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Corned Beef and Cabbage Instant Pot
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4.50 from 24 votes

Instant Pot Corned Beef and Cabbage

Using Instant Pot as a Pressure Cooker for Corned Beef and Cabbage will become your go to method to cook Corned Beef. If the Instant Pot was available to the Irish back in the day, no doubt that would be their preferred choice of making this signature dish! 
Course Main Course
Cuisine Irish
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 771kcal
Author Olya


  • 4-5 cloves garlic
  • 4 cups water
  • 4 lb. corned beef brisket (and spice packet)
  • ½ teaspoon salt
  • 2 lbs red potatoes
  • 1 lb baby carrots
  • 1 head green cabbage quartered


Preparing Corned Beef for the Instant Pot:

  • Remove Corned Beef Brisket from the package, reserve the spice packet and rinse the meat thoroughly. Place the brisket in the Instant Pot on the lift-out rack (if there is a fattier side, put that side facing down).
    Sprinkle the seasonings evenly on top of the brisket. Add whole garlic cloves on top of the meat. Pour in water around the edges of the Instant Pot, making sure to keep the spices on top of the brisket in place.

Pressure Cooking Corned Beef Brisket:

  • Secure lid and move steam vent to "Sealing"
    Select “Manual” or “Pressure Cook” and set time to "01:30" (90 minutes), select "High Pressure". 
  • The digital display will show "On". One thing to keep in mind that since the Instant Pot is cold and we just added 4 cups of water to it and a huge chunk of cold meat, it will take a long time for it to come to pressure, about 15 minutes. So when it stands there doing seemingly nothing for the first 5 minutes - don't panic - perfectly normal. After about 5-10 minutes, you will hear hissing and see steam coming out. Next the red pin will pop out and 2 minutes later you will hear one beep and "On" on the Digital Display will be replaced by the Countdown: "01:30". Pressure cooking has began!
  • When done, use Quick Release Method to release pressure.
  • Remove corned beef brisket from the pot and discard garlic (or keep it if desired). Put the brisket onto a plate and cover with aluminum foil to keep warm. Keep the water inside the pot.

Pressure Cooking Vegetables:

  • Make sure the rack is removed. Without discarding liquid, add salt, potatoes, carrots, and cabbage to the Instant Pot. Keep in mind that it’ll be packed, but will shrink after cooking.
  • Press "Pressure Cook" and set timer to 6 minutes. Because of so much stuff in the pot it will take a while (about 15 minutes) for the pressure to build up. Once you hear hissing and see steam coming out - you're getting close. Next you'll hear a beep and the countdown to 6 minutes will start.
  • Once done, perform a quick pressure release before removing vegetables. Remove vegetables with a slotted spoon or tongs.
  • While the veggies are in the pot, slice the corned beef brisket against the grain. Make sure you use a sharp knife.
  • Add the cabbage and veggies to the brisket dish and serve. Spoon the broth from the instant pot over the meat to keep it moist.


Note: Can cabbage, potatoes and carrots be cooked without removing the corned beef from the Instant Pot? Yes, this can be done as long as the size of your Instant Pot allows it - just make sure to not overload it. And make sure to add 1 additional cup of water to the pot.


Calories: 771kcal | Carbohydrates: 40g | Protein: 49g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3996mg | Potassium: 2030mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10585IU | Vitamin C: 152.6mg | Calcium: 130mg | Iron: 7.6mg