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Corned Beef and Cabbage on a White Plate

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.
Course dinner, Main Course
Cuisine Irish
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Author Rebecca


  • knife
  • cutting board
  • Measuring Cups
  • Instant Pot
  • tongs
  • Steamer basket


  • 3-4 pounds corned beef with spices
  • 1-2 wedges green cabbage
  • 2-3 small yukon gold potatoes
  • 1 whole carrot


  • 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. Let pressure release naturally, it may take about 30 minutes. Keep 2 cups of cooking liquid, discard remaining liquid.
  • While pressure is releasing, 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. 
  • 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 cook 3 minutes on high pressure. 
  • Quick release valve when time goes off. Slice beef and serve with steamed vegetables


  • 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.