Instant Pot Corned Beef and Cabbage Recipe

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.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 615 kcal
Author The Idea Room


  • 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


  1. Place rack in the Instant Pot and place corned beef on top of the rack.
  2. Pour the water into the pot.
  3. Add the garlic cloves, bay leaves, mustard seeds, allspice, salt and pepper to the top of the beef.
  4. Seal the Instant Pot lid and the valve.
  5. Cook on high pressure for 90 minutes.
  6. Do a quick release and release all the pressure before opening the lip.
  7. Take out the corned beef and wrap in tinfoil and set aside.
  8. Add the bay leaf and garlic cloves back to the juice if needed (off the top of the beef).
  9. Place potatoes, cabbage and carrots into the pot.
  10. Shut the lid and seal.
  11. Cook for 5 minutes on high pressure.
  12. Do a quick release and open the lid.
  13. 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.

Nutrition Facts
Instant Pot Corned Beef and Cabbage Recipe
Amount Per Serving (1 g)
Calories 615 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Cholesterol 122mg41%
Sodium 2844mg124%
Potassium 1763mg50%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 8g9%
Protein 38g76%
Vitamin A 7285IU146%
Vitamin C 132.9mg161%
Calcium 112mg11%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.