If you’ve ever dreamed of tender, flavorful corned beef paired with perfectly cooked cabbage and vegetables without spending hours in the kitchen, you’re about to fall in love. This Instant Pot Corned Beef and Cabbage Recipe turns a traditional simmered meal into a quick, fuss-free feast that delivers classic Irish comfort in under two hours. The magic happens as the Instant Pot locks in moisture and flavors, making the beef incredibly juicy while softening the potatoes, carrots, and cabbage to delightful perfection. Whether you’re planning a special St. Patrick’s Day dinner or simply craving a satisfying homemade meal, this recipe is a guaranteed crowd-pleaser!
Ingredients You’ll Need
These ingredients are straightforward yet essential, contributing layers of flavor, satisfying textures, and vibrant colors that make this dish truly shine. Each element plays a vital role, from the tang of the vinegar balancing the richness of the beef, to the sweet crunch of the carrots complementing the soft cabbage.
- 2 cups water: The base liquid for pressure cooking, crucial for steaming the ingredients perfectly.
- 5 cloves garlic (finely minced): Adds a fragrant, savory depth that elevates the entire dish.
- 2 Tbsp. sugar: Offers a subtle sweetness that balances the tanginess of the vinegar.
- 2 Tbsp. apple cider vinegar (or white wine vinegar): Introduces a bright acidity that tenderizes the meat and enlivens the broth.
- 3 ½ lbs. corned beef: The star of the dish, providing rich, briny flavor with melt-in-your-mouth texture.
- 1 medium sweet onion (quartered): Adds sweetness and depth to the cooking liquid.
- 1 ½ Tbsp. pickling spice (homemade or spice packet): Infuses classic aromatic notes like cloves, mustard seeds, and bay leaves.
- 1 lb. red potatoes (cut into 1-inch chunks): Offer hearty texture and soak up savory flavors beautifully.
- 5 large carrots (peeled and cut into 1 to 2-inch pieces): Bring a natural sweetness and cheerful color to the plate.
- 1 small head cabbage (cut into wedges): The iconic vegetable that tenderly rounds out the dish with mild, leafy goodness.
- ¾-1 tsp. salt (to taste): Enhances all the flavors without overpowering.
- ¼ tsp. black pepper (to taste): Adds a subtle warmth and balance.
How to Make Instant Pot Corned Beef and Cabbage Recipe
Step 1: Prepare the Cooking Liquid
Begin by pouring 2 cups of water into your 6-quart Instant Pot. Whisk in the finely minced garlic, sugar, and apple cider vinegar. This combination forms a flavorful base that infuses the corned beef and vegetables with the perfect balance of savory and tangy notes. The sugar helps to mellow the vinegar, while the garlic adds a rich aroma that will permeate the entire dish.
Step 2: Add the Corned Beef and Aromatics
Rinse your corned beef under cold water to wash away any excess brining solution—this keeps the dish from becoming too salty. Place the beef fat side down into the Instant Pot, then tuck the quartered sweet onion around the edges. Sprinkle the pickling spice evenly over the top of the meat; these spices are the secret to that unmistakable corned beef flavor everyone loves.
Step 3: Cook the Corned Beef
Seal the Instant Pot lid and ensure the pressure release valve is set to the sealed position. Set the manual function to High Pressure and program it for 80 minutes. Once cooking is complete, perform a quick pressure release by carefully turning the valve to vent. This creates tender, juicy corned beef that practically melts in your mouth.
Step 4: Prepare the Vegetables
While the meat cooks, get your vegetables ready by cutting the red potatoes into 1-inch chunks, peeling and slicing the carrots into 1 to 2-inch pieces, and cutting the cabbage into 3-inch wedges. Prepping these during the corned beef cook time is a great way to maximize efficiency without feeling rushed.
Step 5: Add Vegetables and Finish Cooking
Carefully remove the corned beef from the Instant Pot and set it aside, tented with foil to keep warm. Add the potatoes, carrots, and cabbage to the pot. Nestle the corned beef back on top of the vegetables, making sure it’s partially submerged in the cooking liquid so it stays moist. Seal the lid again and cook on High Pressure for an additional 2 minutes. Quickly release the pressure to avoid overcooking the vegetables. This method perfectly cooks everything just until tender and flavorful.
Step 6: Slice and Season for Serving
Slice the corned beef against the grain to ensure each piece is tender and easy to chew. Season the vegetables with salt and black pepper according to your taste preferences. The result is a hearty, comforting meal that looks as amazing as it tastes.
How to Serve Instant Pot Corned Beef and Cabbage Recipe
Garnishes
A sprinkle of freshly chopped parsley or some whole grain mustard on the side brings a burst of color and fresh flavor that cuts through the richness beautifully. A few lemon wedges can also add a bright zing if you like a little citrus contrast.
Side Dishes
Traditional mashed potatoes or creamy colcannon (mashed potatoes with kale or cabbage) make fantastic companions. A crusty loaf of bread or buttery dinner rolls also complement the meal perfectly, letting you soak up all the wonderful juices left on your plate.
Creative Ways to Present
For a festive touch, arrange the cabbage wedges and vegetable chunks on a large platter with slices of corned beef layered on top. Drizzle some of the cooking broth over everything for shine and flavor. You can also serve individual portions wrapped in parchment paper for a charming rustic presentation that keeps everything warm.
Make Ahead and Storage
Storing Leftovers
Place leftover corned beef and vegetables in an airtight container and refrigerate for up to 4 days. The flavors actually marinate and deepen, making for delicious meals the next day.
Freezing
This Instant Pot Corned Beef and Cabbage Recipe freezes well. Store portions in airtight freezer-safe containers or heavy-duty freezer bags for up to 3 months. Be sure to cool completely before freezing to prevent ice crystals.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of broth or water to keep the meat moist. Covering during reheating also helps retain moisture and prevents the vegetables from drying out.
FAQs
Can I use a different cut of beef for this recipe?
Corned beef brisket is the traditional cut used because it becomes wonderfully tender under pressure cooking; other cuts may not yield the same texture or flavor.
Is it necessary to rinse the corned beef before cooking?
Rinsing removes excess salt and brine from the surface, preventing the dish from becoming overly salty, especially important with quick cooking methods like the Instant Pot.
Can I use frozen vegetables instead of fresh?
Fresh vegetables work best for texture in this recipe, but if you have to use frozen, add them after the initial cook and adjust timing accordingly to avoid mushiness.
What can I substitute for apple cider vinegar?
White wine vinegar or even lemon juice can be substituted to provide the needed acidity that brightens the flavors and tenderizes the meat.
How do I know when the corned beef is done?
The meat should be fork-tender and easy to slice against the grain. The Instant Pot’s 80-minute cook time at high pressure generally achieves this, but you can check tenderness before proceeding with the vegetables.
Final Thoughts
There’s something truly special about gathering around a plate of tender corned beef, perfectly cooked cabbage, and sweet vegetables, especially when it’s made with ease and affection in your Instant Pot. This Instant Pot Corned Beef and Cabbage Recipe brings that classic comfort food right into your kitchen in a way that feels both homey and exciting. I promise once you try it, it will become a staple in your culinary rotation—perfect for cozy dinners, celebrations, and everything in between. Give it a go and savor the delicious outcomes!
Print
Instant Pot Corned Beef and Cabbage Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish
- Diet: Halal
Description
This Instant Pot Corned Beef and Cabbage recipe offers a classic Irish-inspired meal that’s hearty and flavorful. Tender corned beef is pressure-cooked to perfection alongside a medley of vegetables including potatoes, carrots, and cabbage, making for an easy, one-pot dinner ready in just 1.5 hours. The combination of garlic, sugar, and vinegar in the cooking liquid enhances the savory flavors, resulting in a deliciously comforting dish perfect for any occasion.
Ingredients
Broth and Seasoning
- 2 cups water
- 5 cloves garlic, finely minced
- 2 Tbsp. sugar
- 2 Tbsp. apple cider vinegar (or white wine vinegar)
- 1 ½ Tbsp. pickling spice (homemade or spice packet)
- ¾–1 tsp. salt, to taste
- ¼ tsp. black pepper, to taste
Main Ingredients
- 3 ½ lbs. corned beef
- 1 medium sweet onion, quartered
- 1 lb. red potatoes, cut into 1-inch chunks
- 5 large carrots, peeled and cut into 1 to 2-inch pieces
- 1 small head cabbage, cut into wedges
Instructions
- Prepare the Base: Pour 2 cups of water into a 6-quart Instant Pot. Whisk in the finely minced garlic, sugar, and apple cider vinegar until well combined.
- Add Corned Beef: Rinse the corned beef thoroughly under water to remove excess brine. Place it in the Instant Pot fat side down. Tuck the quartered onion pieces along the sides of the pot, then sprinkle the pickling spices evenly over the top of the beef.
- Pressure Cook the Beef: Close the Instant Pot lid and ensure the pressure release valve is sealed. Set the Instant Pot to manual mode at high pressure for 80 minutes. When the cooking cycle ends, perform a quick pressure release immediately.
- Prepare Vegetables: While the beef cooks, cut the red potatoes into 1-inch chunks, peel and cut the carrots into 1-2 inch pieces, and cut the cabbage into 3-inch wedges.
- Add Vegetables and Cook: Carefully remove the corned beef and set aside. Add the potatoes, carrots, and cabbage into the cooking liquid in the Instant Pot. Place the corned beef back on top, making sure it is partially submerged in the liquid. Close the lid again, seal the valve, and pressure cook on high for an additional 2 minutes. Quickly release the pressure when done.
- Serve: Slice the corned beef against the grain for maximum tenderness. Season the cooked vegetables with salt and pepper to taste. Serve the corned beef alongside the vegetables and enjoy your hearty meal!
Notes
- Rinsing the corned beef helps reduce excess saltiness from the brine solution.
- Adjust salt quantity according to the saltiness of your corned beef and personal preference.
- Use fresh pickling spice or a spice packet specifically meant for corned beef for the best flavor.
- Quick pressure release keeps vegetables from overcooking and becoming mushy.
- Leftover corned beef can be refrigerated for up to 3-4 days and is great for sandwiches or hash.
