Instant Pot Corned Beef and Cabbage

Celebrate St Patrick’s day with this Instant Pot corned beef and cabbage, got a makeover to make it really easy with just 5 ingredients. This corned beef just takes 10 minutes hands-on time and is done in about 2 hours. It’s an easy and hands off dinner.

[This recipe was originally posted in January 2018. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

PIN HERE to save for later

How will this Instant Pot corned beef and cabbage make your life easier?

Corned beef and cabbage is something my family always ate in March when I was growing up. It’s sweet, salty, tangy, and really delicious. It usually takes a couple hours and consistent checking, but this Instant Pot recipe doesn’t. It’s easy, faster, and will make enough for a party, leftovers, or a few opportunities to repurpose it (like into sandwiches, a salad, or soup). Also, definitely make this Shamrock Shake to accompany this corned beef & cabbage.

What makes this corned beef so good?

• Corned beef
• Green cabbage
• Red or Yukon gold potatoes
• Carrots

How do I make this Instant Pot corned beef & cabbage?

Place 3-4 lbs corned beef in bottom of instant pot, pour spices over beef. Add 6 cups of water, or enough to cover beef. Secure lid and set Pressure Release to SEALING. Select the MEAT/STEW setting and set cooking time for 60 minutes on high pressure. 

Expert Tip: Use the spices that come with your corned beef.

Let pressure release naturally after cooking. Don’t open the pressure release. Beef will continue to cook and will become even more tender. It will take about 30 minutes to release pressure. Remove beef if ready to eat, you can leave it in to be kept warm for up to 10 hours. Keep 2 cups of the cooking liquid to cook vegetables in. Discard remaining cooking liquid

Before serving, chop up 1 small head of green cabbage, 1 lb carrots, and 1 lb red or yukon gold potatoes into similar sized pieces. About an inch thick. Cabbage can be wedged. 

Expert Tip: Roast veggies (with olive oil, salt & pepper) for 15-20 minutes at 400 degrees if you don’t like these veggies steamed.

Remove beef from pot. Cover with tin foil to keep warm while vegetables are cooking. Place steamer basket in pot, layer potatoes, then carrots, then cabbage into pot. Secure lid and set pressure release to SEALING. Press CANCEL button to reset the system. Select the STEAM setting, and set the cooking time to 3 minutes on high pressure. 

Expert Tip: Cook vegetables separately or they’ll get too mushy if you cook them with the corned beef.

Once vegetables are done, open pressure release to VENTING to quick release pressure.

Expert Tip: Do not stand directly over Instant Pot (lots of steam will be released, and it’s hot!)

Carve corned beef into thin slices, and serve with vegetables. Keep cooking liquid to store leftover corned beef in as it will keep the beef moist. Store for up to 5 days in an air-tight container)

Expert Tips

• This recipe takes about 2 hours from start to finish
• Use the spices that come with your corned beef.
• Roast veggies (with olive oil, salt & pepper) for 15-20 minutes at 400 degrees if you don’t like these veggies steamed.
• Cook vegetables separately or they’ll get too mushy if you cook them with the corned beef.
• Do not stand directly over Instant Pot (lots of steam will be released, and it’s hot!)

FAQ

How do you quick release in an instant pot?

If you want to quick release the pressure, flip the pressure knob from sealed to open. Make sure to move your head so you don’t get hit in the face with the pressurized steam.

How long does it take to cook corned beef?

Corned beef is usually a tough cut of beef that needs to cook for a long time. Depending on the size of your corned beef and how you cook it, it’ll probably take 2-3 hours. I like using an Instant Pot because you prep it and put it in and let your pressure cooker do all the work. Plus, your corned beef will be more moist and tender since it won’t lose moisture in the Instant Pot.

Do you rinse corned beef before cooking?

Please don’t rinse any raw meat before cooking it. By rinsing meat, you’re spreading the bacteria on the meat from water splashing off the meat. Cooking to it’s proper temperature will kill dangerous bacteria.

How can I repurpose this corned beef and cabbage?

• Add some oil to the corned beef and remaining veggies (add more potatoes if necessary) & make a quick corned beef hash. I’m totally going to make this.
• Cook up the leftover meat & veggies WITH the remaining broth and turn it into a soup. I bet chicken or turkey stock would be great in this.
• Turn your leftover corned beef & cabbage into a reuben sandwich. Add a slice of swiss cheese, some thousand island dressing, and pile between rye bread, and you’ll be in heaven.

What can I make with leftover ingredients?

• (cabbage) Korean Beef Bulgogi, Red Wine Vinegar Coleslaw, Asian Coleslaw, Warm Kale Salad, or Veggie Tacos.
• (carrots) Red Wine Vinegar Coleslaw, Pan Fried Pork Chops with Apples, Roasted Winter Veggies, or this White Bean & Farro Salad.
• (potatoes) Cheesy Garlic Mashed Potatoes, Roasted Winter Vegetables, Baked Salmon in Parchment Paper, Rustic Au Gratin Potatoes & Brussels Sprouts, No-Mayo Potato Salad, Pan Seared Pork Chops, and Cajun Shrimp Foil Packets.

Did you make this Instant Pot corned beef and cabbage? Leave me a comment & rating to share how it turned out!

Want to get more single serving recipes delivered to your inbox? Click here to download my Single Serving Cookbook.