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Instant Pot Corned Beef and Cabbage

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If you’ve ever made traditional corned beef and cabbage, you probably remember it taking most of the day to cook.

That’s why I love making Instant Pot corned beef and cabbage. The pressure cooker transforms a tough brisket into incredibly tender, flavorful corned beef in a fraction of the time. It’s the easiest way to make this classic comfort food meal.

In our house, this recipe is a favorite around St. Patrick’s Day, but honestly it’s so simple that we make it all year long. The beef cooks until perfectly tender, and the cabbage, carrots, and potatoes soak up all that delicious flavor.

If you’ve been wondering how to cook corned beef in the Instant Pot, this recipe will walk you through it step-by-step.

Why You’ll Love This Instant Pot Corned Beef

There are so many reasons this recipe is a favorite.

• Tender corned beef in under two hours
• A complete one-pot dinner
• Naturally gluten free
• Perfect for St. Patrick’s Day or Sunday dinner
• Minimal prep and easy cleanup

The Instant Pot makes this classic meal incredibly simple while still delivering the same comforting flavor.

Paleo Instant Pot Corned Beef and Cabbage on a serving dish

Ingredients for Instant Pot Corned Beef and Cabbage

This recipe uses simple ingredients that come together to create a hearty, comforting meal.

Corned Beef Brisket
The star of the dish. Most briskets come with a spice packet that adds classic flavor.

Cabbage
Cabbage becomes tender and slightly sweet after cooking in the flavorful broth.

Carrots
Carrots add color and natural sweetness to the dish.

Potatoes
Baby potatoes or Yukon gold potatoes work best because they hold their shape well.

Garlic
Adds depth and savory flavor.

Broth or Water
Cooking the corned beef in broth helps create a richer flavor.

How to make paleo instant pot corned beef and cabbage..

  1. Put your onions and garlic in the instant pot.
  2. Place the steam rack on the bottom of the Instant Pot on top of the onions. 
  3. Place your rinsed brisket on top of it. 
  4. Pour the beef broth on top and sprinkle in the corned pepper seasoning that came with the brisket. 
  5. Cook on high pressure for 90 minutes.
  6. Release the pressure and add the carrots, cabbage and potatoes. Drizzle a little olive oil on the cabbage and sprinkle some salt and pepper.  
  7. Cook on high pressure for 4 minutes and serve.

I used an 8 qt Instant Pot and it was a tight fit. If you cannot fit all of the veggies, then add half, remove everything except the liquid and place the remaining veggies in the IP and cook them for 4 minutes on high pressure. 

Keto corned beef and cabbage instant pot recipe on a serving dish ready to eat

How to Make Instant Pot Corned Beef and Cabbage

Step 1: Place the metal trivet inside the Instant Pot.

Step 2: Add the corned beef brisket to the pot along with the seasoning packet, garlic, and broth.

Step 3: Secure the lid and set the Instant Pot to high pressure for about 70–90 minutes, depending on the size of the brisket.

Step 4: Allow a natural pressure release for about 10–15 minutes.

Step 5: Remove the cooked corned beef from the pot and set aside.

Step 6: Add the carrots and potatoes to the Instant Pot and cook on high pressure for 3 minutes.

Step 7: Add the cabbage and cook for another 2 minutes until tender.

Step 8: Slice the corned beef against the grain and serve with the vegetables.

Tips for Perfect Corned Beef

Cook it long enough
Corned beef becomes tender when it cooks long enough to break down the connective tissue.

Slice against the grain
This makes the beef much more tender.

Add vegetables later
Adding vegetables after the beef cooks prevents them from becoming mushy.

Corned Beef and Cabbage on a serving dish

Frequently Asked Questions

How long do you cook corned beef in the Instant Pot?

Most corned beef briskets cook in 70–90 minutes on high pressure, depending on size.

Is corned beef gluten free?

Most corned beef briskets are naturally gluten free, but always check the seasoning packet to be safe.

Can you overcook corned beef?

Yes. If cooked too long it can fall apart instead of slicing cleanly.

Do you cook cabbage with corned beef in the Instant Pot?

It’s best to cook cabbage after the beef is done so it stays tender but not mushy.

Common Problems When Making Instant Pot Corned Beef

Corned beef is tough
It likely needs additional cook time.

Vegetables are mushy
Add them after the corned beef cooks.

Corned beef falls apart
This means it cooked slightly too long.

How to Store Corned Beef

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days.

Reheat gently with a splash of broth to keep the meat moist.

jennifer

Instant Pot Corned Beef and Cabbage

Tender corned beef brisket cooked in the Instant Pot with cabbage, carrots, and potatoes. This easy gluten free comfort food recipe is perfect for St. Patrick’s Day or a simple family dinner.
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Course: Main Course
Cuisine: Irish
Keyword: paleo corned beef and cabbage, paleo instant pot corned beef and cabbage
Servings: 8
Calories: 513kcal

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Ingredients

  • 2 cups beef broth
  • 3 lbs corned beef brisket
  • 3 lbs red potatoes
  • 1 head cabbage
  • 8 carrots peeled
  • 1 onion quartered
  • 5 cloves garlic
  • 1 tsp oil optional, I like olive or avocado
  • pinch salt and pepper

Instructions

  • Put your onions and garlic in the instant pot
  • Place the steam rack on the bottom of the Instant Pot on top of the onions.
  • Place your rinsed brisket on top of it.
  • Pour the beef broth on top and sprinkle in the corned pepper seasoning that came with the brisket.
  • Cook on high pressure for 90 minutes.
  • Release the pressure and add the carrots, cabbage and potatoes.
  • Drizzle the oil on the cabbage and then sprinkle the salt and pepper.
  • Cook on high pressure for 4 minutes and serve.

Notes

• If your corned beef brisket is larger than 3 pounds, increase the cook time slightly.
• Always slice the corned beef against the grain for the most tender texture.
• For the best vegetable texture, cook the cabbage, carrots, and potatoes after the corned beef finishes cooking.
• If you prefer softer vegetables, you can cook them slightly longer in the Instant Pot.
• Leftover corned beef is delicious in hash, sandwiches, or breakfast scrambles.

Nutrition

Calories: 513kcal | Carbohydrates: 40g | Protein: 31g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 2386mg | Potassium: 1700mg | Fiber: 7g | Sugar: 9g | Vitamin A: 10314IU | Vitamin C: 106mg | Calcium: 98mg | Iron: 5mg
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5 from 1 vote

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One Comment

  1. 5 stars
    A hit for St. Patrick’s Day!

    Reply