Instant Pot Corned Beef

I first discovered the magic of pressure cooker corned beef when I was racing against the clock one St. Patrick's Day. The traditional slow-braised method wasn't going to cut it, so I turned to my Instant Pot with cautious optimism. What came out exceeded every expectation I had. The brisket emerged incredibly tender, slicing like butter with that signature pink color and peppery spice crust intact. The cabbage wedges held their shape while becoming silky and sweet, nothing like the mushy mess I'd experienced with overcooked versions. Those baby potatoes absorbed all that beautiful braising liquid, turning golden and creamy inside. Every component on the plate told the same story of deep, beefy flavor melding with aromatic spices. Now this recipe has become my comfort food anthem – it's the dish I make when I need something that feels like a warm hug on a plate. There's something so satisfying about watching that steam release and knowing dinner is ready.

Why I love this recipe

What makes this recipe special to me is how it democratizes a dish that used to intimidate me. Corned beef always felt like serious cooking, something that required hours of attention and years of experience. But the Instant Pot strips away all that anxiety and delivers consistent, foolproof results every single time. I love that everything cooks together in one pot – the meat, the vegetables, all those gorgeous flavors mingling and intensifying under pressure. The cleanup is minimal, which means more time actually enjoying the meal with family. There's also something deeply satisfying about serving a dish that looks and tastes like you slaved over it all day when really, you just pressed a button. This recipe represents everything I love about modern cooking: respecting tradition while embracing convenience. Plus, those leftovers transform into incredible hash, sandwiches, and quick weeknight dinners for days.

What You Need From Your Kitchen

• Corned Beef Brisket: Remove from packaging, rinse thoroughly, and pat completely dry before seasoning
• Baby Potatoes: Leave whole if small, halve if larger than a golf ball for even cooking
• Carrots: Peel and cut into 2-inch chunks on a diagonal for better presentation
• Green Cabbage: Quarter through the core, keeping core intact to hold wedges together
• Garlic: Mince finely to release maximum flavor into the cooking liquid
• Onion: Quarter with root end attached so pieces stay together during cooking
• Beef Broth: Use low-sodium to control saltiness since corned beef is already brined

Let's Make These Together

Prep and Season the Brisket

Start by removing your corned beef from its packaging and giving it a good rinse under cold water to remove excess brine. Pat it completely dry with paper towels. This helps the spice rub adhere better and promotes better texture. Rub the included spice packet generously over all surfaces of the meat, pressing it in gently.

Set Up Your Instant Pot

Place the trivet in the bottom of your Instant Pot – this elevates the meat and prevents it from sitting directly in the liquid. Pour in the beef broth, add your minced garlic, quartered onion, and bay leaves. These aromatics will infuse the cooking liquid with incredible depth of flavor.

Pressure Cook the Beef

Place your seasoned brisket fat-side up on the trivet and spread whole grain mustard over the top. Lock the lid, set to sealing, and cook on high pressure for 90 minutes. This extended cooking time is what transforms tough brisket into fork-tender perfection.

Add Your Vegetables

After natural release for 15 minutes followed by quick release, carefully open the lid. Nestle the potatoes and carrots around the beef, then place cabbage wedges on top. Lock the lid again and pressure cook for just 5 more minutes to perfectly cook the vegetables without making them mushy.

Slice and Serve

Transfer the brisket to a cutting board and let it rest for 10 minutes – this allows the juices to redistribute. Always slice against the grain for maximum tenderness. Arrange beautifully on a platter with your vegetables, garnish with fresh parsley, and serve with your favorite mustard on the side.

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Switch Things Up

I remember the first time I made this in my Instant Pot – I was honestly skeptical. Corned beef always seemed like an all-day affair, something my grandmother would start before sunrise. But when I lifted that lid and saw the brisket practically falling apart at the touch of a fork, I was converted. Now I love playing around with it. Sometimes I'll add a splash of dark beer to the cooking liquid for extra depth. Other times I throw in some red potatoes instead of baby yellows for variety. My favorite twist? Adding a few tablespoons of brown sugar to the spice rub for a subtle sweetness that balances the salt perfectly. The leftovers make the most incredible Reuben sandwiches the next day!

Perfect Pairings

This hearty corned beef pairs wonderfully with creamy horseradish sauce or whole grain mustard for dipping. Serve alongside crusty Irish soda bread to soak up the flavorful cooking juices. A cold pint of Irish stout or amber ale complements the rich, savory meat beautifully. For a lighter touch, a simple green salad with vinaigrette cuts through the richness. Colcannon (mashed potatoes with cabbage) makes an excellent side if you want extra potato goodness. Finish the meal with a slice of warm apple tart or bread pudding with whiskey sauce.

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Frequently Asked Questions

→ How long does corned beef take in the Instant Pot?

A 3-4 pound corned beef brisket takes 90 minutes on high pressure in the Instant Pot, plus about 15 minutes for the pot to come to pressure and 15 minutes of natural release. Total time is approximately 2 hours from start to finish, which is significantly faster than the 8-10 hours required for traditional stovetop or slow cooker methods.

→ Should I rinse corned beef before cooking?

Yes, always rinse your corned beef under cold water before cooking. This removes excess surface brine and helps reduce the overall saltiness of the finished dish. Pat it dry afterward so the spice rub adheres properly and the meat develops better texture during cooking.

→ Can I cook the vegetables with the meat from the start?

It's not recommended because the vegetables would become extremely overcooked and mushy after 90 minutes. Adding them after the initial cook and pressure cooking for just 5 additional minutes ensures perfectly tender vegetables that still hold their shape and texture.

→ What does slicing against the grain mean?

Slicing against the grain means cutting perpendicular to the muscle fibers that run through the meat. Look at your brisket and you'll see lines running in one direction – slice across these lines, not parallel to them. This shortens the muscle fibers and results in much more tender slices.

→ Can I make this recipe with a flat cut or point cut brisket?

Both cuts work well, but they have different characteristics. The flat cut is leaner and slices more uniformly, making it ideal for presentation. The point cut has more marbling and fat, resulting in more flavor and moisture but less uniform slices. Adjust cooking time slightly – point cuts may need an extra 10-15 minutes.

→ How do I store and reheat leftovers?

Store sliced corned beef in an airtight container with some of the cooking liquid to keep it moist. It keeps in the refrigerator for up to 5 days. Reheat gently in the microwave or in a covered pan with a splash of broth. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Conclusion

This Instant Pot Corned Beef and Cabbage brings together everything you love about this classic dish in a fraction of the time. The pressure cooker transforms a tough brisket into melt-in-your-mouth perfection while infusing every vegetable with rich, savory flavor. Whether you're celebrating St. Patrick's Day or simply craving hearty comfort food, this recipe delivers restaurant-quality results with minimal effort. Serve it up with some grainy mustard on the side and watch it disappear!