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Instant Pot Corned Beef and Cabbage that is beer-braised, fork-tender, and loaded with flavor! This St. Patrick’s day we will have the ultimate feast with this corned beef and cabbage recipe!
You all know I can’t get over my Instant Pot! If you want a foolproof way to get tender corned beef, reach for that pressure cooker! It does all the work while you can kick up your feet and relax.
Instant Pot Corned Beef and Cabbage
Guinness beer adds such incredible flavor to your brisket. If you love veggies, toss them in for a complete meal.
Pour one more beer in a glass to complete your dinner spread and dive in!
What Cut Of Corned Beef To Use
You can use a flat cut or point corned beef. The flat cut will tend to be a bit leaner. You will leave the cooking time the same, whichever cut you decide.
When you buy corned beef you will find it comes with a little pack of pickling spices. I normally toss that into my recipe, and you certainly can, but this time I mixed up my own spice blend.
Do I Have To Use Beer
No, you don’t have to use beer in this recipe. You will find the Guinness beer adds a ton of flavor to the meat, cabbage, and veggies.
If you don’t want to use beer you can use a beef or chicken broth to replace the liquid, or even water.
How Long Can You Store Leftover Corned Beef
You can store your leftover corned beef and cabbage in the fridge for up to three days. Anything after that, use your best judgment.
Now you can freeze any corned beef you have. You will find the cabbage won’t freeze that great as it is already wilted.
Place in an airtight container or a freezer bag. Place in the freezer for up to three months.
Thaw in the fridge the night before you plan to eat. Then reheat and enjoy!
Looking for more delicious Instant Pot Recipes to whip up
- Instant Pot Beef Bourguignon Recipe | Rich, savory and loaded with tender meat, vegetables and full of flavor.
- Easy Cherry Cobbler | Here is a great dessert to serve next to your corned beef dinner! Easy cherry cobbler made in your pressure cooker.
- Loaded Potato Salad | Here is a loaded potato salad that is the ultimate side dish. Tons of flavor, tender potatoes, and an easy step-by-step recipe.
And don’t feel you have to make this only for St. Patrick’s Day. We eat corned beef and cabbage throughout the year when we want a feast to serve up.
It is crazy simple when you use the pressure cooker to make it. Plus you shave down a ton on the cooking time!
Have you tried this recipe? Don’t forget to Rate This Recipe below!
- 1 large yellow onion, cut into chunks
- 5 garlic cloves, chopped
- 1 (11 ounce) bottle of Guinness (or similar) beer
- 2 cups water
- 2-4 pound corned beef brisket
- 1 teaspoon caraway seed
- 2 bay leaves
- 1 teaspoon yellow mustard seed
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper
- 1 medium cabbage, cut into chunks
- 16 ounce bag baby carrots
- 1 pound small red potatoes, whole or cut in half
- Add onion and garlic to the inner pot.
- Add in the beer and water. Then set the corned beef on the metal trivet and lower into the pot so it sits on top of the onions.
- Sprinkle seasoning over the beef.
- Close the lid and turn valve to sealing.
- Set cooking time for a manual high temperature of 90 minutes.
- When the cooking time has finished, allow the pressure to release naturally for about 20 minutes, and then release the remaining pressure.
- Remove the meat using the metal trivet and then add in the cabbage, potatoes and carrots. You shouldn't need to add additional liquid, since there will be at least 1-1 1/2 cups of liquid remaining.
- Close the lid and set the pressure valve to sealing again.
- Set for a high pressure time of 4 minutes to cook the vegetables to go with the Instant Pot Corned Beef recipe.
- Do a quick pressure release at the end of the cooking time and then slice the corned beef and serve with the vegetables.
- This recipe was tested in an 8 quart Instant Pot Duo Crisp.
- Because of the beer in the Instant Pot, your pressure cooker will likely steam and spit as it comes to pressure. If it does this in excess, sometimes shutting it off and restarting the pressure cook time does the trick.
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Amount Per Serving: Calories: 744 Total Fat: 42g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 240mg Sodium: 174mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 68g