This recipe turns a classic corned beef and cabbage dinner into a reliable, hands-off weeknight meal using an Instant Pot or any 6–8 quart electric pressure cooker.

The result is tender, well-seasoned brisket with perfectly cooked vegetables, all in one pot for minimal cleanup and maximum flavor.

Why this pressure-cooker method works

Pressure cooking forces hot steam into the meat, breaking down connective tissue efficiently.
That means a 3–4 pound brisket becomes fork-tender far faster than slow-roasting.

The sealed environment concentrates aromatics and spices for a deeper, more even flavor.
Vegetables added at the end finish quickly and soak up the cooking broth without becoming mushy.

Ingredients (serves 4–6)

• 1 3–4 pound corned beef brisket with its pickling spice packet
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups beef broth (low-sodium recommended)
• 1 pound baby (new) potatoes — omit for keto
• 4 large carrots, cut into 3-inch pieces — omit for keto
• 1 medium green cabbage, quartered into 2-inch wedges
• Kosher salt and freshly ground black pepper, to taste

Equipment and setup notes

Use a 6 or 8 quart Instant Pot or equivalent electric pressure cooker for best results.
A trivet or steamer rack keeps the brisket out of the direct liquid and prevents over-browning of the bottom.

If you don’t have a trivet, fold a double layer of foil into a makeshift rack.
Measure liquids carefully — 2 cups of beef broth gives enough steam without diluting flavor.

Prepping the brisket and aromatics

Rinse the brisket briefly under cold water to remove excess curing surface salt if desired.
Pat the meat dry and set aside while you slice the onion and chop the garlic.

Scatter the sliced onion in the bottom of the pot to create a flavor base and a protective bed for the brisket.
Place the brisket fat-side up so melting fat bastes the meat during pressure cooking.

Seasoning and pickling spice: how to use the packet

Add the included pickling spice packet on top of the brisket so steam circulates through the spices.
If you prefer a milder profile, split the packet and use only half, reserving the rest for the cooking liquid.

For more complexity, add a bay leaf or a few whole peppercorns to the broth.
Avoid overpowering the cured beef — the pickling spice is the primary flavor anchor.

Pressure-cooking times and texture guide

Seal the lid and set the cooker to high pressure for 70–75 minutes for a brisket you intend to slice.
For a shreddable texture, raise the time to 90 minutes.

Allow a natural pressure release for 5 minutes, then quick-release remaining pressure according to your cooker’s instructions.
A short natural release helps the meat relax and retain juices before you cut into it.

Finishing the vegetables

Remove the brisket and tent with foil to rest while you finish the vegetables.
Reserve about 2 cups of the cooking liquid — it’s concentrated with seasoning and becomes the braising liquid for the vegetables.

Discard any excess liquid beyond the reserved amount, then add potatoes and carrots to the pot and top with cabbage wedges.
Cook on high pressure for 3 minutes, then perform a quick release; the vegetables will be tender but maintain structure.

Slicing, serving, and plating

Slice the brisket thinly against the grain to keep each bite tender.
If you cooked longer for shreddable beef, use two forks to pull the meat apart and serve with the vegetables.

Spoon a little of the reserved cooking liquid over the meat and vegetables to keep the plate glossy and flavorful.
Serve with mustard, crusty bread, or a simple green salad for contrast.

Storage, reheating, and make-ahead tips

Refrigerate leftover brisket and vegetables in an airtight container for up to 4 days.
To reheat, warm in a covered pan over low heat with a splash of reserved cooking liquid to prevent drying.

For freezing, slice the meat and store in vacuum-seal bags or freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating gently.

Troubleshooting common issues

If the brisket is tough, it usually needs more time; pressure cookers vary, and larger, older briskets require longer.
If vegetables become too soft, reduce the high-pressure finish time by one to two minutes on the next attempt.

If the finished dish tastes overly salty, serve with unsalted potatoes or a plain grain to balance the seasoning.
Using low-sodium broth and rinsing heavily cured brisket can prevent oversalting.

Quick reference: Cook time vs. result

FAQ

Can I use corned beef without the pickling spice packet?
Yes. Substitute 1 tablespoon of your own mix of mustard seeds, coriander seeds, black peppercorns, and bay leaf to mimic the packet.

Do I need to rinse the brisket before cooking?
Rinsing reduces surface salt from the cure and is optional; pat dry afterward to avoid diluting flavors.

How do I make this keto-friendly?
Omit potatoes and carrots, and serve extra cabbage or roasted low-carb vegetables instead.

Can I convert this recipe for stovetop or slow cooker?
Yes. For stovetop simmering, allow 3–4 hours on low heat; for slow cooker, set on low for 8–10 hours.

Why slice against the grain?
Slicing against the grain shortens muscle fibers, producing more tender bites that are easier to chew.

How long will leftovers keep?
Stored in the refrigerator, leftovers remain good for up to 4 days; freeze for longer storage up to 3 months.

This Instant Pot approach gives a consistent, flavorful corned beef brisket with perfectly timed vegetables, and it scales well for a family meal or a small gathering. Follow the timing guide for the texture you prefer, keep an eye on the salt level, and let the pressure cooker do the heavy lifting.

Instant Pot Corned Beef and Cabbage

This Instant Pot corned beef and cabbage recipe delivers tender, flavorful brisket with perfectly cooked potatoes, carrots, and cabbage using a simple, reliable pressure cooking method. Made with beef broth, aromatics, and classic pickling spices, this one-pot meal is ideal for busy weeknights or traditional comfort food dinners. Clear timing options allow you to choose between sliceable or shreddable corned beef, while staged cooking ensures vegetables stay intact and well-seasoned.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 33 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 58 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

For the Corned Beef

• 3–4 lb corned beef brisket with included pickling spice packet
• 1 medium yellow onion sliced
• 4 cloves garlic chopped
• 2 cups beef broth

For the Vegetables

• 1 lb baby potatoes whole or halved if large
• 4 large carrots cut into 3-inch pieces
• 1 medium green cabbage cut into wedges
• kosher salt to taste
• black pepper freshly ground, to taste

Method

 

Cooking the Corned Beef

1. Insert the trivet into a 6- or 8-quart electric pressure cooker. Spread the sliced onions evenly on the bottom and place the corned beef brisket on top.
2. Sprinkle the chopped garlic and the pickling spice packet over the brisket. Pour in the beef broth.
3. Seal the lid and cook on high pressure for 70–75 minutes for sliceable beef or 90 minutes for shreddable beef.
4. Allow a natural pressure release for 5 minutes, then carefully quick-release the remaining pressure.
5. Transfer the brisket to a platter and cover loosely with foil to rest.

Cooking the Vegetables and Serving

1. Reserve about 2 cups of the cooking liquid in the pot and discard the rest.
2. Add the potatoes and carrots to the pot, then place the cabbage wedges on top. Season lightly with salt and pepper.
3. Seal the lid and cook on high pressure for 3 minutes.
4. Quick-release the pressure according to the manufacturer’s instructions.
5. Slice the corned beef against the grain or shred as desired. Serve with the cooked vegetables.

Notes

• For cleaner slices, allow the corned beef to rest fully before cutting.
• Vegetables are cooked separately to prevent overcooking.
• Always slice the brisket against the grain for maximum tenderness.