Instant Pot Corned Beef (with Cabbage, Potatoes, and Carrots)

When St. Patrick’s Day rolls around, there’s nothing quite like a hearty plate of corned beef and cabbage to celebrate. But if you’ve ever made it the traditional way — hours simmering on the stove — you know how time-consuming it can be. That’s where your Instant Pot steps in. With this easy Instant Pot Corned Beef recipe, you’ll have tender, flavor-packed beef, perfectly cooked vegetables, and plenty of smiles at the table — all without the usual wait.

Using the pressure cooker not only cuts down on cooking time but infuses every bite with the rich flavors of the broth, spices, and a splash of Guinness. Whether you’re hosting a festive gathering or just craving a cozy meal, this foolproof method ensures melt-in-your-mouth corned beef every time.

Why This Recipe Works

Speed:
One of the biggest advantages of making corned beef in the Instant Pot is how much faster it is. What used to take 3–4 hours on the stove or in the oven now takes about 90 minutes of cook time. Even including pressure build-up and release, you’re still sitting down to dinner in about two hours.

Flavor Infusion:
Pressure cooking locks in flavors like nothing else. As the corned beef cooks, it soaks up the rich, savory notes of the broth, spices, garlic, and Guinness, giving you unbelievably flavorful meat and vegetables.

Tender Results:
If you’ve ever worried about corned beef turning out tough or dry, worry no more. The Instant Pot creates a moist environment that practically guarantees a tender, pull-apart texture.

Ingredient Notes

Here’s what you’ll need to make your Instant Pot Corned Beef feast:

• Corned Beef Brisket or Round (3½ to 4 pounds): Look for a piece with the pickling spice packet included.
• Liquid: A winning combo of Guinness Stout and low-sodium beef broth creates a deeply savory base. Prefer to skip the beer? No problem — just add more broth instead.
• Vegetables: You’ll need a yellow or white onion, minced garlic, carrots, red or gold baby potatoes (or fingerling potatoes), and a head of green cabbage.
• For Serving: A bit of butter for the veggies, plus salt, pepper, chopped fresh parsley, and some whole grain mustard for dipping.

Why Add Beer?

Guinness isn’t just a nod to Irish tradition; it truly enhances the flavor.
A dark stout like Guinness brings deep, roasted malt notes that pair beautifully with the salty, spiced beef. Plus, as the beef cooks, the beer melds with the broth and spices, creating a luscious cooking liquid that the vegetables will soak up later.

No Guinness on hand? Another good-quality stout will do. But for St. Patrick’s Day, it’s hard to beat the classic.

Corned Beef Brisket vs. Corned Beef Round

Wondering which cut to choose? It really comes down to personal preference:

• Corned Beef Brisket: This cut is a little flatter and comes with more marbling (fat). The extra fat means incredibly moist, rich meat. You’ll also see brisket divided into “flat cut” (leaner) and “point cut” (fattier).
• Corned Beef Round: A thicker, leaner cut. It still turns out tender in the Instant Pot, and the slices are often larger and a bit more uniform.

In my opinion, brisket wins by a nose — the extra fat makes it slightly juicier — but honestly, you can’t go wrong with either one.

How to Make Instant Pot Corned Beef

Ready to cook? Here’s a quick overview:

1. Prep:
   Rinse the corned beef under cold water to remove excess salt. Place it in the Instant Pot on the trivet.
2. Add Liquid and Spices:
   Pour in the Guinness and broth. Sprinkle the included pickling spices over the top, along with minced garlic and chopped onions.
3. Pressure Cook:
   Seal the Instant Pot and cook on High Pressure for 90 minutes. Natural release for 15 minutes, then manually release any remaining pressure.
4. Cook the Vegetables:
   Remove the corned beef and cover it with foil to rest. Add the carrots and potatoes to the liquid and cook for 4 minutes at High Pressure. Quick-release, then toss in the cabbage wedges and cook for an additional 2 minutes.
5. Slice and Serve:
   Slice the corned beef against the grain. Serve with the buttered vegetables and a good dollop of whole grain mustard.

Serving Suggestions

• Vegetables: Toss the hot, cooked vegetables with a little melted butter, salt, pepper, and parsley. A light hand with the salt is key — the beef brings plenty of seasoning to the party.
• On the Side: Serve with thick, crusty bread or, if you’re feeling ambitious, whip up some Cheddar Dinner Rolls or Cheese Beer Bread. And if you’ve got a little Guinness left over? Cheers to that.

Instant Pot Corned Beef Recipe Card

• Course: Main Course
• Cuisine: American, Irish
• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes
• Pressure/Release Time: 25 minutes
• Total Time: 2 hours 5 minutes
• Servings: 8

Ingredients

• 1 (3½ to 4-pound) corned beef brisket or round, with spice packet
• 1 (12-ounce) bottle Guinness Stout (or substitute beef broth)
• 2 cups low-sodium beef broth
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 pound baby potatoes, halved if large
• 4 large carrots, peeled and cut into chunks
• 1 head green cabbage, cut into wedges
• 2 tablespoons butter
• Salt and freshly ground black pepper
• Fresh parsley, chopped
• Whole grain mustard, for serving

Detailed Instructions

1. Rinse the corned beef and place it fat-side up on the Instant Pot trivet.
2. Add beer, broth, onion, garlic, and spices.
3. Lock the lid and cook on High Pressure for 90 minutes.
4. Let the pressure release naturally for 15 minutes, then quick-release.
5. Transfer beef to a platter and tent with foil.
6. Add potatoes and carrots to the pot. Cook on High Pressure for 4 minutes. Quick-release.
7. Add cabbage and cook on High Pressure for 2 minutes. Quick-release again.
8. Slice corned beef against the grain. Serve with vegetables and a pat of butter.

Nutrition

(per serving, estimated)

• Calories: 570
• Protein: 42g
• Carbohydrates: 22g
• Fat: 34g
• Fiber: 4g
• Sugar: 5g
• Sodium: 1650mg