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Instant Pot® Corned Beef and Cabbage

Save some time this St. Patrick’s Day by using the Instant Pot® to make this Irish classic recipe.

Serves 10
Ready in 115 mins
Prep time 5 mins
Cooking time 110 mins
252 calories per serving


> 2 medium yellow onions
> 1/2 tbsp coriander seeds
> 1 tsp whole black peppercorns
> 1 (3 lb) piece corned beef brisket
> 1 cup low-sodium beef broth
> 1 cup dark beer
> 5 medium carrots
> 1 medium head green cabbage
> Mustard, to serve (optional)


Peel and slice the onions. Spread onions on the bottom of the Instant Pot® along with the coriander seeds and peppercorns. Discard spice packet from the brisket, if it comes with one. Place brisket on top of onions. Season generously with salt and pepper. Pour in beef broth and beer.
Set to cook on high pressure for 85 min. Let release naturally for at least 15 min. Transfer brisket to serving platter and cover.
Cut the carrots into 3-inch pieces. Cut the cabbage into 8 wedges. Add both to Instant Pot®. Season with salt and pepper. Cook on high pressure 2 min. Let quick release. Thinly slice corned beef against the grain and serve with carrots and cabbage. Serve drizzled with any cooking liquid from Instant Pot® and the mustard on the side, if desired.


If the corned beef comes in pickling liquid, just wipe off before adding to the Instant Pot.

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