This spiced beef roast is braised in beer and broth, making it juicy and tender. Cabbage, carrots and little red potatoes complete this delicious meal in the instant pot. You will love this Instant Pot Corned Beef and Cabbage whether it is for St. Patrick’s Day or just a weekday meal.
I don’t eat corned beef often but when March rolls around I do enjoy it. This Instant Pot Corned Beef and Cabbage is one of my favorite recipes to make when I make corned beef. You might think that corned beef is what they eat in Dublin for St. Patrick’s Day but it is actually not. It is typically eaten in the U.S. When the Irish Immigrants arrived in the U.S. they were looking for comforting food from their home. On St. Patrick’s Day that was usually boiled bacon. But in the U.S. many immigrants were poor and couldn’t afford pork or bacon.
They then turned to beef brisket, which was a cheaper cut of meat. Rather than boiling corned beef, the Irish used a technique from Eastern Europe called brining, or salt curing. This has now become a meal that many Americans eat in March in celebration of St. Patrick’s Day. I love how easy this Instant Pot Crockpot Corned Beef and Cabbageis but you could also try this Baked Corned Beef in Cabbage for a low, slow cooking option. Another instant pot st patrick’s day recipe I like is this Instant Pot Beef Stew
What You Need: |
- Instant Pot This recipe is made in an Instant Pot or Pressure Cooker. I love how easy this recipe is and how tender it comes out.
- Instant Pot Trivet: The metal rack that comes with the instant pot is the trivet. You will set that on the bottom of the Instant Pot when you start and place everything on top of that. This helps to lift the meat out of the pressure cooker when it is done cooking.
- Platter for Serving: I like to serve corned beef and cabbage on a nice, big platter for my guests.
 Recipe Ingredients |
For exact ingredient amounts and instructions, see the full recipe card below.
- Corned Beef Roast: You will want to look for a 2.5 to 3 pound corned beef roast. The corned beef brisket I buy always comes with the package of spices that you will need for cooking this recipe.
- Potatoes: I used red potatoes in this corned beef recipe but any potato you have on hand works. You want them to be on the small side of you can chop bigger potatoes into chunks.
- Cabbage: If you are making corned beef you have to have cabbage alongside it. I cut a head of cabbage into cabbage wedges.
- Vegetables: I added chopped carrots { but you could use baby carrots } and onions to this recipe. You can also add celery if you want.
- Guinness Beer: -I find this to be a nice beer for this recipe but you can use whichever kind you want. Keep in mind the style of beef might alter the flavor a bit. So if it is a lighter, pale beef it will have less impact as a heavier beef. If you don’t want to use beef you can replace it with beef broth.
- Whole Grain Mustard: This is a wonderful addition once the meat has cooked, but it is optional. It helps create a nice layer of flavor on the outside of the corned beef. You also could use mustard seeds.
How to Cook Corned Beef in the Instant Pot: |
Step 1: Place Onion & Garlic in Pot: Place the trivet in the instant pot. Place the sliced onions, bay leaves and garlic in the instant pot pressure cooker.
Step 2: Add Meat: Place the meat fat side up on the onions and sprinkle with the seasoning packet.
Step 3: Add Broth & Beer: Pour the broth and beer into the pot, careful not to “wash” the spices off the meat.
Step 4: Steal and Cook: Seal the meat in the instant pot and set on high for 85 minutes. When the meat is finished, do a quick release. The corned beef should be fork tender. Remove the cooked corned beef and cover with foil to keep warm. Another option is to turn the oven to a low temperature and keep it warm in there.
Step 5: Add Potatoes, Carrots & Cabbage: Strain 2 cups of the broth and throw out the spices and onions. Place the potatoes, carrots and cabbage in the pot, pour the broth over the vegetables.
Step 6: Seal Instant Pot: Seal the pot and set on high for 5 minutes. Quick release when time has finished.
Step 7: Cut Corned Beef: Use a slotted spoon to remove vegetables and place on a platter. Place the corned beef on a cutting board and place the corned beef. Cut it against the grain with a sharp knife. Garnish the meat with whole grain mustard and parsley. Slice and serve.
What to Serve with Corned Beef |
- I like to serve a light salad with this meal like this Lemon Arugula Salad with Pine NutsShaved Brussels Sprouts Salad or this Brussels Sprout Apple Goat Cheese Salad
- Serving bread is always a great addition to corned beef and cabbage. I especially like this Irish Soda Bread or Simple Sourdough Bread.
- While there is carrots in this recipe I like too serve another vegetable dish with it. Some favorites are these Green Beans with Brown Butter and Toasted AlmondsRoasted Broccoli and this Roasted Parmesan Garlic Cauliflower
- If you like cabbage try these Easy Roasted Cabbage Steaks.
Storage Tips: |
- Place leftovers in a airtight container in the refrigerator for up to 5 days.
- Leftovers may also be frozen for up to 2 months.
Recipe FAQ |
Corned beef seasoning packet or pickling spices typically is made of a mixture of spices including crushed bay leaf, mustard seeds, coriander seeds, peppercorns, and anise seeds.
I like to use a Flat Cut Brisket for this recipe, but Bottom Round and Point Cut Brisket work great as well. I recommend buying a brisket that includes a spice packet.
I rinse my corned beef before using it to help get off the excess salt. You also could soak it for 20 minutes, changing the water if it starts to get cloudy.
Instant Pot Corned Beef and Cabbage
This spiced beef roast is braised in beer and broth, making it juicy and tender. Cabbage, carrots and little red potatoes complete this delicious meal in the instant pot. You will love this Instant Pot Corned Beef and Cabbage whether it is for St. Patrick's Day or just a weekday meal.
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 35 minutes
- Category: Beef
- Cuisine: irish
Ingredients
- 2.5 – 3 pound corned beef with spice packet
- 4 garlic cloves (minced)
- 1 large onion (quartered)
- 2 Bay leaves
- 1 cup Beef broth
- 1 – 14.6 ounce can Guinness beer {or beer of your choice}
- 3 large carrots (peeled, cut into large chunks)
- 1 1/2 pounds small red potatoes {or larger potatoes cut into chunks}
- 1 small cabbage (cut into wedges)
- 2 Tablespoons whole grain mustard (optional)
- 2 Tablespoons fresh parsley (minced)
Instructions
- Place the trivet in the instant pot and place the sliced onions, bay leaves and garlic in the pot.
- Place the meat on the onions and sprinkle with the spice packet.
- Pour the broth and beer into the pot, careful not to “wash” the spices off the meat.
- Seal the meat in the instant pot and set on high for 85 minutes. When the meat is finished, do a quick release.
- Remove the meat and keep someplace where it will stay warm. Strain 2 cups of the broth and throw out the spices and onions.
- Place the potatoes, carrots and cabbage in the pot, pour the broth over the vegetables. Seal the pot and set on high for 5 minutes. Quick release when time has finished.
- Remove vegetables and place on a plate with the meat. Garnish the meat with whole grain mustard and parsley. Slice and serve.
Nutrition
- Calories: 820 kcal