economical sweet table wine (Paisano), and added 1/4 C. orange juice. I also added 1-1/2 stick cinnamon, half a dozen allspice berries, and maybe 1/2 to 3/4 T. Dried rosemary…
    I like all flavors, and this is an experiment, so I can’t tell you how it will taste.
    I am glad to find your website, which I found through Youtube, because I just received my new InstantPot this past week, so I am searching resources.
    Thanks for putting up with a lengthy post!

    1. Hi Greg,

      Congrats on your new Instant Pot. So glad to have you here!

      Thank you so much for your kind words and sharing your brine recipe with us 🙂

      take care & have fun cooking
      Jacky

  46. Hi Amy and Jacky,

    OK, I made this tonight right after I made some soda bread in my IP. Had to make two loaves because the first one didn’t come out right and had to finish it in the oven. Second loaf was perfect. Was no problem taking the 750-ml out before I put the veggies in. Man there was a lot of liquid in there!

    Had to put mine in for 75 minutes because one end of it was 2″ thick and it turned out great! Very tasty and very tender. Will be making some Rruben sandwiches with some of this tomorrow. Veggies turned out great too. Nothing really left of the onions though. They pretty well dissolved entirely. Great recipe!

    Thanks,
    Dan

    PS For some reason the “rate this recipe” won’t let me put 5 stars, so I put 4. Really should be 5-stars.

    1. Hi Dan,

      It’s great to hear from you again 🙂
      Thank you for sharing your cooking experience with us and giving a thumbs up for the recipe!

      Happy Belated St. Patrick’s Day and enjoy the sandwiches tomorrow!

      Thank you for the 5 stars. The rating system is kind of buggy. I have fixed it for you 🙂

      take care & have fun cooking
      Jacky

  47. I made this tonight and it was a hit! My husband enjoyed it and my picky eater son did also, except for the cabbage. This was the first time I made corned beef. Because of St. Patrick’s day, everyone was talking about it and even though I am not Irish, I wanted to try it. I love cooking and trying new recipes. However, I will put this on my Must Do Again recipe. Thank You!

    1. Hi Lynn,
      Thank you for taking the time to share your experience with us!
      Glad your family enjoyed it. Happy St. Patrick’s Day! 🙂
      Have fun cooking & take care,
      ~Amy

  48. This recipe was so easy and so delicious! We had just under 3lbs of meat for 4 people and barely have enough left for corned beef hash in the am. The only thing I didn’t have was while coriander seeds so I tossed in 1/2tsp ground to make myself feel better. Thank you so much for the recipe!

    1. Hi Aimee,
      Thank you! Glad you and your guests enjoyed the pressure cooker corned beef.
      Happy St. Patrick’s Day & have a lovely weekend! 🙂
      ~Amy

  49. On the vegetables, you say 2-3 minutes but say not to overcook as the “bring up to pressure” time may vary. Since there’s no way to check the veggies in process, how long should I expect it to take to come up to pressure and how long it too long?

    1. Hi Sarah,

      thank you for your question and sorry for the late response as you probably have made it already.

      More veggies in the pot will increase the bring up to pressure time so

      2 minutes should be used for more veggies (like in the picture) and 3 minutes should be used if not much was added 🙂

      Happy Belated St. Patrick’s Day!

      take care & have fun cooking
      Jacky

  50. I have never rinsed my corned beef before! I just always thought that the liquid in the bag contains so much seasoning, why waste it? Am I wrong?

    1. Hi Margarete,

      thank you for your question 🙂

      The corned beef has been brined in a lot of salt so it will be very salty. A quick rinse will remove the salt on the surface.

      If you have tried the same brand of corned beef and found it not salty without rinsing then you don’t have to. Happy St. Patrick’s Day!

      take care & have fun cooking
      Jacky

  51. Hello, I always love all of your recipes and am excited to use this one tonight. I am cooking for a large crowd tonight and wanted to put 6 lbs of corned beef in the pressure cooker. Do you think that 76 minutes will be enough for this much meat? Thanks!

    1. Hi Marie,

      thank you for your question and Happy St. Patrick’s Day.

      Pressure cooking time is mostly depending on the thickness of the meat.

      If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 – 6 minutes High Pressure Cooking Time for every additional ½ inch.

      take care & have fun cooking
      Jacky

    1. Hi TJ,

      thank you for your question 🙂
      Corned beef is safe to consume at 145°F – 150°F.
      However, it will require a longer cooking time to tenderize the corned beef by breaking down all the connective tissues.

      Take care & have fun cooking
      Jacky

  52. Thanks Jacky for the answer. Makes sense now. I guess the real point is not necessarily how much you take out but rather that you want to leave 1½ to 2-cups in the pot for the next step. So take out whatever you need to get down to that level.

    On the liquid that I remove and store the corned beef in until the veggies are done, is there anything I can use that liquid for after slicing the corned beef ? Or, do I just throw it out (seems like a waste). Can it be used as a stock for something else?

    Thanks,
    Dan

    1. Hi Dan,

      For the liquid, you can submerge the leftover corned beef into the liquid to keep them nice and moist in the fridge.
      The flavor of the liquid is strong. You can use the liquid in soup with bold flavor such as split pea soup 🙂

      Take care & have fun cooking
      Jacky

  53. Turned out great! Bought corned beef with the seasoning packet. Cooked 2 1/2 pd meat at 76 min, turned out fall apart tender. When done pot was very full of liquid. Did NOT want to cook the vegs in greasy broth, so poured it out and used 1 1/2 cups fresh water with rack. Stacked all vegs, cooked for 3 min… perfect and not greasy.

    1. Hi Kris,

      thank you for the feedback on the recipe. 🙂
      The broth can get quite greasy depending on how much fat the brisket has.

      Take care & have fun cooking
      Jacky

  54. Forgive me if you have answered this but I’m new to the pressure-cooker. I see that you addressed that if you were cooking a smaller roast you stick to the time but add for more thickness. Mine is 3.5lbs and it’s 2″ thick. In addition to the extra 5-6 min do I add more time on top of that for the additional size?

    1. Hi Renee,

      no worries. Welcome to pressure cooking 🙂

      The extra 5 – 6 minutes should be enough as pressure cooking is mostly depending on the thickness of the meat!

      You can always put in back into the pot and pressure cook it again if it is not tenderized enough.

      Take care & have fun cooking
      Jacky

  55. OK…you need to clear this up. Your recipe calls for 4 cups of water which is basically 1-liter. Then you say to remove 750 ml, which is over 3 cups of the liquid. In your video it says remove ¾-cup/750ml. 750-ml is a LOT more than 3/4 cup. It’s more than 3-cups (24-oz), not 3/4- cup (6-oz).

    Plus, If you take out 750-ml of liquid, there’s no way that you will have 1½ to 2 cups of liquid left in the machine. The MOST you will have left if you didn’t lose any of the original amount to evaporation or absorption would be 1-cup (8-oz, 250-ml).

    So, how much do I really take out??

    PS I’m in the US so I deal with cups and ounces quite easily. Have to go to a conversion program to convert milliliters.

    1. Hi Dan,

      Thank you for your question 🙂
      Sorry for the confusions, it is 3 cups (750ml) of liquid. That is a typo in the video with 3/4cup of liquid. We will correct that. Thank you!

      Plus, If you take out 750-ml of liquid, there’s no way that you will have 1½ to 2 cups of liquid left in the machine. The MOST you will have left if you didn’t lose any of the original amount to evaporation or absorption would be 1-cup (8-oz, 250-ml).

      You will have about 1 1/2 – 2 cups of liquid left in the pot as Onion is made out of 90% of water and the juice + fat from the corned beef will also get transferred to the liquid. Evaporation is minimal (probably less than 2 tablespoons) with pressure cooking.

      take care & have fun cooking
      Jacky

  56. Have you tried substituting some of the water for beer? When I’ve cooked corned the old-fashioned way, I’ve always braised it in beer, but I’ve never used beer in my pressure cooker. Thanks!

  57. Hiya – Corned beef here is already pickled, so do I assume that yours is not, or do I still put the pickling ingredients into this one? Sorry – I’m in Australia and find a lot of other country’s terms and ingredients a bit hard to understand. Otherwise, if this is a recipe to make corned beef from scratch, and I just need to get the right cut of beef – can you tell me what that cut is?
    Cheers and thanks for your posts!
    Lorelle

    1. Hi Lorelle,

      thank you for your question 🙂

      Our corned beef is already pickled as well. The pickling seasoning is there to enhance the flavor of the liquid and the vegetables 🙂

      Brisket needs to be cure for about 5 – 10 days to become corned beef. Hopefully we will have a recipe for it next year!

      take care & have fun cooking
      Jacky

    1. Hi Nichole,

      Thank you for your question 🙂

      the liquid mixture may become too salty with two large size briskets. So keep that in mind when cooking the vegetables as you may want to taste and dilute the liquid mixture before cooking them.

      Cooking two briskets side by side will not require any additional cooking time.

      Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 – 6 minutes High Pressure Cooking Time for every additional ½ inch.

      take care & have fun cooking
      Jacky

  58. Hi

    Just wonder if I use less corned beef does the same time adjustment apply?

    I have a 3lb+ corned beef roast and may want to only cook half at a time.

    Appreciate the cooking time advice.

    1. Hi Heather,

      thank you for your question 🙂

      Pressure cooking is mostly dependent on the thickness of the meat.

      The cooking time can be adjusted by the following method 🙂

      Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 – 6 minutes High Pressure Cooking Time for every additional ½ inch.

      take care & have fun cooking
      Jacky

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