How to Make Tender Instant Pot Corned Beef

This Instant Pot corned beef and cabbage is an easy, flavorful centerpiece for St. Patrick’s Day or any comfort-food dinner. The brisket becomes tender and juicy, cooked with Guinness, onions, garlic, pickling spice, and served with cabbage, potatoes, and carrots for a complete one-pot meal.

If you want a reliable, hands-off method that delivers consistent results, the electric pressure cooker (commonly known by the popular brand name Instant Pot) is ideal for corned beef. It shortens the cooking time while keeping the meat moist and tender.

After the brisket cooks, add cabbage, potatoes, and carrots to the pot so they steam in the flavorful cooking liquid. The result is classic corned beef and cabbage ready in a fraction of the time of traditional slow cooking.

Ingredients for corned beef

• Onion – Adds depth of flavor and becomes soft and sweet when pressure cooked.
• Corned beef brisket – Choose a meaty brisket with a moderate fat cap so you get flavor without too much excess fat.
• Pickling spice – Use the spice packet that often comes with packaged corned beef or about 2 tablespoons of your favorite pickling spice blend.
• Guinness (stout beer) – A light stout adds a rich note to the cooking liquid without overpowering the dish.
• Green cabbage – A medium head is a good size to pair with the amount of meat in this recipe.
• Baby yellow potatoes – Waxy potatoes hold their shape well during pressure cooking.
• Carrots – Cut into large coins; baby carrots can be used if preferred.

What is the difference between an Instant Pot and an electric pressure cooker?

“Instant Pot” is a brand name for a type of electric multi-cooker. Many people use the term generically the same way people say “Kleenex” for tissue. Any brand of electric pressure cooker that offers pressure cooking, sautéing, and slow-cooking functions will work for this corned beef recipe.

Electric pressure cookers use pressurized steam to cook food much faster than conventional stovetop or oven methods. They are designed with multiple built-in safety features and are straightforward to use for dishes like brisket and vegetables.

What is an Instant Pot

An Instant Pot is an electric multi-cooker that combines several functions—pressure cooking, slow cooking, sautéing, steaming, and more—into one appliance. For tough cuts like corned beef brisket, pressure cooking in an Instant Pot produces reliably tender results with minimal effort.

What is corned beef?

Corned beef brisket is a salt-cured cut of beef that’s often cooked with pickling spice to build bold flavors. Because brisket is a tough, well-exercised cut, it benefits from slow, moist cooking or high-pressure cooking to break down connective tissue and become tender.

Pick the perfect corned beef

Corned beef brisket is commonly sold in two cuts: point cut and flat cut. The point cut is thicker and more marbled, which yields extra tenderness and flavor. The flat cut is more uniform and rectangular with a fat cap on one side, making it easier to slice neatly. Either cut works well in the Instant Pot; choose the size that feeds your group.

Tips for making Instant Pot corned beef

Follow these tips for the best outcome:

• Choose the right size: A 4-pound brisket with the vegetables makes about 4–6 servings; adjust size to fit your family and pot capacity.
• Rinse the meat: A quick rinse removes excess brine so the finished meat isn’t overly salty.
• Use a light stout: A lighter stout complements the beef without overpowering it; if you prefer, substitute beef broth instead of beer.
• Uniform vegetable pieces: Cut potatoes and carrots to similar sizes so they cook evenly in the pot.
• Slice against the grain: For the most tender slices, cut the cooked corned beef against the grain.

How to store corned beef and cabbage

Leftovers keep well in an airtight container in the refrigerator for 3–5 days. Store the meat and vegetables together or separately, then reheat gently in the microwave or covered in a low oven until warmed through.

Ideas for using leftover corned beef

• Corned beef reuben sandwich with tangy slaw.
• Twice-baked or stuffed potatoes topped with shredded corned beef and cheese.
• Corned beef and cabbage potato hash for breakfast or brunch.
• Reuben-style egg rolls or other handheld appetizers.

Instant Pot Corned Beef and Cabbage

Equipment

• Electric pressure cooker / Instant Pot
• Measuring cups and spoons
• Tongs and a spatula

Ingredients

• 1 large yellow onion, peeled and thinly sliced
• 3 cloves garlic, peeled and minced
• 2 bay leaves
• 4-pound corned beef brisket, rinsed and patted dry
• 2 tablespoons pickling spice (or the spice packet that came with the corned beef)
• 2 cups water
• 1 (12-ounce) bottle stout beer (such as Guinness) or additional beef broth
• 1 medium head green cabbage, quartered
• 1½ pound baby yellow potatoes
• 1 pound carrots, cut into large coins
• 3 tablespoons butter

Instructions

1. Lay the sliced onion in the bottom of the Instant Pot. Scatter the minced garlic and bay leaves over the onions.
2. Place the rinsed corned beef brisket into the pot, fatty side down. Rub the pickling spice over the top of the brisket.
3. Add the water and the bottle of stout (or beef broth) to the pot around the meat.
4. Secure the lid and set the valve to SEALING. Select Pressure Cook (High) for 1 hour and 30 minutes (90 minutes). It will take about 10–15 minutes to come to pressure.
5. When cooking finishes, carefully release pressure by turning the valve to VENTING. When the pressure is fully released, open the lid.
6. Use tongs and a spatula to remove the brisket and onions to a plate and tent with foil to keep warm.
7. Discard about half of the cooking liquid, leaving enough to steam the vegetables. Add the cabbage, potatoes, carrots, and butter to the pot.
8. Replace the lid, set the valve to SEALING, and Pressure Cook (High) for 3 minutes. Manually release the pressure when finished and remove the lid carefully.
9. Slice the corned beef against the grain and arrange on a serving platter. Add the cooked vegetables and serve immediately.