I’m sharing my easy Instant Pot Corned Beef and Cabbage with a surprising shortcut that delivers Corned Beef Brisket, cabbage, potatoes, and carrots perfectly tender for dinner tonight.
I’ve been tinkering with corned beef recipes for years, but this Instant Pot take on classic dinner totally surprised me. I start with a corned beef brisket with seasoning packet and the rest almost falls into place, especially when you think about Cabbage And Potatoes as the kind of side everyone secretly loves.
This is the kind of Best Instant Pot Recipe that looks like effort but tastes like something you found in a restaurant, the meat gets melting soft and everything just comes together. Pin it, forget it for a bit, then make it tonight and thank me later.
Ingredients
- corned beef brisket: rich in protein, cured so it’s high in sodium, very hearty
- beef broth: adds savory depth, low calorie, provides some minerals and beefy umami
- cabbage: high in fiber and vitamin C, mild and slightly sweet when cooked
- baby potatoes: starchy carbs, comforting and filling, absorb the cooking juices well
- carrots: add natural sweetness, vitamin A, color and a tender bite after simmering
- pickling spice: aromatic blend of seeds and peppercorns, boosts complexity and spice
- garlic and onion: savory aromatics, offer antioxidants, deepen flavor without stealing the show
- brown sugar and vinegar: balance sweet and tangy, lift the braising liquid’s flavor
Ingredient Quantities
- 3 to 4 lb corned beef brisket with seasoning packet
- 2 cups beef broth or water
- 1 medium yellow onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 to 2 tbsp pickling spice or the included seasoning packet
- 1 tsp whole black peppercorns
- 1 lb baby potatoes, halved if large
- 4 large carrots, peeled and cut into 2 inch pieces
- 1 small head green cabbage, cored and cut into wedges
- 2 tbsp brown sugar optional
- 1 tbsp apple cider vinegar optional
- 2 tbsp unsalted butter optional for finishing
- Kosher salt to taste
How to Make this
1. Remove the 3 to 4 lb corned beef brisket from its package, rinse under cold water to wash off excess brine, pat dry and trim any huge chunks of fat if you want; save the seasoning packet if it came with the meat.
2. Turn Instant Pot to Sauté, add a little oil and sear the brisket fat-side down until browned, about 3 to 4 minutes, flip and brown the other side 1 to 2 minutes, then take it out and set aside, dont forget to scrape up the browned bits.
3. Pour in 2 cups beef broth or water to deglaze the pot, stir up the browned bits, then add 1 quartered yellow onion, 4 smashed garlic cloves, 2 bay leaves, 1 to 2 tbsp pickling spice or the included seasoning packet, and 1 tsp whole black peppercorns; stir in 1 tbsp apple cider vinegar and 2 tbsp brown sugar if you want a slightly sweet tang.
4. Nestle the brisket back in with the fat side up, pour any juices from the cutting board into the pot, close the lid, set valve to sealing and pressure cook on high for 90 minutes for a 3 to 4 lb brisket (add about 15 more minutes if your brisket is over 4 lb).
5. Let the pressure release naturally for 10 to 15 minutes, then do a quick release of any remaining pressure and open the lid carefully.
6. Remove the brisket to a cutting board and tent with foil to rest while you cook the vegetables, add 1 lb baby potatoes (halved if large) and 4 large carrots cut into 2 inch pieces into the pot (on a trivet or just in the liquid), close, seal and pressure cook on high for 4 minutes, then quick release.
7. Add the cored and wedged small head of green cabbage on top of the potatoes and carrots, close and pressure cook on high for 1 to 2 minutes depending how tender you like it, then quick release right away so the cabbage doesnt get mushy.
8. Remove the veggies with tongs, check seasoning of the cooking liquid and veggies, add kosher salt to taste (remember corned beef is salty so taste before adding much), and if you like whisk in 2 tbsp unsalted butter to the hot liquid for a glossy finish.
9. Slice the brisket across the grain into thin slices, serve with the potatoes, carrots and cabbage, spoon some of the cooking juices over everything and enjoy; leftovers are great for sandwiches.
Equipment Needed
1. Instant Pot or electric pressure cooker (6 qt or larger)
2. Large chef’s knife, sharp for trimming and slicing across the grain
3. Large cutting board for meat and veg
4. Tongs for lifting brisket and veggies out of the pot
5. Wooden spoon or heatproof spatula to scrape up browned bits
6. Measuring cups and spoons for broth, sugar, vinegar and spices
7. Trivet or metal steamer rack that fits inside the pot
8. Aluminum foil for tenting (and a meat thermometer if you want to check doneness)
FAQ
The BEST Way To Make Traditional Corned Beef! Recipe Substitutions and Variations
- Corned beef brisket with seasoning packet: swap for a chuck roast or plain beef brisket flat (same low and slow timing), or use pre-brined deli corned beef if you need it fast — add extra pickling spice if you want more tang.
- 2 cups beef broth or water: use a pale lager or Guinness for deeper flavor, or low sodium chicken or vegetable broth if you want something lighter, dont use salty stocks unless you like it very salty.
- 1 lb baby potatoes: replace with Yukon Golds or red potatoes, or cut russets into large chunks — cooking time stays about the same so they dont turn to mush.
- 1 small head green cabbage, cored and cut into wedges: swap for savoy or napa cabbage for a softer texture, or use sturdy kale or collards but add them later and simmer a bit longer so they get tender.
Pro Tips
– Put the pickling spice or seasoning packet in a small muslin bag, tied cheesecloth, or a metal tea infuser so you get all the flavor but can fish it out easily. That way you avoid biting into a whole bay leaf or a clump of peppercorns and you can still taste the cooking liquid before adding any extra salt.
– Sear the fat cap well, then cook with the fat side up so the fat melts over the meat. It bastes the brisket and keeps it moist. Save a tablespoon of that rendered fat for sautéeing the vegetables or finishing the sauce for extra depth.
– Don’t cook everything together at once. Pressure the meat first, rest it, then steam the potatoes and carrots, and finally blast the cabbage for just 1 to 2 minutes. Staggering like this prevents the veg from turning to mush and keeps textures distinct.
– Rest the brisket at least 15 minutes before slicing, or chill it briefly if you want super clean slices. Always slice thin and across the grain. If you want a glossy, balanced sauce, reduce some cooking liquid on sauté, then whisk in butter and a splash of vinegar or a pinch of brown sugar to cut the saltiness.
The BEST Way To Make Traditional Corned Beef! Recipe
I’m sharing my easy Instant Pot Corned Beef and Cabbage with a surprising shortcut that delivers Corned Beef Brisket, cabbage, potatoes, and carrots perfectly tender for dinner tonight.
8
servings
716
kcal
Equipment: 1. Instant Pot or electric pressure cooker (6 qt or larger)
2. Large chef’s knife, sharp for trimming and slicing across the grain
3. Large cutting board for meat and veg
4. Tongs for lifting brisket and veggies out of the pot
5. Wooden spoon or heatproof spatula to scrape up browned bits
6. Measuring cups and spoons for broth, sugar, vinegar and spices
7. Trivet or metal steamer rack that fits inside the pot
8. Aluminum foil for tenting (and a meat thermometer if you want to check doneness)
Ingredients
3 to 4 lb corned beef brisket with seasoning packet
2 cups beef broth or water
1 medium yellow onion, quartered
4 garlic cloves, smashed
2 bay leaves
1 to 2 tbsp pickling spice or the included seasoning packet
1 tsp whole black peppercorns
1 lb baby potatoes, halved if large
4 large carrots, peeled and cut into 2 inch pieces
1 small head green cabbage, cored and cut into wedges
2 tbsp brown sugar optional
1 tbsp apple cider vinegar optional
2 tbsp unsalted butter optional for finishing
Kosher salt to taste
Directions
- Remove the 3 to 4 lb corned beef brisket from its package, rinse under cold water to wash off excess brine, pat dry and trim any huge chunks of fat if you want; save the seasoning packet if it came with the meat.
- Turn Instant Pot to Sauté, add a little oil and sear the brisket fat-side down until browned, about 3 to 4 minutes, flip and brown the other side 1 to 2 minutes, then take it out and set aside, dont forget to scrape up the browned bits.
- Pour in 2 cups beef broth or water to deglaze the pot, stir up the browned bits, then add 1 quartered yellow onion, 4 smashed garlic cloves, 2 bay leaves, 1 to 2 tbsp pickling spice or the included seasoning packet, and 1 tsp whole black peppercorns; stir in 1 tbsp apple cider vinegar and 2 tbsp brown sugar if you want a slightly sweet tang.
- Nestle the brisket back in with the fat side up, pour any juices from the cutting board into the pot, close the lid, set valve to sealing and pressure cook on high for 90 minutes for a 3 to 4 lb brisket (add about 15 more minutes if your brisket is over 4 lb).
- Let the pressure release naturally for 10 to 15 minutes, then do a quick release of any remaining pressure and open the lid carefully.
- Remove the brisket to a cutting board and tent with foil to rest while you cook the vegetables, add 1 lb baby potatoes (halved if large) and 4 large carrots cut into 2 inch pieces into the pot (on a trivet or just in the liquid), close, seal and pressure cook on high for 4 minutes, then quick release.
- Add the cored and wedged small head of green cabbage on top of the potatoes and carrots, close and pressure cook on high for 1 to 2 minutes depending how tender you like it, then quick release right away so the cabbage doesnt get mushy.
- Remove the veggies with tongs, check seasoning of the cooking liquid and veggies, add kosher salt to taste (remember corned beef is salty so taste before adding much), and if you like whisk in 2 tbsp unsalted butter to the hot liquid for a glossy finish.
- Slice the brisket across the grain into thin slices, serve with the potatoes, carrots and cabbage, spoon some of the cooking juices over everything and enjoy; leftovers are great for sandwiches.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 382g
- Total number of serves: 8
- Calories: 716kcal
- Fat: 53g
- Saturated Fat: 22g
- Trans Fat: 0.13g
- Polyunsaturated: 2.5g
- Monounsaturated: 25g
- Cholesterol: 159mg
- Sodium: 2000mg
- Potassium: 1077mg
- Carbohydrates: 22g
- Fiber: 5.8g
- Sugar: 7.5g
- Protein: 52g
- Vitamin A: 6750IU
- Vitamin C: 38mg
- Calcium: 88mg
- Iron: 5.8mg
