clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of sliced corned beef on a plate next to cabbage, potatoes, and carrots.

Instant Pot Corned Beef and Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American


Instant Pot corned beef and cabbage is flavorful, juicy, and ready in a fraction of the time. Cook your veggies in the same pot for an all-in-one St. Patrick’s Day feast!


  • 3 lb corned beef brisket with seasoning packet
  • 1 large yellow onion, sliced
  • 4 cloves garlic, crushed
  • 2 Tablespoons brown sugar
  • 2 bay leaves
  • 2 Cups beef broth (can use all water if you prefer)
  • 2 Cups water
  • 1 head cabbage, cut into wedges
  • 3 Cups carrots, cut into 2” pieces (about 1 pound)
  • 1 lb baby potatoes, cut in half
  • Salt and pepper to taste


  1. Remove the corned beef from the package and rinse it a few times with cold water to remove the excess salt. Pat the meat dry with paper towels. Trim the excess fat.
  2. Cover the meat with the contents of the seasoning packet.
  3. Place the trivet inside the instant pot. Using the trivet is not a requirement but makes it easier to remove the large piece of meat from the pot.
  4. Place the cut onion in the bottom of the instant pot.
  5. Lay the corned beef on top of the onion. Add the garlic, brown sugar, and bay leaves.
  6. Pour the beef broth and water into the instant pot. Take care to pour around the sides so you don’t rinse the seasoning off the meat.
  7. Place the lid on and turn the vent to the sealing position. Set for manual high pressure for 80 minutes.
  8. Once the cook time has elapsed, let the pressure naturally release for 10 minutes. Then release the remaining pressure. Remove the beef from the pot and place it in a bowl. Discard the onions.
  9. Pour the liquid from the pot through a sieve to remove any remaining solids. Pour 2 cups of the liquid over the beef and return the remaining liquid to the instant pot. Tent the bowl with foil to keep the beef warm.
  10. Add the cabbage, carrots and potatoes to the pot. Season with salt and pepper to taste.
  11. Replace the lid and turn the vent to the sealed position. Cook on manual high pressure for 4 minutes. Quick release the pressure when cooking time has elapsed.
  12. Cut the corned beef brisket into slices against the grain. Serve with the cooked vegetables and whole grain mustard.

Scroll to Top