This tender, flavor-packed Corned Beef and Cabbage Recipe is made in the Instant Pot. It’s perfect for St. Patrick’s Day Dinner and can be on the table in just 1 hour and 30 minutes.
CORNED BEEF AND CABBAGE
Do you enjoy celebrating St. Patrick’s Day by eating a delicious dinner of Corned Beef and Cabbage? We just started making this every year as a family even though I grew up eating it a few times a year. It was a family favorite for me back then.
SLOW COOKER RECIPES
It wasn’t always one of my favorite dishes to make simply because it took all day. I used to make Slow Cooker Corned Beef with basically the exact same ingredients, but would cook it all day long on low heat so that it would come out tender and juicy. If you don’t have an Instant Pot, you can make corned beef in your slow cooker.
INSTANT POT CORNED BEEF AND CABBAGE
With the Instant Pot, I can make the exact same tender and juicy beef, in a lot less time…an hour and a half to be exact! So I feel a lot more motivated to make this dish for the family and I to enjoy on what sometimes can be a busy weeknight and holiday!
Now you can make it to enjoy on the holiday with your family too! It literally could not be any easier…or faster to make this for your St. Patrick’s Day Dinner. And, now that it is so easy, you might find yourself wanting to make it a couple times of year too!
CORN BEEF AND CABBAGE RECIPE
Instant Pot Corned Beef and Cabbage Recipe
Ingredients
- 3 lbs corned beef
- 4 cloves of garlic
- 4 cups of water
- 2 bay leaves whole
- 1/2 tsp mustard seeds
- 1/2 tsp whole allspice
- salt and pepper to taste
- 2 lbs of potatoes quarters
- 2 cups carrots
- 1 head of cabbage cut into slices or wedges
Instructions
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Place rack in the Instant Pot and place corned beef on top of the rack.
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Pour the water into the pot.
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Add the garlic cloves, bay leaves, mustard seeds, allspice, salt and pepper to the top of the beef.
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Seal the Instant Pot lid and the valve.
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Cook on high pressure for 90 minutes.
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Do a quick release and release all the pressure before opening the lip.
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Take out the corned beef and wrap in tinfoil and set aside.
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Add the bay leaf and garlic cloves back to the juice if needed (off the top of the beef).
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Place potatoes, cabbage and carrots into the pot.
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Shut the lid and seal.
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Cook for 5 minutes on high pressure.
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Do a quick release and open the lid.
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Serve immediately with the corned beef.
Recipe Notes
You can use the spice packet if your corned beef comes with one, for extra flavor, but you don't need to because of the spice already added in the recipe.
ST. PATRICK’S DAY
Will you be making it this year on St. Patrick’s Day?
Are you new to using an Instant Pot and need some help getting started? Check out our guide for How to Get Started With Your Instant Pot here. I also created a printable Instant Pot Cooking Times sheet to help you take some of the confusion out of how long to cook something in your Instant Pot. You can grab that here.
In case you are interested, this is the Instant Pot that I have!
Check out our other Instant Pot Recipes if you are looking for some more ideas!
INSTANT POT RECIPES
- Chicken Tacos
- Chicken and Rice Burrito Bowls
- Pot Roast
- Hot Cocoa Recipe
- Corned Beef and Cabbage
- Barbecue Pulled Chicken
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Your recipe ingredients do not include the corned beef. What size do you recommend? Thanks so much.
Thanks for catching that!! I just updated the recipe! I forgot to add it!
Thanks for the recipe. I can’t wait to try iy.
Lori- I hope you do try it out. Its delicious!
Corned beef and cabbage? What an interesting combo, I’m curious to give it a try!
Diego- I hope you do….it’s delicious!
The total time did not include the time it takes to come to pressure when you add the corned beef and when you add the vegetables. This added an extra half hour. However it was a great recipe. My family enjoyed it. Will definitely do it again!
Reina- I will have to change that. Glad you enjoyed it.
This recipe was amazing! Super delicious and I could eat my fill. I have gestational diabetes and ate about 2/3 of a row and my blood sugar was 85 an hour after the meal. I will definitely be making this again. Thank you!!!
Shaon- I am thrilled that you enjoyed this recipe! Thanks for following along.
Which cut of meat do you recommend? I always seem to buy one with way more fat than meat.
Sandy- Brisket (Flat Cut) is less fattening, so I would use that cut if you are going for less fat.
How long do you cook it in the slow cooker please
Megan- Cook on high pressure for 90 minutes.
Looks amazing. this will be on our table. YUM!
Ivory- It is pretty darn good! Enjoy!
Love this instant pot version!! We love making this around St. Patty’s Day. My family all loves it! I love how tender & tasty it is!
Natalie- It has been a fun family tradition for us too.
I am with you, the instant pot makes this so much easier & more appealing to make! I don’t know why I wait to make this for St. Patrick’s, because it’s so good & great all year long!
Kristyn- Such a time saver! I have loved it so much!
What size instant pot do you recommend for the recipe?
Terri- I use my 6 quart Instant Pot to make this recipe. It works great.
Hi looks good I just wanted to mention that if you cut your beef against the grain it would not be so stringy and more tender to eat.
Carol- Great tip. Thank you for sharing.