Summary:

Faster and easier than traditional methods, this 4-ingredient Instant Pot Corned Beef recipe with cabbage and carrots uses pressure cooking to produce melt-in-your-mouth tender meat. Pair this with low carb Shepherd's Pie for your St. Patrick's Day dinner.

Instant Pot Corned Beef

5 from 3 votes

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Prep: 5

Cook: 1 35

Pressurize: 40

Yield: 4 servings

INGREDIENTS

▢ 3 pounds corned beef (Note 1)
▢ 1 small head green cabbage, cut into 8 wedges
▢ 2 cups baby carrots
▢ 5 cups water

INSTRUCTIONS

Add Beef: Place corned beef into pressure cooker with at least 6 quart capacity (Note 2), including juices that separated from meat and any included flavorings. Add water to pressure cooker pot so that water level is even with top of corned beef, about 5 cups. If beef is partially protruding out of water, push it down.
Pressure Cook: Cover and seal lid. Cook at high pressure for 90 minutes, followed by quick pressure release. Uncover, and check if fork can easily pierce thickest part of beef; if not, cook for another 10 minutes and test again.
Add Vegetables: Without removing corned beef from pressure cooker, add cabbage wedges and carrots, pushing down to fill the space. Don't overfill past maximum capacity of pressure cooker.
Pressure Cook: Cover and seal lid. Cook at high pressure for 5 minutes, followed by quick pressure release. Uncover, then drain vegetables and corned beef.
Slice & Serve: Slice corned beef against grain (perpendicular to muscle fibers) into thick slices, and serve with cabbage and carrots. Save leftovers (Note 3).

NUTRITION

Makes 4 Servings

Amount Per Serving:

Calories 570 (47% from fat)
Total Fat 30g	45%
Saturated Fat 12g	59%
Cholesterol 162mg	54%
Sodium 2060mg	86%
Net Carb 5.5g
Total Carb 8g	3%
Dietary Fiber 2.5g	11%
Sugars 4.5g
Protein 57g

Vitamin A 90% · Vitamin C 47% · Calcium 15% · Iron 32%

PHOTOS

Closeup view of instant pot corned beef with carrots and cabbage

Overhead view of corned beef dinner on black plate

NOTES & TIPS

(1) Corned Beef. If your corned beef is cured (see packaging) and you are sensitive to salty foods, drain and rinse beef to remove excess salt. Most store-bought corned beef comes with flavorful seasonings, such as mustard seed, bay leaves, cloves, garlic, dill seed, and crushed red pepper. Depending on the kind that you buy, yours may come with a separate seasoning packet, which you can add to the pressure cooker at the same time as the corned beef.

(2) Pressure Cooker. I use a 6 quart Instant Pot. Don’t use pressure cookers smaller than 6 quarts because the ingredients won’t all fit. Don’t over-stuff, and stay within the “max” line on your pressure cooker. If you’re having trouble fitting everything, take the corned beef out when it’s done (tent with foil to keep warm) and cook the vegetables separately.

(3) Leftovers. Cover and refrigerate any leftovers, and reheat using the microwave or on the stovetop until warmed through. Corned beef leftovers can also be re-purposed by using them to make a low carb breakfast hash.

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Irene Jones

OMG! This was the best corned beef recipe ever! I took out corned beef and covered with foil to keep warm and put in cabbage, carrots, onion in separate because I wanted more room for the more cabbage and cooked on high for 6 minutes. Yum Yum!

Helene

It was melt in our mouths awesome! However, my Instant Pot rebelled against me by not letting me close the top to complete the veggies! I think is a safety thing if it gets too hot. The recipe was spot on!!

Connie

This turned out perfect!! We had a much larger corned beef and cooked half in the oven (not good) and the rest following this recipe. The corned beef was just falling apart and the carrots were perfect. The cabbage was a bit too soggy and I would probably wait to add until the very end (after the pressure cooking or cook separately).

Michelle

Can you use a crockpot instead of a pressure cooker?

Julia

That would work, Michelle. It would take a lot longer to cook until tender, like 4-5 hours on high or 8-9 hours on low.

Beth

Have you added potatoes to this recipe?

I haven’t tried adding potatoes, but that sounds like a delicious idea!

Do you think it will change the veggie cooking time?

I think you can keep the veggie cooking time the same. Depending on the size of your pressure cooker and how many potatoes you’re using, it may be a tight fit so you might want to decrease the amount of cabbage.

Linda Gasbarro

Your corned beef/cabbage dish looks and sounds so amazing. I can’t wait to try my hand at it. I’ve never used the pressure cooking part of my Instant Pot (always been leery) so, here’s hoping I meet the challenge.

Thanks Linda! I was a bit hesitant about pressure cooking for a while, but once I tried it for the first time and saw how easy and fast it was, I’ve been using it all the time now. 🙂

Instant Pot Corned Beef and Cabbage