Instant Pot Corned Beef & Cabbage

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!

Reader Interactions

Comments

  1. 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?

  2. 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?

  3. 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?

  4. 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

  5. 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.

  6. 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?

  7. 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:)

  8. 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.

  9. 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…

  10. 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#

  11. 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

  12. 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

  13. 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!)

  14. 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.

  15. 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!

  16. Barbara

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

  17. 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!

  18. 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.

  19. 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

  20. 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.

  21. 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.

  22. 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!

  23. 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!!

  24. 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!

  25. 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!

  26. 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?

  27. 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!

  28. 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!

  29. 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!

  30. 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.

  31. 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.

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