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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.
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Prep Time 15 minutes
Cook Time 1 hour 33 minutes
Resting Time 10 minutes
Total Time 1 hour 58 minutes
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.