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Instant Pot Corned Beef & Cabbage

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Well if THIS one ain’t “The Luck ‘O The Irish!”

Being a Jewish boy who was raised in the ‘burbs of NYC, I know a thing or two about Pastrami and Corned Beef, deli-style. But I must confess I had never tried a Corned Beef & Cabbage in an Instant Pot…until now!

This is also one of my most popular dishes – and with good reason too as it’s super hearty, out-of-this-world delicious. It’s also the sister to my to-die-for Katz’s-Style Pastrami!

True, it takes a little longer than most IP recipes, but it’s worth every second. It truly is the gold at the end of the rainbow! But don’t think that you’ll require Leprechauns at your table as an excuse to make this Irish staple. It’s good any time of year!

Here’s How I Made It!:

We’ll begin with a nice head of cabbage…

…chopped into six big wedges.

Let’s take a couple of potatoes…

…and peel & dice ’em into large chunks.

Now let’s shake down Bugs Bunny for some carrots…

…and halve them length-wise.  Reserve and set aside the carrots, potatoes and cabbage for later.

Time to take a nice big onion…

…and chop it into four quarters.

Place the trivet in the Instant Pot…

…lay the onions on top of it like so….

…and add some crushed garlic to the tops of the onions.

Now it’s time to break out a love corned beef brisket…

…and rinse all the brine off of it in the sink.

Next, we’ll place our corned beef on top of the onions…

…and pour some beer in the pot!

(Make sure you never waste any beer).

Now we’ll take the seasoning packet that came with the corned beef…

…and rub/spread it on top of it.  Secure the lid and cook on high pressure.

When done, using tongs, carefully remove the corned beef from the Instant pot to a casserole dish as it will be VERY tender!

Remove and discard all the seasonings from the top of the corned beef

Now, going to our beautiful au jus gravy…

…we will spoon some of it into a container…

…(a Pyrex is best) and set aside.

Then, we’ll add the potatoes and carrots to the Instant Pot…

…along with the cabbage.  Secure the lid and cook on high pressure.

While the veggies are cooking in the au jus, slice the corned beef…

…pour our reserved au jus over it…

…and cover with some tin foil so the meat gets nice and juicy.

Once the veggies are done cooking, remove the foil from the dish, carefully remove the veggies with tongs and place them alongside that deliciously succulent corned beef.

(Don’t forget the carrots)…

…(or the potatoes!)…

There we go. See?  All nice.

Take some remaining au jus from the pot…

…and drizzle over the top of our masterpiece.

Fix yourself a plate and celebrate your taste buds.

SLÁINTE!

Instant Pot Corned Beef & Cabbage
Yield: 6

Instant Pot Corned Beef & Cabbage

Instant Pot Corned Beef & Cabbage

Some say the Irish created this masterpiece, others say it was the Jews. Either way, we should all share the same table and prepare oursevles for a feast of a meal made to perfection all in one pot.

Prep Time 5 minutes
Cook Time 1 hour 28 minutes
Total Time 1 hour 33 minutes

Ingredients

  • 2-3 pound Corned Beef Brisket with spice/seasoning pack included in the packaging
  • 1 medium onion (I used Spanish), peeled and cut into wedges
  • 1 tablespoon crushed garlic
  • 1 ½ cups (12 fluid ounces) of Guinness beer (or beef broth if you don’t want to use beer)
  • 2 Idaho potatoes (1 pound in weight), peeled and cubed into 1-inch cubes OR 1 - 1/2 pounds baby potatoes, kept whole
  • 4 large carrots, peeled and cut into 1 ½-inch lengths
  • 1 head of cabbage, cut into 6 wedges

Instructions

  1. Insert the trivet into the Instant Pot with the handles facing up. Add the onion and garlic so it’s resting on it.
  2. Remove the corned beef brisket from the package, reserve the spice packet and rinse the meat thoroughly. Place the corned beef brisket on the trivet resting on the onions and garlic. You may either place it leaner side-up where it will be easier to rub on the seasonings OR you can place fattier side-up so the juices course through the meat while cooking. Either way is fine. Sprinkle the seasonings evenly on top of the brisket and around it in the pot. Pour in the beer around the edges of the Instant Pot (to keep the spices on the brisket in place).
  3. Secure lid, select “Manual” or “Pressure Cook” High Pressure for 70 minutes (If you want it even more tender, go up to 90 minutes. 70 minutes will give it a GREAT flavor and nice firm, perfect texture). If cooking more then 3 lbs of corned beef, add an additional 5-10 minutes of cooking time per pound (based on the 70 minutes for 3 lbs, do 75-80 minutes for 4 lbs and so on).
  4. When done, do a natural release of the pressure for 15 minutes, then finish with a quick release.
  5. Using the trivet’s handles, remove the corned beef and place in a casserole dish and reserve 2 cups of the broth separately while leaving the rest of the broth in the pot. Brush the seasonings from the top of the brisket immediately (it will be more difficult to remove when it has cooled), discard and allow the brisket to rest.
  6. Add the potatoes (on the bottom) and carrots (on top of the potatoes) and cabbage wedges (on top) to the Instant Pot. It’ll be packed to the brim, but it should work fine!
  7. Secure lid and select “Manual” or “Pressure Cook” High Pressure for 3 minutes (it will take a good 10 mins or so to come to pressure).
  8. While the veggies are in the pot, slice the corned beef brisket against the grain (make sure you use a good knife – the better the knife, the thinner the slice!) Take the 2 cups of the reserved broth (“au jus”) and pour it over the brisket in the casserole dish. Cover with tin foil to keep heat in and for the brisket to get really moist.
  9. When the veggies are done, do a Quick Release and remove vegetables with a slotted spoon (and I suggest using tongs for the cabbage wedges).
  10. Add the cabbage and veggies to the casserole dish and serve. The additional broth in the pot may be spooned over the meat to keep it moist.
  11. Sláinte!

Jeffrey's Tips

If you loved Corned Beef, check out my acclaimed and to-die-for Katz’s-Style Pastrami!

If cooking more then 3 lbs of corned beef, add an additional 5-10 minutes of cooking time per pound.

AMAZING LEFTOVERS TIP!:The next day, if you want to make this a totally different dish, get some rye bread, reheat some corned beef and add some decent Russian Dressing and make an old school Jewish Deli-style corned beef on rye! To add even MORE bang, butter one side of each slice of the rye bread, add some sauerkraut and Swiss and grill in a frying pan to make it a KILLER Reuben – Watch the video here!

© Jeffrey
Cuisine: Jewish / Category: Meat

Reader Interactions

Comments

  2. Linda

    Hi Jeffrey,

    Just want to know, would it be ok to use regular budweiser beer in this recipe or is it better to use Guinness?

    Reply

  5. Momo

    Hi! If i just want the cabbage, and not potatos or carrots, can I add it with the onions and just cook it with the corned beef or will it cook too long?

    Reply

  7. Barbara A. Shimoura

    Jeffrey;

    I have a question, it says in this recipe to put in 12 oz. of beer or beef broth. then you say when you take the brisket out of the pot that you are to skim off 2 cups of broth. where does the extra broth come from? 12 oz. is defiantly less than 2cups. which is 16 oz. I think?

    Reply

  8. Geraldine

    Jeffrey Jeffrey Jeffrey…
    I planned to make this tonight and wowsa…. your link popped up…kinda creepy how they know my google search…but anyways…
    brisket I bought is seasoned, but didn’t come with a seasoning packet. what do I do???
    1)Still rinse off all the salt and seasoning?
    2) any suggestions from my spice cupboard what I should use?
    Love you love you love your cookbook!!!! cheers

    Reply

  10. Polly Chung

    We enjoy a tender corned beef like anyone else. But it seems we could never fit all the vegetables in to the same instant pot. So, following your directions, we took the meat out to rest, and put the vegetables in for a quickie cook, et Voila! Loads of veggies and succulent CB! Thanks so much.

    Reply

  12. Kari

    Can I put 2 briskets in at the same time and double the beer? Maybe on their sides like you did with the baby back ribs?

    Reply

  16. Lor

    Hi Jeffrey,
    I absolutely love your cookbook ! Looking forward to the latest one. You have a great personality and make cooking fun. Thank you!
    My question on the corn beef. May I use 6 ounces of beers and 6 ounces of beef broth? And drink the rest of the beef naturally- don’t want to waste. 🤣 My kids don’t enjoy the beer flavor if it overpowers the recipe. Thank you:)

    Reply

  18. JUDI

    YUMMY. Forgot to add the onions and garlic, but it was delicious anyway. First time I’ve ever made corned beef. Thanks for the recipe.

    Reply

  19. Tammy

    Your written instructions on this website (as well as in your cookbook) states to place the corned beef fat side UP in the Instant Pot. However, in your video, you say to place the corned beef fat side DOWN. Was there an error in your written instructions (book and website)? My corned beef is already cooking in the Instant Pot based on your written instructions, before I just noticed your video. Hope it will not really matter which side was up…

    Reply

  20. Roxanne

    My brisket did not come with flavorings. What spices do I need? Glad you said Beef Broth. I bought a small Brisket & small cabbage, never had it before. If the two of us like it I will get another for the future. I have this in the freezer now. 2.26#

    Reply

      • Beth Hoyle

        I’m not that person, but some brands of corned beef don’t have a separate packet. I’m loyal to Mash’s brand and I think the last few times, they’ve started including a packet but previously they did not.

        Reply

  21. Jo Perry

    I have 2 corned beef brisket each is about 1.9 lbs I plan to cook them both at the same time stacked on top of each other what changes do I need to make? Thanks

    Reply

  23. Mike

    Corned Beef Spice Packet Recipe

    Preparation Time 5m
    Cook Time 3m
    Total Time 8m
    Yield 4

    Ingredients
    2 tbsp coriander
    2 tsp peppercorns
    1 tbsp mustard seeds
    1 tsp anise seeds
    4 large bay leaves
    1 tsp crushed red pepper flakes

    Directions
    Toast coriander, peppercorns, mustard seeds, and anise seeds in a cast iron skillet for two to three minutes, or until fragrant.

    Add crushed bay leaves and crushed red pepper flakes for the last 30 seconds.

    Pour contents of the pan into a spice mill and pulse a few times to release the flavor of the spices.

    Store in an air-tight container.

    Use as much of the spice mix as you’d like to season your corned beef before cooking.

    URL
    https://hildaskitchenblog.com/recipe/corned-beef-spice-packet-recipe/

    —–Shared with MyCookBook—–

    I seen someone ask what spices to use if the corned beef didn’t have a spice pack, this is a good blend

    Reply

  25. Janice Luttrell

    Hi Jeffrey! I have two corned beefs that will fit in my 8qt. One is 3.14lbs. The other is 2.79lbs. They are only about 1.5 inches thick but are about 10.5 inches long. How long should I cook these for the somewhat firm turnout? Thank you. (ps. Passed my 3-year cancer free milestone this week!)

    Reply

  26. Debbie

    Yummy…and I did not waste any of the beer. I waited till the food was cooking to drink the rest of the Guinness. After all, I don’t trust a drunk in the kitchen.

    Reply

  27. Colleen Kramer

    I made this for my dad tonight (on St Patrick’s Day) & he said he hasn’t had corned beef & cabbage with potatoes & carrots that tasted this good in years!!! I was so nervous because if he didn’t like it I would never be able to make him food in the Instant Pot again! So thank you so much for this recipe! Can’t wait to get your new book!

    Reply

  28. Barbara

    Just finished my first plateful of tender, luscious CB&C with Tatties….came out perfect! I may never stove top again!

    Reply

  29. Sandy Rini

    I followed your recipe for the brisket as I wanted to make Reubens. The beer was a great suggestion. The corned beef was so tender and had a great taste. I will never make a brisket any other way! Great job as usual Jeffrey!

    Reply

  30. Donna

    Jeffrey, I made your corned beef and cabbage tonight for a dinner party. Everyone raved! Thank you! I’m on the preorder list for your new cookbook.

    Reply

  31. Jerry Tune

    Our corn beef and cabbage was a day late but well worth the wait. I used my 8qt don’t think it would have all fit in my 6qt
    Thank you Jeff

    Reply

  32. Diane

    I did make this 2 years ago, and as I remember, it was pretty tender, but can’t remember if it fell apart easily. I cooked it for 90 min. I’m going to cook one again tomorrow, and was wondering if 80 min. might be better. I do want it juicy, but tender. In your experience over the last few years, how many minutes would be the perfect time? Thanks so much.

    Reply

  33. Bill

    The best corn beef brisket I’ve ever fixed. The only recommendation I have is knows your beers. I bought what was available, which was Guinness “stout” and while the beef was delicious, the broth was too bitter for my guests. I can’t wait to try it again with regular Guinness.

    Reply

      • Janis Williams

        Guinness is an Irish dry stout that originated in the brewery of Arthur Guinness at St. James’s Gate, Dublin, Ireland, in 1759. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120. Sales in 2011 amounted to 850,000,000 liters

        Reply

  34. Chester

    I made this recipe today May, 14. IT WAS AWESOME! So much easier and faster then the old school way of boiling everything. And the flavor was Soooooo good!

    Reply

  35. Hazel

    Perfection! I just made this for the second time in my whole life! Haha. Both times with this recipe. Last time was March 17, 2020. Thank you!!

    Reply

  37. Mickey Cashen

    Interesting and great to see pressure cooking corned beef works!
    The standard recipes say to cook it on the stove, just barely simmering, for 3-4 hrs for a 3 lb corned beef brisket.
    One site says, “Brisket is not a fan of high temperature. When cooked on high for TOO LONG (my caps), corned beef is likely to turn out tough and chewy rather than soft and tender. ”
    I think “TOO LONG” is the key here: pressure cooking cuts the cooking time in half! This also works for your Jewish Brisket recipe!

    Reply

  38. Sheila G

    I believe this is the third time I’ve cooked my corned beef a la Jeffrey. It never fails to amaze. I’m a leftovers junkie, especially when it comes to corned beef (can you say Reubens?), so today’s batch was 2 briskets at about 6 pounds total. I set my timer for 100 minutes and let it natural release for about 20 minutes. (It took 16 minutes to come to pressure.) Whatever, the result was corned beef that was tender and moist, a flavor that is best described as almost buttery. I’ll be eternally grateful to your mother for bringing you into this world to make my life so much better! (We’ll talk about the croissant bread pudding another time lol.) And as a grocery store cashier, over the past weekend of new year’s, I convinced at least a couple of customers to get an IP for the corned beef they were buying, and steered them to your site. Happy 2022, dearest!

    Reply

  40. Rob

    Your cookbook says fat side up, this video says fat side down. Was this an adjustment to the recipe for publishing? Is there a major difference?

    Reply

  41. Lynn

    I can’t use beer as my 101 year old mom takes meds which won’t agree with alcohol. Can it be done without alcohol? Just got a corned beef brisket for St. Patrick’s day!

    Reply

  42. Missy Evans

    For over 20 years, I’ve cooked corned beef and cabbage throughout the year. Three years ago, I tried your recipe and haven’t looked back since. Hands down THE BEST! Thank you!

    Reply

  44. Gwen

    Jeff, I have absolutely loved every recipe of yours I’ve tried so far! I realize you are probably busy making your own St. Patrick’s Day Feast, but I hope you have time to answer my question , because I want this corn beef to turn out superb! In your opinion, do you prefer the Guinness beer over the beef broth? Because I will drive up to the liquor store if need be. Thanks!

    Reply

  46. Laura

    Normally, I cook my corned beef and cabbage in a crockpot and it is always great. I was a little hesitant to try this in the IP because some of my roasts have turned out tough (various recipes from others), but had a few things come up and was in a time crunch. This turned out soooo good! I didn’t get to use the beer – hubby only had 2 cans – so beef broth was the liquid. My husband raved about how good it was. I will definitely use your recipe from now on.

    Reply

  47. Deb

    Jeffrey, love your corned beef recipe. Wanted to let you know that it is terrific if it is freeze dried after cooking. I hydrate it with the leftover broth and it tastes like it was just came out of the pot.

    Reply

  48. Janis Williams

    Can you give an idea how to cook with a good piece of corned beef ie a corned silverside rather than a piece of brisket? Australians always use a corned silverside for corned beef.

    BTW – Irish do not eat corned beef and cabbage (although do use corned beef in sandwiches – again a better cut like silverside). They do have a similar meal made with a pork cut IIRC

    Reply

  49. Aly

    Sorry, this might have already been answered but if you don’t have a trivet is there something else you should use in place of it? Or just go without it?
    Thanks in advance!

    Reply

  50. Ann

    I’ve tried many of Jeffrey’s recipes & have loved them all. I plan on trying this one for the first time this St. Patrick’s Day. Can anybody give me an idea how long it will take the Instant Pot to come to pressure when doing a 3 lb corned beef. It says about 10 minutes when doing the vegetables but I didn’t see the time mentioned for the corned beef. Thanks.

    Reply

  51. Leeni Mitchell

    Your process produced the best Corned Beef Brisket I’ve ever cooked. But I’m a Louisiana girl and I’m not a fan of the pickling spice that comes with the corned beef, so I went to my roots and adapted a Southern Living seasoning recipe to use on mine. First I soaked the corned beef in water for 40 minutes to help blanch all that salt. Then, I dried it off and mixed 2 tablespoons of yellow mustard with 2 tablespoons of creole mustard, 1 teaspoon of paprika, 1/2 each tsp of pepper, onion powder, and garlic powder. I then spread that over the corned beef. I added a little canola oil to the saute mode of the InstaPot and seared the corned beef. I then removed it from the pot – added 1 1/2 cups of beef broth (I tried the Guiness and it’s just a little too stout for me), put the rack in the InstaPot and proceded to follow your instructions for the onions and garlic, the timing, and veggies. I know this might not sound like I used your recipe, but for me the process was key. And all I really changed was to blanch it, instead of just rinsing it, I ditched the pickling spice in favor of a more southern seasoning and I seared it. Every other time I have tried to do corned beef, it was too wet and too salty. This was just perfect. By the way, Jeffrey, corned beef is actually very Jewish. Everyone thinks it is an Irish dish, but the reality is most folks in Ireland never heard of it. Look up the history of Irish corned beef and Grobbels Deli. Back in the day, the Irish in New York couldn’t get their beloved pork, but the Jewish butchers could provide inepsensive beef that they had preserved in the now famous “corning solution.” So yep, it’s really Jewish. The Irish added their beloved veggies – potatoes, cabbage, carrots. But we can thank the Jewish butchers for the actual corned beef. So I guess we can call it a Jewish Irish American dish.

    Reply

  52. Fern

    I fed my son in law and my adopted grandson this meal and its nearly gone. So much for left overs. LOL Had to make it with the better than Bullion Beef but it was awesome meal for St Patty’s day. Thanks Jeffrey.

    Reply

  53. Ann

    Tried the recipe tonight for the first time. It was delicious & all my guests thought so too. It was much more flavorful & better than the recipe I’ve used for years. I always backward schedule my meals & I was concerned how long it would take to come to pressure with the corn beef. It was approximately 15 minutes. Thanks, Jeffery, for such a delicious recipe.

    Reply

  54. Rick

    I’ve made this before but came back for the specifics tonight. I grabbed a diet cola by mistake instead of a beer but am looking forward to it anyways cause I also added a can of Cambells’ French Onion soup. Thanks Jeffrey for teaching me to relax with the IP and to even explore. So much less stressful knowing it is all going to be good lol.

    Reply

  55. Jacquie

    I’m an Irish/Scottish girl and married a Norwegian man. Grew up eating corned beef and all the trimmings my whole life. Fast forward, 50 years later, my Norwegian husband has grown to love corned beef so much that when it goes on sale in March we buy a few extra for the freezer. I have celiacs, so this was made with Gluten free (red bridge) beer. I’m anxious to see how it turns out. I have made it in the instant pot before, (game changer) but I’m looking forward to the addition of beer.

    Reply

  56. Scott Kelly

    I made this yesterday. The brisket was amazing! the potatoes were perfect. The carrots were only half cooked and the cabbage was pretty much raw. I followed the recipe to the letter since I am not a very experienced “chef”. We were pretty disappointed with the results.
    I use several of your recipes on a regular basis and love them a lot! I wonder if differences in individual Instant Pots might be the culprit?
    For leftovers I recooked the carrots and cabbage in the Instant Pot for 6 minutes with a quick release and they were fine then. This would have “killed” the potatoes. I reheated the potatoes and Corned Beef in the microwave in the broth and it made for a really tasty meal.
    Just wanted to share my real world results. Thank you Jeffrey!

    Reply

    • Jeffrey

      Ah! Doesn’t sound right as I’ve made this countless times and never had that issue (and many others swear by this recipe). That said, if you find the cabbage is too firm after pressure cooking, simply pressure cook it longer until it’s too your liking 😉

      Reply

  58. Lisa

    For non-drinkers that don’t want extra Guinness, Trader Joe’s will let you buy one can. I get it there every year for my St. Paddy’s Day meal!

    Reply

  59. Sheila Gee

    ‘Tis St Paddy’s Day, and have me two briskets, about 5.5 pounds total, nestled in my IP and cooking merrily away. I used your guide for additional poundage, and have cooked 5-7 pounds successfully in the past. Cooking CB used to be a nightmare, watching, skimming, is it boiling or simmering—and the time involved! Just wasn’t worth the effort. Thanks to you, no more babysitting, simply, a la Ron Popeil, I just set it and forget it. Even better: I’m a cashier at a high end supermarket, and when I have a customer with corned beef, I ask if they have an IP, then direct them to your site.
    Sausage and shells is on my must-make list next week.

    Reply

  60. Sue

    Made this today for St. Patrick’s Day. Cooked for 90 min. for a 3.3 lb. roast. Used beef broth & followed recipe exactly. Sliced nice & thin. Came out perfectly. Thank you so much . Foolproof recipe.

    Reply

  61. Suzanne

    Loved this recipe, in Sydney Australia spice pack doesn’t come with corned beef so did homemade spice pack.

    Reply

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