Celebrate St. Patrick’s Day with this Traditional Irish-American Instant Pot Corned Beef (Pressure Cooker Corned Beef)! This beautifully pink, tender, juicy, and big-flavored cured beef brisket is a classic favorite. This Instant Pot Corned Beef and Cabbage Recipe is super easy to make. 😉

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Tried the Recipe? Rate it here 4.99 from 146 votes

Happy St. Patrick’s Day! St. Patrick’s Day just isn’t the same without some good old Corned Beef & Cabbage. But what exactly is Corned Beef? Beef with corns? Corned Beef is essentially brine-cured beef. Since the original salt used to cure the beef was so large that it resembles a kernel of corn, hence the name Corned Beef. Corned Beef was popular back in the Times of World Wars, when preserving meat was essential. Though Corned Beef has Irish roots, its popularity was mostly brought about by Irish expats in America as they consume it to remember their homeland. SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Time for cooking Corned Beef in Instant Pot!

Instant Pot Corned Beef and Cabbage Make this Easy Instant Pot Corned Beef and Cabbage (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic. 4.99 from 146 votes Prep Time: 5 minutes Cook Time: 1 hour 55 minutes Total: 2 hours Servings: 6 Calories: 452 kcal Author: Amy + Jacky Print Ingredients 2 pounds (996g) corned beef (1.5 inches in thickness) 2 pounds (996g) corned beef (1.5 inches in thickness)

4 cups (1L) cold water 4 cups (1L) cold water

1 (200g) medium onion , quartered 1 (200g) medium onion , quartered

4 (13g) garlic cloves , crushed 4 (13g) garlic cloves , crushed Pickling Spices Seasoning: 1 teaspoon yellow mustard seeds 1 teaspoon yellow mustard seeds

1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns

1 teaspoon coriander seeds 1 teaspoon coriander seeds

½ teaspoon whole allspice ½ teaspoon whole allspice

3 whole cloves 3 whole cloves

3 bay leaves 3 bay leaves

½ teaspoon ground ginger (optional) ½ teaspoon ground ginger (optional) Vegetables: 6 (370g) carrots , peeled & cut to 2.5 inches in length 6 (370g) carrots , peeled & cut to 2.5 inches in length

4 (570g) red potatoes , quartered 4 (570g) red potatoes , quartered

1 (1300g) cabbage , cut into 8 wedges 1 (1300g) cabbage , cut into 8 wedges Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide Instructions Rinse Corned Beef: Rinse corned beef under cold water - be sure to rinse well.

Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.

Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described. Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 - 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.

Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~ 🙂 ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Video Recipe Notes: *Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 - 6 minutes High Pressure Cooking Time for every additional 1/2 inch. *Corned Beef Natural Pressure Release Time: If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. *Vegetables Pressure Cooking Time: the optimal pressure cooking time will depend on the size of your cabbage. The going up to pressure time may differ, so keep this in mind & adjust accordingly to avoid overcooking. *Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 452 kcal (23%) Carbohydrates: 35 g (12%) Protein: 28 g (56%) Fat: 23 g (35%) Saturated Fat: 7 g (44%) Cholesterol: 82 mg (27%) Sodium: 1948 mg (85%) Potassium: 1457 mg (42%) Fiber: 9 g (38%) Sugar: 11 g (12%) Vitamin A: 10514 IU (210%) Vitamin C: 132 mg (160%) Calcium: 140 mg (14%) Iron: 5 mg (28%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

1 Rinse Corned Beef First, rinse the corned beef under cold tap water – be sure to rinse well.

2 Pressure Cook Corned Beef Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: Pressure Cook at High Pressure for 70 minutes + Natural Release (~15 minutes) *Pro Tip #1: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 – 6 minutes High Pressure Cooking Time for every additional ½ inch. *Pro Tip #2: If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open the lid carefully.

3 Pressure Cook Vegetables While the Instant Pot is natural releasing, prepare the vegetables as described. First, set aside the pressure cooked corned beef and 750ml of the hot liquid in a large serving bowl (*note: There should be about 1.5 – 2 cups of liquid left in the Instant Pot pressure cooker). *Pro Tip: You can keep the reserved broth to store the leftover corned beef (if any) to keep it nice and moist. 🙂 Now, add the quartered red potatoes, carrots, and cabbage wedges in Instant Pot pressure cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: Pressure Cook at High Pressure for 2 – 3 minutes + Quick Release *Pro Tip: The optimal pressure cooking time will depend on the size of your cabbage. Keep in mind that the “going up to pressure time” may differ, so adjust accordingly to avoid overcooking the cabbages. Open the lid carefully.

4 Serve Instant Pot Corned Beef On a chopping board, cut the Corned Beef against the grain into ⅛ inch slices. *Pro Tip #1: The corned beef will be easier to cut if you let it cool down a little before cutting into it. *Pro Tip #2: Slicing the corned beef against the grain results more tender meat! Below photo is an illustration of how to slice against the grain. Sorry, we’re borrowing the flank steak photo for the sake of demo. hehe~ Serve the flavorful corned beef with cabbage wedges, red potatoes and carrots. Enjoy your St Patrick’s Day with this tasty Instant Pot Corned Beef and Cabbage! 😀

Watch: Instant Pot Corned Beef Video Can’t see the cooking video? Watch it here.