Easy Instant Pot Corned Beef and Cabbage
- Effort/Time: Minimal active work with a 75 minute cook time.
- Key Flavor Hook: Deeply aromatic brine infused with garlic and apple cider vinegar.
- Perfect for: Stress-free holiday dinners or a cozy, filling Sunday meal.
The Ultimate Guide to Instant Pot Corned Beef and Cabbage
The air in my kitchen is thick with the scent of vinegar and toasted spices. You know that specific, briny smell that means St. Paddy’s Day is finally here? I used to avoid making this because the stovetop version took four hours and always left my beef feeling like a dry sponge.
But then I tried this instant pot corned beef and cabbage and everything changed. The meat is so tender it literally falls apart under a fork, and the cabbage actually tastes like something instead of mushy water.
You are going to love how the pressure cooker handles the heavy lifting. It forces the flavors of the spice packet deep into the brisket while keeping the juices locked inside. And let’s be real, nobody has time to watch a pot simmer for half a day.
This instant pot corned beef and cabbage gives you that slow cooked soul with a much faster timeline.
Trust me, once you see how the carrots and potatoes soak up that salty, savory broth, you won’t go back to the old way. I once forgot to add the vinegar and the meat tasted flat don't make my mistake! The acid is the secret to cutting through the richness of the fat.
This instant pot corned beef and cabbage is the recipe that finally made me a believer in holiday meal prep.
The Science of Why it Works
Cooking a brisket is all about managing connective tissue. Brisket is packed with collagen, a tough protein that makes the meat chewy if not treated right. When we make instant pot corned beef and cabbage , the high pressure environment raises the boiling point of the liquid.
This thermal energy accelerates the transformation of collagen into silky gelatin.
The steam also acts as a vehicle for the salt and spices. In a regular pot, the seasoning often just sits on the surface. Here, the pressure pushes those aromatics into the center of the meat.
Because we cook the vegetables separately at the very end, we prevent them from over cooking into a pulp while the beef reaches its peak texture. This is why this instant pot corned beef and cabbage beats the slow cooker every single time.
Chef's Expert Tips
- Toast the Spices First: Before adding any liquid, throw the contents of the spice packet into the dry pot for 60 seconds on "Sauté" mode. It wakes up the oils in the peppercorns and mustard seeds for a massive flavor boost.
- The Ice Bath Trick: If you have 5 extra minutes, plunge your cooked carrots and cabbage into a bowl of ice water for 30 seconds after they come out of the pot. It stops the cooking immediately, keeping the colors vibrant and the texture "snappy" instead of limp.
- Resting is Non-Negotiable: Never slice the meat immediately. Wrap it in foil for 10 minutes; this allows the fibers to relax and reabsorb the juices so your instant pot corned beef and cabbage stays moist on the plate.
Ingredients and Substitutions for Instant Pot Corned Beef and Cabbage
To make this instant pot corned beef and cabbage , you need the right balance of salt, acid, and aromatics. If you're looking for a side to serve with this, you might love this Classic French Bread Baguette Master the Crust and Open Crumb to soak up all that extra broth.
| Original Ingredient | Best Substitute | Why It Works |
|---|---|---|
| Low Sodium Beef Broth | Stout Beer (like Guinness) | Adds a deep, malty bitterness that complements the salty beef. Note: Flavor is much bolder/darker than broth. |
| Apple Cider Vinegar | Rice Vinegar or White Wine | Provides the necessary acid to break down meat fibers. Note: Rice vinegar is slightly sweeter. |
| Baby Red Potatoes | Yukon Gold Potatoes | High starch content helps them stay together. Note: May become creamier/softer than red potatoes. |
| Yellow Onion | White Onion or Leeks | Provides a savory aromatic base. Note: Leeks offer a more delicate, grassy sweetness. |
| Garlic Cloves | Garlic Powder (1 tsp) | Delivers the garlic punch without the texture of fresh cloves. Note: Lacks the pungent "bite" of fresh garlic. |
How to Make Perfect Instant Pot Corned Beef and Cabbage
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 485 kcal |
| Protein | 31.5 g |
| Fat | 28.4 g |
| Carbs | 23.8 g |
| Fiber | 5.2 g |
| Sugar | 6.1 g |
| Sodium | 2240 mg |
Phase 1: Pressure Cooking the Corned Beef to Tenderness
First, place your 3.5 lb corned beef brisket into the inner pot. Pour in 3 cups of beef broth and add the smashed garlic, quartered onion, and the spice packet. Stir in 1 tablespoon of apple cider vinegar and half a teaspoon of black pepper.
Secure the lid and set it to high pressure for 70 minutes.
When the timer beeps, let the pressure release naturally for 15 minutes. This is crucial for this instant pot corned beef and cabbage ; if you flip the valve immediately, the muscle fibers will seize and become tough.
After 15 minutes, vent the remaining steam and carefully move the beef to a cutting board. Cover it with foil so it stays warm and juicy.
Phase 2: Adding the Vegetables for a Quick Steam
Now, we focus on the pot corned beef and cabbage vegetables. Keep about 1.5 cups of the cooking liquid in the pot, discarding the rest or straining out the big onion chunks. Toss in your 1 lb of baby red potatoes and the 4 large carrot chunks.
Lay the 8 cabbage wedges right on top they act like a steamer basket for themselves.
Seal the lid again and cook on high pressure for only 3 to 5 minutes. As soon as it's done, do a quick pressure release so the veggies don't turn into baby food. The smell of the beef and cabbage at this stage is absolutely intoxicating. Plate everything together, and don't forget to drizzle some of that liquid gold over the top. For a different vibe, you can use these same pressure cooking skills for my Classic Filipino Chicken and Pork Adobo Recipe Salty Sour Sublime .
Troubleshooting/Mistakes
| Common Mistake | Root Cause | Solution |
|---|---|---|
| Meat is Tough | Not enough cook time or quick releasing the steam. | Put the lid back on and cook for another 10- 15 minutes with a natural release. |
| Cabbage is Mushy | Cooking the vegetables with the meat the whole time. | Always cook veggies after the meat is done and removed. |
| Broth is Too Salty | The brine from the meat mixed with high sodium broth. | Always use "low sodium" broth or dilute with 1 cup of water. |
Storage and Freezing Instructions
How to Store and Reheat Leftovers Without Drying Them Out
Leftover instant pot corned beef and cabbage is actually better the next day. Store the sliced beef in an airtight container, submerged in a bit of the leftover cooking liquid. This prevents the edges from turning gray and hard. It will stay fresh in the fridge for up to 4 days.
When reheating, use the microwave at 50% power or gently warm it in a skillet with a splash of broth.
Can You Freeze Cooked Corned Beef and Cabbage?
Yes, you can freeze the meat, but the vegetables don't handle the freezer well. The potatoes and cabbage will get grainy and watery once thawed. Freeze the sliced beef in a vacuum sealed bag or heavy duty freezer bag for up to 3 months. When you're ready to eat, thaw it overnight in the fridge.
This beef and cabbage base is perfect for a quick weeknight meal later on.
Creative Ideas for Leftover Brisket
If you find yourself with extra meat, make an instant pot corned beef and cabbage hash . Chop the leftover beef, potatoes, and carrots and fry them in a hot skillet with butter until they get crispy edges. It makes an incredible breakfast with a runny egg on top.
You could even shred the meat for Reuben sandwiches with Swiss cheese and sauerkraut.
You can also transform the leftovers into an instant pot corned beef and cabbage stew by adding more broth and a tin of diced tomatoes. It’s a completely different meal that feels brand new. Or, if you're done with savory things, you might want to bake a loaf of The Best Classic Zucchini Bread Recipe Moist Spiced and Easy for a sweet treat. This instant pot corned beef and cabbage truly is the gift that keeps on giving!
Prep Time: 15 minutes Cook: 1 hour 15 minutes Yield: 8 servings
Nutrition (Per Serving): Calories: 485 kcal | Protein: 31.5 g | Fat: 28.4 g | Carbs: 23.8 g
Sharing this instant pot corned beef and cabbage with friends is my favorite way to celebrate. It’s hearty, traditional, and so easy you’ll actually enjoy the party. Let me know how yours turns out!
Recipe FAQs
How to make instant pot corned beef and cabbage?
To make this, you will first sear the corned beef brisket, then layer it in the Instant Pot with aromatics and liquid, cooking under high pressure. The pressure is key because it rapidly breaks down the tough muscle fibers, resulting in the melt-in-your mouth texture noted in the summary, which is often difficult to achieve without hours of simmering.
How long does it take to make corned beef and cabbage in an instant pot?
The total cook time is approximately 75 minutes under high pressure, followed by a natural pressure release, making it significantly faster than traditional methods. This shortened duration is thanks to the science of high pressure cooking, which elevates the boiling point of water, speeding up the tenderizing process.
How long to cook corned beef cabbage instant pot if my brisket is very thick?
If your corned beef brisket is over 3.5 pounds, increase the cook time by about 10-15 minutes per extra pound, ensuring the liquid still covers the meat sufficiently. Always use the liquid and brining elements described in the main recipe, as these infuse the meat deeply, which is especially important when you have more mass to cook through.
Can I use a different cut of meat instead of corned beef brisket?
No, for this specific recipe's success, using corned beef brisket is highly recommended as it is specially cured to handle the high heat and pressure necessary for this preparation. Substitutions like chuck roast would require entirely different liquid ratios and cooking times, so for a similar comfort meal, you might want to check out our Grandmas Hug Homemade Egg Noodles Recipe instead.
What is the best way to cook the cabbage so it isn't mushy?
The cabbage should be added only for the last 3 to 5 minutes of the pressure cooking cycle or steamed separately after the meat is done. This timing prevents the cabbage from overcooking and becoming waterlogged, preserving its texture while ensuring the beef gets the full 75-minute cook time needed for tenderness.
How do I store leftovers from the instant pot corned beef and cabbage?
Yes, leftovers store very well in an airtight container in the refrigerator for up to four days. Because the meat is already infused with flavor from the brine, it makes excellent additions to other meals, perhaps even topping a hearty soup like our White Chicken Chili Crockpot Recipe: Creamy Easy.
Can I omit the garlic and apple cider vinegar from the cooking liquid?
No, you should not omit those ingredients as they are part of the key flavor profile that infuses the tough meat during the pressure process. The apple cider vinegar introduces necessary acidity to cut through the richness of the brisket, acting similarly to how acids balance rich sauces.
Instant Pot Corned Beef
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 485 kcal |
|---|---|
| Protein | 31.5 g |
| Fat | 28.4 g |
| Carbs | 23.8 g |
| Fiber | 5.2 g |
| Sugar | 6.1 g |
| Sodium | 2240 mg |
