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    Home » Recipes » Instant Pot » Instant Pot Corned Beef and Cabbage

    By Amy · Published: Feb 26, 2021 · Updated: Feb 26, 2021 · This post may contain affiliate links. Please read my disclosure policy 9 Comments

    Instant Pot Corned Beef and Cabbage

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    Sliced corned beef and vegetables on a white platter with overlay text.

    Corned Beef and Cabbage prepared in your Instant Pot is a delicious (and time-saving) way to celebrate St. Patrick’s Day. With a little help from your pressure cooker, the end result is a tender and flavorful corned beef and cabbage meal that couldn’t be easier to prepare!

    Corned beef, cabbage, potatoes and carrots on a white serving platter.

    A mouthwatering tender corned beef and veggies dinner is one of the things I love about St. Patrick’s Day (along with a boozy shamrock shake!). This is so incredibly easy to make, I enjoy it throughout the year, not just on St. Patrick’s Day!

    Guinness stout gives this one pot meal a deep robust flavor that is second to none. If you don’t want to use Guinness, you can use a different brand of stout or use extra beef broth in its place (but I highly recommend using Guinness!).

    I have tested this recipe in both a 6 quart and an 8 quart Instant Pot and both come out delicious. If using a 6 quart Instant Pot, be careful not to go over the fill line when cooking the vegetables, as it comes very close.

    Ingredients Notes

    Overhead view of ingredients needed for Instant Pot corned beef and cabbage.
    • You’ll need a 3 1/2 pound flat cut corned beef brisket that includes the spice packet. If you can’t find a brisket with the spice packet, you can use one tablespoon of pickling spice.
    • I like to use baby carrots, but you can also use peeled carrots and cut them into 2 inch pieces.
    • I love using Guinness stout, but another brand of stout can be used (or replace the beer with additional beef broth).
    • You’ll need a small head of cabbage – about one pound. The one in the photo above was a little too large (it was the smallest I could find). I used about 2/3 of that cabbage in this recipe.
    • I typically use small baby red potatoes and slice them in half – you can also use regular size red potatoes and cut into 1 1/2 to 2 inch pieces.

    How To Make It

    Following is a brief overview of how to prepare – please see the recipe card at the bottom for full detailed instructions.

    A beef brisket seasoned with pepper and an Instant pot with broth, herbs and beer.
    • Season the top of the brisket (fat side up) with black pepper. Place the roasting rack trivet in the inner pot. My Instant Pot came with the roasting rack trivet – using it makes it easier to remove the cooked beef before cooking the veggies.
    • Pour in Guinness and beef broth, then add the contents of the spice packet, garlic cloves and bay leaves.
    Two overhead views of an uncooked and cooked corned beef brisket in an instant pot.
    • Place the seasoned brisket on top of the trivet rack. Cook on high pressure for 95 minutes, then do a 15 minute NPR (natural pressure release).
    • Carefully remove the rack with the brisket, place the brisket on a large serving platter and cover with aluminum foil.

    Time-Saving Tip

    Slice the vegetables during the natural pressure release of the beef.

    Two overhead views of raw and cooked vegetables in an instant pot.
    • Add the vegetables to the liquid in the pot.
    • Cook on high pressure for 4 minutes, then do a quick release of the pressure.
    • Using a large slotted spoon, transfer the vegetables to the platter with the brisket.
    • Thinly slice the brisket against the grain and ladle desired amount of broth over the beef and vegetables.
    Overhead view of corned beef with cabbage, potatoes, onions and carrots on a white platter.

    Enjoy!

    More Corned Beef Deliciousness

    • Easy Corned Beef and Cabbage Soup
    • Reuben Dip
    • Reuben Sliders
    • Creamy Reuben Soup

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    Overhead view of corned beef and cabbage on an oval white platter.

    Instant Pot Corned Beef and Cabbage

    Corned beef and cabbage flavored with Guinness stout is an easy and delicious meal prepared in your Instant Pot!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Irish
    Keyword: instant pot corned beef and cabbage
    Prep Time: 10 minutes
    Cook Time: 1 hour 39 minutes
    Time to Reach Pressure and NPR: 51 minutes
    Total Time: 2 hours 40 minutes
    Servings: 6
    Author: Amy

    Ingredients

    • 3 ½ pounds flat cut corned beef brisket that includes a spice packet
    • ¾ teaspoon black pepper freshly ground
    • 1 (11.2 ounce) bottle Guinness stout
    • 3 cups beef broth
    • 4 cloves garlic smashed and peeled
    • 2 bay leaves
    • 1 ½ pounds small baby red potatoes sliced in half
    • 1 pound baby carrots
    • 1 small head cabbage (about 1 pound) cored and sliced into about 2 inch wedges
    • 1 medium yellow onion sliced into about 2 inch wedges
    • 2 tablespoons chopped fresh parsley optional garnish

    Instructions

    • Rinse brisket and pat dry.  Season top of brisket (fat side up) with pepper.
    • Place the roasting rack into the inner pot of a 6 or 8 quart pressure cooker. Pour in Guinness and beef broth. Add the contents of the spice packet, smashed garlic cloves and bay leaves.
    • Place the seasoned brisket (fat side up) on top of rack.
    • Place the lid on pressure cooker and lock.  Steam release knob should be set on "sealing".  Cook on manual setting (high pressure) for 95 minutes.  When finished cooking, naturally release the pressure for 15 minutes. Quick release the remaining pressure.
    • Once the pressure is completely released, remove lid, carefully remove the brisket (using the handles on the rack) and place the brisket on a large serving platter. Cover with aluminum foil. Do not discard the liquid in the pot.
    • Add potatoes, carrots, cabbage and onion to the liquid in the pot.  Ensure that you do not go over the fill line. Place lid on pressure cooker and lock. Steam release knob should be on "sealing". Cook on manual setting (high pressure) for 4 minutes (note that it will take longer to come to pressure than when you were cooking the brisket).
    • When vegetables are finished cooking, quick release the pressure.  Once pressure is completely released, carefully remove lid.  Using a large slotted spoon, transfer vegetables onto platter with the brisket.  Remove and discard bay leaves. Thinly slice brisket against the grain. Ladle desired amount of liquid over brisket and vegetables.
    • Sprinkle with chopped fresh parsley when serving, if desired.

    Notes

    • If your brisket does not come with a spice packet, you can use 1 tablespoon of pickling spice.
    • Another brand of Irish stout can be used in place of Guinness, or replace with an additional 1 1/2 cups beef broth.
    • Regular size red potatoes sliced into 1 1/2 to 2 inch pieces can be substituted for baby red potatoes.
    • Peeled carrots sliced into 2 inch pieces can be substituted for baby carrots. 
    • To save time, slice the vegetables during the natural pressure release of the beef.

    Nutrition

    Calories: 698kcal | Carbohydrates: 36g | Protein: 45g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 143mg | Sodium: 3769mg | Potassium: 1794mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10666IU | Vitamin C: 130mg | Calcium: 120mg | Iron: 7mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published March 2018. Updated with new photographs, new text, recipe slightly revised and republished February 2021.

    HUNGRY FOR MORE?

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      Easy Corned Beef and Cabbage Soup
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      Instant Pot Pork Carnitas
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    Reader Interactions

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      Recipe Rating




    1. Kim says

      March 12, 2022 at 10:29 am

      will extra stout beer be okay? is it more bubbly? (is it okay to use in pressure cooker?) and will the taste change the overall recipe??

      Reply
      • Amy says

        March 12, 2022 at 11:31 am

        Hi Kim, I’ve only prepared this using Guinness regular stout so I can’t say with certainty how it would turn out (or taste).

        Reply
    2. Kim says

      March 11, 2022 at 2:51 pm

      What do you mean instruction #6 cook on manual setting?

      Reply
      • Amy says

        March 12, 2022 at 11:28 am

        Hi Kim, it’s the “pressure cook” mode – high pressure. I hope you enjoy it!

        Reply
    3. Rachael says

      September 19, 2020 at 7:22 pm

      So good,I skipped the beer and just used 4 cups of beef broth.I used a tablespoon of onion powder Instead of a yellow onion.Turned out the best flavor

      Reply
      • Amy says

        September 20, 2020 at 10:27 am

        Thanks so much, Rachael – So glad you enjoyed it!

        Reply
    4. Leon Morrison says

      March 12, 2018 at 6:29 am

      5 stars
      This is easily a 100% WINNER… The beef broth and stout really help the veggies. Just went back to the grocery and bought two more corned beef briskets to have over this next month.

      Reply
      • Amy @ The Blond Cook says

        March 12, 2018 at 9:03 am

        Thank you so very much, so glad you enjoyed it!!! 🙂

        Reply
    5. Cecelia says

      March 07, 2018 at 4:21 pm

      5 stars
      Incredibly delicious corned beef dish! Making it again for Saint Patrick’s Day. Thank you!!!

      Reply

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