Go Back
–+ servings
sliced instant pot corned beef, cabbage, carrots, and potatoes arranged on an oval serving platter.
Print Recipe
4.86 from 7 votes

Instant Pot Corned Beef

If you’re a fan of corned beef with cabbage, you will love this easy Instant Pot version! Instant Pot Corned Beef comes together in a fraction of the time, and is brimming with the flavors of pickling spices, Guinness, and sweet brown sugar.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: American, Irish
Keyword: best instant pot recipes, corned beef and cabbage, corned beef brisket
Servings: 8
Calories: 564kcal
Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

  • 1 cup water
  • 1 cup beef broth
  • 1 bottle (12-ounces) Guinness beer, you can also use any other beer; if you don’t like alcohol, add more beef broth
  • 4 cloves garlic, minced
  • 3 pounds raw corned beef brisket with spice packet
  • ¼ cup brown sugar
  • 8 to 12 baby red potatoes, quartered
  • 4 large carrots, peeled and sliced into coins
  • 1 yellow onion, thinly sliced
  • ½ head cabbage, thinly sliced or coarsely chopped

Instructions

  • Combine water, beef broth, and beer in your Instant Pot or pressure cooker.
  • Stir in the garlic.
  • Place the trivet inside the instant pot insert.
  • Sprinkle and rub all sides of the brisket with brown sugar.
  • Place the beef brisket on the trivet and sprinkle spice packet on top.
  • Close and lock the lid.
  • Select HIGH PRESSURE; set timer for 80 minutes.
  • Release pressure carefully using the quick-release for about 5 minutes.
  • Unlock and remove the lid.
  • Transfer brisket to a cutting board; cover with aluminum foil and let rest for 15 minutes before cutting.
  • In the meantime, remove the trivet from the pot.
  • Place potatoes, carrots, onions, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
  • Select HIGH PRESSURE and set the timer for 5 minutes.
  • Release pressure using the quick-release method for about 5 minutes.
  • Unlock and remove the lid.
  • Drain and remove vegetables from the instant pot; taste for salt and pepper, and adjust accordingly.
  • Thinly slice the corned beef and serve with the prepared veggies.

Nutrition

Serving: 6ounces | Calories: 564kcal | Carbohydrates: 50g | Protein: 31g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 2255mg | Potassium: 1720mg | Fiber: 6g | Sugar: 13g | Vitamin A: 5166IU | Vitamin C: 88mg | Calcium: 80mg | Iron: 5mg