The Best Instant Pot Corned Beef With Cabbage & Veggies

A Taste of Tradition in Half the Time

Picture this: you walk in after a long day, and your kitchen smells like a homestead on a chilly evening. There’s warmth in the air, carrots, cabbage, garlic – all mingling beautifully. Your family gathers, hungry eyes eager, and before anyone utters a word, they’re already drawn to the table. That’s the emotional pull of corned beef. More than a meal, it’s a memory that stays with you. But you don’t have to spend hours simmering a brisket on the stovetop. With your instant pot corned beef in hand, you can recreate that same depth of flavor and homely scent in mere moments. Believe me, it’s something you’re going to fall for. So pull up a chair, tie on an apron, and let’s transform humble ingredients into a plateful of heartwarming comfort.

Table Of Contents

Why Use an Instant Pot for Corned Beef and Cabbage?

Faster, Juicier, Easier

Cut your cooking time dramatically
Traditional corned beef can take three to four hours. With the Instant Pot on high pressure, you’re looking at 90 minutes for meat liberation + veggies + rest.
Flavor locked in
Sealed under pressure, every drop of juice is locked in, deepening the spice and enriching the broth’s flavor.
One‑pot magic
No sauce‑splashing, no simmer‑watching. All your meat and veggies cooked together in one pot, less mess, more time to relax.

Quick Comparison: Instant Pot vs. Stove vs. Slow Cooker

Method	Time	Prep Effort	Flavor	Cleanup
Instant Pot	~2 hrs	Low–Medium	High	Easy
Stovetop	3–4 hrs	Medium	Medium	Medium
Slow Cooker	8 hrs+	Low	High	Medium

By choosing the Instant Pot, you’re saying yes to speed, taste, and simplicity.

Ingredients You’ll Need

Here’s what you’ll gather for your corned beef feast:

Ingredient	Quantity	Tips
Corned beef brisket	3–4 lbs	Use a good brine packet or add your own
Beef broth or water	4 cups	Broth = richer flavor
Garlic cloves	4, crushed	You’ll be glad you added onion + garlic
Onion	1 large, quartered	Adds sweet depth when pressure‑cooked
Bay leaves	2	Earthy accents
Pickling spice	1 Tbsp (if packet missing)	Homemade or from spice shop works
Green cabbage	1 small, wedged	Adds crunch and color
Carrots	4 medium, halved	Comfort addition with sweetness
Potatoes (Yukon/red)	4 medium, halved	Holds shape under pressure

How to Cook Corned Beef in the Instant Pot

1 – Prep Your Meat & Veggies

Rinse your brisket briefly under cold water to wash off some brine.
Chop cabbage, carrots, and potatoes into chunks that are easy to eat.
Crush garlic; quarter onion.

2 – Pressure Cook the Corned Beef

Clip the trivet into the Instant Pot.
Place brisket on trivet, fat‑side up.
Pour in broth or water until it just covers meat bottom.
Add onion, garlic, bay leaves, and pickling spice.
Seal lid. Set to High Pressure for 90 minutes.
When done, let Natural Release (NR) for 15 minutes, then Quick Release (QR) any remaining.

3 – Add Veggies

Remove brisket and cover with foil to rest.
Add cabbage, carrots, potatoes to pot liquid.
Seal again. Cook on High Pressure for 5 minutes.
Perform a Quick Release, then plate veggies and brisket.

What Makes This the Best Instant Pot Corned Beef

Broth makes bold flavor
Water is fine, but broth gives savory richness.
Resting is essential
Tent with foil and wait 10 minutes to let juices redistribute.
Slice against the grain
Look for muscle lines, cut perpendicular for tenderness.
No veggie overload
Space matters, don’t cram too much in.
Optional sauté step
Remove veggies after pressure cook and sauté cabbage briefly in pot juices for caramelization.

Serving & Pairing Suggestions

Classic Companions

Irish soda bread – earthy, lightly sweet, perfect for soaking juices
Rye bread – Full-bodied flavor with a tangy kick, sandwich-ready.
Mustard or horseradish sauce – pungent kick to contrast the rich beef

Leftover Remix Ideas

Corned beef hash – Chopped and sautéed with golden potatoes and savory onions.
Reuben sandwiches – Tender corned beef layered with Swiss cheese, tangy sauerkraut, and creamy Russian dressing on hearty rye bread.
Quesadillas – shred, mix with cheese, grill inside tortillas

Common Mistakes to Avoid

Cooking meat & veggies together – veggies turn to mush
Skipping natural release – leads to dryness, tough meat
Discarding spice packet – it’s the flavor backbone
Not rinsing brisket – overly salty results

Frequently Asked Questions (FAQ)

What’s the perfect duration to pressure cook corned beef in an Instant Pot?

Expect around 90 minutes at high pressure, plus a 15‑minute natural release. Veggies are a quick 5 minutes.

Do I need the spice packet that comes with corned beef?

Absolutely! That spice mix is key to the distinctive flavor of corned beef. If it’s missing, top it off with 1 tablespoon of pickling spice.

Can the vegetables be cooked at the same time as the meat?

You can, but we don’t recommend it, pressure cooks veggies down quickly and makes them mushy. To get the best texture, toss in the veggies about 5 minutes before the meat finishes cooking.

How do I store leftover corned beef made in the Instant Pot to maintain flavor and freshness?

Let leftovers cool slightly, store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Conclusion – A Hearty Classic, Made Effortless

You’re not just cooking a meal. You’re reviving tradition, with twice the flavor, half the effort, and zero fuss. With the magic of your Instant Pot, tender brisket, fresh vegetables, and hearty broth come together to create a meal that comforts both heart and soul.

Now it’s time to plate. Lace it with mustard or horseradish, pair it with soda bread, and gather around. Your cozy, soulful feast is officially ready.

Are you ready?

Hungry to elevate your next dinner? Try this instant pot corned beef recipe tonight, then come back and share your results! Tag us with your photos or post comments about how you made it your own. Want more hearty comfort food recipes or tips on perfect pressure cooking? Sign up for our email list below so you’ll never miss a savory moment.