This tender, beer-infused Instant Pot Corned Beef and Cabbage is the perfect way to celebrate St. Patrick’s Day. Using the pressure cooker function makes it easy and convenient to cook a traditional corned beef dinner in less time.

For a recipe without an Instant Pot, try my Beer-Braised Corned Beef or Slow Cooker Corned Beef and Cabbage.

slices of instant pot corned beeef on a white platter with baby potatoes, carrots, and cabbage wedges
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Before You Start Cooking

  • Instant Pot Corned Beef and Cabbage is a one-pot meal that shaves off about an hour from start to finish compared to braising in a Dutch oven. Compared to slow cooker corned beef, which takes 8 to 9 hours, the Instant Pot meal is substantially quicker.
  • This recipe was developed using a 6-quart Instant Pot Duo Plus. You’ll need the handled trivet that comes with the Instant Pot—this makes it much easier to lift out the brisket once it’s cooked and tender.
  • You’ll need a 4-pound corned beef brisket for this recipe. I use flat cut for the best slices, but readers have told me they’ve also used point cut with good results. (Check out Brisket: Flat Cut vs. Point Cut from Cuisine at Home to read about the differences between the cuts.)

How to Make Instant Pot Corned Beef and Cabbage

Before cooking, remove the corned beef from its packaging and rinse brisket thoroughly with cool water (2-3 times) to remove excess brine from the surface of the meat. This will help prevent the corned beef from being too salty after cooking.

I don’t recommend trimming the fat cap before cooking. The fat adds flavor and moisture to the meat, and can be trimmed before serving, if needed.

uncooked corned beef in a white bowl with a glass of beer and an instant pot in the background

Step 1: Fill the Instant Pot

Add peeled and sliced yellow onions, whole peeled garlic cloves, and pickling spice (or the spice packet included with your corned beef) to your Instant Pot insert. Pour in 2-1/2 cups of cool water.

Place the rinsed corned beef brisket, fat side up, on the trivet that came with your Instant Pot. Nestle the trivet into the pot, then pour a 12-ounce bottle of beer over the brisket.

sliced onions, whole garlic cloves, and pickling spice in the bottom of an Instant Pot.
Onions, garlic, spices, and water.
uncooked flat cut corned beef brisket on a trivet in an Instant Pot
Corned beef added to the pot on a trivet.

Tip: Choosing the Right Beer

As with my Beer-Braised Corned Beef, I prefer to use a lager that isn’t too strong or hops-forward. I most often use a bottle of Samuel Smith Pure Brewed Organic Lager or Sam Adams Boston Lager.

If you want to use stout, go for a milder one like Guinness Draught, which is less bitter than Extra Stout, or Murphy’s Irish Stout.

Before sealing the lid, check the liquid level—it should reach up the sides of the brisket. The amount of water you need may vary by your brisket’s dimensions.

While the Instant Pot might only need 1 to 1-1/2 cups of liquid to pressurize, this is not enough to draw the salt out of the meat. Adjust the quantity of water as needed, but don’t exceed the insert’s 2/3 fill line.

beer being poured from a bottle over a raw corned beef brisket in an Instant Pot
Pouring the beer over the corned beef brisket.

Step 3: Pressure Cook the Corned Beef

Lock the Instant Pot lid in place and set the vent to sealing. Cook the corned beef at high pressure for 85 minutes for a 4-pound brisket, followed by a 20-minute natural release. With this timing, the meat comes out fork-tender but still sliceable against the grain without falling apart.

Keep in mind that the Instant Pot takes about 15 minutes to come up to pressure for this recipe, so the total cooking time comes out to approximately 2 hours.

control panel on an Instant Pot showing 1 hour and 25 minutes of cooking time.
Set on High pressure for 85 minutes.
cooked corned beef brisket in an instant pot
Pressure cooked corned beef.

We always make corned beef that weighs around 4 pounds to ensure leftovers, but much smaller briskets will take a little bit less time. We’ve found 70 minutes at high pressure to be sufficient for 2-pound briskets, with a 15-minute natural release.

Once the cooking is complete and the remaining pressure is released from the Instant Pot, carefully remove the corned beef. Strain the cooking liquid, discarding the pickling spices and solids.

To keep the meat warm and juicy, place the corned beef in a dish with a small amount of the strained liquid and cover it with foil while you cook your vegetables.

small potatoes and baby carrots in a white bowl surrounded by green cabbage wedges

Step 4: Pressure Cook the Vegetables

Adding vegetables to an Instant Pot corned beef dinner is a breeze. I love the flavor that the pressure cooker infuses into the potatoes, carrots, and cabbage from the beer-based cooking liquid.

I don’t usually get that excited about boiled or steamed cabbage wedges, but I really enjoy the flavor of these.

uncooked baby carrots and creamer potatoes in an instant pot
Carrots and potatoes added with strained cooking liquid.
raw cabbage wedges in an Instant Pot
Cabbage wedges layered on top.

To cook the vegetables, add 1-1/2 cups of the strained cooking liquid back into the Instant Pot insert. Layer in baby carrots, creamer potatoes (red and/or yellow, about the size of golf balls), and a head of cabbage cut into 8 wedges (leave the core intact so they don’t fall apart.)

Be sure not to layer the vegetables past the pot’s 2/3 fill line. Pressure cook on high for 3 to 4 minutes (depending on how soft you like your vegetables), with a manual (quick) release.

Don’t want to cook vegetables in the Instant Pot? Skip this step and try my Roasted Cabbage Wedges on the side or a bowl of creamy Colcannon instead.

cooked cabbage wedges in an Instant Pot
Cooked vegetables.

Serving Your Instant Pot Corned Beef Dinner

When ready to serve, slice the corned beef against the grain into 1/8 to 1/4-inch slices.

If the corned beef has a substantial fat cap, you might want to trim it down or remove it entirely before slicing. This is entirely a matter of personal preference. We like to serve the brisket with some of the fat left on.

When serving, spoon a little bit of the strained cooking liquid over the sliced corned beef on the platter to keep the meat juicy. While the meat is flavorful on its own, I usually offer guests whole grain mustard or horseradish sauce (like my Creamy Horseradish Sauce or Roasted Garlic Horseradish Sauce) on the side.

When adding the vegetables to the serving platter, I like to drizzle them with a little bit of melted butter and finish with a sprinkle of chopped parsley for a pop of color and freshness.

Don’t forget loaf of Irish Soda Bread, sliced and slathered with Irish butter!

sliced corned beef on an ivory ceramic plate with potatoes, carrots, and cabbage

Storing and Using Leftovers

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. To keep the meat from drying out, add a small amount of the strained cooking liquid over the slices.

Looking for ways to enjoy your leftovers? Try these favorite recipes:

More St. Patrick’s Day Recipes

Craving more? Check out my full collection of St. Patrick’s Day recipes.

4.99 from 101 votes

Instant Pot Corned Beef

It's a cinch to make a delicious corned beef and cabbage dinner using the pressure cooker function of the Instant Pot! Infused with lager-style beer and warm pickling spices, this reader-favorite recipe is written for a 4-pound corned beef using a 6-quart Instant Pot. Great for St. Patrick's Day and beyond!
Prep Time: 15 minutes
Cook Time: 1 hour 28 minutes
Pressure Build and Release Time: 1 hour 5 minutes
Total Time: 2 hours 48 minutes
Servings: 4 to 5 servings

Ingredients

  • 1 small yellow onion , sliced (use 1/2 if large)
  • 4 cloves garlic , peeled and lightly smashed with the back of a knife
  • 2 tablespoons pickling spice (or the seasoning packet that came with your corned beef)
  • 2-1/2 cups water
  • 4 pound corned beef brisket , rinsed in cool water to remove excess salt/liquid brine
  • 12 ounces lager-style beer (nothing too bitter)
  • 1 pound tiny potatoes (about 1-1/2 inches in diameter), or red-skinned potatoes cut into 1-1/2 inch wedges
  • 1 head cabbage , cut into 8 wedges
  • 1 pound baby carrots
  • 1 tablespoon chopped fresh parsley , for garnish
  • 2 tablespoons unsalted butter , melted (optional)
  • grainy mustard or horseradish sauce , for serving (optional)
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Instructions 

  • Combine onion, garlic, pickling spices, and water in the insert of a 6-quart Instant Pot. Place the corned beef brisket, fat side up, on a rack on top of the onions. Pour beer over the brisket.
  • Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure.* Remove corned beef and place on a dish or a cutting board, spooning a bit of the cooking liquid over the top. Cover with foil to keep warm.
  • Strain cooking liquid and discard solids. Return 1-1/2 cups of liquid to the Instant Pot and add potatoes, carrots, and cabbage wedges. (Reserve remaining cooking liquid.) Seal lid and set the unit to HIGH pressure for 3-4 minutes, depending on how soft you like your vegetables. Quick release pressure.
  • Slice corned beef against the grain. Spoon a little bit of the reserved cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables, and if desired, drizzle with melted butter. Serve corned beef with mustard. 

Video

Notes

*Since the beer foams up in the pressure cooker during the corned beef cooking process, you might find that the initial force of manually releasing the steam (after the 20 minute natural release) causes some liquid to spray out of the valve. Sometimes it’s happened to me, other times, it hasn’t. 
A little bit of liquid is fine, but if you release the pressure and find that too much liquid is coming out, re-seal the valve, and try releasing the remaining pressure again in another 5 minutes. Or, release the steam more slowly by turning the valve just until you hear a hissing noise and carefully holding it in that position (be sure to wear a heat-proof glove).
Read more about gradually releasing the steam in this article, section #3.
Some have recommended covering the lid/valve with a towel while releasing the pressure. Do not do this, as obstructing the vent can damage your pressure cooker and cause a safety issue.

To Glaze The Corned Beef (Optional)

This corned beef is also delicious served with my Irish Whiskey-Mustard glaze. The ingredients and directions can be found in my recipe, Beer Braised Corned Beef with Whiskey Mustard Glaze. After fully cooking the corned beef in the Instant Pot (instead of Dutch oven braising), follow the directions to “Glaze and Serve”.

Nutrition Estimate

Serving: 0.25recipe | Calories: 706kcal | Carbohydrates: 21g | Protein: 47g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 3777mg | Potassium: 1422mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10695IU | Vitamin C: 144mg | Calcium: 136mg | Iron: 6.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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Editor’s Note: This reader-favorite recipe was originally published on Striped Spatula on March 3, 2018. We’ve updated this post in 2022 and 2025 with improved copy to best serve our readers.

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191 Comments

  1. Elaine says:

    First time trying corned beef in the instapot, it really was a time saver. Used an Amber Ale for the beer and and the flavor infused in the meat and veggies was amazing. Letโ€™s just say my dream of having leftovers to make Ruebenโ€™s was a no go. Will definitely make again. 2.8 pound roast for 75 minutes – potatoes, carrots and cabbage for 5 minutes.

  2. Kaitlyn says:

    Weโ€™re anyone elseโ€™s potatoes not cooked after 4 minutes?

    1. Striped Spatula Team says:

      We havenโ€™t received that feedback from reviewers. Larger potatoes or different potato varieties than pictured may take longer.

  3. Kimberly Chase says:

    Just made this recipe for our family of four and it came out awesome! Thanks for the advice about the timing for 4 lbs. It worked out great!

    1. Paul says:

      Hi all,
      We made this tonight with the 8qt IP & it came out 5 stars too! For the 8qt pot we had a slab that entirely filled the circumference of the pot. That said, it just took a bit more ingredients to even out the size difference is all (full onion, 5 or 6 garlic cloves, 4 TBSP of pickling spice, a bit more water, but still only used “1 beer” (11.9oz. or something goofy) & that was enough to help tenderize the meat. The liquid line came 1/2way up the sides of the meat… just how it worked out.

      BTW, I cooked the veggies in only water& kept the drippings separate to let everyone use what they wanted.

      Great recipe, Thank You!

      Paul,
      Flagstaff, AZ

  4. Lin white says:

    In the middle of the coronavirus lockdown here. Made the corned beef, however I didn’t have carrots or cabbage. But I did have potatoes. It was spectacular. Easy to prepare and absolutely delicious!
    Thank you for posting this recipe. I look forward to trying more.
    Stay safe and please stay healthy.

  5. Ed says:

    What’s dumber than the slow release? The point of an instant pot is time savings

    1. Amanda Biddle says:

      Dear Ed,

      While the appliance is called the “Instant Pot,” many recipes prepared in it are not “Instant” at all. As an electric pressure cooker, it does cut time from slow cooking methods, even when you account for the time to release the pressure naturally.

      Natural release is a very important technique in pressure cooking (using the Instant Pot or any other pressure cooker) when making recipes that contain a lot of starch or liquid. It allows the pot to depressurize at a slower rate. If you were to quick release the pressure immediately with these types of recipes, hot liquid could shoot out of the valve, which can be both hazardous and messy.

      When working with large cuts of meat, adding in a natural release time also helps to tenderize the meat. It is just as much a part of the cooking process as the time at pressure itself.

      The cooking times I’ve provided include both time to reach pressure and the natural release. With these figured in, the total time for this recipe from prep to table is about two and 3/4 hours, including cooking the vegetables. Compare that to a traditional slow cooked corned beef dinner, and you’re saving quite a bit time.

      Hope that helps to clarify the importance of natural or slow release.

  6. Doug Rapp says:

    I’ve been cooking this dish for many years and have tried every way that has been printed. That said this 73 year old cowboy has just fell in love with a recipe. Girl ,you have a winner here and I wish I had found this when I discoverd an instapot. My wife (Irish) said she has never in her life had corned beef melt in her mouth and vegetables so tender in her life,but she’s younger than me a couple of years. I followed the recipe,used Kilt Lifter beer and sliced a whole sweet onion under it. Cooked it for 85 min. and NR after 20. Placed two cups of that great stock back in and added whole baby carrots,3 russsets in large cubes,cabbage wedges and sweet onions in wedges,. I used 2 oz of spices and garlic the crowd went wild. Let it rest tented for 25 mins and high pressured the veg for two min. quick release. If the gave Oscars for recipes you just won one in Arizona. Anyone who does’t find this to be the tenderest,easy clean slicng corned beef needs to stick with bologna . Winner,winner,corn beef dinner

  7. Laurie says:

    Prepared last night and delicious! Thank you for sharing this. My family asked same question, “why not prepare this more often?” Meat tender with wonderful flavor and veggies were just perfect.

  8. Kirsten says:

    How much time would I add if I do 8lbs?
    This is the only way I make corned beef, this recipe is AMAZE BALLS!!! The corned beef comes out so tender but still able to slice and the flavor…. Mmmm I’m making it tomorrow for St Patrick’s Day but I’m having people over (and of course am hoping for leftovers) ????????

    1. Amanda Biddle says:

      Hi Kirsten,
      Iโ€™m so sorry, but I havenโ€™t tested an 8 pound brisket in the IP! Do you have an 8-quart model? Iโ€™m not sure that an 8-pound would
      fit in the 6-quart I used to develop this recipe, adding enough liquid to come up the sides of the meat (you might exceed the potโ€™s fill line for pressure cooking). You could cut the brisket in half and stack it, but again, depending on the thickness, you might have to add too much liquid to draw out the salt for the fill line. Iโ€™m sorry I couldnโ€™t be of more help – I definitely understand wanting to have leftovers!

      1. Kirsten says:

        Thank you! I actually have 2 – 4lb corned beefs. I decided to make one tonight and one tomorrow. What do you think would be the best way to heat up the one I’m cooking tonight before my guests arrive?

      2. Amanda Biddle says:

        Cooking them separately is the best call! :) I usually reheat corned beef by slicing it, bringing some of the cooking liquid to a simmer on the stove, and warming the slices through. It’ll only take a few minutes and will keep the meat from drying out. Another option is to place the whole brisket in a baking pan with some of the cooking liquid, cover, and let it steam at 300 degrees F for about 30 minutes.

    2. Alex says:

      So good! Only recipe Iโ€™ll use now. My family devours it. We used to only have it on St. Patrickโ€™s day but itโ€™s so good weโ€™ve eaten it about 4 times already since St. paddyโ€™s. Making it again tonight. Thank you!

  9. Amber says:

    Very easy and came out perfect! I used a Shock Top Hefeweizen because that’s all I had on hand and it imparted a very subtle wheaty flavor. Very nice!

  10. Nicole Martin says:

    I’m not a beer drinker and I don’t care for the taste. I do like Angry Orchard. Would that work in place of the beer or what could I substitute???

    1. Amanda Biddle says:

      Hi Nicole,
      Angry Orchard will add a bit of sweetness that the beer doesn’t. I haven’t tried it in this recipe, so I can’t say for certain how good it would be! You might want to look for a drier hard cider. You can also omit the alcohol entirely and substitute no-salt beef broth. Hope that helps!

  11. Donna Howard says:

    Made this exactly as written and it was SOOO good!!! Everyone loved it!

  12. Emma says:

    Excellent recipe! Made this with a 3 pound corned beef. It was tender and tasty. Used a Stella Artois beer. Thank you for the great recipe the video was also nice for quick reference!

  13. Irene says:

    So good! First time using my pressure cooker for a corned beef and I stumbled on this recipe. Who needs to only eat corned beef on St Pats Day? Perfect for a cold/rainy NJ winters day.

  14. Linda Soucy says:

    Deliciousness in an Instant Pot! Tender, tasty, easy. I had a 3,3 lb and used high pressure for 82 minutes, then I did the vegees for 4 minutes. Next time I’ll try 3 minutes on the vegees. They were really good, but could have been just a tiny bit less done for my liking. Total time between from start to finish of everything was about 2-1/2 hours. **A hint for those who don’t like waiting for IP to come up to pressure…I throw it on saute before pressure with just the liner in for about 30 seconds. It’s just enough heating of the element so that it comes up to pressure much quicker!

  15. Tricia M Murphy says:

    Oh my goodness the cook time was PERFECT. So tender and falling apart!! I just suggest using math to figure out your exact cook time. The recipe called for 85 minutes for 4 pounds, so just do 85รท4.. (21.25 minutes per pound) then multiply 21.25 by your brisket weight (outs weighed 2.74) and that will give you the exact number of minutes to cook your brisket!

  16. Karen says:

    This is my absolute GO-TO for corned beef! It’s the best out there.

    1. Amanda Biddle says:

      Iโ€™m so glad you enjoy it as much as we do, Karen!

  17. Debbie Tempesta says:

    I made this with 3 lb corned beef. high-pressure 77 minutes to accommodate for smaller size. It was perfect. Did veggies high pressure 1 minute with quick release. Put potatoes in first then carrots then cabbage. Cabbage slightly underdone carrots slightly overdone potatoes were perfect. Next time I’ll do cabbage first then potatoes then carrots for 1 minute. This is going to be one of my favorite recipes that I go back to a lot it’s the best. Thank you so much for sharing it.

  18. Lee Brittain-Curry says:

    Made this today with 3.2# corned beef brisket – 85 minutes, then did the veggies afterward as suggested. Used an NA beer for the lager & the pickling spice packet provided with the meat, (which was about 1/2 of what the recipe called for.) It turned out very well. The beer lent a flavor to the meat that seemed almost sweet but it was subtle & yummy. We will make this again.

  19. Kayre says:

    Absolutely delicious! I added more liquid…another cup of water.

  20. David says:

    Hands down the best food to emerge from our IP!! You nailed deliciousness with this recipe.