Name: Instant Pot Corned Beef and Cabbage
Prep time: 10 min
Cook time: 99 min
Total time: 160 min
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)

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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 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.

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!

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