Instant Pot Corned Beef and Cabbage 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!
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.
- You’ll need a 3 ½ 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 ⅔ 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 ½ 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.
- 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.
- 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.
Slice the vegetables during the natural pressure release of the beef.
- 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.
More Corned Beef Deliciousness
Instant Pot Corned Beef and Cabbage
- 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
- 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.
- 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 ½ cups beef broth.
- Regular size red potatoes sliced into 1 ½ 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.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published March 2018. Updated with new photographs, new text, recipe slightly revised and republished February 2021.