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Juicy Instant Pot corned beef and cabbage with carrots and potatoes on a white plate.

Instant Pot Corned Beef and Cabbage in 90 Minutes

This recipe transforms the classic all-day corned beef dinner into a quick and easy weeknight feast using the Instant Pot. Tender, flavorful brisket is pressure-cooked to perfection, followed by crisp-tender vegetables steamed in the same aromatic broth. It delivers incredible flavor and texture in a fraction of the traditional time.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: American, Irish
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups low-sodium beef broth or water
  • 1 yellow onion, cut into large wedges
  • 4 cloves garlic, smashed
  • 1 pound baby potatoes Yukon Gold or red
  • 4 large carrots, cut into 3-inch chunks
  • 1 small head green cabbage, cut into 6 wedges core intact

Equipment

  • Instant Pot or other electric pressure cooker
  • Trivet (comes with Instant Pot)
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Tongs
  • Slotted spoon
  • Aluminum foil
  • Serving platter

Method
 

  1. Remove corned beef from packaging and rinse briefly under cold water. Place the trivet in the Instant Pot inner pot.
  2. Arrange onion wedges and smashed garlic on the trivet. Place the rinsed brisket on top, fat-side up.
  3. Pour the beef broth into the pot around (not over) the brisket. Sprinkle the contents of the spice packet over the brisket and into the liquid.
  4. Secure the lid, ensuring the valve is set to 'Sealing'. Select 'Manual' or 'Pressure Cook' on HIGH pressure and set the timer for 90 minutes.
  5. Allow the pot to come to pressure (10-15 minutes). Once the timer beeps, allow for a full Natural Pressure Release (NPR), about 20-25 minutes.
  6. While the beef cooks or during the NPR, wash and cut the potatoes, carrots, and cabbage.
  7. After pressure has fully released, carefully open the lid. Transfer the cooked brisket to a cutting board, tent loosely with foil, and let it rest.
  8. Remove the trivet with onions and garlic from the pot. Add the potatoes and carrots directly into the broth.
  9. Place the cabbage wedges on top of the potatoes and carrots. Secure the lid again, set valve to sealing, and pressure cook on HIGH for 3 minutes.
  10. Once the 3-minute cook time is complete, perform a Quick Release by carefully turning the valve to 'Venting'.
  11. Open the lid when safe. Use a slotted spoon to transfer the vegetables to a serving platter.
  12. Slice the rested brisket against the grain. Serve immediately with the vegetables and a ladle of the cooking broth on the side.

Notes

Rinsing the brisket helps control saltiness. For a richer flavor, replace half the broth with a stout or amber ale. After cooking, you can brush the beef with a honey-mustard glaze and broil for a few minutes for a caramelized crust. Ensure the pot is not more than 2/3 full. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The cooking broth makes an excellent base for soup.